Every year, Greeks around the world commemorate March 25th, 1821 – the beginning of the Struggle for Greek Independence from the Ottoman Empire.
Last Sunday I cooked a Lenten dinner for my Greek Supper guests. Please join at St. Lawrence Market Kitchen for dinner celebrating Greek Independence.
All dishes prepared using Cretan Olive Oil from Nisos Importing and all wines poured/selected by Chris Dedes of Majestic Wines & Spirits
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Appetizers:
Smoked Taramosalata
Arakas (Peas) with Cuttlefish, Tomatoes and Dill
Crispy Shrimp in Ouzo Tempura, Sesame Seeds, Lime
1st course: Ribbons of Carrot Salad with Radishes, Red Onions, Arugula, Olives
2nd Course: Baked Octopus with Kofto Macaronia, Dill
Main Course: Potato-Crusted Roast Fish (catch of the day), Zucchini Noodles, Pine Nut Skordalia
Dessert: Lenten Karydopita with Dairy-Free Vanilla Ice Cream
Thank you to all those who attended and I look forward to my next Greek Supper Club, a Taste of Epirus happening on April 15th.
Enjoy the slideshow capturing the evening.
