TODAY | November 28, 2012
>>> it is time to get this party started with some champagne and caviar pairings for all that holiday enter taken.
>> document have to win the powerball tonight to indulge in these delicacies, here with serving suggestions is he will ya, managing director at caviar ruse in new york city .
>> hi, how are you?
>> a little pricey for some people. we have different price points as we go along?
>> absolutely. three different caviares, three different price points and champagne to pair with it to clear your palate.
>> exactly. we need to do that.
>> what are we starting with?
>> american sturgeon. you are going to start -- this is for you.
>> this is for you.
>> my gosh, we get three each?
>> take this one spoon here.
>> so what do we do?
>> in the --
>> really nice quality, a little bit more salt content.
>> very salty.
>> a little sip of that crisp, fresh champagne, you will clear everything through.
>> that is sensational. what's next?
>> the next is the siberian sturgeon caviar.
>> yours is over there.
>> i get that now.
>> very velvety, delicate, works very, very well this rose say?
>> yeah. mild, refined. not as salty.
>> champagne good?
>> love that. that is delicious.
>> my gosh.
>> rose say works well this. a medium body.
>> this is pricier?
>> a little bit more pricier, yes.
>> it's delicious.
>> finish off you the star of the show exphenomenal, large grain size in egg and it's really --
>> i don't like for you to say egg. like to call it caviar. not think about what it is. a champagne for a celebration, dom perrin yin.
>> i love that one.ignon.
>> i love that one.
>> now what are we doing?
>> entertaining at home, caviar ser server, crushed ice , let the guests help themselves, starch, toast points, crepe bellinis, creme fraiche , should you choose.
>> capers and lemon.
>> look ought showing off with the way you like it.
>> i do like it like that.
>> great, by itself it is perfect.
>> this is our -- do an hors d'oeuvres plate for guests at home, caviar, creme fraiche and you have --
>> that one.
>> then you have your being beggar's purses.
>> what is the middle one?
>> berg's purses, crepe bellini, caviar inside and a chive thai.
>> do it all in one bite?
>> do it.
>> fop right in. perfect.
>> my god.
>> i love my work. [ laughter ]
>> life could be worse.
>> this one, chris mann going to sing for us, too. good day, hoda.
>> what is this?
>> simply another serving suggestion, a little smoked salmon . classic caviar.
>> so good.
>> i don't want to count the calories we just consumed.
>> actually --
>> how much is in these?
>> caviar is very, very nutritious, per gram, one of the most nutritious foods out there enjoy and celebrate.
>> i like you, your attitude.
>> one calorie per bite, per gram. this is just simply unadorned for the caviar aficionado, intimate with your guests, a spoon of caviar, serve it just like this.
>> do you eat it every day?
>> you know, i taste it every day. but, you know, it's part of my job.
>> you have to.
>> someone has to taste the caviar before it goes out.
>> the way we think. part of our job, what we do. what else have you done? get that last one. so delicious. excuse me.
>> pardon me.
>> caviar ruse, we play with food and the caviar all day long this is really simple, no frills, new year's day bagel, caviar, cream cheese .
>> what's going on with this fruit salad ?
>> a really beautiful dish, a tuna with classic served on top, cucumber, yogurt.
>> look what's happening.
>> telling us we are out of time. we are going to finish and --
>> try that.
>> what is that, real quick?
>> really quick, ice cream and caviar, nobody would have ever thought. works perfectly. sweet and salty, caramelized brioche. more calories