Recap – Greek Christmas Supper

Last Sunday’s dinner was fun, delicious and as always, an intimate evening with friends at St. Lawrence Market Kitchen.

Thank you to United Stars representing Cavino Wines and Apostolos Gerakinis for pouring the Greek wines.

Cretan Olive oil and other specialty ingredients from Greece provided with thank by Nisos Importing. 

Appetizers:

Spanakorizo Arancini (Rice Balls)

Brie Baked in Grape Leaves with dried cranberry, apricot and sultana raisins

Lamb Ribs with Tzatziki

1st course: Carrot Ginger Soup, Greek Yogurt, Bay Scallops, Orange Zest

2nd course: Giouvarlakia on a bed of Swiss Chard, Avgolemono Sauce, Dill

Main Course: Feta-Brined Turkey Roulade, Feta Mashed Potatoes, Chestnut/Dried Fruit Stuffing, Mavrodaphne Gravy

Dessert: Bougatsa with Krema, Quince, Toasted Almonds

Don’t forget there are still some seats for this Sunday’s Artemis Greek Supper Club with game meat on the menu and organic wines from Theopetra Estate in Meteora Greece. Get your tickets here.

Enjoy the slide show with more photos from the evening. Thank you to Georgia Kirkos Photography.

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© 2017,
Peter Minakis

. All rights reserved.

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5 Comments for “Recap – Greek Christmas Supper”

Nancy Angelopoulos

says:

I just purchased two of the cookbooks on amazon and am hoping to make your beautiful food at Christmas for my family. The spirit flows through your heart, mind and hands Peter. You bring joy to many and good times around the table, thank you.

Nancy Angelopoulos

says:

I live in Chicago area and have relatives in Toronto so will plan a trip to visit around one of your events and won’t forget my books! Merry Blessed Christmas to you and yours!

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