National Culinary Review

FLAVORS

ZESPRI® Kiwifruit

Appetizer P U S H I N G the
ENVELOPE
Just for fun—and profit—chefs create savory “lollipops,”
foie gras corn dogs, cotton-candy spring rolls and more.
By Karen Weisberg

Dante Boccuzzi plays on the lollipop theme with this tempura shrimp with kiwifruit confetti.

The National Culinary Review | June 2010

WHEN customers come to your venue for a drink, whether beer, wine or spirits, you have the perfect opportunity to show off a bit with your out-of-the-ordinary hors d’oeuvre or appetizers, small plates or starters, or whatever is small, affordable and yummy. That way, you’ll probably entice them to stay—or at least to order another drink. In this economy, that sounds like a plan.

“interactive appetizers” to liven up his
menu beyond the traditional shrimp or
lobster cocktails and crab cakes. “The
idea,” he says, “is to get a glass of wine,
a cold beer and great conversation and
camaraderie going at your table.”
At Elway’s at Cherry Creek in Denver,
executive chef Tyler Wiard aims for
Lamb Chop Fondue ($16.50) does just
that. It includes three Colorado lamb chops,
or lamb “lollipops,” cut individually from the
lamb rack, seasoned with Elway’s steak
seasoning, then seared. “The runner brings
out the lamb on a bed of brioche croutons
and diced roasted sweet potatoes cut the
same size as the croutons,” Wiard says. “We
set a small crock of green chili sauce atop
a little tea light to keep the sauce warm. We
provide small bamboo skewers so the guest
can dip the croutons and roasted sweet
potatoes, as well as the chops, in the sauce.”