Recap – Kalofagas Christmas Supper ’21
The holiday season is here and last week I hosted my festive Christmas Supper Club. Thank you to all the guests who attended, my servers/sous chef and the folks at St. Lawrence Market Kitchen. Wine pairings were selected by United Stars representing two wineries from the Peloponnese. Greek ingredients, including Cretan olive oil and sparkling/still […]
Mid-Winter Seafood Supper Club Jan16
After a month of holiday indulgence, January is all about eating lighter and that means fish and seafood. Join me on Sunday, January 16th at St. Lawrence Market Kitchen for a mid-winter 5-course seafood feast. Greek wines and spirits will be pared with the courses. Many specialty products from Greece will be furnished by BuyGreek.shop, […]
My YiaYia’s Meat Sauce
My yiayia would call them “petaloudes” aka butterflies.
Feta Brined Roasted Chicken Breast
If you’re Greek (or a Feta luvah), you have Feta cheese in your fridge and for the purposes of this recipe, you have Feta brine. The salt content in the brine is similar to that of making your brine. Brining is a wonderful way to keep your protein juicy and tasty. Feta brine is something […]
Baklava Cheesecake
love cheesecake, being Greek I love baklava, so combining these desserts into one is a fantastic idea.
Pumpkin Risotto with Bacon
For those who live in/around Toronto and you’re familiar with the local food scene, you’d have to be living under a rock if you haven’t heard of Chef Mark McEwan. He was the youngest executive Chef at the Sutton Place Hotel, his company runs a series of upscale restaurants, a gourmet supermarket, catering services and […]
Recap – Autumn Flavours of Greece Supper Club
I just completed two sold out Supper Clubs featuring Greek inspired Autumn dishes. I usually hold one supper club a month but this time guests are socially distanced and space is limited. For those that have been to my supper clubs before, you know that the seating set-up was “communal” long table seating. For now, […]
Rice Pilaf with Greek Saffron
One of the world’s most expensive spices is saffron. Although many countries produce it, it is pricey due to the manual labour needed. In Greece, saffron (Krokos Kozanis) is cultivated in the Kozani region (northern Greece). Each summer, crocus is planted and then the stamen is hand picked each autumn and then meticulously dried. About […]
Spaghetti with a Greek Meat Sauce (μακαρονάδα)
…and one of my ingrained food memories is eating my grandmother’s (Yiayia) spaghetti and meat sauce.
