Expand Your Knowledge and Your Palate this National Caviar Day!

by A Fare Extraordinaire

Happy National Caviar Day! Caviar is one of our favorite items to add to your menu to bring an extra touch of elegance to any event. In honor of National Caviar Day, we would love to share some fun facts, recipe tips and secret tricks to our favorite menu item!

When most people think caviar, they think of the traditional caviar display possibly seen at their grandmother’s house on Christmas morning. Caviar on ice, warm blinis, crème fraiche, red onions and hard boiled eggs all presented in silver bowls with small mother-of-pearl spoons. While this always creates a beautifully traditional display, HMNS loves to think outside the box and add our modern take on things for functions, parties and more.

PASSED HORS D’OEUVRES

One way to modernize your caviar experience is to create a fun passed hors d’oeuvres option with your caviar bite. Passed hors d’oeuvres are a great way to get your crowd mingling. We have two takes on our caviar passed hors d’oeuvre:

Caviar Blini

Corn and Caviar Blini: Warm blini topped with caviar and crème fraiche. Garnished with chives.

Ingredients:

1 cup of All-Purpose flour                                           

1 cup of cornmeal

2 teaspoons of salt

1 tablespoon of sugar

2 eggs

1 cup of yogurt

2 cups of creamed corn, pureed

1 cup of butter, melted

Procedure:

Combine all of the ingredients, except for the butter, and blend in the Vitamix.

Emulsify the blend in the butter.

Season the mixture with salt and pepper.

Cook small cakes on a griddle or cast iron pan.

Top cooked blini with lemon crème fraiche, caviar and minced chives.


Caviar Chip

“Fare-ly Sweet” Chips and Caviar: A Fare Extraordinaire brand sweet potato chips topped with lemon crème fraiche and caviar. Garnished with chives.

Ingredients:

A Fare Extraordinaire Signature sweet potato chips

Lemon crème fraiche

Minced chives

Caviar of choice

Procedure:

Assemble as desired. Use photo as serving suggestion.


SWEET TREATS

Chocolate Caviar Tart

Who says caviar is limited to savory bites? Another unique and creative way to incorporate caviar into your menu is through your dessert! Caviar has been trending in the pastry world, and we would love to share one of our new favorite desserts with you. Our Chocolate Caviar Tart will make your mouth water! Our pastry department has been working to perfect the art of chocolate caviar for this fun-filled tart.


CAVIAR FACTS

As simple and small as caviar may seem, there are many origins and differentiations. The more you learn about caviar, the more interesting and enjoyable it becomes to eat. Caviar, in the most basic explanation, is a salt-cured fish egg originating from a sturgeon fish. 

sturgeon

There are four types of caviar: Beluga, Starlet, Ossetra and Sevruga. The rarest of these four is the Beluga. These sturgeons are located in the Caspian Sea between Europe and Asia. At A Fare Extraordinaire, we prefer to use the roe from Ossetra Sturgeon. This caviar is the most prized and expensive next to the Beluga. The Ossetra Sturgeon range from 50 to 400 pounds and live up to 50 years in age. The Ossetra caviar ranges in color from deep brown to golden. The lighter colors are more sought after because they are the richest in flavor.

We hope that these recipe tricks, sweet treats and fun facts have helped broaden your caviar knowledge and helped you in celebrating National Caviar Day!

Editor’s Note: A Fare Extraordinaire is a luxury full-service event and catering company servicing the greater Houston area, and a partner of the Houston Museum of Natural Science Special Events team.

A Story of Workday Blues, or, How HMNS After Dark Improves Your Week

Monday inches along like a tectonic plate, and you feel the weight of the week on your shoulders. Mildred made the coffee wrong, but your boss doesn’t like waste, so you had to suffer through two mugs of the bitter swill because no one else would drink it and you’re the only one in the office with a caffeine addiction this strong. You hear Andrew yell at the copier again, and you wonder whether life wouldn’t be more exciting if we were raptors.

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What you wish the office looked like.

You remember it’s been nearly a year since you’ve been to the Houston Museum of Natural Science. The last time you were there, you learned raptors weren’t at all like the ones in Jurassic Park; those CGI characters were closer in size to Deinonychus. Velociraptors were only as large as a cat, and you remember wishing the little guys were still around so you could have one as a pet, then wondering what you might feed it — cats, maybe? ALF ate cats.

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What you see when you imagine raptors eating cats.

Dude! You think. I’d totally rather be looking at dinosaurs than the walls of this cubicle right now. And the more you think about it, the stronger your urge to feed your scientific curiosity with a visit to HMNS.

By the time you’re about to punch out, you’ve already decided to venture to the museum to improve your mood. It’ll be a great way to unwind a little before heading home to walk the dog for your significant other. The dog can wait another hour or so; you need some time to yourself. This day has been awful. You send one last email, and with a huff, you swing your bag over your shoulder and you march out the door, your good-byes disingenuous.

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The walk to your car.

It’s raining again, but with dinosaurs on the brain, it’s an acceptable discomfort. In fifteen minutes, you’ll be standing below a magnificent 40-foot-long Tyrannosaurus rex. You round the corner onto Hermann Park Drive. Your heart thumps, faster, faster as the concrete building looms above you. The butterflies in your stomach remind you of the explosion of color at the Cockrell Butterfly Center, and the thought of color reminds you of the sparkling Cullen Hall of Gems and Minerals, and then, finally, you’re at the parking garage!

