Recap Dodecanese Greek Supper Club

kalofagasOct252015-1

This past summer I had the pleasure of visiting many of the islands in the southern Aegean known as the Dodecanese (Twelve Islands). I began in Rhodes and ended up in Patmos and along the way I witnessed the beauty of these islands, made new friends with the locals and tasted first hand the uniquely cuisine from this region.

Last Sunday, at St. Lawrence Market Kitchen, 60 dinner guests joined me for a delicious and fun night of Greek food, wine and good parea. Thank you to Nisos Importing for their Cretan olive oil, Kolonaki Group for the excellent Greek wine selection.

 

Thank you to Mary-Catherine (sous-chef) and my servers Danielle, Elena, and Tania. All photos captured by Christina Kakaletris.

 

Menu

Appetizers:

kalofagasOct252015-17Symi Shrimp with Taramosalata

kalofagasOct252015-3Black Risotto with Cuttlefish from Rhodes,

kalofagasOct252015-13Tuna Tartare cured in Olive Brine

kalofagasOct252015-20Housemade bread

paired with Babatzim Ouzo

kalofagasOct252015-50First Course: Tomato Soup With Bulgur from Tilos

paired with Boutari Moschofilero 2014

kalofagasOct252015-58Second Course: Pasta with Caramelized Onions, Yogurt, Sheep’s Milk Cheese from Kasos

paired with Kir Yanni Paranga 2013

kalofagasOct252015-63Main Course: Roast Milokopi Marinato, Smoked Eggplant, Seasonal Vegetables from Patmos

paired with Tsantali Rapsani 2011

kalofagasOct252015-95Dessert: Strava with Wine-Poached Figs from Kastelorizo

paired with Cambas Mavrodaphne

Here are some more photos from the evening and the next Supper Club is Nov.8th celebrating the cuisine from the island of Samos.

This slideshow requires JavaScript.

 

 

© 2015,
Peter Minakis

. All rights reserved.

Print Friendly

5 Comments for “Recap Dodecanese Greek Supper Club”

CHRISTINE MCLAUGHLIN

says:

I see the menu but where are the recipes??????Thank you I do very much enjoy the articles….cmcl

Georgia bouzakis

says:

From Georgia
All of this food looks so delicious I will try to make some of it,
Thank you again