Mediterranean Escape

Join us for a fun night of escape into the Greek cuisine!

Download all the information you’ll need for the class including the pre-class prep list (roughly 30 mins prep). Pre-prep is key as we have an amazing menu but it does depend on how much is done before hand. Print out the recipes if you can. A heads up on the pre-class prep:

  • Don’t forget there is a marinade to be done the night before ideally - Chicken and Saganaki

  • 1 hr before roast a whole head of garlic by dousing with olive oil and baking for 20 mins at 400 degrees

Chef Joey will take us through each item step-by-step. No one will be left behind. We welcome cheers and heckling of Chef Joey, and others!

CLICK HERE FOR ZOOM LINK. Meeting ID: 862 5097 2420. Passcode: 137760

See you a little before 4:00pm so we can get all set up and say hello!

Wine Pairing

Chef Joey has reviewed the tasty treats you are about to cook and has made a wine pairing to serve with it.

WHITE

  • Pierre Sparr Pinot Gris

  • Cote des Roses Rose

RED

  • Joseph Drouhin Beaujolais Village

Greek Ouzo Cocktail with Lemon

Ingredients

  • Lemon Juice

  • 1 oz Ouzo

  • Sprig of rosemary

  • dash of oregano (optional)

Directions:

  • Start by filling your glass with fresh lemon juice.

  • Then, top it with about half an ounce to an ounce of Ouzo. (Remember, it’s strong stuff; a little goes a long way.)

  • Garnish with a sprig of rosemary and add ice to keep the drink cool.

  • You can even add a dash of oregano for a bright burst of extra flavour. 

Make It

Rose Mocktail

8 Servings - It’s a tricky one but worth it!

Ingredients

  • Juice of 1 lime

  • 1/4 cup rosemary crystals

  • 2 ounces rose elixir

  • 2 ounces bottled yuzu juice

  • 2 ounces simple syrup

  • Ice

  • 18 ounces soda water

  • 2 sprigs fresh rosemary for garnish

    • Rose syrup is readily available online or at some specialty food stores.

    • Bottled yuzu juice can be found at Asian markets. A one-to-one mixture of lemon and lime juice can be substituted.

Directions

Make the rose elixir:

  • In a small saucepan, bring the rose syrup and distilled or tap water to a boil over high heat.

  • Reduce the heat to moderate and simmer, uncovered, until reduced by half, 12 to 15 minutes.

  • DO AHEAD: Rose elixir can be prepared in advance and refrigerated up to 2 weeks.

Make the Shanghai Rose:

  • Pour the lime juice onto a small plate and spread the rosemary crystals on a second small plate.

  • Dip the rim of a 12-ounce glass into the lime juice, then dip it into the rosemary crystals to lightly coat. Repeat with a second 12-ounce glass.

  • Pour 1 ounce each of rose elixir, yuzu juice, and simple syrup into each prepared glass. Add ice and enough soda water to fill each glass.

  • Garnish drinks with rosemary sprigs.