Recap – Greek Meze Night

One of my favourite ways to share Greek cuisine is through small plates we call Meze. Last week I hosted a meze themed Greek Supper Club at Toronto’s St. Lawrence Market Kitchen.

Thank you to Nisos Importing for Cretan olive oil and many specialty ingredients imported from Greece and Kolonaki Group who poured the Greek wine, spirits and furnished Ioli still and Souroti sparkling waters.

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Mama’s homemade dinner rolls with Sesame Seeds

Fried Greek Olives Stuffed with Orange-Scented Greek Sausage

Wheat Berry Salad with Yellow Peppers, Kale,  Pomegranate Seeds & Pistachios

Poached & Shaved Asparagus Salad with Oranges and Cheese

paired with Kir Yanni Paranga Sparkling from Amyndeon

Artichoke With Poached Shrimp, Athenian Mayo, Fried Chickpeas

“1821” Cod with Santorini Fava Skordalia,  Octopus, Mussels

Spring Salad With Romaine hearts, Baby Potatoes, Peas, Capers, Sun Dried Tomatoes

paired with Douloufakis Femina 2015 from Cretre

Baked Gigantes (beans) with Spinach

Beef Shish Kabob with Smoked Eggplant Puree

paired with Tsantali Rapsani Reserve 2012 from Mt. Olympus

Dodoni Feta Brulee with Honeycomb, Sesame Seeds

Apricot and Pistachio Cake with Greek Yogurt and Honey

paired with Skinos Mastiha liqueur

Dont’ forget the next Greek Supper Club takes place April 23rd and will offer a Taste of Ikaria, an island in the North Aegean with a local cuisine that’s still traditional, healthy and delicious. Ikaria has been called the “island where people forget to die”!

Over half the seats have been sold, get yours today.

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© 2017,
Peter Minakis

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