Last Sunday I hosted a  gastronomic journey to Epirus. Located in the northwestern corner of Greece, this province boasts of having some of Greece’s best cheeses, an array of phyllo pie dishes and a local cuisine that excels in roasted and grilled meats.

Thank you to Geroge Ierovassilis for pouring the Greek wines from Epirus and Nisos Importing who provided Cretan olive oil and other specialty ingredients imported from Greece.

MENU

Appetizers:

Keftedes (Meatballs) With Leeks and Celery

Kotopita (Chicken, Mushroom, Smoked Cheese Pie with Homemade Phyllo)

Gigantes (Lima Beans) with Spring Greens

Housemade Galotyri cheese with Homemade Bread

paired with Zitsa Sparkling Debina Epirus

1st Course: Roast Mushroom Salad, Almonds, Citrus Dressing, Saganaki Cheese Croutons

paired with Thema White Assyrtiko-Sauvignon Blanc Drama

2nd Course: Metsovo Style Hilopites (egg noodles) in a Clay Pot with Stewed Tomatoes, Grated Cheese

paired with Thema Red Agiorgitiko-Syrah Drama

Main Course: Roast Lamb in Gastra, Lemon Potatoes

paired with Arktouros Vlachiko-Cabernet Epiros

Dessert: Galaktoboureko in Kataifi Nests (Shredded Phyllo Nests Filled with Custard)

served with Greek Coffee

Thank you to all who attended, Chef Marc, Elena, Stephanie and Nisha (our servers) and Georgia Kirkos for capturing the images.

A reminder that my next Greek Supper Club…er lunch takes place Sunday, May 13th…come help celebrate Mother’s Day the Kalofagas way. Some seats still available here.

Here are some more photos from the evening, enjoy!