Caviar Nights: Luxury Meets Laid-Back in Montauk with Chef Christopher Watts and Caviar Maker, Michael Passmore
Indulge in an extraordinary culinary experience that defies convention.
While Chef Christopher Watts' culinary mastery and Michael Passmore's finest caviar tins typically grace establishments reeking of luxury, this unique event turns that notion on its head.
Join us for an exclusive 7-course caviar-focused menu that proves true opulence isn't about the setting but the quality of food and company.
Chris and Michael invite you to savor the finest ingredients and sip world-class libations in the casual, laid-back atmosphere they prefer—surrounded by friends at an iconic, but undisclosed location.
NOTE: Only 50 spots are available for this exclusive event.
Founded in 2004 by Tom and Cynthia Rosicki, Sparkling Pointe produces traditional méthode sparkling wines on 40 acres dedicated to Pinot Noir, Pinot Meunier, and Chardonnay, with some Merlot and Muscat.
Overseen by Steve Mudd, the hand-harvested grapes are processed in a state-of-the-art facility with advanced equipment and a net-zero energy system. Winemaker Gilles Martin, with 30 years of experience and a Masters of Oenology from the University of Montpellier, blends old-world tradition with new-world innovation.Committed to sustainability, Sparkling Pointe is certified by the Long Island Sustainable Winegrowers Organization, focusing on resource conservation, reduced emissions, and biodiversity.
Annually producing 6,000 cases, their portfolio includes vintage Brut, Topaz Impérial Brut Rosé, Blanc de Blancs, NV Brut Nature, and prestige wines like Cuvée Cynthia Blanc de Noirs. The Cuvée Carnaval series offers festive sparklers blending Merlot and Muscat. Sparkling Pointe has earned over sixty 90+ point scores from WS, WA, WE, and JS.
About Chef Christopher Watts
Chef Christopher Watts, the culinary mastermind behind Watts Cooking Tonight, brings his A-list private chef experience and sustainable ethos to the table.
A Le Cordon Bleu graduate, Watts has dazzled diners from California to the Caribbean, leaving his mark on prestigious establishments like The Ritz Carlton and Gurney's Montauk Resort.
With a decade of global culinary adventures under his belt, Watts is known for his farm-to-table philosophy and close partnerships with local artisans.
Now, he's ready to serve up his signature blend of luxury and locality, transforming the freshest Long Island ingredients into unforgettable gastronomic experiences.
About Michael Passmore
Michael Passmore founded PASSMORE in 2005, a sustainable caviar and fish producer in Sloughhouse, California. The company is known for its high-quality products and environmentally friendly practices, earning a "Best Choice" rating from the Monterey Bay Aquarium's Seafood Watch program.
PASSMORE supplies top chefs worldwide and has been recognized by prestigious culinary organizations, including those acknowledged by the James Beard Foundation, The World's 50 Best Restaurants, and the Michelin Guide.
Michael's work as a caviar maler has been featured in major food publications like Food & Wine, Bon Appetit, and The New York Times. He has also appeared at notable food festivals such as Pebble Beach Food & Wine and the Food & Wine Classic in Aspen. Despite his busy schedule as a rancher and caviar maker, he makes time to enjoy the ranch's scenery in the evenings, often with his dog Shepherd and a glass of red wine.
“I am always happy when our work results in a caviar that merits my Private Reserve label, it is exceptionally special indeed. Don’t miss this one if you are a caviar enthusiast!”
MICHAEL PASSMORE
Founder and Caviar Maker