• We had a few nibbles to start.
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• Efrain adds some salt to the meatball mix.

• Bill chopped lots of cucumber and tomato.

• Mel brushed the oil for the Dakos Salad.

• Jamie's nephew had a good time.

• Chef talked to Jason about using the grater.

• Paul and Andre prepped the lamb chops.

• Eric did his rapid fire dicing.

• The meatballs are coming together.

• Jay is back after a long comeback.
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• So is Mel.
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• Ed is still Ed!
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• Andre is still our Master Chef.
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• Johnny started the sauce for the lamb braise.

• Steve and Jason had the meatballs well in hand.

• Ed shows new member, Ken, how to brush butter onto phylo pastry.
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• We think he's got it!
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• Andre and Johnny seared off the lamb chops.
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• Roger showed off his knife skills.
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• The orzo is looking good.
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• Efrain and Jamie prepped the meatballs.
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• Chef George checked out Doug's plating of the salad course.
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• Dakos Salad. OH!, That was sooooo good.
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• Doug enumerated the course steps.
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• Efrain selected a retsina wine.
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• He read about the wine from his notes.
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• Chef enjoyed our first course.
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• The meatballs are being floured before a quick browning.
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• Then into the pan they went.
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• The lamb chops needed some wine. Why use the cup Andre?
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• All hands were on for plating the seafood course.

• Greek Savory Meatballs with Cucumber Sauce were spot on.
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• Efrain was course lead and discussed the preparation of the meatballs.
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• Jason talked about his part in the course.
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• Steve obviously enjoyed his part in the effort.
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• Efrain picked another unusual wine for this course.
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• Chef George dug it.
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• The cockles are opening for the seafood course.
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• The seafood is ready to serve.
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• Plating is underway.
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• Shellfish Youvetsi
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• Eric got into the workings of this dish.
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• Efrain extolled the virtues of the wine.
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• Chef thought we did a great job.
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• The lamb chops have been braising for an hour.
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• Chef helped Paul, Johnny and Efrain plate the meat course.
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• Greek Style Braised Lamb Chops with roasted potato.
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• This is the wine for the meat course.
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• Johnny talked up the preparation.
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• Efrain got into the wine.
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• And Chef enjoyed the final product.
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• Fifth Course: Baklava Cigars with Yogurt.
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• Efrain went to Italy for the sweet wine to go with the baklava cigars.
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• Ed had fun doing this one.
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• Ken joined the club tonight after working with Ed and the rest of us.
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• Chef's expression says it all.
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• Efrain presented Chef George with our Certificate of Appreciation. Thank you very much Chef. We all enjoyed meeting you and learning about Greek cuisine.
• Paul Eggermann