A couple of weekends ago I hosted a Greek Carnival-themed Supper Club. It was a meat-heavy menu: lamb, pork, sausage, beef and cheese!
All dishes were prepared using Cretan olive oil from Nisos Importing and Greek wines and beverages being poured by Apostolos Gerakinis. Thank you as well to Portioli Coffee Canada for serving cups of ‘Jo with dessert.
MENU
Appetizers:
Greek Cheese Fondue with Thessaloniki Koulouri
Lamb Gyro, Sweet Potato, Charred Onion Yoghurt
Spetzofai With Smoked Sausage, Tri-Color Peppers
Homemade Bread
paired with Eza Pilsener (Greece)
1st Course: Greektown Wedge Salad with Iceberg, Cherry Tomatoes, Creamy Feta Dressing
paired with Cavino Atelier White
2nd Course: Soutzoukakia Smyrneika with Rice Pilaf
paired with Cavino Nemea
Main Course: Oven Baked Pork Kontosouvli, Lemon Roast Potatoes, Crisp Apple
paired with Cavino Atelier Red
Dessert: Pecan Baklava Topped with Cinnabon Frosting served with Portioli Coffee.
Thank you to all our guests, hope to see you at the next Greek Supper Club, March 24th at St. Lawrence Market Kitchen. We’re celebrating Greek Independence Day and some seats are still available.
Until then, enjoy the slideshow capturing more of the delicious evening.