TIPS FROM CHEF TIM STOCK
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
