Recap Greek Summer Supper Club

One of my favourite dinners to host are my “al fresco” Supper Clubs held in the courtyard at the Bob Rumble Manor.

This past July I hosted an all fish/seafood dinner paired with Greek wines and lots of Greek extra-virgin olive oil in all the dishes.

A thank you to MT Foods for providing many Greek ingredients.

The evening was sponsored by Avramar, the largest producer of farm-raised fish in the Mediterranean.

The main course will feature Stone Bass, a succulent fish I worked with recently for Avramar this year at the Boston Seafood Expo. Exhibition attendees loved it, I loved it and soon you will taste and love it too!

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Appetizers:

Watermelon, Feta and Mint

Taramosalata with Crab

Roasted Beet Salad with Greek Yogurt, Pistachios, Chives

Marinated Octopus With Olives on Mashed Avocado

Homemade Bread

paired with Ionos Rose

1st course: Baby Arugula Salad, Grapefruit, Shaved Graviera Cheese

paired with Ionos White

2nd course: Aegean Shrimp Pasta with Tomatoes and Herbs

paired with Ionos Red

Main: Roast Stone Bass, Crisp Lemon Potatoes, Vegetables

paired with Ionos Atelier

Dessert: Portokalopita, Vanilla Ice Cream, Candied Orange

served with Greek coffee

My next Greek Supper Club is set for Sunday, October 23rd and seats are now on sale —->https://www.eventbrite.ca/e/421757256307

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