18 great cooks joined in the Culinary Arts luncheon for August, 2019. The participants were divided between two homes to keep the numbers manageable. Virginia Felker and Gerene Leffingwell hosted at Virginia's home and Maxine Williams and Sharyn Close hosted at Maxine's home. The weather was beautiful and allowed lunch to be served in Maxine's beautiful back yard and the other group got to enjoy Virginia's yard full of incredible herbs, vegetables, flowers, shrubs and trees. The menu was rich in fruit, vegetables, seafood, poultry, herbs and feta cheese. From layered Mediterranean Torte, country Greek salad, cod with tomatoes and olives to poached pears with mascarpone cheese and toasted pistachios, every dish was sumptuous and satisfying. As always, we exchanged tips on how to best prepare the recipes and everyone received electronic copies of each recipe. We a little effort, we have managed to keep most of foods gluten-free to accommodate several of our members. The cookbook used to select most of the recipes from was "America's Test Kitchen Mediterranean Foods". Conversation is always lively and lots of leftovers were shared to take home. Thanks to our hostesses and to all who attended and prepared food.
