Tired of the same old cheese, chips and dip at a Christmas party? Want something unique and tasty to impress your guests? Take your fete up a notch with Chef Steve Chiapetti's easy-to-make and delicious bites, including stuffed potato chips and gouda lollipops:
About Steve Chiapetti:
A native of Chicago's south side, Chef Steve Chiappetti of Viand definitely has cooking in his blood. His family name is behind Chicago's oldest slaughter and packing house, Chiappetti Lamb and Veal, which after 51 years of business is the last remaining slaughterhouse in the Chicago Stockyards. Chiappetti's talent got him tapped to represent the U.S. in the Bocuse d'Or, one of Europe's most prestigious food competitions. In 1997, he was nominated for the James Beard Foundation's Rising Star Chef Award.