Vegan and gluten free cake with natural food colourings!

I love dessert! The Greek cuisine has a lot of sweet cakes and desserts and once I started following a vegan diet more religiously, I was afraid I’d never see a cake again and be able to eat it. Luckily I was wrong, very wrong! So far I’ve made halva, mpougatsa me krema, baklava, walnut cake, brownies and apple pies all vegan and soya free. While I’ve been doing vegan desserts for a while now, most of the time I have been using spelt flour. Now for the first time in a long time, I decided to try and make a cake which was both going to be vegan and gluten free! Not easy! Not easy at all!

A few years back I made a gluten free cheese cake! That worked out fine as I could use eggs and cream cheese and still achieve the natural cheese cake flavour. 

So to my help this time, as I am not a gluten free expert, I used Ms Cupcake’s The Naughtiest Vegan Cakes in Town, a dessert and cake book that just came out last week!

It is a great guide to learn how to make vegan icing. I normally would stay clear from dairy free spreads as I use extra virgin olive oil for most of my vegan baking, yes, evoo, nothing else! But for icing, I am not sure evoo will do. 

Another thing I did learn and was inspired by Ms Cupcake, was to use foods to do natural colouring in my cake, instead of using food colourings which if they’re non-vegan may contain animal products in them and if they’re vegan they’re artificial with various E Numbers. 

So I used unrefined icing sugar, which gave my icing a slightly golden colour and that wasn’t my intention, but I know for next time! It tastes just as good, it’s just that crisp white snow effect that was missing, instead it’s more like a white golden sand, you can hardly tell from the picture though. What I loved was getting the pinkish coloured sponge from strawberries! I blended them in my mini Kenwood and alongside olive oil, these two where the only liquid ingredients I added in my mix to get the pink. The flavour of strawberry is divine, just natural hints of fresh hand picked strawberries that no essence will ever achieve. I’ve been using bananas, apples and nuts to bind my ingredients together in vegan baking, but never ever did it occur to me to bring in strawberries which not only added a nice colour but also  taste. Now I wonder what would happen next time, if I added a bit of blended beetroot to the mix, would it intensify the red colour?

 

I made a cream with cashews that I blended with a bit of water, maple syrup and vanilla sugar and then I mixed one part with blueberry conserve to get the blue colour and cocoa powder for the other part to get a chocolate flavoured cream filling!

My one and only problem with this cake, yes it is a feast of colours, but this was a trial session to see what works and what doesn’t, but I found the sponge is not the same as when using flour or spelt flour, the gluten free self raising flour turned out to give a more dense base for my sponge and not the same flavour I expect from a cake’s base layers. 

I’ll do the cake again, but this time, vegan only, I don’t think I am up for the gluten free version, if I can’t use eggs and dairy!

 

 

Tsourekia in London for Greek Easter 2013

It’s Greek Easter this week, so if you have Tsourekia cravings for the yummy traditional Greek Easter bread, you can order some and collect later this week!

For more details contact: greekcookeryclass(AT)gmail.com

Καλό Πάσχα!

 

Tsourekia for Greek Easter in London

Our Tsourekia Greek Cookery Class is full on Thursday 12 April but if you still have Tsourekia cravings for this traditional Greek Easter bread, there is a possibility to order some  and collect ahead of the Greek Easter next week!

For more details contact: greekcookeryclass(AT)gmail.com

 

 

For pictures and info and to get a feel of what we’re up to visit us to see our previous 50++ classes and Greek Supper Clubs on:
www.facebook.com/GreekCookery under photos.

Also I’ve been interviewed in The Guardian, for a piece on how to cook the perfect mousaka along with other cooks and chefs in Felicity Cloake’s article:

http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/apr/05/how-to-cook-perfect-moussaka?commentpage=1#start-of-comments

And earlier this week I was on BBC London talking about Tsourekia and Greek Easter food! If you missed it, here’s the link to the Robert Elms show http://www.bbc.co.uk/programmes/p00q2psm I’m on after 1hr and 24min for about 12 minutes, after the Gil Scott-Heron song.