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What you wish you could un-see.

Which is closed. It’s 5:25, and the museum has been shut down for the day. Worst Monday ever.

You get back home, walk the dog, take a shower with the water as hot as you can stand it, then go online to check the museum’s hours, dreading that you’ll have to wait it out until the weekend. But, lo and behold! They’re offering a new service — something called HMNS After Dark.

“You asked, and we answered,” you read. “For everyone who has wished for access to the museum in the cool evenings after work, here’s your chance… HMNS will stay open from 9 a.m. to 9 p.m. Wednesday, May 25!”

Holy cow! That’s this week! Bless my lucky stars!

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What you wish you could always see.

You rub your eyes and double-check to make sure. But this ain’t no fiction, buster. This is the real thing! Everything’s awesome, and everything’s open. Looks like you won’t have to wait until the weekend after all.

That very night, you make plans with your significant other to come out to HMNS After Dark. Tuesday and Wednesday speed along after that.

Late Night with Catalysts: New program offers after-hours fun for the young at heart

When I tell people I’m the Overnight Coordinator at the Houston Museum of Natural Science, I usually get one of two reactions. It’s either a sarcastic “Oh, does everything come to life at night?” or an astounded “People can spend the night there?!” While I’m in the Youth Education Programs department and typically work with the kiddos, we decided to partner with the Catalysts young professionals group at HMNS to create a late-night event for the young at heart. On July 30 we had our first-ever adult late night at HMNS exclusively for the Catalysts group.

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The museum up late. From left to right, Emily Lutz, Elizabeth Marlowe, Jayme Schlimper (in the bear mask), Matti Hammett, Kelli Lozada, Nicole Temple, Julia Russell, Kelsey Friedemann, Madison Weinhoffer, Katie Conlan, and Sahil Patel.

Since it’s summertime, we decided to take everyone on a trip down memory lane to good ol’ summer camp. Of course, we had to make it a trip with a bit of that HMNS pizzazz. Late-nighters could “roast” s’mores in our toaster ovens as an indoor (and flameless) spin on everyone’s favorite campfire cuisine. We had a make-your-own trail mix bar complete with barbecue flavored mealworms as an optional but delicious addition. We also had some Cool Chemistry demonstrations by seasoned Outreach presenter Sahil Patel and flashlight-led tours of the Morian Hall of Paleontology with Connor Eichenwald from the museum’s W.T. & Louise J. Moran Ecoteen Program. Finally, if campers wanted to capture the moment, we had Smilebooth there with a bevy of youth ed-crafted, camp-themed props! See some of our favorite snapshots below.

If a summer camp-themed late-night sounds like your idea of a night well spent, then Catalysts is the group for you! Our young professionals group gives you access to a variety of events throughout the year including tickets to an exclusive Catalysts events each quarter and tickets to our Mixers and Elixirs events during the summer. That’s on top of the usual membership benefits like free access to our renowned permanent exhibition halls and advance notice of upcoming events and special exhibitions. Visit our Catalysts Web page to join today!

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From left to right, Christine Dubbert, Sahil Patel, Madison Weinhoffer, and Daniel Echeverri.

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From left to right, Clark Kellogg, Nicole Temple, and Allison Kellogg.

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…and Sahil Patel, again. 🙂

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Top, left to right, Julia Russell, Zack Kammer, Hunter Robinson (bear mask), and Dalia Rihani. Bottom, from left, Britt Baumgardner and Freddy Dabaghi.

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Dain Geist and Rachel Wilkinson.

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Morgan and Elizabeth Hann.

Steamy salsa night closes out the summer

The time has finally come to close out this summer’s Mixers & Elixirs series. But we’re going out with a bang! End this summer right with one last steaming salsa night before summertime is gone.

 We talked to lead singer Rudy Rincon from Grupo Ka-Che to see what makes their performance at Mixers and Elixirs so spectacular.

What is the best thing about playing at Mixers?

Mixers25Being around the dinosaurs is definitely one of the best things. Another great aspect is being in a location that gives you the opportunity to be outside the normal standardization of a club. It is something really new and innovated that gives you another taste of both themes: a museum and a show.

How would you describe your band’s overall music and performance?

We are the most energetic Latin performance in town. Our show is completely live and it is well established. We got together in ’98.

What started you out in music?

We all started as musicians. We share Latin music as our connection even though we come from different countries. By communicating with the local audience we felt the need to polish and professionalize our music. Our group presents Latin music that delivers our culture as well as an exciting show for our audience.

What was it like performing under a giant dinosaur in past years?

 It was an adventure. Everyone at the beginning wasn’t sure what the response would be. As a band we really appreciate the work that the museum has been putting behind Mixers. We are pleased to be a part of the most exciting events. It integrates the museum aspect as well as an opportunity for young business professionals to network, dance, and mingle.

This is your last chance to see and be seen at Mixers & Elixirs! Don’t let the opportunity to salsa under the dinosaurs pass you by for another year. The party starts at 6 p.m. with our live DJ and cash bars. The dancing begins with Grupo Ka-Che at 7 p.m. Be sure to catch this fantastic night before it summer slips away.