Greek Cuisine
Greece is home to some of the most distinctive culinary flavors in the world. In front of a table of guests, Chef Angus presents several Greek dishes accented with his own culinary flair.
Beginning with some appetizers, Chef Angus prepares a traditional dish called taramasalata (substituting smoked salmon for mullet roe - the more traditional ingredient) which will be spooned over pita bread.
Chef Angus prepares some eggplant cavier, while explaining the origins of the obergine which he picked up during his studies in Greece. After grilling and seasoning the eggplant, it is pureed and dressed with olive oil and offered up on fried pita bread. A flurry of dishes are rapidly presented to the dining guests, including the potato-based Skordelia, Hummus, and Dolmades (accented with dried cherries).
Sommelier Charles Elkins from Martha's Vinyard (a local wine seller) then offers some wine selections to accompany the meal.
On to the main course with a couple of entrées. First is Moussaka which combines lamb, cooked eggplant and fried potatoes withéchamel sauce. Chef Angus describes a time-saving shortcut to producing the normally time-intensive sauce. Next is a salad with Tsatziki dressing, and the main course is finished with Souvlaki . Dessert is baklava, a very simple and traditional Greek dish.
Hummus
Souvlaki with Black Olives