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Global Small Plates

Gail Bellamy

May 1, 2011

2 Min Read
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Edited by Gail Bellamy

WONTON REGARD: Explore the possibilities with wonton fillings such as this combination of figs, blue cheese and port wine.

For restaurant customers, small plates remain big attractions. This month's recipe inspirations draw on Asian, Latin and Mediterranean cuisines. Let's take something as simple as the potato. From chefs Ticha and Dan Krinsky of Tierra Restaurant in Atlanta comes the recipe for potato-based Papas Rellenas, filled with beef picadillo and topped with red onion garnish. Other potato ideas include the Yellow Finn Potato Poutine from Chef Jose Garces of Village Whiskey, Philadelphia. It features crispy fried potatoes garnished with duck confit, duck gravy and fresh farmer's cheese. The recipe was a winner in the 2011 South Beach Wine & Food Festival's Idaho Potato Side Dish Challenge. Chef Waldy Malouf of Beacon Restaurant, Bar & Bakery in New York City shares a robust recipe for Bacon & Potato Ravioli.

The light and flavorful Peanut Crusted Coconut Red Curry Avocado Satay recipe from Chef Robert Danhi & Co. in Los Angeles is served with Coconut Red Curry Dipping Sauce. Meanwhile, Chef Dan Fox of the Madison Club in Wisconsin offers a cross-cultural specialty: Blue Cheese, Fig and Port Wontons. These and other appetizing ideas are included on the pages that follow.

FOR MORE RECIPES Our website offers recipes developed just for full-service restaurants, plus a recipe database organized by chefs' names. This month, you'll find additional appetizer ideas at www.restaurant-hospitality.com.


RECIPES FROM

Chef Jose Garces,Village Whiskey,Philadelpia, PA

Chef Robert Danhi, Chef Danhi & Co., Los Angeles

Chefs Ticha and Dan Krinsky, Tierra Restaurant, Atlanta

Chef Waldy Malouf, Beacon Restaurant, Bar and Bakery, NYC

Chef Dan Fox, The Madison Club, Madison, WI

Chef John Chiakulas, foodlife, Chicago


BEVERAGES

Getting Creative With Beverage Programs

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