Delicious and ready before the party starts, these appetizers free up your kitchen for preparing the rest of the party food
Nothing says elegance like caviar. Serve it with bubbly and let your party begin!
Chef Ravi Kapur’s restaurant Liholiho Yacht Club brings the best of Hawaiian food and attitude to San Francisco. Transport your friends to the islands, too, by serving his gently flavored poke atop homemade nori crackers.
Recipe: Tuna Poke Crackers
Chef Ryan Pollnow serves some form of deviled eggs every night at Aatxe restaurant in San Francisco. We love the contrast of crisp, spicy chorizo and creamy egg filing in this version.
Recipe: Chorizo Deviled Eggs
Tender mussels are topped with mayo that adds hint of heat, a touch of sweet, and saffron’s unique floral properties. They’re elegantly served on a bed of rock salt.
Wine maker and hostess extraordinaire Amelia Ceja shares her recipe for salmon ceviche. Assemble mini-tostadas or serve with thick tortilla chips.
Recipe: Salmon Ceviche
Tender pickled carrots are an excellent addition to charcuterie or salumi platters. We love these ones from San Francisco chef and cookbook author Joanne Weir.
Guests will love dipping these tiny quail eggs into wasabi mayo and furikake for a make-it-your-way deconstructed deviled egg.
Recipe: Japanese Deviled Eggs
We love a big pile of shrimp as much as anybody, but the bottled red cocktail sauce has got to go. It may be retro-cool but it’s not very interesting. Ginger adds a subtle sweet and savory edge to this lemony sauce that’s sure to please party-goers.
Use one herb or a combination of your favorites for this easy-to-make appetizer. Serve with your favorite crackers or sliced baguette.
Recipe: Herb Cheese Log