Master chef Jacques Pepin and daughter Claudine celebrate Easter with a memorable dinner that your palate won't soon forget. Caviar served with buckwheat blini and frozen vodka kicks off the meal, followed by salmon steak and cucumber balls as the first course. Then, spring lamb loins, leek-and-mushroom pie, eggplant garnished with stewed tomatoes and artichoke bottoms stuffed with spinach complete the sumptuous feast.