Last night’s Greek Supper Club took us back to the warm and cozy cooking studio at Aprhodite Cooks where my guests enjoyed fine Greek wine with a Lent-friendly menu created by yours truly. The challenge with this menu was to create dishes that were exciting to the eye, Lent-friendly in nature and of course, delicious!
One of the basics of Greek cuisine is to eat seasonally, eat local and of course, use quality products. All of dishes for this menu were made using Acropolis Organics Olive Oil from Crete. I would like to once again thank Panagioti and the staff at Acropolis for their generous support!
I would like to thank John Douldouras of Neo-Image Candelight for furnishing the plant-based candles for the dinner. The ambiance would not have been the same without them!
My dinners are always paired with Greek wines. My friend Steve Kriaris of Kolonaki Group pairs the wines to be served with each menu and the result? A evening elevated by Greek wines that stand up to the best in the wine world.
A big thank you to Paula Costa of Dragon’s Kitchen for her tireless help in the kitchen and behind the scenes to help make this dinner and others such a success. Thank you to my servers Thurka and Amanda and to Aaron who the dishes coming for course after course!
Thanks to all the guests who attended last night. It was a joy to make some new friends and see some of the “regulars” who come to each dinner.
My next Greek Supper Club takes place on Tuesday, May 14th in downtown Toronto at the historic Burroughes Building at Queen & Bathurst. This dinner is being held in conjunction with Greek Film & Foto Week and some proceeds will go to Project Hope for Greece. Seats are on sale, reserve your spot for a dinner that will sell out!
In the meantime, enjoy some photos from last night’s dinner.
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