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Hosting a dinner, game night or cocktail party  can leave you scrambling over the details.

Creating gourmet but easy appetizers to save time is a breeze if you have the right ideas. With just a few ingredients, you can give your friends a fine dining experience in the comfort of your home.

These are some simple but impressive (not to mention, delicious) options that will wow your guests and please their taste buds.

Tomato and Bacon: Cook 1/2 inch cubes of bacon until crispy brown. Pair with a cherry tomato and serve on toothpicks.

Cantaloupe and Prosciutto: Cube a ripe cantaloupe (or use a melon baller if handy) and wrap the cantaloupe pieces in prosciutto. Skewer and serve, peppering if desired. The contrast between sweet and salty is a perfect combination.

Roasted Red Peppers: A jar of roasted red peppers in oil should be available at any grocery store. Spread cream cheese or goat cheese on butter crackers and top with a slice of roasted pepper. Colorful, fast and tasty.

Asparagus Asiago: Brush phyllo dough with butter, sprinkle with asiago cheese and wrap around asparagus spear. Place each rolled up asparugus seam side down on a baking sheet and sprinkle with more asiago cheese. Bake for 15 minutes at 375 until dough is golden brown.

Mozzarella Mushrooms: Remove the stems and wash your button mushrooms. Pair mushrooms with a fresh mozzarella ball on a toothpick. Drizzle with olive oil and a balsamic vinaigrette. Sprinkle with basil for a finishing touch.

Kielbasa: This is simple but oh so good. Slice a gourmet kielbasa and cook in oil until browned on all sides. Simply serve on toothpicks and these are sure to be a hit. You can serve with a mustard dipping sauce but the meat is flavorful enough to stand alone.

Presentation is key! These appetizers require little preparation but do so with care. A good-looking appetizer will give the gourmet flair to your party.

Nestled in the Berkley neighborhood of the Bay Area, Cafe Rouge is a favorite dining destination for locals.

Open for all-day service, this restaurant and meat market was established in 1996 by a Northern California native. Marsha McBride takes pride in the Mediterranean and traditional American fare that she offers to her loyal fan base.

The novelty of having a meat market within the restaurant is allowing customers to purchase the same meats they have enjoyed in a fine Cafe Rouge meal. Their shop selection offers a wide range of fresh sausages, pâtés and cured meats. Shoppers can even request special orders from the butcher if called in ahead of time.

If you’d rather skip the meat market and have your meal prepared for you, the menu at Cafe Rouge has an array of options that are updated bi-weekly.

If you step in for brunch, try one of the many salads that are prepared fresh or another signature dish. The kale Caesar and steak tartare are favorites of online reviewer’s. Lunch can be busy in the restaurant, but bar service is available all day, so you can enjoy a meal without waiting for a table.

Cafe Rouge is famous for its $1.00 oyster selection, available daily. If oysters aren’t your thing, the wine list is said to be one of the best available in the Bay Area and the appetizer menu has something for everyone.

A full meal at Cafe Rouge will start around $30, but the price is well worth the fine dining experience you will enjoy.

The most expensive caviar in the world, Almas Beluga Caviar, comes from Iran.

The $7,000/kilogram brand is sold in 24k gold containers and imported from the Caspian Sea where it is harvested from 60-100 year old Beluga sturgeon.

A delicacy that is supposed to be served with a mother-of-pearl spoon to preserve its taste, caviar (or sturgeon roe) is served as a lavish hors d’oeuvre or garnish to a refined meal. However it is served, the mere mention of caviar brings to mind images of royalty and opulence.

How did such a seemingly unappetizing food item (fish eggs!) become such a sought after and expensive dish?

With increasingly rare populations of prized fish and increasing government bans on wild fish farming, caviar went from being an abundant and common American staple to a less available symbol of wealth. What was once served for free in bars became a sought after scarcity.

Countries such as Russia and Italy are large producers of caviar, and while the specialty is still somewhat expensive in these locations, it is more common than in America. It is often served at large celebrations during the holidays or at weddings.

As long as caviar continues to satisfy distinguished pallets, the delicacy will remain in high demand. However, with so many varieties now available, it does not have to be limited to the upper-class of diners.

Visit your local grocer and you are likely to find an affordable version of caviar if you are curious and looking to try something you’ve heard about for so long. The experience might not be the same as you would get from a $900 can, but you may never know the difference.

Ruth’s Chris is, without question, one of the best known names in the restaurant industry.

With over 121 locations across the US, this steakhouse chain is the be-all end-all of fine dining legends.

Larger than it’s competitor, Morton’s, Ruth’s Chris has been in operation since 1965 when “Chris Steak House” was purchased by a single mother named Ruth Fertel. A chemistry and physics graduate from LSU, Ruth mortgaged her home to afford this single-location steakhouse in New Orleans.  Eventually renamed “Ruth’s Chris” in 1970, franchising began that same year.

Targeting a large male demographic, the refined atmosphere of this classic steakhouse attracts businesspeople, couples and families for special life events and every-day dining experiences that exude luxury and class.

