Recap – Revolution 1821 – Greek Supper Club

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Recap – Revolution 1821 – Greek Supper Club

March 27, 2019
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Every year, Greeks around the world commemorate March 25th, 1821 – the beginning of the Struggle for Greek Independence from the Ottoman Empire.

Last Sunday, at St. Lawrence Market Kitchen, I held a celebratory Greek Supper Club that will featured an inventive Greek menu with some international panache. Thank you to Nisos Importing for supplying Cretan olive oil, Balsamic Vinegar and Zaros table and sparkling water.

Thank you to Chris Dedes of Majestic Wines and Spirits who poured Lyrarakis, Papagiannakos and a new wine to the Ontario market: Estate Palivou Nemea.

MENU

Mezedes:

Greek-Style Nicoise Platter with Tuna, Pickled Green Beans, Cherry Tomato, Potatoes, Red Onions, Olives, Arugula, Ladolemono Sauce

Cod Fritters with Avocado Skordalia

Fava Bean Stifado with Crumbled Dodoni Feta

Homemade Bread

paired with Palivou La Vie en Rose Rose

1st Course: Beet Salad with Orange, Arugula, Anthogalo Cheese, Pistachios

paired with Palivou Anemos White Roditis/Moschofilero

2nd Course: Greek Spaghetti with Scallops and Lemon Zest

paired with Papagiannakos Savatiano white

Main course: Lemon Salmon Exohiko With Green Beans and Bulgur Pilaf

paired with Lyrarakis Assyrtiko white

Dessert: Flourless Chocolate Cake with Coffee Cream

paired with Tsilili Tsipouro

The next Supper Club is actually a lunch, to be held Sunday, May12th – tickets now on sale for Kalofagas Mother’s Day Lunch at St. Lawrence Market Kitchen.

Until then, enjoy the slide show capturing the evening’s food and ambiance. Photos by Jorjas Photography.