Kalofagas Greek Carnival Feast RecapFeb 22nd, 2014 | By Peter Minakis | Category: Carnival, Featured, Greek Grill, Greek Supper Club, Greek Wine, Meat, Talk Toronto
This past Tuesday, I hosted my second Greek Supper Club that celebrated Greek Carnival with a meat-heavy menu. The dinner this time was at Megas Restaurant on the Danforth and I like to thank Nikos Kostis for once again opening up his kitchen to allow me to cook for the evening’s guests.
A sold out crowd of 60 people enjoyed a menu inspired by the food of Greek Carnival (Apokries) using Greek ingredients, such as the many items supplied by event sponsor Krinos Foods of Canada and wine for the evening was selected by Kolonaki Group.
When you attend one of my Supper Clubs you are offered some passed appetizers until everyone arrives and settles in their seats. On this evening, guests were offered grilled Greek sausages with roasted peppers. I chose pork sausages with hints of orange (from the Peloponnese) and spicy leek sausages, something from northern Greece.
The next appetizer were baked potato rounds topped with melted Krinos Saganaki cheese, bacon and chives.
The third appetizer was hand-stacked chicken in a lettuce cup with housemade Tzatziki. The Gyro was kindly donated by Olympia Foods of Chicago and I must add it was seasoned perfectly and every morsel was moist with crispy ends – the way Gyro should be.
By around 7:30, everyone has arrived and the sit down phase of the evening began with the first course – Greek Style Caesar Salad with Pastourma, Dako Croutons and Saganaki Cheese.
The second course was Mushroom Bouyiourdi, my winter take on this taverna favourite. Normally it’s made with tomatoes and peppers but it’s winter and tomatoes are ordinary. In this take, you get meaty mushrooms baked with Feta and Saganaki cheeses, some dried Greek oregano and some garlic bread for dunking into. I like to call this the Greek’s answer to fondue.
The main course or main event – Four Hour Slow Roasted Pork Belly (Ellasonitiko) with Crispy Skin with roasted potatoes. The pork belly was donated courtesy of Kostas Meat Market in Scarborough and I would like to personally thank Kosta for his generosity.
I served this last year as well and even th0ugh I don’t repeat menu items often, this one is a crowd favourite and it’s the epitome of meat love – succulent slow roasted pork with crisp crackling. On my!
After a big meal, a light dessert is called for so I made a big batch of Greek Mess Parfait with whipped cream, raspberries, almond cookies and mint.
I would like to thank Paula Costa for her support and assistance in bringing together this meal, Nikos Kostis and the staff of Megas, our servers Kostas, Andria and Laura and the photographer for the evening, Pat Anderson.
Seats are on sale now for my next Greek Supper Club, taking place on Tuesday, March 25th – that’s Greek Independence Day and Annunciation…a dual celebration! This dinner takes place during Orthodox Lent and the menu will feature seafood, vegetarian dishes and as allowed on Annunciation day, cod fish.
You may purchase your seats now, hope to see you next month at Megas on the Danforth. Follow this link for menu and seat purchases.
Meanwhile, enjoy the slideshow of all the photos from this delicious dinner complete with friends, Greek food and wine.
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© 2014, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.