Calliope's Real Greek Food

cooking & stories in my Brooklyn kitchen

The Greek archipelago cooking with ouzo & tsipouro - Saturday, May 14 (SOLD OUT)

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3247.jpg
sold out

The Greek archipelago cooking with ouzo & tsipouro - Saturday, May 14 (SOLD OUT)

from 130.00

Saturday, May 14 2016
11am – 3pm
$130
With an archipelago of 3,000 islands and more than 9,000 miles of coastline, fishing has been a primary occupation in Greece from in the ancient times.  Fish and seafood are cooked in many variations depending on the season and the region.  They are mostly lightly cooked and served either as a main course or a meze (appetizer).  The lesson introduces five characteristic recipes from around the country with easy to find ingredients.

  • Cod fritters with garlic potato puree {bakaliaros skordalia}
  • Shrimp with tomatoes and feta {garides saganaki} #glutenfree
  • Stewed octopus with macaroni {htapodi me kofto makaronaki}
  • Baked garlic and oregano sardines {sardeles me skordo kai rigani} #glutenfree
  • Stuffed calamari with rice in tomato sauce from Kalymnos island {kalamari gemisto} #glutenfree

 

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