When: Thu., June 24, 6:30 p.m. 2010
First, we'll whip up oodles of French fries in the classic pommes frites fashion: fried twice to be extra crispy on the outside and surprisingly light on the inside. Next, we'll top 'em with an enormous helping of creamy, cool creme fraiche and generous dollops of sinfully decadent caviar. Finally, we'll pair these souped-up spuds with five extraordinary sparkling wines from around the world. Reservations recommended.