Appetizers

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.

Cast Iron Brussels Sprouts

Recipe Courtesy of: Executive Chef Shane McAnelly

The Meyer lemon Aioli balances the dish with a little richness and pairs perfectly with the acid and honeysuckle, lemon and orange peel flavors in the wine.

Grilled Green & White Asparagus & Old Fashioned Aioli

Recipe Courtesy of: 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.

Hamachi Crudo

Recipe Courtesy of: Executive Chef Shane McAnelly of Chalkboard Restaurant in Healdsburg, CA

The great viscosity and fresh acidity of the Lincourt Steel Chardonnay mirrors the elegantly balanced profile of Chef Shane’s Hamachi Crudo.

Maine Lobster Cocktail with Champagne Dressing

Recipe Courtesy of: 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.

Pumpkin Tortellini with Almonds in Brown Butter Sage Sauce

Recipe Courtesy of: Executive Chef Carlo Cavallo

An excellent first course, this dish delights with its mellow flavors of pumpkin, sage and almonds. Not only is this dish nutritious, but any extra tortellini can be frozen.