Tsiknopempti – Greek Carnival Dinner Recap

Last night’s dinner was probably my most ambitious to date…record sold out crowd of over 60 guests, a menu with a over a dozen items and all this being cooked in a kitchen I have never worked in before.

My first Tsiknopempti dinner was a delicious success with lots of Kechribari retsina, Babatzim Ouzo, Alfa beer and Cool beer to wash down the food.

Many thanks to Paula, Amanda and Thurka for their stellar serving of guests, Cool Beer for providing the kitchen and dining area, Kolonaki Group for the wine and spirits and Acropolis Organics for donating the olive oil and balsamic vinegar for the event.

Tsiknopempti translates to Burnt Thursday and it’s a huge day of eating grilled meats during the Carnival (Apokries) period for Greek. That’s what I gave my guests. The menu was inspired by menu items often served at Greek tavernas and the dinner service was by and large family style.

I’ll allow the photos to do the talking…capturing the food, the new friendships that were made and the usual fun, casual atmosphere I try to create for each dinner. I hope to see you at my next dinner on Tuesday, April 16th where I cook up a Sarakostiano (Greek Lenten) dinner with ladera (vegetarian) and seafood dishes.