Last Sunday, I hosted an evening of Greek fish and seafood specialties. Inspired by my countless trips to Greece, seafood tavernas throughout the islands and mainland.

Thank you to Nisos Importing for providing Cretan olive oil, Zaros table water and other specialty products from Greece and Apostolos Gerakinis who selected and poured Greek wines from Intravino.

Mediterranean Sea Bass (Branzino) was flown in from Greece, courtesy of Selonda Aquaculture, THANK YOU!

Appetizers:

Grilled Octopus on Santorini Fava, Capers, Pickled Red Onions

Garlic and Lemon Shrimp

Taramosalata Mousse

Homemade Bread

Paired with welcome shot of Kardasi Ouzo and Award winning Eza beer

1st course: Salata Papaioannou (Baby arugula romaine hearts, scallions, tomato, carrot, cucumber, pepperoncino, olives, olive oil and wine vinegar dressing)

paired with Nico Lazaridi Chateau White

2nd course: Aegean Lobster Spaghetti

paired with Nico Lazaridi Rose

Main course: Grilled Lavraki (branzino) , Scalloped Lemon Potatoes, Boiled Greens in Cretan Olive Oil, Lemon

paired with Pavlidis Thema White Sauvignon Blanc – Assyrtiko

Dessert: Mavrodaphne-Poached Plums, Greek Yoghurt, Greekstyle Granola

served with Greek Coffee

Enjoy the slideshow below, there’s one more Supper Club this weekend and I return in September to resume my dinners and cooking classes. Have a wonderful and safe summer!

(all photos captured by UrsulaS. G Photography)