We all love an easter egg, but this holiday, why not take the celebrations to the next level by hosting a caviar-themed brunch. Travel Curator foodie and lifestyle contributor Kelli Delaney Kot shows us how to do it in her signature style.
“Easter has always been a favorite family holiday with sweet memories of my sister and I donning pretty new dresses for church and then racing home for the egg hunt Dad had secretly hidden. These holidays I planned a new twist, ‘A Caviar and Bubbly Easter Brunch in The Hamptons’ with a small-bite brunch bar catered by Elegant Affairs at the perfect spring location East Hampton Gardens.”
Caviar Brunch
“I love the idea of serving a casual caviar brunch so I enlisted Elegant Affairs to curate the ultimate menu. Owner Andrea Correale lives by the mantra that high-quality caviar is a delicacy that should be served for very special occasions and she loves to present it in new and creative ways rather than the expected blini pancakes. Our menu featured caviar topped cucumber cups, jello bites, deviled eggs and the list of delicacies went on (see the complete menu below). Small-bite serving Andrea explained is more popular than ever as it allows guests to taste a variety of foods and feels more like a chef’s tasting menu. When it comes to caviar, Petrossian is my favorite and I chose their Royal Beluga Hybrid, Daurenki, and Royal Ossetra Caviar. Each flavor is decadently delicious, and the beautiful cobalt blue packaging adds a pop to your tabletop pop. If you’re not sure which kind of caviar you might like, you can always call a Petrossian Caviar Concierge. Trés cool no?
Prosecco Pairing
“Everything’s better with bubbles, especially caviar. I paired the caviar and cuisine with two fantastic new sparkling wines by Mionetto. Their Prosecco Organic, which is made from grapes cultivated without any synthetic fertilizers and merges the delicate fragrances of acacia blossoms and strong tastes of golden apple, pineapple, and orange. And their Prosecco Rosé vintage, which blends Glera (the prosecco grape) and Pinot Nero. The Glera gives it lightness and elegance along with minerality and citrus flavors, while the Pinot Nero body offers structure and the flavors of cherries and strawberry.
The Menu: Caviar and Bubbly Easter Brunch
- Cucumber Cups with Petrossian Royal Beluga Hybrid Caviar
- Mionetto Organic Prosecco Jello Bites with Petrossian Royal Ossetra Caviar Topped Toast Points
- Smoked Petrossian Salmon Pizzette with Dill Cream, Capers, Micro Arugula, and Petrossian Daurenki Caviar
- Tuna Tartare Tacos with Sesame Seeds, Wasabi Creme, Wakame Salad, and Royal Beluga Hybrid Caviar
- Watermelon Radish Pinches with Sweet Potato Hummus, Pressed Yogurt, Honey, Chili Oil, and Daurenki Caviar
- Deviled Egg Salad Topped with Royal Ossetra Caviar
- Mionetto Prosecco Jello Bites with Petrossian Caviar Topped Toast Points
For a step-by-step guide on recreating these delicious small bites at home click here.
Spring Table Setting
“My friend Michael Giannelli has a gorgeous design studio at East Hampton Gardens and this was the perfect venue. “I love that Easter is synonymous with spring, so I can introduce the season with beautiful blooms and create a beautiful visual setting while tantalizing the palate with delicious culinary treats,” says Michael who styled the tablescape with amazing pieces from his store: Gien Paris dishes, Kim Seybert chargers, Sabre France flatware, William Yeoward glasses, silver from Hotel Silver Ltd., and of course lots of chicks and bunnies to add the Easter charm. Michael also designed fabulous floral arrangements using pansies and spring bulbs as a runner for the table and I added moss and angel tears in Bergs pottery to create a spring garden effect. The best part according to Michael is you can plant everything in the garden after the party.”
Decadent Dessert Table
No Easter celebration is complete without sweet treats, so Andrea set up a separate grazing table filled with desserts to guarantee your party is a hit. Andrea filled ours with frosted sugar cookies, cupcakes, fancy chocolates, and my favorite macarons from Petrossian all served on sparkling pieces of Hotel Silver Ltd and perfectly paired with Mionetto Prosecco Rosé. Cheers. Happy Easter.
