Daily Pampering: The Pierre Hotel’s organic caviar and oyster tasting

When the Pierre Hotel wants to celebrate, it celebrates in style. In honor of the hotel’s 80th anniversary, the Pierre in New York is recapturing the glamour of its past with a tasting flight of a trio of organic caviars with wine and vodka pairings.

Fridays, Saturdays and Sundays from October 22 – December 31, 2010, Executive Chef Stephane Becht will debut the caviar tasting menu and The Pierre’s Two E restaurant. Enjoy a hand-selected tasting menu of organic caviar as well as North American oysters with wine and sprit pairings. The tastings start with three organic American Caviars served with blinis and crème fraiche for $65. The caviars served include:

AMERICAN PADDLEFISH: From the Mississippi and Missouri Rivers, these glistening steel gray eggs rival Sevruga from the Caspian Sea
MOUNTAIN LAKE WHITEFISH: From Montana, these crisp and golden eggs burst with a fresh, mildly salty flavor WILD
HACKLEBACK STURGEON: This dark, silky caviar from the rivers of Kentucky, Arkansas and Tennessee offers a refined, nut-like flavor with a semi-sweet finish

If oysters are more your liking, choose from Neguac, New Brunswick shells, Kumamoto from California, Oregon, and Washington and Chesapeake Bay oysters.

Add wine or vodka pairing for $14 that includes: Chablis Domaine Roland Lanamtureux 2007 Burgundy; Muscadet ‘Clos de la Senaigrie’ Luc Choblet 2008 Loire; Picpoul Saint Garrigue 2007 Languedoc. Vodka options include Russian Standard Imperial; Belvedere and Chopin.

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