St. Lawrence Market Greek Supper Club (recap)

peter_minakis_stlawerence_supperclub-39National Geographic recently rated Toronto’s St. Lawrence Market as the “World’s Best Food Market”, something Torontonians have known for years. Early Greek immigrants lived near the Market as they also worked as butchers, fish mongers and green grocers. St. George (Toronto’s first and oldest Greek Orthodox church) was founded to be near the Greek community.peter_minakis_stlawerence_supperclub-58

This past Monday, almost 60 guests gathered at the Miele Kitchen above St. Lawrence Market for an evening of Greek cuisine with a bit of a Canadian twist. The ingredients for the were sourced from Canadian artisans and Scheffler’s Deli (Greek owned) located in St. Lawrence Market.

The approach with the wine was a  little different this time with my friends’ Vicki and Jonas of Hinterland Wines (Prince Edward County) selecting the wines for the evening. Thank you Vicki and Jonas, everyone loved your bang-on wine pairings with the food!peter_minakis_stlawerence_supperclub-12

All the dishes were prepared using Cretan Evlogia Olive Oil from Nisos Importing and many of the Greek ingredients were donated by Krinos Food Canada. Thank you to Manos and Eva of Nisos.peter_minakis_stlawerence_supperclub-22

Appetizers

Shrimp and Zucchini fritters with housemade TzatzikiIMG_5150

Beluga Lentils with Smoked eggplant & Crumbled Barrel Aged Feta from Krinospeter_minakis_stlawerence_supperclub-9 (2)

Pigs in a Blanket with Truffle Ketchup, available at Scheffler’s Delipeter_minakis_stlawerence_supperclub-24

Paired with Hinterland Whitecap

First course – Pickled Grape and Krinos’ Manouri Cheese Salad & Walnuts
Paired with Limnio Muscatpeter_minakis_stlawerence_supperclub-49

Second Course –  Seared Sea Scallops with Roasted Red Pepper Sauce & Misko KritharakiIMG_5173-001

Paired with Hinterland Rose 2011

Main Course – Roast Lamb Neck from Mr. Greek Meats & Truffled Feta Mashed Potatoes (roast potatoes shown here)IMG_5143-001

Paired with Lacus Sparkling Red

Dessert – Panna Cotta made with Krinos sheep’s milk yogurt, apricot preserve, ground pistachios and paired with Hinterland Method AncestralIMG_4999

For the first time at my Supper Clubs, we presented a cheese board with Barrel Aged Feta, Krinos Saganaki Cheese and Kefalograviera with walnuts and Attiki Greek honey.peter_minakis_stlawerence_supperclub-71

Photographs captured by Bill Leontaritis of Fifth Floor Photography. Bill is available to photograph your event, special occasion, wedding, baptism or anniversary. Email Bill at bill@fifthfloorphoto.com.

A big thanks to Gabrielle of the Market Kitchen, Andria Simone, Amanda and Paula for their tireless enthusiasm in executing the dinner.

 

 

© 2014 – 2016,
Peter Minakis

. All rights reserved.

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