Amuse bouche is a bite-sized portion, hailing from the French kitchen. It is sent to your table by the chef, complementary. It is your first real taste of the restaurant. Your first food experience.

To prepare the amuse-bouche of polenta and scallop, start by pouring 1 tsp of oil into a baking pan with dimensions of 11x8 inches and set it aside (1). Meanwhile, put a pot with water on the heat.

Amuse Bouche in Surprise, one of the few upscale independent restaurants in the area, has been sold. After 10 years, chef-owners Snir and Kierstin Mor are parting ways with their cozy French gourmet ...