A Central Market instructor looks on as Dorothy Hogan and Geraldine Gawle roll the delicious stuffed pork tenderloin.
Carol Cieslik layers the phyllo for baklava while Bernadette Fidelli prepares to butter each layer while directed by a Central Market instructor.
Hostesses Joyce Ambre and Joyce Frey arranged the special culinary event.
Linda Terry
Red Rockin’ Ranchers headed to Southlake’s Central Market Cooking School to learn about Mediterranean Cuisine. The ladies enjoyed preparing classic Greek salad, pork tenderloin stuffed with spinach, pesto and feta cheese, and orange and rosemary baklava. After preparing the dishes under the watchful eye of a cheerful culinary instructor, the class enjoyed tasting the results. Yummy!
Betty Gardner stirs the simmering honey, orange and rosemary infusion for the baklava.