Peninsula Grill News & Events

A Celebration of Caviar

July 12, 2017

 

This September, Peninsula Grill hosts its first-ever month-long tribute to caviar with three unique preparations offered nightly: Classic Style, Charleston Style, and Chef's Style.

Inspired by his longtime passion for caviar, Peninsula Grill Co-Executive Chef Graham Dailey is excited to showcase the captivating ingredient in new and exciting ways. Using three different caviars, Chef Dailey has devised a traditional luxe offering, a locally inspired version, and his clever riff on an elevated snack that will be available at Peninsula Grill throughout September.

One spectacular ingredient presented three different ways with thoughtful pairing recommendations by Peninsula Grill’s well-known sommelier Dennis Perry makes September a perfect opportunity to either try caviar for the first time or indulge a pre-existing appreciation!

 

CLASSIC STYLE
An elegant presentation with the traditional accompaniments: Osetra Caviar served with Potato Blini, Onion, Hard Cooked Egg, and Clabber Cream. Prized the world over, Osetra Caviar stands out for its crisp, clean, and sweet taste.

 

Sommelier Dennis Perry’s Pairing recommendations:

•    Billecart-Salmon Brut

•    Damien Laureau Chenin Blanc

•    Kettle One Vodka

 

CHARLESTON STYLE
An innovative option that incorporates local flavors: Sterlet Caviar served with pickled shrimp and Lowcountry cucumber. The highly-sought-after Sterlet Caviar is intensely flavorful and known for having a gray-to-black pearlescent look.

 

Sommelier Dennis Perry’s Pairing recommendations:

•    Larmandier-Bernier "Latitude" Extra Brut Blanc de Blancs Champagne

•    Domaine Savary Chablis

•    Chopin Vodka

 

CHEF’S STYLE
Peninsula Grill Co-Executive Chef Graham Dailey puts his creative spin on a popular snack: Hackleback Caviar served with crispy sweet potato chips and a dollop of whipped goat cheese. Popular among caviar connoisseurs, the America Hackleback offers a buttery flavor and creamy texture.

 

Sommelier Dennis Perry’s Pairing recommendations:

•    Gruet Brut Blanc de Blancs, a sparkling wine from New Mexico

•    Whitehaven Sauvignon Blanc from Marlborough, New Zealand

•    Tito's Vodka from Austin, Texas