This past Sunday I held a Greek Supper Club titled “Limani”, a celebration of fish and seafood with dishes inspired by the tavernas near many of Greece’s ports (limania).

All the dishes were be paired with Greek wines by Chris Dedes of Majestic Wines & Spirits and many specialty Greek ingredients and Cretan olive oil from Nisos Importing.

Thank you to Kent Armstrong for the photos, and most of all – to all the guests who attended.

THE MENU

Appetizers:

Octopus Ksidato with Pickled Seasonal Vegetables

Mussels Saganaki with Mustard, Peppers, Feta

Sardela – Salt Cured Sardines, Red onions, Cracked Peppercorns, Lemon Zest

Kalamata and Halkidiki Olives

Housemade Bread

paired with Lyrarakis Vilana of Crete 2015

1st Course: Jumbo Shrimp Salad

paired with Foivos Robola of Kefallonia

2nd Course: Lobster Tail Kritharotto (orzo) with Lemon & Brown Butter

paired with Lyrarakis Kotisfali red 2014

Main Course: Roast Whole Whiting “on the hook”, Celery Root Puree, Sea Asparagus

paired with Domaine Sigalas of Santorini Assryrtiko/Athiri 2015

Dessert: Tres Leches Rice Pudding, Cinnamon

The next Greek Supper Club is set for Thursday, Feb.16th and we’re celebrating Apokries or the period of Greek Carnival. There will be lots of grilled and roasted meats, a new venue at the Paint Box, Keo Beer from Cyprus and lots of wine from Troupis Winery (Peloponnese). Get your seats before they are gone.

Enjoy the slide show with more pics from the dinner.