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?
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.
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!
paired with Cavino Atelier Lagorthi Riesling White Achaia
paired with Cavino Nemea Grand Reserve 2008 (90 rating Wine & Spirits Magazine)
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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