The menu is built around their signature steak selection. Seared at 1800° F and served sizzling, on heated plates, the cuts of meat available are fillet, rib eye, NY strip, porterhouse and t-bone. The rest of the Ruth’s Chris fare is meant to compliment the simple yet savory steak offerings. Portions are generous and home-style sides make this a fine dining comfort food restaurant of sorts.

Food critics praise Ruth’s for their “perfect” and “melt in your mouth” steaks – and if a restaurant can please people who criticize food for a living, then it’s a safe bet that you will be pleased with what you find at your local Ruth’s Chris. Add to the reviews a 2006-2007 award for “Best Steak House Chain” and you have a recipe for success.

So, it’s time for you to enjoy the charm of a world-famous steakhouse while being treated to one of the best meals of your life. We recommend finding a Ruth’s Chris in your area and making reservations for your next dinner if you have not visited before. You will not be disappointed!

The Christmas goose is not as popular these days as the Christmas ham or turkey.

As a classic and gourmet main dish, we want to build a dinner around this traditional bird so that your family can enjoy a proper night of fine dining this December 25th.

Appetizers. Buttery crescent rolls with pear salad are a light and delicious precursor to your elegant meal. To save time, using pre-made dough for your rolls is fine. Brushing with butter before you bake will add a great flavor to your rolls. For the salad, Martha Stewart has a great recipe that you can find here.

Main Dish… Since you are not likely to find a fresh goose at your local grocery chain, you will want to find a butcher who can order the bird for you. An 8 lb. goose will serve about 6-8 guests, so plan accordingly. The dressing you use inside of the bird will not be edible (too much fat absorbed during cooking) but will provide some great flavors as you roast. After seasoning the goose with salt and pepper, stuff with a mixture of apples, prunes, onions, cloves, cinnamon and fresh pepper. For roasting times, use this great website.

Sides.To compliment your Christmas dinner goose we recommend carrots with ginger & honey and roasted potatoes with saffron as your sides. Baby carrots that have been boiled and drained can be glazed in a saucepan with butter, honey and a few pieces of fresh ginger. For the potatoes, roast with your excess goose drippings and a dash of saffron for a new flavor.

Dessert. A croquenbush is an impressive dessert that is sweet and resembles a Christmas tree. Cream filled pastry puffs are assembled into a pyramid using caramelized sugar as an adhesive. The crunch added by the hardened caramel gives the dessert its name.

We hope you enjoy your gourmet Christmas dinner!

Fashion week in New York is known around the world. But have you ever heard of Restaurant Week?

Started as a promotional event in 1992, New York Restaurant Week has become so popular that cities across the country have followed suite with restaurant weeks of their own.

Held during one week in the summer and one week in the winter, this biannual event gives foodies a chance to dine at upscale restaurants for a fraction of the price.

Next month, Winter Restaurant Week 2011 will kick off with three-course lunches offered at fixed prices of $24.07 and dinners at $35. The prix-fixe menu prices do not include tax and tip, however.

Part of the week’s popularity stems from being able to sample new restaurants that might otherwise scare people away with prices. Who wants to spend $100 a plate when you might not like the fare? Lower prices encourage a little adventure.

Over 200 food establishments are likely to take part in the week long special, including Michael Jordan’s The Steak House and The Palm. Whether you’re a fan of Asian or Italian cuisine, you will be sure to find something that piques your interest.

If New York Restaurant Week is on your radar, then keep an eye out for the first ever Broadway Week that will debut at the same time. And if travel just isn’t in your plans, look for a local version of this great event. Boston, San Diego and Denver are only a few among your many options.

If you have never ventured outside of the US, chances are you have never enjoyed real Kobe beef.

A cut of meat which comes strictly from Kobe, Japan, this highly marbleized beef is considered a delicacy. The fat of Kobe beef melts at a temperature of 44 degrees Fahrenheit (literally, melts in the mouth)  and a Kobe steak can cost upwards of $100.

While Americans can enjoy Kobe Style beef, true Kobe beef imported from Japan is only available in the US on the black market.

What makes this cut of meat so special?

Try beer fed, hand massaged cattle.

The breed of Wagyu cattle that are raised and slaughtered in Kobe are treated akin to royalty (besides the part about being made into steaks). Fed with beer right out of the bottle, the alcohol increases appetite so that the cattle keep up on their hearty grass diet through the summer months.

Massages are said to help calm the cattle and produce tender beef- because we all know that happy and releaxed cows taste the best, right? That’s a claim that we’ll leave to the people of Japan who enjoy the tradition of authentic Kobe beef.

However, the popularity of Kobe Style Wagyu beef in the United States suggests that even the imitations of this Japanese delicacy are worth a pretty penny.

In the U.S., a mix of Wagyu and Angus cattle were bred to survive the climate and ranching style in the states. These herds provide the Kobe beef that is available in American restaurants. Since the Wagyu breed of cattle are genetically predisposed to higher marbling than other cattle, these hybrids provide a less-white cut of meat that American consumers rave about.

