May 1, 2002
Gail Bellamy
THE WORLD OF APPETIZERS
Whether they show up on your menu as tapas, meze, dim sum, antojitos, antipasto, hors d’oeuvres, starters or small plates, appetizers have gone global as America’s taste for them continues to grow.
On our recipe pages we offer a wide-ranging selection of appetizer ideas from restaurants around the country. Mediterranean-inspired ideas come from chef Michael Garbin of Union League Club in Chicago, with Mediterranean eggtimbale, and Napa Valley chef Kyle MacDonald, with Tuscan bread salad. If you’re looking for Asian inspirations, Chef Jeannie Pierola of SideBerns in Tampa shares her recipe for red chile lemon grass shrimp dumplings. Chefs Michael Otsuka and Diane Forley of Verbena in New York City provide their recipe for veal sweetbread croquettes with truffle vinaigrette, and Minneapolis chef Graham Jones of Nicollet Island Inn offers his parfait of chicken livers and foie gras recipe. Chef BobAllison of Dandelion Restaurant in Boulder, Colorado, features Idaho potato and wild mushroom ravioli, while chefCharlie Palmer of Dry Creek Kitchen in Healdsburg, California, has created a specialty of miniature chanterelle mushroom and roasted walnut tartlets. Look for these ideas, and more, on the following pages.
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