Recap – A Taste of Mani

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A couple of weeks ago I held the last Greek Supper Club of the year, inspired by the region of Mani. It was another sold out dinner at St. Lawrence Market with the dishes inspired by the region and wines from Laconia.

Thanks you to Nisos Importing for the Greek olive oil and many of the Greek specialty ingredients, Theoni Water (Canada) Celebrity Wines & Spirits and Apostolos Gerakanis for pouring the wines.



Travixtes, fried dough of Mani with crumbled barrel aged Feta from Laconia

Bardouniotiko Chicken Wings with aromatic tomato sauce, grated Graviera cheese 

Maniatiki Salata with Olives, Orange, Potatoes, Red Onions and Kalamata Olives

Housemade Bread


1st course: Pumpkin Soup with Chestnuts and Smoked Pork

served with Monemvasia Winery Kidonitsa White

2nd course: Tsouxtes (Maniatiko pasta) with brown butter, topped with a fried egg

served with Monemvasia Laloudi Red

Main: Crisp Roast Pork and Orange-Scented Sausages with Baked Gigantes

served with Monemvasia 300 Agiorgitiko/Mavraki

Dessert: Bruleed Goat’s Milk Galatopita (Milk Pie) with Lemon Sorbet, Cinnamon

served with Patras Muscat

The next dinner is set for Sunday, January 29th and we’re having the tables set up at the Limani (port) for an all fish and seafood menu. Over half the seats are sold and you have just a couple of days to still get your early bird seats (prices will go up).

Here’s a slide show capturing more of the evening, enjoy!

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© 2016,
Peter Minakis

. All rights reserved.

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