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D E C E m b E r 2 0 1 5 5 3 Hungry EyE dreamstime B y C l a i r e Z . C r a m e r When it comes to fabulous parties theres the extravagant whole-hog approach and then theres the clever value-hunters strategy. Both succeed with local bounty. I N MATTERS OF CAVIAR You want a great experience straight from the spoon says Jay Simcox behind the seafood counter at Browne Trad- ing Company on Commercial Street. Jay knows his caviar. Were planning two fantasy parties one where moneys no object and another with a thrifty budget. Both will offer delicious food all locally sourced from a show- case of Maine providers. We recommend and sell a lot of the German Osetra because it tastes fantastic by itself. Its the lowest price for best quality. A 20-gram jar is 65. If you remem- ber your metric conversions there are 28.3 grams in an ounce so were talking about a very petite jar. But compared to other kinds of caviar in stock helpfully listed on a big board above Simcoxs head its a steal. For our ritzy party we select the 125-gram tin of the German Osetra. Salmon is smoked in-house here too and its too tempting to pass up. There are traditional citrus-basil and other light- ly smoked finishes. We choose a 16-ounce package 20.99 of the scotch whisky-cured salmon which Simcox recommends for its subtle charm. You can really go to town fantasizing gourmet dishes here. A lobe of bottarga Ital- When it comes to fabulous partiesWhen it comes to fabulous partiesWhen it comes to fabulous parties PartyPartyPartyParty Party