Cretan olive oil and balsamic vinegar were at each table, pasta, herbs, Zaros (Mt. Psiloritis, Crete) sparkling water from Nisos Importing. Theopetra Estate organic wines of Meteora were poured by Chris Dedes of Majestic Wines & Spirits. Thank you to Manos and Chris for their support.
Thank you to all the guests who attended my dinners throughout 2017, my Kalofagas crew in the kitchen and front of house, my suppliers, sponsors, photographers, rental companies and my family for their unwavering support.
The next Greek Supper Club is set for Sunday, January 21st and I’m calling it Mare Nostrum (Mediterranean in Latin). The menu will be a celebration of fish and seafood and seats are on sale now.
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