What a tremendous dinner we had last at Skara Estiatorio, one of Montreal’s finest Greek restaurants.
We enjoyed Greek wines poured from SCCI Wines & Spirits of Montreal and we had the pleasure of eating a Greek-style ceviche made with European sea bass, provided for by Selonda Aquaculture of Greece.
All the dishes will be prepared using Cretan extra-virgin olive oil, furnished by Nisos Importing.
My thanks go out to John Pavlatos, owner of Skara and the staff, who were terrific in both front of house and in the kitchen. You guys made this dinner roll!
Here’s what we ate…
Appetizers:
Ouzo and Beet Cured Salmon on crostini with pickled red onion and fried caper
Kataifi Shrimp drizzled with warm honey lime sauce 
Octopus Meatballs on a bed of Remoulade sauce
1st course: Ceviche of Selonda European Sea Bass with Fennel and Orange
2nd course: Seafood Giouvetsi with calamari, mussels and jumbo shrimp
Main Course: Potato-Crusted Roast Grouper with Braised Greens
Dessert: Phyllo Cigars Filled with Bougastsa Custard
I’m excited to announce that I will return to Montreal to co-lead a cooking class at Mouton Vert, a fabulous little shop in Notre-Dame de Grace (NDG) on Monday, March 30th. Maggie Barakaris and I will teach you how to make some Greek Easter specialties, including Tsoureki (Greek Easter brioche). More info and seat sales soon!
Below is a slideshow with more photos from last night’s dinner. Photos from Globeater Restaurant Guide, Litsa Xypolitos-Giagos, Constance Karvelas and myself.
