Last weekend I hosted the first Supper Club of 2020

Thank you long time supporter Selonda Aquaculture  for the  fresh European sea bass fillets from Greece.

Thank you to Apostolos Gerakinis for pouring Greek wines and spirits from Intravino Wines

Many thanks to Nisos Importing will supply Cretan olive and balsamic vinegar and Zaros sparkling and still water (also from Crete).

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Appetizers:

Gavros Marinato (Greek White Anchovies) with Florina Red Peppers, Crostini

Pan-Seared Calamari, Cretan extra-virgin olive oil, garlic, lemon, parsley, red onions

Broiled Scallops, Citrus Champagne Dressing, Ginger, Chives

paired with Kardasi Ouzo Tirnavou

1st course: Baby Arugula Salad, Kiwi, Hazelnuts, Manouri Cheese

paired with Porto Carras Organic Malagouzia White

2nd Course: Seafood Manestra with Orzo, Shrimp, Mussels, Fish, Tomato, Saffron

paired with Porto Carras Organic Limnio

Main Course: Lavraki Prasso-Selino (European Sea Bass with Leeks-Celery), Potatoes, Avgolemono Sauce

paired with Porto Carras Organic Assyrtiko

Dessert: Politiko Thessalonikis served with Greek coffee and Kardasi Mastiha Liqueur

Thank you to Ursulas G. Photography for capturing the images.

The next Greek Supper Club is on February 23rd and it’s a Cretan Carnival themed dinner. Just a few seats left, get’em before they’re gone!

Until then, enjoy the slideshow with more of last Sunday’s dinner.