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TIPS FROM THE CHEF


Apricot Brandy Glazed Vegetable Hay

Artichoke and Spinach Dip

Basic Red Wine Vinaigrette

Bruschetta

Chili-Roasted Peanuts w/Dried Cranberries

Dried Apricot Relish

Fruit Salsa

Jambalaya Sandwich

Tuscan BBQ Sauce


dining picture

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