Going global takes on particular meaning with the appetizer section of today’s menus. Trendy starters may be stacked, stuffed or skewered, but one thing’s for sure: The specialties on your menu are as likely to have originated in Thailand as in Texas. Accordingly, this month’s recipe pages feature tastes that owe a debt to Asia, the Americas, the Mediterranean, and elsewhere. From the Flamingo Hotel in Santa Rosa, Calif., comes a terrine recipe incorporating cheese and smoked salmon, served ...

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.