Kalofagas 2015 Christmas Greek Supper Club Recap

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Kalofagas_xmas-90Happy New Year! May 2016 bring you lots of prosperity, opportunity and above all, good health.

I finally got the photos from last month’s Greek Christmas dinner and the wait was worth it! Melissa Kay outdid herself capturing the essence of the evening. Great food, good “parea” and good wine.

The theme of the dinner was simply Christmas and for me that meant being creative, slightly decadent with the dishes. There was lots of cheeses, there was pork, duck, lamb and beef, nuts and fruit, cream, hot chocolate sauce…get it?Kalofagas_xmas-49

All dishes were prepared using Cretan extra-virgin olive oil from Nisos Importing, the table water provided for by Theoni Canada. A big thanks to Manos and Jim from their respective companies for generous support.Kalofagas_xmas-66

For this dinner we featured the wines distributed by United Stars. We began with a Riesling blend, went on to a Nemea Reserve and for the main course, Mega Spilio of Achaia, Peloponnese. This wine is a dry Mavrodaphne, unique as most are familiar with the dessert wine. Mega Spilio, one of Greece’s best wines – add it to your collection!



Savory Duck Confit Baklava with demi-glace cherry sauceKalofagas_xmas-110

Cream of Zucchini & Cheese Soup Shooter with ShrimpKalofagas_xmas-118

Pork and Leek TiganiaKalofagas_xmas-73

paired with Cavino Atelier Lagorthi Riesling White AchaiaKalofagas_xmas-71

First Course: Fennel and Green Apple Salad with hazel nuts, Kopanisti CheeseKalofagas_xmas-132

paired with Cavino Atelier Lagorthi Riesling White Achaia

Second Course: Braised Lamb and Mushrooms tossed in Broad Hilopites (egg noodles), Kefalotyri CheeseKalofagas_xmas-143

paired with Cavino Nemea Grand Reserve 2008 (90 rating Wine & Spirits Magazine)

Main Course: Braised Beef Short Rib, Creamy Garlic Mashed Potatoes, Roast Brussel SproutsKalofagas_xmas-159

paired with Domaine Mega Spilio Red 2009 AchaiaKalofagas_xmas-22

Dessert: Armenovil (ice cream cake) with Almond brittle and Hot Chocolate SauceKalofagas_xmas-165

paired with Romios Greek brandy

My next Greek Supper Club is set for Saturday, January 23rd, again at St. Lawrence Market and I’ll be preparing a menu inspired by the island of Corfu. Some seats still left, get them while you can!

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© 2016,
Peter Minakis

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7 Comments for “Kalofagas 2015 Christmas Greek Supper Club Recap”


Fantastic Diner and dishes, great atmosphere. Artistic food pairing with Cavino wines and brandy. Duck baklava, soup and fennel/green apple salad memories stay with me even after all holiday period dinners and parties… Looking forward to the future events.