Recap of A la Greque Supper Club

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Kalofagas_ALaGreque-12It was a thrill to be cooking at a new venue, The Heliconian Club in Yorkville (Toronto). This old church was converted into a center that hosts and promotes women in the arts and letters. The Heliconian gains inspiration from Muses and the name is derived from Mount Helicon.

The menu’s theme is A la Greque…French dishes with a Greek twist and Greek dishes with French flare. I will offer the usual 5 course menu with Cretan olive oil and other specialty products from Nisos Importing and wine pairings from Victory Wines and Spirits.

Some of the wines we will be serving will be from Thymiopoulos Vineyards, located in Naoussa, Macedonia (northern Greece) and winemaker Apostolos Thymiopoulos will be in attendance to share his insights about the evening’s wines.


Smoked Salmon Tartar with Santorini CapersKalofagas_ALaGreque-75

Homemade Saucisson of Pork with Pastourma Spices, Toursi (pickled vegetables)Kalofagas_ALaGreque-49

Pastistsio CroquettesKalofagas_ALaGreque-28

Housemade Baguettes with Sesame Seeds, Cretan Olive Oil & Balsamic VinegarKalofagas_ALaGreque-21paired with Victory II of Kalamata

1st course: Psilokomeni Salata with Frisee, Greens, Strawberries, Feta, Champagne Vinaigrette paired with Atma WhiteKalofagas_ALaGreque-108

2nd course: Rabbit Confit Exohico paired with Atma RedKalofagas_ALaGreque-137

Main course: Lamb Tournedos with Figs, Mushrooms and Mavrodaphne on a bed of Aligot Potatoes Kalofagas_ALaGreque-174

paired with Thymiopoulos Young Vines Xinomavro

Dessert: Mille Feuille with French Coffee or Greek Herbal TeasKalofagas_ALaGreque-186


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© 2016,
Peter Minakis

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