SEAFO OD
star ters
Marc Moran
Chefs elevate appetizers
with new seafood twists.
By Kathryn Kjarsgaard
Jesse DeGuzman turns classic surf
and turf into a sushi dish in this
lobster and wagyu beef roll at Sunda.
ONE WAY to liven up a menu is to
spice up the appetizer selection with
unusual starters featuring seafood. From
new spins on classic dishes to starters
that resemble desserts, chefs are infusing
appetizers with an array of seafood in new
and interesting ways.
an appetizer that reminded him of home.
He created seared ahi tuna with ginger/
lemongrass French toast with citrus/
honey syrup. “French toast is one of those
things that reminds you of growing up, and
is comfort food,” says Shariat. “My kids
love it. I felt the flavors could be played
with, so I did a savory twist on it.”
eggs, seasons with a little salt and lets it
sit overnight in the cooler. He then strains
the batter and makes the toast using
brioche or egg bread.
TUNA TAKES THE STAGE
When Anoosh Shariat, executive chef
at Mez in Charlotte, N.C., took over the
kitchen in fall 2010, he wanted to add
“People like syrup with French toast, so
I thought we needed something a little
tangy. We use a lemon juice and honey mix
as syrup,” Shariat says.
He steeps chopped ginger and lemon
grass in half-and-half for four or five hours.
Then, when the cream has cooled, he adds
He coats the tuna with a rub of fresh
ginger or ginger powder, coriander powder
