Festive and fresh. Party appetizers can be unique, fun and tasty. Be the host that is remembered by the food you serve. These fabulous-looking hors d’ouevres should be included on any party menu! They offer a little more flair than the traditional
catered menu, and with the assistance from one of these restaurants your party fare will be savored by all.

Windrose Marker 26 Lakeside Dining


4 pounds Yukon gold potatoes
10 ounces heavy whipping cream
1 pound whole butter and ½ pound
diced whole butter
1 large onion, julienned
10 ounces pork belly or bacon, small-diced
Chives and parsley, chopped
Salt and white pepper
3 ounces shredded Gruyére cheese
3 ounces shredded Smoked Gouda cheese
2 egg yolks
Boil potatoes for 45 minutes or until tender. In a separate pot, heat cream and 1 pound of whole butter on low until butter has
melted; set aside. Place ½ pound diced butter into a separate pan and top with julienned onion. Heat on low, stirring often. Do not let this separate. Cook for 30 minutes or until onions are translucent.
Once cooked, spread on a sheet tray and refrigerate. Let cool until butter has hardened. Rough-chop and set aside.
Once potatoes are done, drain and mash. Stir in melted buttercream mixture, salt and pepper. Add cheese, egg yolks, pork belly, onions and herbs; mix. Spread mixture evenly onto a sheet tray and refrigerate until cold and completely stiff.
About 3 tablespoons at a time, roll potato mixture into perfect spheres; set aside in refrigerator.
Seasoned flour: 1 cup double OO flour and 1 tablespoon kosher salt. Egg wash: Mix 3 eggs with a couple of drops warm water. Herbed panko: 1½ cups panko crumbs, ¼ cup chopped parsley and tarragon; mix evenly. Sriracha sour cream: 1 quart sour cream and 1 cup sriracha, mixed well.

Roll potato balls individually through seasoned flour, then egg wash, then panko. Heat a pot of corn oil to 350 degrees. Fry the croquettes for 3 minutes or until golden brown and hot all the way through. Serve with sriracha sour cream and garnish with green onions.

Baxter’s Lakeside Grille


5 cups garbanzo beans
2 cups extra virgin olive oil
1 tablespoon tahini
Kosher salt and black pepper to taste
Drain and rinse beans. In food processor, add beans, ½ cup extra virgin olive oil, tahini. Start food processor. While blending add
remaining olive oil. Stop processor. Check the texture of the hummus; more or less oil may be needed. Add salt and pepper to taste. Will keep in to storage container in refrigerator for 7 days.
Roasted Garlic Puree:
2 cups whole garlic cloves and vegetable oil as needed Preheat oven to 350 degrees. Spread garlic cloves in 1-inch-deep pan and cover cloves with vegetable oil. Roast for approximately 30 minutes. Garlic is done when cloves appear golden. Remove from oven and cool. Add cloves to food processor and blend until smooth. Will keep in to storage container in refrigerator for 7 days.
Red Onion Jam:
2 cups julienned red onion; ½ cup honey; ½ cup balsamic vinegar;
½ cup red wine; ½ cup ruby port; ¼ cup brown sugar
Heat large skillet and coat with oil. Add onion and let cook halfway through. Add all liquids and bring to a rapid boil. Reduce heat to a simmer. Add brown sugar. Continue to simmer, stirring frequently, until 95 percent of the liquids have been reduced.
Will keep in to storage container in refrigerator for 7 days. Serve hummus and roasted garlic with pita chips and jam, if desired.

Redhead Lakeside Grille


1 3-pound slab of skinless pork belly
¼ cup kosher salt
¼ cup sugar
2 tablespoons black pepper
2 cucumbers cut into ⅛-inch slices
1 tablespoon sugar
1 teaspoon salt
1 tablespoon rice wine vinegar
12 bao buns
1 carrot, julienned
1 bunch cilantro
Cover and rub the pork belly with salt, sugar and pepper. Place in container that is just big enough to hold the pork, then wrap and place in fridge for 6 hours or up to 24 hours. Heat oven to 425°. Remove the pork and discard any liquid that has accumulated. Put the belly in the oven fat side up. Cook for 1 hour. Baste the pork with its own fat at the halfway point to get a nice golden brown color. Turn the oven temperature down to 225° and cook for 1 more hour or until the belly is tender but not falling apart. Remove from pan and remove all the liquid. Allow the belly to cool slightly. When cool enough to handle, wrap and put in fridge until firm enough to slice. Cut the pork belly into ½-inch-thick slices that are about 2 inches long.
Mix the cucumbers, sugar, salt and vinegar together. Place in fridge and they are ready in 2 hours. Check seasoning and
adjust if too salty or sweet for your liking.
In a sauté pan, sear the pork belly on high heat for just a minute or two until they are jiggly and soft. Reserve in warm place. Steam the buns in a steamer for three minutes or so if frozen; one minute if fresh. Lay the buns down and open them. On one side put a couple slices of the quick pickles followed by a pinch of carrot. Lay the pork on the