One of my favourite periods during the year is the Carnival celebrations that occur for six weeks prior to Lent (fast before Easter).

Last weekend’s Greek Supper Club guests transported guests to Crete. From the extra- virgin olive oil and sparkling and still water, to the dishes and bread on the table to the Greek wines and spirits served to wash down the delicious food – it was an all Cretan feast sponsored by Nisos Importing.

Cretan wines distributed by Minos Wines.

A thank you to Scheffler’s Deli for supplying the Greek cheeses featured in the menu.

MENU

Appetizers:

Meat Kaltsounakia with Cheese

Potato Wedges with Staka Cheese Dip with crumbled Truffle Feta

Chicken Tigania with Rosemary, Greek Oregano, Rosemary

Homemade Carob (Haroupi) Bread

Paired with Miliarakis Estate Minos Palace White 100% Vidana

1st Course: Cretan Salad with Tomatoes, Potatoes, Cucumbers, Red Onions, Boiled Eggs, Feta (from Milopotatmos, Crete)

Paired with Toplou Thrapstathiri White

2nd Course: Braised Lamb with Skioufichta Pasta, Graviera Cream

paired with Miliarakis Turtle Vineyard Red

Main Course: Roast Pork with Thyme, Honey, Leeks, Carrots and Celery Root Puree

paired Moni Blue Liatiko/Mandilari Red

Dessert: Kserotigano with Goat Milk Ice Cream, Petimezi, Sesame Seeds

paired with Toplou Tsikoudia Sitia

The next Greek Supper Club is Sunday, March 22nd at St. Lawrence Market Kitchen. It’s an all fish/seafood menu and I am calling this dinner, March on the Mediterranean. Get your tickets before they are sold out!

Until then, enjoy this slideshow with more moments from the dinner.