One of my favourite dinners to host are my “al fresco” Supper Clubs held in the courtyard at the Bob Rumble Manor.
This past July I hosted an all fish/seafood dinner paired with Greek wines and lots of Greek extra-virgin olive oil in all the dishes.
A thank you to MT Foods for providing many Greek ingredients.
The evening was sponsored by Avramar, the largest producer of farm-raised fish in the Mediterranean. 
The main course will feature Stone Bass, a succulent fish I worked with recently for Avramar this year at the Boston Seafood Expo. Exhibition attendees loved it, I loved it and soon you will taste and love it too!
MENU
Appetizers:
Watermelon, Feta and Mint
Taramosalata with Crab
Roasted Beet Salad with Greek Yogurt, Pistachios, Chives
Marinated Octopus With Olives on Mashed Avocado
Homemade Bread
paired with Ionos Rose
1st course: Baby Arugula Salad, Grapefruit, Shaved Graviera Cheese
paired with Ionos White
2nd course: Aegean Shrimp Pasta with Tomatoes and Herbs
paired with Ionos Red
Main: Roast Stone Bass, Crisp Lemon Potatoes, Vegetables
paired with Ionos Atelier
Dessert: Portokalopita, Vanilla Ice Cream, Candied Orange
served with Greek coffee
My next Greek Supper Club is set for Sunday, October 23rd and seats are now on sale —->https://www.eventbrite.ca/e/421757256307
