Recap – Hasapotaverna Greek Supper Club

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Last weekend I hosted an al fresco/outdoor Greek Supper Club for the meat lovers out there. Inspired by the Hasapotavernes (butcher/meat tavernas) in Greece. None of this could have been possible without the kindness of Tony Barkas, who allowed me to use one of his rotisseries. The main event for this dinner was Kontosouvli and this BBQ delivered!, a Canadian company owned/operated by Greeks.

Wine and spirits were poured by Kolonaki Group and Ioli and Souroti water donated for the tables.

Nisos Importing is providing extra-virgin Cretan olive for all the dishes plus many other specialty Greek products imported from Greece.



Smoked Roast Eggplant “Boat” with Garlic and Feta

Pork Belly Skewers with Sea Salt, Lemon, Greek Oregano

Baked Feta Fournou (topped with tomatoes, Greek Oregano, wrapped in foil)

Homemade Bread

1st course: Arugula Salad with Duck Pastourma, Grilled Peach, Honey, Kasseri

2nd course: Grilled Soutzoukakia, Pita Bread, Sliced Red Onions, Sweet Roast Tomato, Paprika

Main Course: Rotisserie Pork Kontosouvli with Roast Lemon Potatoes, Florina Red Peppers

Dessert: Profiteroles filled with Pastry Cream and topped with Merenda Chocolate Sauce, Toasted Almonds

All photos taken by Jorjas Photography.

Thank you to all our guests that attended this and all the Greek Supper Clubs thus far. Soon I will be off to Greece to rest, recharge and gain new inspiration to share with all of you.

The next Greek Supper Club is set for October 15th at St. Lawrence Market Kitchen, seats are on sale now!

Here’s some more photos from last Sunday, enjoy!

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© 2017,
Peter Minakis

. All rights reserved.

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1 Comment for “Recap – Hasapotaverna Greek Supper Club”


We have a restaurant in Agios Georgios (North) Corfu,that makes a Kontosouvli that is out of this world,and they serve it with the lemon roasted spuds….MMMMMM.