Artemis was the goddess of hunting, the wilderness and wild animals and last Sunday’s Greek Supper Club was dedicated to her.

Cretan olive oil and balsamic vinegar were at each table, pasta, herbs, Zaros (Mt. Psiloritis, Crete) sparkling water from Nisos Importing. Theopetra Estate organic wines of Meteora were poured by Chris Dedes of Majestic Wines & Spirits. Thank you to Manos and Chris for their support.

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Meze:

Wild Boar Keftedes

Prassopita (Leek Pie) with Homemade Phyllo

Duck Gyro on warm pita bread, Red Cabbage, Greek Yogurt, Smoky Cherry Preserve

Housemade Bread

1st Course: Artichoke Salad, Mixed Greens, Orange Vinaigrette, Graviera Cheese

2nd Course: Rabbit Stifado with Hilopites, Grated Kefalotyri Cheese

Main Course: Braised Venison with Mavrodaphne WIne, Greek Coffee, Apricots, Leeks and Sweet Potato Puree

Dessert: Pavlova with Vanilla Pastry Cream, Cranberry Compote, Pomegranate Seeds

Thank you to all the guests who attended my dinners throughout 2017, my Kalofagas crew in the kitchen and front of house, my suppliers, sponsors, photographers, rental companies and my family for their unwavering support.

The next Greek Supper Club is set for Sunday, January 21st and I’m calling it Mare Nostrum (Mediterranean in Latin). The menu will be a celebration of fish and seafood and seats are on sale now.