Hors d'oeuvre of striking colors. In Italian "antipasto" means it is served cold in the form of olive, cheese, pickled vegetables or "entrada" (Portuguese, Spanish) are served as hors d'oeuvres in Southern Europe. "Voorgerecht" in Dutch means the dish ("gerecht") before ("voor") the main course. Fattoush is a bread salad in Levantine cuisine made from toasted or fried pieces of pita bread ("khubz 'arabi") combined with mixed greens and other vegetables. It belongs to the family of dishes known as "fattat" (plural) or fatta, which use stale flatbread as a base. In the United States the custom appears to have come from
Hors d'oeuvre This diversity, along with the Americanization of entertaining in the mid 20th century led to the Hawaiian Cocktail and the "pūpū" (hors-d'oeuvre) served at the beginning of luaus. This invention of a faux Polynesian experience is heavily influenced by Don the Beachcomber, who is credited for the creation of the "pūpū" platter and the drink named the "Zombie" for his Hollywood restaurant. At Don's the food was traditional Cantonese cuisine served with a fancy presentation. The first "pūpū" platters were eggrolls, chicken wings, spare ribs as well as other Chinese-American foods. Eventually Trader Vic would create the Mai Tai in