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Tsiknopempti 2017 Recap

Monday, February 27, 2017 7:29
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(Before It's News)

I had a blast cooking at the Paint Box Bistro, a new location in the revitalized Regent Park area of Toronto. Together with 60 dinner guests, we feasted on traditional and Kalofagas-style dishes celebrating Tsiknopempti.

Thank you to Nisos Importing who provided Cretan olive oil and many specialty Greek ingredients for the menu and Victory Wines & Spirits who selected KEO beer of Cyprus and Troupis Wines.



Homemade Bread

Bouyiourdi (baked Feta and Kasseri in terra cotta)

Char-grilled & roasted sweet & hot peppers

Duck Souvlaki with Kalamata Fig Glaze

Greek Poutine (Fries topped with grated Kefalotryri and Stifado Sauce)

Chicken Wings tou Kalofaga with Lemon, Thyme & Honey

1st Course – Kale and Cauliflower Salad, Truffle Oil 

2nd Course – Kebab Yiaourtlou (Minced Beef/Lamb Kebab on warm pita bread topped with yogurt and tomato sauce)

Main Course – Slow-Roasted Pork Belly with Roasted Smashed Potatoes, Apple Skordalia

Dessert – Chocolate Tart with Caramel

served with Coffee

The next Greek Supper Club takes place Monday, March 20th and we return to St. Lawrence Market for an evening of Greek Meze. Small plates, Greek tapas if you will. Arrive on time as the sit down service begins right at 6:30pm. For seats, click here.

Enjoy the slide show!

Click to view slideshow.

© 2017,
Peter Minakis

. All rights reserved.

The post Tsiknopempti 2017 Recap appeared first on KALOFAGAS | GREEK FOOD & BEYOND.


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