This past Thursday Kefi Lounge on the Danforth was the locale of my latest Greek Supper Club. The evening’s menu consisted entirely of Greek meze (appetizers) and all the dishes will be paired with wine and beverages from Kolonaki Group.
All the dishes were made using Cretan olive oil from Nisos Importing.
I would like to thank George Keroglidis of Kefi Lounge, the staff for their support and tremendous hospitality on the event night. Kefi Lounge is a great venue for a work or family related function with cocktails, appetizers all wrapped in a casual, elegant space.
Thank you to Chef Carm Accogli and Nikos Koulokouris for their help in the kitchen and my servers, Andria, Laura and Tania.
Thank you to all who attended, the meze night was a huge success and I’ll organize another one soon! Here’s the round-up, with fab photos from Christina Kakaletris.
Menu
Salmon cured in Ouzo and beetroot with cucumber and Tzatziki
Crisp-fried jumbo green olives stuffed with sausage
Paired with Babatzim Tsipouro (without anise)
Greek cheese board of Kasseri from Trikala, Vlahotyri of Metsovo and Cretan Graviera 
Roasted cauliflower with shrimp butter
sauce, crisp fried capers
paired with Mantinia Tselepos Moschofilero
Chicken and Halloumi souvlaki with Black Tzatziki
Grilled octopus with roast red onions, cherry tomatoes, Greek oregano
paired with Santorini Argyros Assyrtiko
Bombidia meatballs from Thessaloniki with sweet & zesty roasted pepper sauce
Lamb chop with Greek Chimichurri sauce, potato wedges with smoked paprika
paired with Mediterra Mirambelo of Crete
Bougatsa cigar filled with semolina cream dusted with icing sugar & cinnamon
paired with VinSanto Santo Wines
