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 Stars.

All photos captured by Areti Apatsidou.

MENU

Appetizers:

Kolokithopitakia (zucchini and cheese phyllo pies)

Tyrokafteri (zesty Feta dip) with Drunken Figs

Pork Belly Souvlakia, Lemon, Greek Oregano

Homemade bread

paired with Voltes Rose

1st Course: Baby Spinach Salad with Strawberries and Feta, Balsamic Dressing

paired with Laloudi White

2nd Course: Spaghetti with Brown Butter, Grated Kefalotyri Cheese

paired with Voltes Red

Main Course: Roast Ontario Lamb and Potatoes

paired with Monemvasios Red 2013

Dessert: Baba au Rum served with Greek coffee

Thank you to my guests, staff and the Market Kitchen. My next dinner is July 10th (sold out) and then a well-deserved summer break. See you late September!

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