A classic that is continually reinvented, appetizers and hors d-oeuvres are an essential part of any chef’s culinary education. This episode focuses on dishes that can function as first courses in a multi-course meal, as well as small items that can be served at a cocktail party or a small catered affair. Marinades, sauces, and vinaigrettes are all given their due.
Sauce and Vinaigrette Making
Peeling, Scoring and Grilling Shrimp
Grilled Prosciutto-Wrapped Shrimp
Garlic Dipping Sauce
Caprese Skewers/Caprese Martinis