Recape, A Taste of Corfu

HIP_9590What a night! A sold out crowd of 55 persons that included visitors from Texas, a 4-time Grey Cup champ and Hall of Famer, some regular attendees plus some new faces that helped to make this a fun and memorable evening.

It was also a delicious evening with all the dishes “kissed”  using Greek extra-virgin olive oil from Nisos Importing.KLF_7042

The dishes were paired with a selection of wines from Kolonaki Group and sommelier Zissis Parras walked us through the origins of the wines and explained the pairings.KLF_7031

 

Menu

Appetizers:

Stuffed Polpetes with CheeseKLF_7016

Goat Cheese Mandolato with Apricots & NutsKLF_7004

Pork With KumquatKLF_7022

1st Course: Fasougia me Petsalina (Bean Soup with Smoked Pork)KLF_7068

2nd Course: Pastitsada with Braised RoosterKLF_7083

Main Course: Beef Sofrito with Koronia (polenta)KLF_7095

Dessert: Mirmingkato CakeKLF_7113

Thank you to Georgia Kirkos of Jorja’s Photography for capturing the evening, MaryCatherine for her wonderful help in the kitchen, our servers Elena, Laura and Tania and last but not least, the guests who make all the preparations for these dinners worth it!

Seats are now on sale for my next Greek Supper Club, taking place on Monday, Feb.22nd at Penelope’s on King West. It’s an all fish and seafood menu and one I’ve dubbed “Anemos”, the Greek word for wind.

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© 2016,
Peter Minakis

. All rights reserved.

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