Award-Winning Pairing: LE/ROM and Siku Vodka

Beluga might be banned in the United States, but caviar lovers can still find some exceptional caviar. At The Stirling Club in Las Vegas, LE/ROM Caviar, continuing in the tradition of the Romanov family under the direction of Lena Romanova, is hosting a special tasting with Osetra Black Caviar (Acipenser baerii) and Sterlet Black Caviar (Acipenser ruthenus).

Both are imported from a farm in the Baltics, without any preservatives, chemical or medical additions to either the fish or caviar. The latter caviar, Sterlet, is historically mentioned as being served at royal feasts and banquets. Today, it is among the rarest. LE/ROM is ecologically sound black sturgeon caviar farmed from the only licensed farm in the Baltics.

How To Serve And Taste Caviar

• Remove caviar from the refrigerator 10-15 minutes before serving.

• The lid should remain in place until the very last moment.

• Unless presented on a serving plate, it is acceptable to serve in the tin.

• Caviar is never served with a metal spoon; mother-of-pearl is preferred.

• Serve the caviar accompanied with a small piece of toasted bread or blinis.

• Caviar should be served plain, so nothing dilutes or alters its flavor.

• A small glass of vodka is the ideal companion; some prefer champagne.

The Stirling Club Will Serve Siku Vodka and Francois Montand

Siku (see-ku), which means ice in Greenlandic, is made from pure glacier ice. Using an ice-blending process, Siku transforms glacier ice directly to vodka without it ever becoming water.

As the blend becomes liquid at -25.9 degrees C, it is charcoal filtered for clarity and bottled. The final product is 8O proof. At one tasting at the Waldorf Astoria for Steinway piano owners, Siku was rated as the "Best of the Best" out of 28 vodkas.

For those who prefer a champagne, The Stirling Club has selected a Francois Montand, Brut, which is a nicely balanced dry champagne since many tend to be too sweet to serve with caviar.

The event will be held from 6:30 p.m. to 8:30 p.m. on Thursday, Feb. 4. Reservations are required and seating is limited. $39 per person.