For 30 years Chef David Beier has been serving fine, creative cuisine at his 110-year-old Walloon Lake Inn. Recently, Beier began serving tapas small plates so that his customers could enjoy a range of flavors and ingredients in the course of an evening. Watch Beier make Piquillo peppers stuffed with Swiss chard served with mousseline sauce, phyllo dough purses filled with shrimp, mushrooms and spinach and sausage in brioche.

Click to read the recipe for sausage in brioche.