Oysters, uni, and caviar

That was the theme for a dinner some friends hosted.

When you walk into the kitchen and you see this, you know that good things are in store. The idea came out of a dish they had at Octopus Bar in East Atlanta. I've heard great things about it too.

I knew the evening would be great, with lots of good wine and food.

While drinks and things were getting prepared, I joined oyster shucking duty. Long Island blue points sourced from Atlanta Fish Market. I had a good knife to use and they were pretty easy overall to open.

Although we got some pre-assembled oysters, extras of everything were put on the table so you could tailor the rest of your oysters. Here, sevruga caviar from Iran.

And then, quail eggs. I think I had most of these myself. Yes, I am a pig.

Here's the table as it was set. We each had cocktail sauce, creme fraiche, a spicy mignonette, and uni for our oyster toppings.

Here's my plate of Blue Points. Yum incoming!

We also had two shooters. Here is the bloody mary one, that had a bright kick to it.

And a beer shooter with Hobgoblin Octoberfest. This was less exciting.

We each got some soup. Champagne, oysters, brie, cream, scallions.

Here were my premade oysters. Uni and quail egg on the left; mignonette and caviar on the right. Both were delicious.

I was fortunate enough to have a couple of these spoonfuls of sevruga caviar with creme fraiche. I thought that I had had caviar before and just didn't really like it that much, but this was amazing. Salty, fishy, light. So good.

My last bite: uni with quail egg. So good.

What a night. Amazing.