Wednesday July 11: Vegan Greek Family Style Feast

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As summer is drawing close, it feels good to use as much fresh produce as is available to create a satisfying, but refreshing meal!
Greek food represents some of the best use of fresh summer produce, and I’m excited to make a large spread of homemade meze, with pita to share!
We’ll follow with a spinach, leek, artichoke, and almond feta pie for the main course, and finish with a classic rizogalo rice pudding topped with poached peaches, pistachios, and freshly grated cinnamon.

If you’re interested in coming, this extravagant family style dinner is an all inclusive (no tax, no tip!) $28 and reservations can be made here.

That said, here’s the menu for this evening:

Meze and Pita:
1) Skordalia; the classic potato, garlic, and caper dip from the island of Tinos
2) Eggplant: A smoky grilled and chilled eggplant and parsley spread, also originating in Tinos
3) Tzatziki; the yoghurt, garlic and cucumber dish that was brought to Greece by the turks
4) Dolmades; Marinated grape leaf rolls filled with bulgur, herbs, and lemon.
5) Feta Salad: A housemade almond feta, served with fresh heirloom tomato, cucumber, onion and basil
All served with freshly made warm pita bread!

Spinach, Leek, Artichoke, and Feta Pie: Also known as ‘Skopelitiki’ from the island of Skopelos, this is a Greek ‘rolled pie’ filled with wilted fresh spinach, melted leeks, artichokes, and housemade almond feta, with plenty of olive oil and
herbs.

‘Rizogalo’ Rice Pudding with Poached Peaches, Pistachios, and Cinnamon: We’ll take arborio rice and make a classic rizogalo, topped with fresh poached peaches, pistachios, and freshly grated cinnamon and orange zest!

Once again, if you’re interested in this dinner, you can make reservations here.  

Hope to see you then!

-Kevin

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