What a tremendous dinner we had last at Skara Estiatorio, one of Montreal’s finest Greek restaurants.
All the dishes will be prepared using Cretan extra-virgin olive oil, furnished by Nisos Importing.
My thanks go out to John Pavlatos, owner of Skara and the staff, who were terrific in both front of house and in the kitchen. You guys made this dinner roll!
Here’s what we ate…
1st course: Ceviche of Selonda European Sea Bass with Fennel and Orange
I’m excited to announce that I will return to Montreal to co-lead a cooking class at Mouton Vert, a fabulous little shop in Notre-Dame de Grace (NDG) on Monday, March 30th. Maggie Barakaris and I will teach you how to make some Greek Easter specialties, including Tsoureki (Greek Easter brioche). More info and seat sales soon!
Below is a slideshow with more photos from last night’s dinner. Photos from Globeater Restaurant Guide, Litsa Xypolitos-Giagos, Constance Karvelas and myself.
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