Twelve members gathered at the home of Viki Brown to share some wonderful Greek food and special cooking tips. Each guest prepared an assigned dish from the cookbook: "The Olive and the Caper" to create a full menu from appetizers to dessert and brought their dish to share. A few of the selections were carrot salad with fresh fennel, dried figs and preserved lemon, classic shrimp and tomatoes baked with feta cheese and pork stew with olives, anchovies, cilantro and white beans. Some sleuthing took place to find the more elusive ingredients, but the dishes came together and were enjoyed by all.
