Scott Hunnel

Tin of Lobster with Caviar

Original Event Date, Saturday, September 29, 2018

Chef de Cuisine, master menu developer, and James Beard nominee (come on James Beard Foundation, still a "nominee", really?) — Scott Hunnel stopped by the Food & Beverage Pairing Program (which is new for 2018) — and not only brought a Tin of Lobster with Caviar with him, but Taittinger Champagne's Antoine Collet too!

All of the components here were amazing. Antoine Collet presented (and the audience all received a glass of) Taittinger's Comtes de Champagne Blanc de Blanc, 2006. The tight bead and front palate sweet Champagne paired perfectly with chef Hunnel's Tin of Lobster and Caviar. One of the more exquisite components for me was the Vanilla Aioli, which struck a delicate balance between the vanilla beans and dijon mustard in the recipe. A very successful pairing, on all counts!

Scott Hunnel

Disney's Grand Floridian Resort & Spa
Saturday, September 29, 2018 | 2:30pm

THE DISH : Tin of Lobster with Caviar
WINE PAIRING : Taittinger Comtes de Champagne Blanc de Blanc 2006 | Taittinger, France

Antoine Collet from Taittinger gives a little background informaiton about the beverage everyone will get to sample — the Taittinger Comtes de Champagne Blanc de Blanc, 2006.

Champagne Taittinger Comtes de Champagne Blanc de Blanc, 2006.

After the introduction of the beverage, chef Scott Hunnel begins to make the components for his dish to pair with the Champagne, a Tin of Lobster with Caviar, featuring a Vanilla Aioli.

Chef Hunnel slowly blends in 2 cups of olive oil while making the Vanilla Aioli.

Here's the sample of the dish that everyone received along with a recipe sheet, if you wanted to make this dish at home.

The Tin of Lobster with Caviar get a close up! That's an edible viola flower to add a little pop of color to the dish.

After the presentation and demo (and eating and drinking) portions have ended, guests can get their recipe sheets autographed by the chef and beverage representative.