Palm Beach - Caviar and Champagne Tastings

Please mark your calendars for a Caviar & Champagne lunch on Saturday, February 11th, 12:00 noon, 332 Evernia Street.

Thanks to the generosity of John Lieberman, Chef Sam Horrocks will be curating a one-of-a-kind menu for our members.  Each course will be carefully prepared to feature a particular caviar and paired with an appropriate Champagne. 

The lunch will start with two selections from the Palm Beach Branch cellar: Heidsieck & Co Monopole and Duval-Leroy Brut Reserve.  These are two wonderful champagnes which the Branch purchased for special events just like this.  Heidsieck has been making champagne in Reims since 1785.  They will be served with passed Hors d ‘Oeuvres, before sitting down to a multi-course lunch.  What better way to spend a Saturday afternoon?

For caviar, look to experience 4-5 different selections.  Depending on availability, think Sasanian Russian Osetra, Supreme Osetra, American Select Black Bowfin, Tsaritsa Alakan Salmon. All caviar will be selected by John Lieberman and John Pankauski in coordination with the chef. John P. has donated the venue and some of the Champagne, including bottles of Andre Clouet Brut Un Jour de 1911 and 2012 La Grande Dame from Veuve Clicquot.

Seating for this exquisite event is limited to fourteen (14) members who reserve by emailing our Executive Director, Kathy Cleveland,iwafspb@gmail.com. First come, first served.  Grab your place how as this will most definitely be a sellout. Once we reach capacity, we will maintain a wait list. The price for this incredible event is only $125 per person.  Due to the limited capacity for seating this is a member only event. Once you email your reservation, you will receive a confirmation email. Payment is due 3 days prior to the event (i.e., Feb. 8). If you must cancel, you can do so prior to Feb 8. There will be no cancellations after that date.