A World of Appetizer Ideas

Gail Bellamy

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 with saffron pears. Bistro 45 in Haverhill, Mass., offers a recipe for Peppered Goat Cheese Coins. Regional American influences are evident in the Bourbon -Smoked Catfish that executive chef Jim Gerhardt features at Louisville’s Seelbach Hotel.

Asian inspirations come through in recipes such as the Lemon Grass and Ginger-Marinated Turkey and Shrimp Pinwheels, Tofu Soup and Crab Meat Dumplings. You’ll find all of them featured on the following pages.

Appetizers, tasting plates and bar snacks provide a preview of your restaurant’s cuisine. At the 80 El Chico Cafes, a trio of appetizers boasting Latin flavors recently was promoted on the beverage menu, setting the scene for customers to order food and compatible drinks as soon as they’re seated. You’ll also see some Latin menu inspirations in our recipe section, including the Mushroom and Swiss Chard Empanadas served at Ciudad in Los Angeles.