At first glance, you might think 2008 is The Year of the Skewer, with appetizer recipe ideas such as Chef Duane Keller's American Lambsickles, Chef David Burke's dumpling duo served on bamboo skewers, Chef Adam Navidi's Spanish Cocktail served on cocktail picks or cocktail forks, Chef James Tonkovich's Prawns Denaku skewered on chopsticks at The Windmill Club in Billings, MT, the Moroccan Meatballs offered on skewers, and more. However, our other recipes this month draw on a wide variety ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.