Creative appetizers offer guests a “have fork, will travel” culinary adventure—everything from classics to global spins that elevate dips, bar snacks and small plates. Robert Aikens of The Peacock in New York City offers a selection of bar bites that include inventive toast variations—chicken and duck liver parfait with brioche toast, potted smoked trout and horseradish pate with sourdough toast, and crumpets with lemon curd and raspberry jam among them—as ...

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.