On a rainy summer day, the Culinary Arts group gathered at the home of Maxine Williams to discuss and sample a variety of recipes from the cookbook: "How to Roast a Lamb: New Greek Classic Cooking" authored by Michael Psilakis. Michael creates his recipes utilizing as many fresh ingredients as are available producing dishes which were much lighter and healthier than many expected. Finding pomegranate seeds in June proved to be the biggest ingredient challenge. As always, enjoyable food and company and the experience of new foods.
Dessert made by Betsy Hase including the pomegranate seeds
Virginia Felker, Sharyn Close and Janice Kabel enjoy some conversation
Yummy appetizers
The cookbook