Sound crazy?  Yes. 

But that didn’t stop Celebrity Chef David Chang from pulling out this magic trick at Momofuku Noodle Bar in July. 

This sounds like the type of dinner party & presentation that's beyond your reach.  It’s not.  It may be the easiest event you’ve ever hosted.  What’s even better is the fact that it dresses up or down to your specific event – cocktail or tailgate – it’s impressive.

The portions are typically 1 Whole Fried Chicken to 500g of Amia Calva.  Which is, of course, 1.1lbs of caviar.

If you’ve have not fried a whole bird, Bon Appétit has this recipe to use as a guideline.  You can season the bird to taste.  Some of our favorite seasonings are from Cajun Injector.  This particular one provides the right amount of flour, seasoning & flavor for a crispy taste that grabs the caviar.

Wine – lean on the white, dry side.  If you have no preference, you can go by a sliding scale of wines to fit the formality of your event - Pinot Grigio, Sauvignon Blanc, Riesling to Chardonnay & Champagne. 

Beer. If you don’t have a favorite, lagers are crisp & refreshing with a smoother finish.

Booze.  You’re on your own.  Fried chicken makes this anyone’s choice.

As for your presentation & sides, the options here are limitless.  Crepes, homemade sauces, stuffed celery, cucumber & salmon roe all make eye catching, mouthwatering selections for any assortment of picky eaters. 

But everyone loves fried chicken.

And everyone will remember this party.  Because love it or hate it, everyone remembers the party that has caviar.  It’s like a social bookmark. 

Can you name the last caviar party you went to?