Recap – Carnivale Greek Supper Club

A couple of weekends ago I hosted a Greek Carnival-themed Supper Club. It was a meat-heavy menu: lamb, pork, sausage, beef and cheese!

All dishes were prepared using Cretan olive oil from Nisos Importing and Greek wines and beverages being poured by Apostolos Gerakinis. Thank you as well to Portioli Coffee Canada for serving cups of ‘Jo with dessert.

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Appetizers:

Greek Cheese Fondue with Thessaloniki Koulouri

Lamb Gyro, Sweet Potato, Charred Onion Yoghurt

Spetzofai With Smoked Sausage, Tri-Color Peppers

Homemade Bread

paired with Eza Pilsener (Greece)

1st Course: Greektown Wedge Salad with Iceberg, Cherry Tomatoes, Creamy Feta Dressing

paired with Cavino Atelier White

2nd Course: Soutzoukakia Smyrneika with Rice Pilaf

paired with Cavino Nemea

Main Course: Oven Baked Pork Kontosouvli, Lemon Roast Potatoes, Crisp Apple

paired with Cavino Atelier Red

Dessert: Pecan Baklava Topped with Cinnabon Frosting served with Portioli Coffee.

Thank you to all our guests, hope to see you at the next Greek Supper Club, March 24th at St. Lawrence Market Kitchen. We’re celebrating Greek Independence Day and some seats are still available.

Until then, enjoy the slideshow capturing more of the delicious evening.

Click to view slideshow.

© 2019,
Peter Minaki
. All rights reserved.