2023 09 PVR Caviar & Luncheon

Click HERE for Event Photos by Dennis Swanson

Haute Caviar Tasting And French Luncheon

by Chef Chantale Doinel

On Sunday September 17, 2023 twenty nine members and guests of Hillsborough Bailliage joined together at the Portola Valley Ranch House in the foothills of the Santa Cruz Mountains. We gathered in the clubhouse on a bright sunny day to enjoy each other’s company.

Grand Cru Verzenay Champagne chosen by Bruce Bastl Vice Echanson was poured to accompany a wonderful Sturgeon Amuse - Bouche created by Chef Chantel.

Bruce Bastl described the wonderful Grand Cru Verzenay Champagne that was paired with our appetizers.

We then proceeded to take our seats where Michael Kalkstein Hillsborough Bailli gave a welcome introduction to Otto Szilagyi of Pacific Plaza Imports and his wife Daniella followed by recognition of first time Guests David & Violaine M’Raihi, and returning guests Olivia Wong, & Mary Komatsu.

Tsar Nicoulai Caviar Presentation

Otto Szilagyi from Pacific Plaza Imports educated us on all aspects of caviar. He supplied 3 grades of Caviar and talked about the history of variety of caviar and how it is raised in California near Sacramento. In his presentation:

Sturgeons are an ancient scale-less family of fish that grow to 100 pounds, and live to 140 years.
The Caspian Sea is where Caviar from Sturgeon got started in ancient times. The best Caviar in the world Beluga is considered the finest, but the most endangered.
It's considered gauche to eat more than an ample serving of about 2 ounces, or about two spoonfuls. Don't chew the caviar, as you will lose a lot of the flavor. Use your tongue to feel the beads of fish eggs and taste the buttery fat. Take small bites of the caviar.
As is tradition, pearl spoons were set to eat the Caviar that avoids altering the caviar flavor. Buckwheat Blinis with Crème Fraiche set the stage to enjoy the 3 different grades, Estate, Reserve, and Golden. Visit www.TsarNicoulai.com and learn about the nuances of Caviar from a local producer, Tsar Nicoulai, of Wilton in the Sacramento valley.

A wonderful 2021 Domaine Vocoret & Fils Chablis was paired with the caviar.

Next Walt Heinzer, Hillsborough Argentier, gave a brief Finance Presentation highlighted with a plot of ongoing club finances, which showed a steady healthy balance over the last 3 years.

Chef Chantale Doinel came out from the busy kitchen to introduce the LePlat for the day. This consisted of Scallops, Smoked Trout Ahi Tuna with Little Gem Lettuce Petals, Micro Greens Cashew Butter Toast and Tartar dressing for the seafood, with a Mustard Vinaigrette for the Greens.

Vice Echanson Bruce described the nuances of the paired 2022 Bastide de la Ciselette Bandol Rose with the main course.

For the final course the Douceur de Vivre of Bosc Pear, Custard Tart, and Berries Dessert topped off the Luncheon.

A special thank you to Chris Compton and his wife, Hillsborough Member Yuliya Voroninskaya Portola Valley Ranch Residents who arranged the club house venue, rental deposit & insurance.

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AGENDA

12:00 noon: Reception and Caviar Tasting

12:30: Caviar Presentation and Tasting

1:00: Business Presentation by Argentier

1:15 : French Luncheon by Chantale

Chef Chantale Doinel

Chef Chantale Doinel is a “Maître Rôtisseur” of La Chaine and the Hillsborough Bailliage. Following the unique tasting of Artisanal Caviar, Chef Chantale will delight our palates with an elegant luncheon leading into the season. Chantale has extensive experience as a private chef and owning her catering business, as well as conducting culinary classes at Draegers’s Cooking School.

Born in Morocco, but a pure French National, Chantale has lived and traveled throughout North Africa and Europe discovering

the diversity of subtle flavors that she incorporates into her dishes. Her passion for fine dining shows thru the elegance of her presentation and her dishes always incorporate edibles flowers and herbs of her own home growing.

Chantale is an honor graduate from the International Culinary Center founded by Jacques Pepin and served her externship at the Michelin Star rated Village Pub in Woodside.

Tsar Nicoulai Caviar Tasting

Otto Szilagyi, Senior Vice President of Pacific Plaza Imports,

will make a presentation, and a tasting, of their Tsar Nicoulai Caviar. Tsar Nicoulai's sturgeon farm is in Wilton, CA where they have been raising fish in pristine waters under the California sunshine since 1984. All their artisanal handcrafted products are carefully produced without the use of antibiotics, growth hormones, GMOs, biocides, radiation, or bioengineering. And their caviar is delicious!!

2023 09 PVR Caviar & Luncheon

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