If there were ever two ingredients that belong together, they are caviar and Champagne. Although too expensive to enjoy on a daily basis, holidays are the time of year for us to indulge.

Because I am in the party business, I have been buying vast quantities of caviar for the last two decades. Due to over-fishing and global warming, most of the Beluga Caviar does not make its way to the United States anymore. However, there are several new American varieties which are very good but costly. I suggest trying the American Sturgeon Caviar, Golden Caviar, or Bowfin Caviar.

For the holidays, it’s fun to host a party for six to eight couples and to ask each couple to bring a few ounces of caviar and a bottle of Champagne with them. The host of the party cooks the main course and keeps the ambience going.