"""We don't really serve that in our restaurant because we don't serve a lot of caviar, though if someone wants it we can do it. We served it once at the Oscars ten or twelve years ago. It's a perfect dish for a grazing, tapas-style menu. And you eat your potato with some champagne. Because of the Oscars, I thought instead of baking it just like that, it would look festive. It's a Yukon gold with osetra caviar, with a mother-of-pearl spoon."
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