Taverna Nights: A Greek Feast - April 28th
Greece will always hold a special place in my heart. I first visited it when I was on a study-abroad program in college, and it was then that I discovered the magic of salt during a sailing adventure with my friend, Piper. I wrote about that experience in the Greece chapter of my cookbook, The Hidden Table, along with some of my favorite Greek recipes.
I've returned to Greece several times, and cooked with chefs in Athens, Peloponnese, and Santorini, learning to make pasticcio, tzatziki, tomato fritters, and Greek salad. I spent many hours sitting in Athens outside bustiling tavernas where cooks grilled meat and chiles threaded on iron skewers over a raging fire.
On this special night I hope to serve my Greek feast in my backyard garden (weather permitting). I'll serve a few of my old Greek favorites as well as a few new ones, including olive and orange bread.
I only offer my Greek Feast experience every couple years, so I hope you join me for this special night!
The Menu:
Fried Feta with Pita Crisps
Greek Salad with Olive Bread
Tomato Fritters and Tzatziki
Pasticcio
Beef Souvlaki with Chiles and Pita
Portokalopita (Orange Cake)
The Details:
Monday, April 28th
Join us from 6:00-8:30p
6600 South Harvard Avenue, Tulsa, Oklahoma
Greece will always hold a special place in my heart. I first visited it when I was on a study-abroad program in college, and it was then that I discovered the magic of salt during a sailing adventure with my friend, Piper. I wrote about that experience in the Greece chapter of my cookbook, The Hidden Table, along with some of my favorite Greek recipes.
I've returned to Greece several times, and cooked with chefs in Athens, Peloponnese, and Santorini, learning to make pasticcio, tzatziki, tomato fritters, and Greek salad. I spent many hours sitting in Athens outside bustiling tavernas where cooks grilled meat and chiles threaded on iron skewers over a raging fire.
On this special night I hope to serve my Greek feast in my backyard garden (weather permitting). I'll serve a few of my old Greek favorites as well as a few new ones, including olive and orange bread.
I only offer my Greek Feast experience every couple years, so I hope you join me for this special night!
The Menu:
Fried Feta with Pita Crisps
Greek Salad with Olive Bread
Tomato Fritters and Tzatziki
Pasticcio
Beef Souvlaki with Chiles and Pita
Portokalopita (Orange Cake)
The Details:
Monday, April 28th
Join us from 6:00-8:30p
6600 South Harvard Avenue, Tulsa, Oklahoma
Greece will always hold a special place in my heart. I first visited it when I was on a study-abroad program in college, and it was then that I discovered the magic of salt during a sailing adventure with my friend, Piper. I wrote about that experience in the Greece chapter of my cookbook, The Hidden Table, along with some of my favorite Greek recipes.
I've returned to Greece several times, and cooked with chefs in Athens, Peloponnese, and Santorini, learning to make pasticcio, tzatziki, tomato fritters, and Greek salad. I spent many hours sitting in Athens outside bustiling tavernas where cooks grilled meat and chiles threaded on iron skewers over a raging fire.
On this special night I hope to serve my Greek feast in my backyard garden (weather permitting). I'll serve a few of my old Greek favorites as well as a few new ones, including olive and orange bread.
I only offer my Greek Feast experience every couple years, so I hope you join me for this special night!
The Menu:
Fried Feta with Pita Crisps
Greek Salad with Olive Bread
Tomato Fritters and Tzatziki
Pasticcio
Beef Souvlaki with Chiles and Pita
Portokalopita (Orange Cake)
The Details:
Monday, April 28th
Join us from 6:00-8:30p
6600 South Harvard Avenue, Tulsa, Oklahoma