Onion and Caviar Chips with Spicy Crème Fraîche
Nothing says elegance like caviar. Serve it with bubbly and let your party begin!
Tuna Poke Crackers
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
Chorizo Deviled Eggs
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
Chilled Mussels with Saffron Mayo
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.
Salmon Ceviche
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
Mustard and Ginger Pickled Carrots
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.
Japanese Deviled Eggs
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
Poached Shrimp with Meyer Lemon Ginger Sauce
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.
Herb Cheese Log
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
