"Wayne Boatwright" > wrote in message
5.69...
> Once, in a NYC hotel, I had an appetizer from an appetizer bar that I
> really enjoyed, but have no idea exactly how to put it together.
>
> To the best of my memory, it was predominantly celery sticks that had been
> lightly braised (it was still somewhat crisp), dressed with some sort of
> vinaigrette that was very herbal and also included anchovy fillets. There
> may also have been some pimiento and mushroom, but I don't have a great
> memory of all the components except for the celery, vinaigrette, and
> anchovy.
>
> Has anyone had anything similar, or an idea as how to best to duplicate
> it?
> Nothing that I've googled seems to resemble it.
>
> I know this is rather vague, but I was hoping...
>
> TIA
>
> --
> Wayne Boatwright

I suspect a version of

A version of :

Dimitri

bagna cauda
[BAHN-yah KOW-dah]
This specialty of Piedmont, Italy, is a sauce made of olive oil, butter,
garlic and anchovies. It's served warm as an appetizer with raw vegetables
for dipping. The term comes from bagno caldo , Italian for "hot bath."
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
bagna cauda
Bon Appétit | December 1992


Literally translated as "hot bath," this dipping sauce for vegetables often
appears in many Italian homes as part of the Christmas Eve buffet. Although
cardoons (an edible thistle related to the artichoke but resembling celery)
are traditional, celery makes a fine substitute and any combination of
vegetables will do. In Italy, the routine goes like this: Vegetable pieces
are dipped into the sauce (a fondue-style fork will help) and then eaten,
with a slice of bread held underneath to catch the drippings. Once the bread
is soaked with sauce, it's eaten, too. Then everyone starts over. It's fun
for a party appetizer no matter where you live.
Servings: Serves 6.

Ingredients
3/4 cup olive oil
6 tablespoons (3/4 stick) unsalted butter, room temperature
12 anchovy fillets
6 large garlic cloves, chopped

Assorted fresh vegetables, cut into bite-size pieces
1 1-pound loaf crusty Italian or French bread, cutinto 2-inch sections


Preparation
Blend oil, butter, anchovies and garlic in processor until smooth. Transfer
oil mixture to heavy medium saucepan. Cook over low heat 15 minutes,
stirring, occasionally. (Sauce will separate.) Season with salt and pepper.
Pour sauce into fondue pot or other flameproof casserole. Set pot over
alcohol burner or gas table burner to keep warm. Serve with vegetables and
bread