Loading
Sous chef Lynn Burton slices apples for the puff pastry dessert.
Sylvia Pastor, Nancy Cohen and Suzanne Horn
Sylvia Pastor applies Dijon mustard to the puff pastry to make mustard batons.
Carolyn Schmith and Carole Klionsky
Nancy Eisenstat and Joyce Cooper
Barbara Struth and Ruth Engman
Lin Toder and Kathy Brooks