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Restaurants, Food and Drink | Farm-to-table appetizers for the holidays
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Farm-to-table appetizers for the holidays

Cellar Hand chef Logan Kendall offers the home cook another way to approach the starter course

These three vibrantly flavored appetizers could start a new holiday tradition: clockwise from front, Crispy-Skinned Rockfish, Sumac Roasted Caulini and Mussels En Escabeche. (Alejandro Tamayo / The San Diego Union-Tribune)
These three vibrantly flavored appetizers could start a new holiday tradition: clockwise from front, Crispy-Skinned Rockfish, Sumac Roasted Caulini and Mussels En Escabeche. (Alejandro Tamayo / The San Diego Union-Tribune)
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Cellar Hand chef Logan Kendall offers the home cook another way to approach the starter course

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