Christmas Greek Supper Club December 5th
December is the festive season and each year I look forward to hosting my annual Christmas-themed Greek Supper Club. Join me on Sunday, December 4th for my annual Christmas-themed Greek Supper Club at the St. Lawrence Market Kitchen. Apostolos Gerakinis will be pouring Greek wines from United Stars and many Greek products furnished from Kolonaki […]
Recap – Classic Greek Supper Club
Last week marked the return of my Greek Supper Club try at a new venue called The Column Event Space, located in East York. A full house, a great food and service despite the challenges of hosting at a new venue. My team and I had a blast! Thank you for the wine pairings selected […]
Lasagna Bolognese
I am still on “team bechamel” when it comes to lasagnas as opposed to ricotta. The bechamel allows one to pre-make a lasagna, make/freeze/bake or enjoy a moist lasagna the next day without it drying out.
Mushroom Lasagna
So, why make a mushroom lasagna? It’s a mushroom lover’s dream, it’s filling, a great vegetarian dish and not that hard to make.
Seared Scallops & Lemon Kritharaki
The first time I had scallops was I went with some buddies to Ft. Lauderdale for March Break back in 1986.
Detroit Style Pizza
First, it’s a rectangular in shape, baked in heavy metal pans, it has a thick crust, lots of cheese and pepperoni.
Recap – All-Time Classics Greek Supper Club
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 […]
Tyrokafteri with Drunken Figs
At my last Greek Supper Club, I served this meze offering of Tyrokafteri paired with drunken figs. Both are recipes of mine and I simply put the two together and the result is a sinful and delicious meze.
Spaghetti with Brown Butter
One of my favourite dishes my mom would serve is a plain spaghetti (Makaronia) that was tossed in butter until slightly browned, then the pasta was drained and tossed in the brown butter with crumbled Feta cheese and a drizzle of extra-virgin olive oil to cap the dish.
Babel – A Vibrant Mediterranean Feast
Last week I popped into Babel for dinner, as part of Estrella Dam’s yearly program to partner with restaurants that offer tapas-type menu options. Many regions around the Mediterranean offer meze, a type of appetizer on their menu and Babel delivers. I ordered Burrata with grilled pita, osprey bluffs honeyed dates, thyme, pomegranate. Of note, […]
