Over the next week, I’ll take a look at items to love and hate over the course of a meal: starter, main, dessert. Today, we look at appetizers, which offer a great snack, shared plate or meal. Here are some appies the Sip Advisor loves:

Chicken Fingers/Wings

Since my earliest days, Chicken Strips have played a large role in my dietary life and that continues to this day. With them being one of the few things Boy Sip will eat, they are often served in our home and also while out and about. I also like Chicken Wings, but prefer them boneless where possible. The fun thing about wings is all the crazy flavours you can use to change up the experience.

Sliders

Whether beef, chicken or pork, everything is more fun when in miniature form, and that includes sandwiches and burgers. Sliders basically takes countless restaurant favourites and shrinks them down to the point that you can have a few of them, rather than one bigger serving. This makes it easy to share amongst your group, while also getting to try multiple items.

Poutine/Dirty Fries

Crispy fries, covered with any number of toppings, can be incredibly satisfying. One of my favourite tavern meals is a Teriyaki Pulled Pork Poutine, found at the Billy Miner Pub in Maple Ridge. Honestly, it’s the only reason to travel to that locale. Ma Sip and I recently collaborated on the idea of doing a poutine bar (a more dangerous version of a salad bar), where a few different proteins were offered, along with a number of other fixings.

Pretzels

The Sipplings love soft pretzels and they provide a good way of tiding them over while Mrs. Sip and I enjoy a beer at craft breweries. I’d say my favourite pretzel is the giant one sold at Disneyland California Adventure, which is big enough to feed myself and the kids, while I sip a beer and Mrs. Sip rides the Guardians of the Galaxy drop tower.

Gyoza

I’ve recently gotten really into gyoza/dumplings, ordering them at restaurants where they’re offered and even buying them for making at home. The key to these is the sauces you can put on them or have on the side for dipping. It’s been a long time since I visited a Dim Sum restaurant, despite having many nearby. I think I’d enjoy the experience even more now, given my newly-found love of dumplings.

While the appetizer/starter section of any menu can contain many gems, not all that is offered here is worth selecting. Here are some hors d’oeuvres the Sip Advisor hates:

Dips with Chips

There is nothing more uninspired on a restaurant’s menu than chips and dip. I don’t care what the dip is – spinach, artichoke, salsa, cheese, etc. – this is something I can easily make at home with little effort. And the cost for some of these combos is insane. You could get a large container of the dip and full bag of chips for the same price you’ll pay for a handful of chips and small bowl of dip at a restaurant.

Lettuce Wraps

Let me get this straight. I’m supposed to take a leaf of lettuce, spread something onto it, roll the lettuce up and… eat it!? Why is lettuce involved at all? Just eat the damn thing that is supposed to go on the lettuce. Better yet, put it on a bun where it probably belongs. Apparently, ‘lettuce sandwich’ has become a metaphor for something that is mundane and unappealing. That makes so much sense!

Bread/Buns

Speaking of buns… sure, I’ll fill up on something that hampers my ability to complete my meal. There was a time when the Sip Advisor was younger – and dumber – and I would indulge in “free” bread/buns. Today, I rarely touch the stuff, leaving all available stomach room for the real food that’s about to be served and not the stuff meant to keep you occupied while you wait.

Oysters

I know some folks go crazy for oysters, buying dozens at a time at exorbitant cost, but I’ve never understood the appeal of choking down these mollusks. Not to mention, the dreaded experience of getting any shell in your meal. I suppose they’re popular because of the legend that they can be an aphrodisiac, but I don’t need any help in that department. Mrs. Sip needs to find me some anti-aphrodisiacs!

Charcuterie Plates

Mrs. Sip and her gaggle of wine-swilling friends are obsessed with charcuterie platters. I, on the other hand, believe them to be the tool of the devil. You get a few crackers, some cheese offerings, maybe some pickles or pickled onions and a couple dips. How is that so impressive places will charge more than you’d pay for a main course dinner elsewhere?

Jalapeno Poppers

I hate cream cheese (unless it’s part of a dessert), so that’s an easy strike against these starters. I also believe jalapenos should be a garnish and not a feature of any dish. I do like that these weapons of destruction are sometimes referred to as Armadillo Eggs, but that’s not enough for the Sip Advisor to eat them. There are just so many better things to deep fry and serve up.

Love & Hate: Pickleback

• 1.5 oz Irish Whiskey
• 1.5 oz Pickle Juice
• Garnish with a Pickle Slice

Given we’re starting our meal with smaller portions, I thought a shot recipe would be perfect. I went with the Pickleback, given another appy I like on occasion is Deep Fried Pickles. Now that the first course has been completed, next up it’s time to salivate over the all the entrees on the menu.