Linda Haynsworth-Kruger and Dianne Mihocko planned and hosted the March Culinary Arts luncheon at Dianne's home. The group was composed of 12 EPWC members, 10 of whom prepared a selected recipe to share with the group to form a four course meal. Linda and Dianne provided beverages and beautiful table settings to create a warm and friendly place to share great food and conversation. The recipes were selected from cookbooks authored by French chef, Jacques Pepin, and were all designed to be elegant but not require hours to prepare. A few of the recipes were: Beet, apple, mushroom, nut and Stilton salad, pork medallions with green grapes and pomegranate sauce and corn parfait. Each guest described her recipe and any helpful preparation tips or locations to find unusual ingredients. A big thank you to Linda and Dianne for your hard work and to all the cooks who embraced the challenge of preparing a new recipe. We will meet again in May with Virginia Felker and Cathi Soreng hosting a luncheon featuring recipes from various regions in California. See you next time.
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