So the next time you venture to a Japanese steakhouse, keep an eye out for Kobe beef on the menu. And if you can spare the cash, see for yourself what all the hype is about.

If you are planning on having guests at your upcoming Thanksgiving dinner then you probably already have your shopping lists ready to go.

The casual atmosphere of a family gathering is charming, and great memories are created regardless of how the food is prepared or presented.

But if you find yourself wanting to host a dinner where the food isn’t served out of Tupperware, then make some changes to that shopping list because we have some great Thanksgiving upgrades for entertaining guests.

• Stuffing: Ditch the Stove Top boxed stuffing that’s so temptingly easy t0 prepare and so equally easy to forget. This year, add some life to this simple side dish by using cranberries and roasted vegetables in your homemade stuffing.

• Turkey: Try a new seasoning for your main dish this year, like a lemon or rosemary roasted bird. Instead of serving the turkey in the pan hot out of the oven, transfer the turkey onto a classic serving tray and garnish with fresh herbs. Roasted apples and onions can also make a nice garnish for a well-presented turkey.

• Sides: Apricot honey glazed baby carrots, sauteed sweet potatoes with spinach and stuffed mushrooms are all sides that will impress guests and taste delicious. Upgrading from the usual mashed potatoes and green bean casserole will bring a new and improved feel to your whole dinner.

• Table Setting: Take a little time to prepare some place cards, a tasteful centerpiece and coordinate your dishes and napkins. A few candles and a formal table cloth can transform an otherwise bland  space into a dining area worthy of your gourmet feast.

• Dessert: Upgrade your pumpkin pie with a few simple twists on this traditional fall dessert. A pumpkin pecan pie is delicious and easy to make, it will also offer a little surprise for guests who were probably expecting a hum-drum pumpkin pie for dessert. You can use this great recipe.

If your mom didn’t send you through an etiquette training course chances are she at least passed down some basic words-of-wisdom so you wouldn’t embarrass yourself (or, more importantly, her) at a dinner table. Keep your elbows down, place the napkin across your lap, and don’t reach across the table for seconds.

Fast forward twenty years to a business dinner where you need to impress the boss. Which fork did your mom say was for the salad??

Whether it’s business or a first date, chances are you will find yourself in a fine dining situation at some point.

Just in case, here is a list of the top 7 most random fine dining rules. Will you use them at Applebees? No. But on the off chance you are stuck at a black tie affair next to an old-money aristocrat,  and you aren’t quite sure how to eat that shrimp “properly”, we have the tips your mom didn’t give you. Pinkies up!

1. You might have paid a lot of money, but if you find yourself with an unfinished meal at a fine dining restaurant, do not ask for a “doggy bag”.

2. You know how to use a napkin properly, but do you know what to do with it when you’ve finished your meal? Place a used napkin semi-folded to the left side of your place setting.

3. Butter knives should be used for butter…unless, of course, you are served a baked potato. It is considered proper to use a fork to butter your baked potato.

4. Shrimp is a tricky food to eat daintily, but make sure you are being polite when you do. If you are served a shrimp cocktail, you should use a cocktail fork to eat. If the shrimp is served fried, then grasping the shrimp by the tail and using your fingers to eat is acceptable.

5. Even if you are following every etiquette tip in the book, remember to pace your eating. It is considered rude to finish eating far before or after other dinner guests.

6. If you are asked to pass the salt to another dinner guest, make sure you pass the pepper as well. One should never be passed without the other.

7. If you spill or drop a spoon in a fine dining restaurant, is it polite to clean up your own mess? No. You should alert your server to the spill so they can address the situation with a clean up and fresh napkins or utensils if needed.

Curry powder has a distinctive aroma.

You already know this if you have ever visited an Indian restaurant or the home of someone who likes to cook Indian food. This is just one of the many spice blends used in flavorful Indian cooking.

So, you have an interest in Indian food, but where do you start if you’ve never even sampled Indian cuisine?

Eat . . . find a local Indian restaurant that has good reviews, if you have any friends familiar with the Indian culture, invite them along to help you order dishes you might like. If not, take an adventurous friend and try one of these popular dishes: Chicken Tikka Masala (creamy chicken dish), Naan (Indian flat bread) or Saag (spinach dish). Ask your waiter for suggestions depending on your taste.

Educate . . . now that you‘ve tasted the food, find some information online or in cook books from your local library about making Indian cuisine. Basmati rice, turmeric powder and mustard seeds are just a few of the supplies you’ll want- learn all you can about the ingredients needed and the types of dishes you can create. You might even be able to find a local who will teach you basics for a small fee.

Experiment . . . after you’ve learned about what it takes to make Indian food, head to a local grocer that has a good selection of international cooking ingredients. Pick three recipes you feel like you can tackle and practice until you can make them well. Try difference versions of recipes and don’t be afraid to get creative.

Expand . . . invite friends over for an Indian themed evening. Make one of your dishes and share the love of Indian food you have discovered. Once you get your friends converted you will have company when you try new restaurants and new dishes.