Join Us at the Table

Join Us at the Table

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Join Us at the Table

  Broadcast in Food

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Now that Christmas is down to the leftovers for dinner and deep discounts at the mall, we’re looking ahead to New Year’s Eve – and that match made in heaven, caviar and champagne. Lewis Shuckman, of Shuckman’s Fish Co. and Smokery, will tell us how his Kentucky spoonfish caviar is standing up to its well-known Russian counterpart.Then Gabriel Varela, sommelier at the Meat Market restaurant on Miami Beach will talk champagne and all the other bubblies to make will tickle your nose without emptying your wallet.
Tags:
food
champagne
culinary
caviar
New years
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