· Thursday, November 13th • 11:00-1:30 p.m. • Sara Gibbs - Culinary Innovations • $45.00 • “Appetizer Exchange Party” Bring your favorite recipe for an appetizer to share with other students in class and Chef Sara will share her’s for us to sample! This class is similar to a cookie exchange but you don’t have to prepare anything ...just a copy of your recipe. We will make copies of each recipe to add to your collection. Menu: Brie Tartlets - Cubes of Brie bound with saffron cream and eggs, garnished with tomato preserves • Hot Brown Toasts - Minced turkey blended with 3-cheese Mornay sauce, broiled on crostini and garnished with minced bacon, Parmesan cheese and grape tomatoes • Baked Reuben Puffs - Corned beef, sauerkraut, and cheese baked in puff pastry and topped with Thousand Island mayonnaise • Goat Cheese, Crab and Fennel Tarts - Creamy goat cheese, crabmeat, sautéed leeks and fennel mixed with cream and eggs and baked in pie pastry • Blue Pimento Cheese on Apple Slices with Spiced Pecans - Gorgonzola and white cheddar pimento cheese served on sliced apples with Cajun spiced pecans • Mini Chicken Quesadillas - Shredded chicken, Monterey Jack cheese and cilantro pecan pesto griddled in flour tortilla cutouts, garnished with Southern Comfort pineapple salsa • Shrimp Salad in Puff Pastry Baskets - Low-country shrimp salad in homemade puff pastry vol au vents