How to Serve Caviar and Champagne Like a Baller

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=JFhmq6q8yng

In this week’s episode of Tasting Notes, Chef Daniel Eddy of Rebelle in New York City shows the restaurant’s wine director Patrick Cappiello how to serve caviar. First, Chef Eddy whips up bite-sized blinis, which are made with buckwheat flower, sugar, salt and egg. Before adding the caviar, he prepares an array of toppings: egg, cornichons, crème fraîche, chives and shallots. He then chooses an osetra caviar farmed in Bulgaria as the star of the dish. • To match the texture of the caviar, Cappiello selects a Champagne, Chartogne-Taillet, which is a blend of pinot noir and chardonnay with a rich, nutty profile to complement the buckwheat. But he also reaches for Industry City Distillery's Industry Standard Vodka, which is another traditional pairing with caviar: http://drinkicd.com/#vodka • Find more videos with Patrick Cappiello here: http://ply.by/ONYM5N • Check out Rebelle Restaurant in New York City: http://ply.by/zYZbbD • For more recipes, videos and tips from experts visit Playboy's Nightlife site: http://ply.by/lodRb9 • Executive Producer: Brian Berkowitz • Producer: Jeremy Repanich • Host: Patrick Cappiello • Subscribe to Indulgence: http://ply.by/PCqbFz • Let's Get Fat: http://ply.by/glHWBf • Bartender Confidential: http://ply.by/pvO9i1 • FoodSteez on Indulgence: http://ply.by/VmkCnG • Tasting Notes: http://ply.by/Wrs1LL • How To: http://ply.by/2M4XTw • Bars and Cocktails: http://ply.by/xZBoGA • Eat This Now: http://ply.by/iMkcoL • Follow Indulgence on Facebook: http://ply.by/RWkqSe

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