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Boss Ladies
Chowgirls Owners
Apricot Turnover
Crisp phyllo filled with apricots, pecans, and blue cheese. Photo by Angela Schroeder.
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Uploaded on Aug 10, 2009
Mini Quesadilla
Spanikopita
Crispy phyllo triangles filled with spinach and feta. Served with the Greek cucumber-yogurt dip Tzatziki. Photo by Angela Schroeder.
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Uploaded on Aug 10, 2009
Fig Tapenade
Crostini topped with boursin and dried fig tapenade. Photo by Angela Schroeder.
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Uploaded on Aug 10, 2009
Baby Polenta Cakes
Bite-sized corn caked topped with roasted tomato, mushroom, Manchego cheese, and fried sage. Photo by Angela Schroeder.
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Uploaded on Aug 10, 2009
Chile Crab Crostad
Crisp savory cups filled with our popular warm crab dip. Photo by Angela Schroeder.
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Uploaded on Aug 10, 2009
Mango Chicken Salad in Endive
Chowgirls most popular salad served in an edible bite-sized leaf. Photo by Angela Schroeder.
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Uploaded on Aug 10, 2009
Brie & Blackberry Compote
Chowgirls Kitchen
Blackberry & Brie Canape
Beautfiul and delicious, on a crispy wine biscuit. Photo by Melissa Slachetka.
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Uploaded on Aug 10, 2009
Risotto Cooking
On the grill, at Round Barn in Red Wing. Photo by Olivia Wagner.
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Uploaded on Aug 10, 2009
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