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Displaying 1 - 63 of 63
Appetizers
Apple Cider Sorbet & Oysters
Glenn Vogt, RiverMarket Bar & Kitchen / Photos by Simon Feldmanman
Appetizers
Asparagus Terrine with Fresh Goat Cheese
Dan Barber / Blue Hill
Appetizers
Baked Goat Cheese in Puff Pastry
Chef Paul Parker, Chez Sophie
Appetizers
Beet Carpaccio Salad, Goat Cheese, Horseradish Vinaigrette
Greg Gilbert, Crabtree's Kittle House
Appetizers
Beets Three Ways
Erik Johansen, Iron Forge Inn
Appetizers
Burrata Cheese with Broccoli Rabe and Toasted Crostini
Cathryn Fadde / Perch
Appetizers
Cheese and Scallion Wontons with Apricot Ginger Sauce
Justine Cullen, Bridge Creek Catering
Appetizers
Chicken Liver Toast
Chef Kevin Katz, The Red Onion
Appetizers
Crispy Local Pig’s Ears
By Chef Brandon Collins, Valley
Appetizers
Eggplant Napoleon
Cathryn Fadde / Perch
Appetizers
Fresh Mushrooms in Phyllo Cups
Pamela R. Resch, Pamela's Traveling Feast
Appetizers / Side dishes / Snacks
Fried Delicata Squash Rings with Herb Dipping Sauce
Courtesy of Chef Jesse Frederick, Butterfield, Stone Ridge
Appetizers
Fried Spicy Squash Blossoms
Barry Ballister
Appetizers
Gluten-Free Crabcakes
Tom Costello, Thyme
Appetizers
Grilled Acorn Squash with Vinegar Pepper Yogurt, Cider Gastrique, Aleppo, and Sage
Courtesy of Dan Sabia, Wood Fire Food
Appetizers
Grilled Pattypan Squash and Haloumi with Basil Purée
By Chef James Haurey / The Grange
Appetizers
Homemade Paneer
Chef Navjot Arora, Chutney Masala / Photos by Jermaine Haughton
Appetizers
Homemade Ricotta
Chef Jamie Parry, Another Fork in the Road
Appetizers
Lamb Heart Tartare & Lamb Tongue Pastrami
Rich Parente, Clock Tower Grill
Appetizers
Leek Tart
Brother Victor-Antoine d'Avila Latourette
Appetizers
Mushroom Dumplings
Adapted from Classic Russian Cooking: A Gift to Young Housewives
Appetizers
Mushroom Flan
Alberto Vanoli, Ristorante Locust Tree
Appetizers
Mushroom Quesadilla
By Chef Ramiro Jimenez / La Puerta Azul
Appetizers
Onion, Apple and Goat Cheese Tart
Scott Holtzhouser / The Haymaker
Appetizers
Oven-Dried Tomatoes
Robert Horton, An American Bistro / Photos by Margaret Rizzuto
Appetizers
Oysters Rockefeller
Hektor Dajo, Blu Pointe / Photos by Ann Stratton
Appetizers
Oysters with Cucumbers and Osetra Caviar
Peter Kelly, Xaviar's Restaurant Group
Appetizers
Pan-fried Oysters with Champagne Butter
Greg McDowell, Ruby’s Oyster Bar & Bistro / Photos by Simon Feldman
Appetizers
Panuchos
Chef Arlen Gargagliano, Mambo 64
Appetizers
Peconic Bay Scallops With Grapefruit & Yam
Eric Gabrynowicz, Restaurant North
Appetizers
Pepernoten (Spiced Nuts)
Peter Rose
Appetizers
Potato Dumplings
Otto Bier
Appetizers
Potato Pancake (Frisco)
Chef Raul Rivas, Le Baron Restaurant
Appetizers
Potato Salad with Hen of Woods Saute
Chef Pierre-Luc Moey, Oriole 9
Appetizers
Potato and Toussaint Tart
Agnes Devereux, The Village Tearoom
Appetizers
Pumpkin Ginger Tamales with Spicy Apple Salsa
Lori Selden, Mexican Radio
Appetizers
Pâté Foie Gras with Carmelized Apple Confit
Chef Fred Kormann, The Would
Appetizers
Quinoa With Wild Spring Greens
Dina Falconi / Foraging & Feasting
Appetizers / Entrees / Side dishes
Ricotta Toast
Chef Jamie Parry, Another Fork in the Road
Appetizers
Risotto Cakes
Richard Erickson, Blue Mountain Bistro
Appetizers
Roasted Butternut Squash with Goat Cheese and Pepitas
Courtesy of Blooming Hill Farm, Monroe
Appetizers
Roasted Tomato and Peanut Butter Soup
Pam Brown, Garden Café
Appetizers
Savory Parmigiano Short Dough
Chef David DiBari, The Cookery
Appetizers
Spiced Walnuts
Justine Cullen, Bridge Creek Catering
Appetizers
Spring Pea and Watercress Risotto
Dafna Mizrahi, Monte's Local Kitchen & Tap Room
Appetizers
Stuffed Squash Blossoms
Barry Ballister
Appetizers
Stuffed Zucchini Blossoms
Chef Ralph Bello, Il Barilotto
Appetizers
Sweet Corn and Jalapeño Hushpuppies
By Amy Lawton
Appetizers
Sweet Pea Panna Cotta
Bruce Kazan, Main Course Catering
Appetizers
Sweet and Sour Zucchini Rounds
Richard Erickson / Blue Mountain Bistro
Appetizers
Swiss Chard and Ricotta Quiche
Carley Hughes, Ella’s Bellas / Photo by Meredith Heuer
Appetizers
Tomato Basil Bruschetta
Jessica Reisman / Homespun Foods
Appetizers
Tomato-Olive-Caper Compote
Robert Horton, An American Bistro / Photos by Margaret Rizzuto
Appetizers / Snacks
Truffled Fried Chickpeas
By Chef Michael Cutney, The Twisted Oak / Photo by David Handschuh
Appetizers
Tuna and White Bean Salad
Laura Pensiero, Gigi Hudson Valley
Appetizers
Vegetable Goat Cheese Terrine
Franz Brendle, Nina
Appetizers
Warm Cotuit Oysters with Chorizo Butter & Gouda Gratin
Glenn Vogt, RiverMarket Bar & Kitchen / Photos by Simon Feldman
Appetizers
Warm Mushroom Salad
By Chef Lesley Sutter / The Flying Pig on Lexington
Appetizers
Watercress Oshitashi
Makio Idesako, SushiMakio
Appetizers
Wild Ramp and Goat Cheese Tart
Barbara Bogart, Locust Tree Restaurant
Appetizers
Yogurt Sabroso
Ira Lee, Twisted Soul / Photo by Ethan Harrison
Appetizers
Zucchini Fritters (Beignets de Courgettes)
Josyane Colwell
Appetizers
Zucchini Provencal
Abigail Kirsch / Abigail Kirsch Catering Relationships

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