Last Sunday, I hosted my latest Supper Club…this one with a menu filled with all-time classics and a few twists in the mix.
Thank you to NT Foods for the olive oil, balsamic, Feta and many other imported ingredients from Greece.
Thank you to Apostolos Gerakinis for pouring Greek wines from Celebrity Wines and United Stars.
All photos captured by Areti Apatsidou.
MENU
Appetizers:
Kolokithopitakia (zucchini and cheese phyllo pies)
Tyrokafteri (zesty Feta dip) with Drunken Figs
Pork Belly Souvlakia, Lemon, Greek Oregano
Homemade bread
paired with Voltes Rose
1st Course: Baby Spinach Salad with Strawberries and Feta, Balsamic Dressing
paired with Laloudi White
2nd Course: Spaghetti with Brown Butter, Grated Kefalotyri Cheese
paired with Voltes Red
Main Course: Roast Ontario Lamb and Potatoes
paired with Monemvasios Red 2013
Dessert: Baba au Rum served with Greek coffee
Thank you to my guests, staff and the Market Kitchen. My next dinner is July 10th (sold out) and then a well-deserved summer break. See you late September!
