Recap – Autumn in Athens Greek Supper Club

ka0_5569Last weekend we celebrated aromas and flavours of Athens. I returned to the St. Lawrence Market Kitchen which has just been recently renovated but the backdrop of Toronto’s skylin is there and more spectacular Greek wines – this time from Lyrarakis Crete,Sigalas Santorini, Tsilili Theopetra Estate Meteora and Papagiannakos of Attiki. 

All courses were made with Cretan olive oil and products from Nisos Importing and table water from Theoni Canada. Wines poured and distributed by Chris Dedes of Majestic Wine & Spirits.

Thank you to Kent Armstrong for the photpgraphy. Bravo!

Appetizers:

dscf7793Crisp Feta Wrapped in Phyllo with Cretan Honey, Sesame Seeds

dscf7786TOST (Greek pressed sandwiches with jambon & cheese) Kebab

dscf7763Mini Kebabs from Monastiraki

dscf78131st course: Warm Bean Salad, Fried Chickpeas, Dijon Vinaigrette, Crisp Bacon, Poached Egg, Almonds 

dscf78422nd course: Lamb and Artichokes Avgolemono 

dscf7864Main: Beef Giouvetsi in a Clay Pot, Kefalotyri Cheese

dscf7903Dessert: Pumpkin Galaktoboureko 

The next dinner, A Taste of Mani is sold out but the next dinner, the first of the New Year will take place on Sunday, January 29th with a full fish and seafood menu!

In the meantime, enjoy the slideshow with an array of photos from the evening.

This slideshow requires JavaScript.

© 2016,
Peter Minakis

. All rights reserved.

Print Friendly

1 Comment for “Recap – Autumn in Athens Greek Supper Club”