This past Saturday was one of the most anticipated evenings, preparing for a Greek Supper Club in Manhattan. Here’s the setting: Upper East Side of Manhattan, a cozy restaurant called Amali being the venue and over 50 guests bought seats to try out my food. MY FOOD!
The idea to do this dinner in New York came about earlier this year, after a successful dinner that was held in Buffalo, New York. Folks began to see that I could do these dinners away from Toronto and my friend Artemis of mastihashopNY was interested in doing a similar dinner in New York City.
Artemis and her sister run mastihashopNY, specializing in products containing a resin that grows on particular tree that grows only on the southern half of the island of Chios. This spice has been used often for baking, desserts and sweets and now its use has crossed over into savory cooking as well.
That takes us to this past Saturday’s dinner where I featured either mastiha or tradtional products of Chios using mastihashopNY’s products in all the dishes. The dinner followed my usual format of three appetizers, two starters, a main and then dessert. All course were paired with Greek wines, selected and furnished by Eklektikon.
The featured wines came from Oenogenesis, a winery near Dram in northern Greece. Thank you to Bakis Tsalkos for his delicious pairings.
Another mastiha twist was featured in a cocktail that was served to guests as they entered the restuarant – created by Ya Mastiha liqueur. Thanks to Niko for his support and the delicious mastiha digestif after dinner.
A special thanks to Paula Costa, who’s always by my side helping with planning and prepping for my dinners and the staff at management at Amali Restaurant for their enthusiasm and courtesy while I was prepping for the dinner.
My next Greek Supper Club is here in Toronto, June 15th where I prepare a whole rotisserie lamb, guests will dine outdoors with Toronto’s skyline as the backdrop. Get your seats now.
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