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An Exclusive Society Dedicated to Uniting Three of Life's Biggest Passions...


Setting the stage for greatness...

While we at FFWS don’t often need help stimulating our appetites, appetizers--also known as hors d’oeuvres, tapas, or small plates--are a creative way to whet your appetite for a meal. A great appetizer sets the stage for an memorable evening of food and wine for you and your guests. They are also optimal to pair with wine tastings. Extremely adaptable, appetizers provide an opportunity to experiment with new ingredients and food combinations or play with new ways to serve familiar recipes. Here, our FFWS Executive Chefs are serving up some of their most crowd-pleasing recipes – each paired with a great wine.

Check back here regularly – we will be adding new and exciting recipes on an ongoing basis.

Appealing Appetizers: The Great Entertainer

Grilled Green & White Asparagus & Old Fashioned Aioli
by Executive Chef Didier Ageorges
Enjoy garden fresh cooking with this grilled asparagus recipe, that includes the oft forgotten white asparagus along with the ever popular green asparagus. Dipped in the aioli sauce, this makes for a mouthwatering appetizer.
Pairing: Sauvignon Blanc
Maine Lobster Cocktail with Champagne Dressing
by Executive Chef Carlo Cavallo
Impress your guests with an extravagant seafood cocktail, with a clever addition of sweet, tangy grapefruit. Rich and delicious, this salad is perfect with a summer steak dinner.
Pairing: Chardonnay
Pumpkin Tortelloni with Almonds in Brown Butter Sage Sauce
by Executive Chef Carlo Cavallo
An excellent first course, this Pumpkin Tortelloni is a surprise and a delight. Not only is this dish nutritious, but any extra tortelloni can be frozen.
Pairing: Chardonnay

Hamachi Crudo
By Executive Chef Shane McAnelly
This dish has smooth richness as well as tangy, bright flavors which are not lost on the palate when paired with our crisp, lively unoaked Chardonnay.
Pairing: 2012 Lincourt Steel Chardonnay

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