For most of us, caviar is not a product that is on the menu on a daily basis. It used to be different, though. In this exclusive caviar tasting, John Simoskie will teach about the fascinating history of caviar, the origins of the sturgeon, the different kinds of caviar and modern developments in the field. The tasting starts with a delicious “borsjtsj” (borsjt, borscht or borsh), which is a soup based on red beets that is often eaten in Slavic countries, mainly the Ukraine, Poland, Russia and Belarus. We then commence by tasting a piece or artistically smoked Bawykov salmon with Tzar Caviar®. The tasting concludes with different kinds of caviar, Tzar Caviar® and Cavinoir®.