I've invited a couple of friends to join me for caviar in my home. I
intend to buy the best Beluga, Petrossian's Tsar Imperial. Since this
is the first time I will have done this, I'd like to serve the proper
accompaniments. A search of the web has revealed the following:

1) Edible accompaniments. There seems to be some consensus that caviar
not of the very finest grade should be served with toast points, sour
cream, lemon wedges, chopped onion, and separately chopped hard boiled
egg whites and yokes, whereas the best Beluga should be savored with
toast points alone.

2) The accompanying libation: champagne or vodka? There's no similar
consensus here. Some authorities prefer champagne, while others claim
that, for a purist, only chilled or frozen vodka of the highest grade
will do. That said, champagne would seem the "friendlier" alternative,
given the bite of neat vodka (even Stoli), especially for those not
used to sipping the stuff straight.

If you were giving this soiree, what edible and liquid accompaniments
would you choose and why?

Wish I could help, but you're way out of my league here. If I served
caviar, I would probably provide products from Frito-Lay as "edible
accompaniments." And for "libation," everybody could choose between
Hawaiian Punch and Miller Genuine Draft.

Provide all the stuff you've listed and invite your guests to choose.

Please set an extra place for me and advise the Time and the Place.

Many thanks,

Mike

Gee, Pink. And here I'd assumed you were the Perle Mesta of Oklahoma.
My tip would have been a first class ticket to Jacksonville followed
by a limo drive down to St. Augustine and a seat at our table. (Mike,
you're welcome to stay home.)

Greetings Nautico,
So you want to get a little more mileage out of those sterling silver
things you bought for the cold soup?!
I only eat caviar when I am invited to, but I think that you have done
your homework.  Even if you are serving the best, I would still offer
the the sour cream, lemon, onions and chopped boiled eggs, and leave
it to the guests to decide.  Some people don't really like caviar (or
raw oysters), though recognizing that it is very special, so they may
appreciate being able to "dilute" the caviar.  It's all a matter of
taste.
I would offer the brutest of brut champagne and also good and well
iced vodka.  Some people just don't like to drink destilled stuff pure
 - maybe just as well.

IF this is for this evening, hope you have your cellar well stocked
and wish you a great feast and a Happy New Year  (even if the soiree
is not tonight).
Myoarin

PS:  Pink is the "Pearl la Mosta"* not just of Oklahoma.
* the most pearly of the pearls :)

The following quote is directly from the www.petrossian.com website:

How to serve it-Service and accompaniments
A special presentoir designed by Petrossian showcases our caviar with
a truly elegant presentation. So as not to break the eggs, caviar
should be spooned carefully onto lightly toasted bread or directly
into the mouth with our specially designed Petrossian palettes. Serve
fresh premium quality Petrossian caviar in its original perfection. Do
not sprinkle with lemon or serve with chopped egg, onion, or sour
cream. Save these garnishes for inferior grades of caviar.

You can see more here : http://www.petrossian.com/product_info.cfm?type=82&order=1
on the right hand side click on Product Facts.

Thanks, Canadian Helper! Why didn't I see that?!