Recap – Taste of the Ionian Islands

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Last summer I embarked on a tour of the Ionian Islands and I’ve come back with many fond memories of the people, the natural beauty of the islands and of course the food.

Also know as the Epta Nisia (Seven Islands), the Venetian influence is noticeable in some the names of the dishes and in taste but what ends up on your plate is uniquely Greek and ultimately a Taste of the Ionian.

Here’s the recap from last Sunday, Taste of the Ionian Islands, enjoy!

Appetizers:

Riganada (warm rustic bread topped with sweet tomato pulp, Greek oregano, crumbled Dodoni Feta)

Zucchini and Feta Croquettes

Meat Pie from Kefalonia

Homemade Bread

1st course: Baby Arugula Salad with Pears, Roquefort, Mantoles (candied nuts)

2nd Course: Psari (fish) Bianco

Main Course: Beef Pastitsada with Misko Makaronia, grated Kefalotyri Cheese

Dessert: Frigania from Zakynthos (rusks soaked in syrup, creme patisserie, whipped cream, vysino)

Wines were selected and poured Chris Dedes of Majestic Wines & SpiritsAll dishes prepared with Cretan Olive oil (and other specialty products) from Nisos Importing 

 

There are a couple of Greek Supper Clubs in December:
  • A Christmas-themed Greek dinner on December 3rd, get your seats here 
  • A Wild Greek Supper Club with a menu honouring Artemis, Goddess of the Hunt, seats may be purchased here

Until then, enjoy the slide show with more moments captured at the Ionian dinner.

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© 2017,
Peter Minakis

. All rights reserved.

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