Recape, A Taste of Corfu

What a night! A sold out crowd of 55 persons that included visitors from Texas, a 4-time Grey Cup champ and Hall of Famer, some regular attendees plus some new faces that helped to make this a fun and memorable evening.

It was also a delicious evening with all the dishes “kissed”  using Greek extra-virgin olive oil from Nisos Importing.

The dishes were paired with a selection of wines from Kolonaki Group and sommelier Zissis Parras walked us through the origins of the wines and explained the pairings.

Menu

Appetizers:

Stuffed Polpetes with Cheese

Goat Cheese Mandolato with Apricots & Nuts

Pork With Kumquat

1st Course: Fasougia me Petsalina (Bean Soup with Smoked Pork)

2nd Course: Pastitsada with Braised Rooster

Main Course: Beef Sofrito with Koronia (polenta)

Dessert: Mirmingkato Cake

Thank you to Georgia Kirkos of Jorja’s Photography for capturing the evening, MaryCatherine for her wonderful help in the kitchen, our servers Elena, Laura and Tania and last but not least, the guests who make all the preparations for these dinners worth it!

Seats are now on sale for my next Greek Supper Club, taking place on Monday, Feb.22nd at Penelope’s on King West. It’s an all fish and seafood menu and one I’ve dubbed “Anemos”, the Greek word for wind.

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© 2016,
Peter Minakis
. All rights reserved.