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f a l l 2 0 1 7 | 1 7 CAVIAR AND PREMIUM VODKA are a match made in a lavish imbiber's heaven, and their luxury and opulence are best exemplified in a timeless setting like The Beverly Hills Hotel & Bunga- lows. The hotel's take on this classic duo involves a custom ice bar and the pairing of Beluga Vodka with Kolikof Caviar for private events. According to Robert Rouleau, Assistant Director of Food and Beverage for the hotel, "Our Beluga Vodka and Kolikof Caviar ice bar sta- tion is where we showcase true luxury, craftsmanship and sophistication." Because the combination of caviar and vodka is so timeless, Jonathan Hill- er, Executive Sous Chef at The Beverly Hills Hotel & Bungalows, is tasked with finding the perfect caviar to pair with super-premium vodka to create a truly extravagant experience. According to Hiller, "when it comes to caviar, timing is everything." Harvest- ing the eggs just days too late or too early can drastically affect the quality of caviar produced. "Three days before a female sturgeon is ready to spawn, her eggs are taut and flavorful," he says. "Taken too early, the eggs are gooey with fat and won't offer a trademark 'pop' when eaten." But, Hiller cautions, if they're "taken too late, they'll be a milky, mushy mess." Ensuring careful handling of the eggs, however, is just as important as pin- pointing the right time to harvest them. When you have a specialty food that takes so much exactness to produce, reliability and quality are of utmost im- portance. "We use Kolikof Caviar only," Hiller says. "We love their line because of the differentvarieties of top-quality caviar.They really do a fantastic job of providing a superior-quality product." Hiller says Kolikof is also a favorite because of its consistency: "When it comes to something so delicate and as expensive as caviar, we choose to work with the best!" The same goes for Beluga Vodka. "By name and region alone they match up well together," says Hiller. "Beluga Vodka is known for being a pure and top-tier product." While Beluga has only been available in the United States since 2009, it is distilled and bottled at the more than a century-old Mariinsk Distillery in Mariinsk, Russia, from 100 percent naturally-malted wheat and water from their artesian wells. Each expression of the vodka then rests for a period of 30 to 90 days—a process that contributes to its distinct flavor and texture. "Through long experience we know letting Beluga rest, in the way we do, allows the structure to become thicker, smoother and oilier," says Yegor Proskuryakov, CEO of Beluga North America. "This care and attention gives Beluga Vodka its own rounded and velvety structure, unlike any other vodka." The resting also leaves a cool, crispy and clean acidity that Hiller describes as a perfect balance for top- notch caviar. The pairing of caviar and vodka fol- lows the rule of "less is more," and The Beverly Hills Hotel's approach is no exception. Rouleau's preferred cocktail to serve with caviar? A Beluga Vodka Martini, chilled, with no vermouth. "Beluga's quality ingredients offer a truly luxurious experience that is well aligned with The Beverly Hills Hotel," he adds. VODKA AND CAVIAR MAKE FOR A QUINTESSENTIAL PAIRING Assistant Director of Food and Beverage Robert Rouleau's favorite caviar pairing is a very dry Beluga Vodka Martini with olives. Jonathan Hiller is the Executive Sous Chef at The Beverly Hills Hotel & Bungalows in Los Angeles.

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