Thanks to the planning of Pat Medors and Liz Deaton, Garden Club members enjoyed a fun day of cooking and tasting as they worked together at Central Market Cooking School under the guidance of the Central Market Cooking School Staff.  We have a great group of cooks but all are always willing to learn more skills and ideas.  The lunch menu that was created:  Crab Cakes with roasted red pepper aioli on field greens, roasted pork tenderloin with raspberry chipotle sauce, potato gratin, haricots verts bundle and molten chocolate turtle cakes! Yum