November 5–8, 2026 | New Orleans, Louisiana
Caviar Star will support the Emeril Lagasse Foundation’s 22nd annual Carnivale du Vin with caviar and roe contributions for the weekend’s Champagne & Caviar event. We're proud to bring a selection of distinctive caviar offerings to a gathering benefiting youth education and mentorship.
Held November 5–8 in New Orleans, Carnivale du Vin brings together chefs, vintners, and guests for four days of culinary experiences and fundraising. This year, our contribution centers on Friday’s reception, where regional seafood, Champagne, and caviar will set the stage for an evening overlooking the Mississippi River.
Champagne and Caviar on the Mississippi
The Champagne & Caviar Happy Hour, presented by Visit South Walton, takes place Friday, November 6, from 4–6 p.m. at the fifth-floor restaurant at Four Seasons New Orleans.
Guests will enjoy Champagne contributed by Nicolas Feuillatte alongside Gulf-to-table-inspired bites, a featured dish from Chef Nikhil of Roux 30a, live painting by Justin Gaffrey, and violin accompaniment.
Caviar Star will provide a substantial portion of the caviar and roe for the welcome bite and caviar station. Guests will be greeted with Louisiana wild-caught Bowfin caviar on Zapp’s chips, pairing a regional favorite with a briny finishing touch.
At the station, our selection will include:
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Bourbon Barrel Wood Cold Smoked Trout Roe, our signature trout roe cold-smoked over wood from Pappy Van Winkle bourbon barrels.
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American Hackleback Caviar, wild American sturgeon caviar harvested from the Mississippi River in Illinois.
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Siberian Sturgeon Caviar, farm-raised sturgeon caviar with a clean, buttery flavor.
Accompaniments will include scallion buns, eggs, chives, crème fraîche, and shallots, giving guests an opportunity to explore the different flavors and textures of each offering.
The evening’s menu also features oysters, shrimp, crudo, and seared bluefin tuna belly with sushi rice grits, apple-fennel salad, and yuzu tobiko. Passed bites will complement the seafood and caviar throughout the reception.
A Weekend Supporting Young People
Friday’s happy hour is one part of a weekend devoted to the Emeril Lagasse Foundation’s mission to inspire, mentor, and enable young people to reach their full potential. The celebration continues Saturday, November 7, with the Carnivale du Vin Gala & Auction at Four Seasons New Orleans.
The students benefiting from the foundation’s work also help bring the weekend to life. Culinary students from the New Orleans Center for Creative Arts helped develop this year’s gala menu alongside Chef Emeril’s culinary team and will assist with service. A student-prepared beneficiary luncheon and a Sunday brunch featuring Aarón Sánchez Scholarship students offer additional opportunities to see culinary education in action.
Proceeds support Emeril’s Culinary Garden & Teaching Kitchen, Community Grants, and the Aarón Sánchez Impact Fund. These programs expand access to food education, mentorship, and resources that help young people develop practical skills and pursue new opportunities.
We’re grateful to Chef Alan Baltazar and the Emeril Lagasse Foundation for the opportunity to contribute. Sharing caviar is our part in a weekend whose purpose reaches well beyond the table—and into the kitchens, classrooms, and careers of the next generation.
