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From figs to feta: Slow Food Pittsburgh's authentic Greek feast
What: An authentic Greek feast
When: 5 p.m. Friday
Admission: $90. Space is limited and reservations are required.
Where: Chatham Hall, Chatham Village, Mt. Washington.
Details: Jack Neemes at neemes@aol.com or 412-343-7354.
Sotiris Kitrilakis, world-renowned Greek food authority and a Slow Food supporter, is creating an authentic feast based on the traditions and products of the beautiful Ionian island of Zakynthos.
A standard-bearer for preserving the values of traditional Greek life, Kitrilakis will briefly speak about sustainable farming and the island's eco-culinary tourism program. He'll also introduce Greek artisinal products, not otherwise available in the United States. You'll taste regional foods -- many hand-made in home kitchens on Zakynthos and hand-carried to this special dinner.
Arrive early and visit the meadow to watch three local organic lambs -- from Elysian Fields, Jamison and Puckerbrush farms -- roast on spits, expertly directed by Eric "Spudz" Wallace, Casbah executive chef, and his father, Nick Jokola.
Mingle and socialize, inhaling the heady aromas of wild herbs and 200 cooking cloves of garlic. Snack on Greek olives, oil-cured mountain cheese, aged Greek mountain cheese, fresh local cucumber spears and grilled baby octopus and calamari.
All featured cheeses are made from the milk of free-range sheep and goats foraging on wild flowers and herbs.
Under a tent, at 6:30, a parade of mezze -- little tastes -- begins to tease and dazzle your taste buds with:
- Halloumi cheese grilled with mint
- Free-range sheep and goat's milk feta
- Greek olives
- Zante polpette -- beef and pork meatballs
- "Drunken onions," caramelized with sweet peppers and finished with ouzo
- Roasted eggplant and garlic spread, served with Mediterra Fire bread
- Broad bean salad
- Fresh sardines, marinated in olive oil, lemon and fresh parsley
- Local fresh tomatoes, with Zakynthian sea salt and Kitrilakis' hand-pressed olive oil
This luxurious procession of small plates prefaces lamb, salad and dessert. Accompanying the dill-roasted lamb are roasted beets skordalia -- garlic spread -- and local romaine lettuce salad. For dessert, there'll be fresh seasonal fruit, manouri cheese with figs and honey -- from the village bee-keeper of Lithakia -- and distinctive Greek olive oil cookies.
Thirsty? For starters there's Greek beer, made-to-order frappe -- Greek iced coffee -- and Greek mineral water. Full-bodied red and white Greek wines will flow, along with sensational raki -- Greek grappa -- and, of course, addictive Greek coffee.
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