During two-hour sessions, instructors teach students to create cabbage rolls with tomato sauce, Greek meat pie, and zucchini fritters

Punch cards can be used twice per visit, allowing any combination of lattes and pastries

Sampler of three dips with pita precede entrees of lamb shank, chicken, or mousaka, followed by baklava or fig desserts

During two-hour sessions, instructors teach students to roll grape leaves, stuff peppers, and craft Greek-style dips and phyllo pastry