“We believe that the experience of sharing a meal should be absolutely memorable.”
Wikipedia – History of Appetizers and Hors d’oeuvre Appetizers and hors of d’oeuvre the latter literally meaning “outside of the work”- assume a wide variety of forms in American dining. Late twenty century dictionaries treat appetizers and hors d’oeuvres –popularly understood to be bite-sized finger foods offered at cocktail parties and receptions – as synonyms. Americans also use “appetizer” to indicate the first course eaten when seated at table in a three course (appetizer, main course, dessert) meal. Virtually all cultures have indulged in pre-prandial morsels designed to whet the appetite for more substantial across cultures in offering salty foods as stimulants. The ancient Greeks and Romans sampled bits of fish, seasoned vegetables, cheese and olives while the Renaissance Italian writer Platina recommended thin rolls of grilled veal to stimulate the appetite for food and drink. Wealthy Frenchmen picked at hors d’oeuvre throughout fancy meals from the late seventeenth through the mid-nineteenth centuries, when little plates and their suggested contents – ranging from oysters, stuffed eggs and plates to slices of beef tongue or braised quails were shown on table layouts illustrating dinners served a la française.
Wikipedia – Cuban cuisine is a blend of Native American Taino food, Spanish, African, and Caribbean cuisines. Some Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. A small but noteworthy Chinese influence can also be accounted for, mainly in the Havana area. During colonial times, Cuba was an important port for trade, and many Spaniards who lived there brought their culinary traditions along with them. As a result of the colonization of Cuba by Spain, one of the main influences on the cuisine is from Spain. Along with Spain, other culinary influences include Africa, from the Africans that were brought to Cuba as slaves, and French, from the French colonists that came to Cuba from Haiti. Another important factor is that Cuba itself is an island, making seafood something that greatly influences Cuban cuisine. The tropical climate produces fruits and root vegetables that are used in Cuban dishes and meals. A typical meal would consist of rice and beans, cooked together or apart. When cooked together the recipe is called either “Congri” or “Moros” or “Moros y Cristianos” (black beans and rice). If cooked separately it is called “Arroz con/y Frijoles” (rice with/and beans).
Wikipedia – Dessert is a course that concludes a main meal. The course usually consists of sweet foods and beverages, such as dessert wine or liqueurs, but may include coffee, cheeses, nuts, or other savory items. In some parts of the world, such as much of central and western Africa, there is no tradition of a dessert course to conclude a meal.
Wikipedia – Side dishes such as salad, potatoes and bread are commonly used with main courses throughout many countries of the western world. New side orders introduced within the past decade, such as rice and couscous, have grown to be quite popular throughout Europe, especially at formal occasions (with couscous appearing more commonly at dinner parties with Caribbean dishes). When used as an adjective qualifying the name of a dish, the term “side” usually refers to a smaller portion served as a side dish, rather than a larger, main dish-sized serving.