RECAP – Mother’s Day Greek Luncheon

For the first time I hosted a Mother’s Day Luncheon last Sunday at St. Lawrence Market.Chris Dedes of Majestic Wines & Spirits poured the wines of Papagiannakos Winery plus some other outstanding Greek wines. A thank you to Theoni Water Canada for providing water at the table.

We enjoyed Cretan olive oil from Nisos Importing along with some other specialty ingredients imported from Greece that were present in every dish.

We began the afternoon with a welcome Mimosa made with Chios Mandarin juice and sparkling wine, donated by Market Sage Imports.

 

Appetizers:

Kolokithopita (Phyllo Triangles filled with Zucchini, Feta, Herbs)

Warm Citrus & Herb Olives with Homemade Bread

Dolmades Gialantzi with Strained Greek Yogurt

Smoked Salmon Pinwheels

1st Course: Maroulosalata with Scallops, Orange-Metaxa Dressing, Dill

2nd Course: Spanako-Risotto with Jumbo Shrimp, Brown Butter

Main Course: Chicken Fricassee with Field Mushrooms, Baby Yukon Potatoes

 

Dessert: Chocolate Ganache Tart with Raspberries and Salted Caramel Sauce

Coffee and Tea and Tsilili Tsipouro

 

 Don’t forget the next Greek Supper Club is Sunday, June 11th at St. Lawrence Market Kitchen and I’ll be serving a menu inspired by the region of Mount Olympus. Seats on sale now.

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© 2017,
Peter Minakis

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1 Comment for “RECAP – Mother’s Day Greek Luncheon”

Georgia bouzakis

says:

The menu looks great wish I could come, but I’m in NY. When are you going to have something in NY?
Thank you for your response have a great day

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