Recap Mare Nostrum: A Fish and Seafood Supper Club

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Last month many of us stepped away from all the meat and rich foods that were indulged during the festive season. It’s become a Kalofagas tradition to celebrate the new year with a fish and seafood themed Greek Supper Club.

January 21st was a delicious devening of fish and seafood dishes at Toronto’s St. Lawrence Market Kitchen.

All dishes were prepared using Cretan olive oil from Nisos Importing and Greek wines from IntraVino and poured by Apostolos Gerakinis.



Gavros Saganaki

Mussels on the Half-shell with Kozani saffron Cream Sauce

Scallops With Ouzo and Cretan Dako Crisp

Homemade Bread

paired with Porto Carras Organic Malagouzia

1st course: Beet Salad with Smoked Salmon, Green Apple, Yogurt, Pickled Onion

paired with Glinavos Pailaiokraso Orange Wine

2nd Course: Shrimp Exohiko Wrapped in Phyllo, Tomato sauce, Feta

paired with Porto Carras Limniona Red

Main Course: Catch of the Day – fish poached in Cretan olive oil, Creamy Lemon sauce, braised cabbage and potatoes

paired with Porto Carras Assyrtiko

Dessert: Baklava Cheesecake With Tsiknakis Cretan Honey paired with Greek Coffee

The next Supper Club is on Sunday, March 25th…celebrating Greek Independence Day with a Lent-friendly menu. Seats on sale now by clicking here.

Until then, enjoy the slideshow capturing more of the evening.

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© 2018,
Peter Minakis

. All rights reserved.

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