Appetizers with allure

Bar food, tapas, starters, small plates. . .  no matter how they’re listed on your menu, the fact is that customers are crazy about those spicy or savory items that complement cocktails, beer and wine. Contributors to this month’s recipe section share appetizer ideas and drink recipes that work as starters or snacks.

For dramatically crispy offerings, check out the Spiky Idaho Potato Shrimp with Aioli from Citronelle’s chef/owner Michel Richard in Washington, DC; the Calamari and Green Grape Appetizer from chef Shon Whelan of Toast Restaurant in Carmel Valley, CA; and the Crispy Sausage and Egg Croquettes from chef/owner Ouita Michel of Wallace Station Deli and Bakery and The Holly Hill Inn, both in Midway, KY. Meat-lovers may gravitate to Elway’s Lamb Fondue from Chef Tyler Wiard of Elway’s Cherry Creek in Denver, or Grilled Spring Onion Bulbs with Wagyu Beef from chef Bruce Logue of La Pietra Cucina in Atlanta. From executive chef Randall Baldwin of Dyron’s Lowcountry Restaurant in Mountain Brook, AL, comes a regional recipe for Grilled Mississippi Quail; it’s wrapped in country ham and served with warm bacon vinaigrette. Cocktail recipes include two ideas incorporating Pisco, the increasingly popular grape brandy from Peru and Chile, and the Guaca Mary from Chef Ina Pinkney of Ina’s Restaurant in Chicago.

See recipes

• Black Soybean Salsa
• Spiky Idaho Potato Shrimp with Aioli
• Roasted Beet Salad
• Grilled Spring Onion Bulbs with Wagyu Beef, Miner’s Lettuce and Caper Mustarda
• Pisco Sour
• Avocado Bruschetta with Chile Jam
• Crispy Sausage & Egg Croquette
• Persimmon Pisco Punch
• Grilled Mississippi Quail Wrapped in Benton’s Country Ham with Warm Bacon Vinaigrette
• Calamari and Green Grape Appetizer
• Elway's Lamb Fondue
• Ina's Guaca Mary