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
