Here’s the recap from last weekend’s Taste of the Saronic Islands.Thank you to all the guests in attendance, my servers and sous, staff at St. Lawrence Market and Ursula G. Photography for capturing images.

Tea lights were donated by Yummi Candles, Greek wines and spirits from United Stars and were poured by Apostolos Gerakinis.

Nisos Importing supplied Cretan extra-virgin olive oil, Honey-Balsamic Vinegar and Zaros still and sparkling water (Crete).

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Appetizers:

Tiganopsomo (Fried dough filled with Feta and drizzled with honey and sesame seeds)

Broiled Prawns, Pistachio Crumble

Octopus Carpaccio, Three Citrus Dressing, Pink Peppercorns

Homemade Bread

paired with Irida Rose – Cavino

1st Course: Fish Soup with Onion, Celery, Carrot, Avgolemono

paired with Ionos White – Cavino

2nd Course: Spaghetti with Cuttlefish, Light, Tomato Sauce

paired with Ionos Red – Cavino

Main Course: Roast Fresh Cod ala Spetsiota (Spetses Style), Roast Scalloped Lemon Potatoes

paired with Irida Syrah – Cavino

Dessert: Poached Pears on Greek Yoghurt, Hydra Amygdalota Cookie 

served with Greek coffee, paired with Samos Moschato – Cavino

I’ve selected some photos for you, enjoy the slideshow and I hope to see you at December 8th’s Festive Greek Supper Club. Tickets available here.