Starters & Party Snacks

Crab and Sorrel Tartlets


Heirloom Tomatoes-10 copy

Brie & Heirloom Tomato Toast

Recipes by Danielle Kartes Photos …

smashed pea toast cover

Smashed Pea Toasts with Turmeric Spiced Oil and Fresh Herbs

Recipe and photos by Olaiya …

Calamars a la Provencal

A more French approach to calamari created by Cafe Campagne’s chef/owner Daisley Gordon.

Scallop, Mango, and Mint Ceviche

Deliciously zesty and rich. Serve as an appetizer with tortilla chips.

Hamachi Crudo with Orange, Lime Oil, and Aleppo Chili

This dish takes a little overnight prep, but if you love lime, you will love this dish. Not only do you use lime juice, but lime zest to make your own fresh lime oil. Scrumptious.

Peruvian Coconut Ceviche Appetizer

Creamy coconut and spicy ginger make the perfect match in this dish. Serve in a small bowl as an appetizer.

Avocado Boats with Shrimp and Tarragon

A simple starter or light lunch, this fresh and healthy meal is refreshing on warm spring days.

Entomatadas Con Cangrejo

“Entomatadas” translates to “enchiladas made with tomato sauce” and “cangrejo” translates to “crab.” Recipe courtesy of chef Gabriel Chávez.

Potato, Bleu Cheese, Caramelized Onion, and Hazelnut Crostata

The potato’s versatile charms make it the perfect foil for the rich, concentrated flavors of winter cooking.