Recap of Anemos Seafood Dinner at Penelope’s

Last week I cooked at Penelope Restaurant, located in Toronto’s theatre district for a crowd of almost 60 guests! This centrally located restaurant is elegant, making it a no-brainer for attending. Add in a all fish and seafood menu and you have a sell out!

All the dishes were prepared using Greek extra-virgin olive oil, dried Cretan oregano and olive paste and Tsiknakis Ouzo flavoured rusks from Nisos Importing.

Thank you to management and staff of Penelope for allowing me to takeover the restaurant for the night. Thank you to my servers Elena, Danielle and Laura and Melissa of MelissaKay Creative for capturing the evening’s best moments.

Appetizers:

Greek Salad ‘dip’ with Black Olive Bread Twists

Baby Octopus Pickled in on Tsiknakis Ouzo Rusks

Grilled Prawns with Ouzo Lemon & Honey Sauce

Housemade bread

paired with Ouzo Babatzim

1st course: Greek Style Seafood Chowder

paired with Douloufakis Femina/Malvasia from Crete

2nd course: Braised Calamari stuffed with rice and pinenuts

paired with Santo Wines Assyrtiko of Santorini

Main course: Roast Monkfish with Potato “kataifi”, braised fennel and Bisque Sauce

paired with Tsantsali Rapsani Reserve, Mount Olympus

Dessert: Mastiha Pavlova with lemon curd, mixed berries

paired with Skinos mastiha spirit

Thank you to Kolonaki Group for the pairings and pouring the good cheer through the night!

I’ll be off to Chicago to do a Tsiknopempti Dinner at Avli in Winnetka, then to New York for some intimate Supper Clubs, some cooking classes here in Toronto in March and then in April, I’ll be visiting Halifax for the first time to cook for two nights at Ela Greek Taverna on April 1st and 2nd.