We started the evening off with a fresh take on Saganaki (fried halloumi cheese). The toppings included marinated artichoke, red pepper, mushrooms, oregano, parsley and olive oil):
The piece de resistance - fried halloumi cheese:
All come together beautifully to form this masterpiece:
Smoked Salmon tarama with pita bread chips and fresh dill garnish:
A more modern version of the traditional Greek salad using a melon baller for the cucumbers and feta cheese. The dressing (recipe on the right side) was amazing:
Now, onto the entrees! I think we all had reservations about the cauliflower/cinnamon/dried cherries/capers sauce that BriGuy presented, but we're always up for a challenge and taking a risk.Cauliflower and spinach cooked in one dish while the butter, cherries, capers and shallots danced in another:
The gorgeous scallops being sauteed:
All together now - it worked and worked well. The surprising mix of ingredients and flavors really came together and complemented each other well:
American Red Snapper contemplating his (or her) fate:
Grilling up very nicely with fresh sage, garlic, dill and orange slices:
Three into one - The fish was grilled perfectly, but getting it off of the bones was a different ordeal. The meat was presented together with a nice tarragon and mustard vinaigrette:
Ready, set... the scallops and salad await the fish and the guests:
Not photographed, but eaten Fassolia Gigantes Plaki (butter beans in a spicy tomato sauce).The wines were all nice and drinkable with our clear choice being the Tait Ball Buster.
Spanish white with some butteriness to it:
The glorious Australian Ball Buster:
A nice mellow Argentinian Malbec Rose:
The always great Oregon Pinot Gris:
