STICK WITH SHRIMP: Prawns Dengaku from the Windmill Club, Billings, MT.

OCEAN GARDEN PRODUCTS

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 of global influences and presentation methods. Consider the Nantucket Bay Scallop Ceviche from Chef Barton Seaver at Hook in Washington, D.C. and Chef Joanna Fioravanti's Crab Avocado Parfait served at Gilmore's Restaurant in Downingtown, PA, or Mediterranean recipes such as the Italian Bistro Tart and the Roasted Garlic Pizzetta with California Grapes and Blue Cheese. These ideas, and more, can be found on the pages that follow.