A thank you to Total Greek Yoghurt and Kenwood for sponsoring with their products.

@Greekfoodlover on BBC Radio London

I’ve been invited to the Robert Elms Show on BBC Radio London on Tuesday to talk about Greek Tsourekia, Greek Cookery Class and Greek Easter  and share some ideas about Greek food. We’ll see where the conversation brings us! Tune in if you’re free, this is their Facebook page:

https://www.facebook.com/RobertElms?sk=wall

or their BBC website:

http://news.bbc.co.uk/local/london/hi/tv_and_radio/newsid_8077000/8077979.stm

 

Anyone who is still interested in getting Tsourekia for Easter – and remember Greek Easter is this year a week later than the Catholic/Anglican/Protestant Easter – get in touch via greekcookeryclass(AT)gmail.com to place your orders!

Details for the upcoming class can also be found on here: http://bit.ly/HcuWSN

Happy Easter!

Greek Cookery Class – Tsoureki: Greek Easter special (or place your order to buy some home made Tsoureki).

Greek Cookery Class is back on Thursday 12 April 6:00pm-10:30pm with an Easter special and the details follow:

On this session you’ll learn to make a traditional Greek Tsoureki, an Easter speciality which is like brioche, but a braided style bread which is sweet. A light meal (vegan as it’s lent) is included in this class as the baking will take long time.

The class is held close to Liverpool Street/Old Street stations, details are only disclosed to paying customers.

We’ll bake together and our teacher is a well experienced cook who’s been making Tsourekia for nearly 40 years. Expect the class to last for 4,5-5 hours. The cost is £55 per person, pre-payment only. The fee includes all ingredients, your meal (which for this occasion will be prepared in advance) and a whole Tsoureki to take home with you for your Easter feast.

You need to bring 1 clean tea towel to roll the Tsoureki into and take home with you and your drink. That’s it!

It’s very informal, good fun and you get to meet people who share the love of food and cooking together. To sign up, email me back with your name and anyone else you’d like to sign up, friend/colleague/partner on email:

greekcookeryclass(AT)gmail.com

First come first served, limited space only, so please book early to avoid disappointment!! I also offer personalised gift vouchers if you want to give the class as a present.

For pictures and info and to get a feel of what we’re up to visit us to see our previous 50++ classes and Greek Supper Clubs on:
www.facebook.com/GreekCookery under photos.

Looking forward to cooking together some of the best Greek food in London.

Please note: if you’re too busy to make them place your order and pick up ahead of Easter via email: greekcookeryclass(AT)gmail.com

Press and testimonials:

Your chef Elisavet, devoted to Greek food, has received much acclaim for her traditional home-cooking style. Elisavet’s food has been served at Riverside Studios in London for a Greek festival and she has been featured in Red Magazine (June 2010), Foodepedia and ITV’s Britain’s Best Dish where Michelin starred chef John Burton Race said her lagana bread is “absolutely first class” and the prawn dish she cooked live on ITV was “cooked to perfection!” Also Eating East has given her food and supper club 4**** stars out of 5 in their review.

Elle Decoration magazine (September 2011) recommends Greek Cookery Classes as the authentic Greek cuisine experience and Business Traveller US magazine lists both her Greek Supper Club and Greek Cookery Class among London’s top alternative dining places. Elisavet is also the first cook to teach Greek Cooking lessons at Divertimenti Cookery and Leith’s Cookery Schools in London and her piece on Greek food in Greece was published in The Guardian (2011).

Private events can be arranged as well, for your work, family and/or friends. Get in touch for separate dates and prices for bringing the Greek Supperclub or cooking class experience to your home or bringing your party to us, or hiring the chef for your private dinner party. Catering is another service offered for your special occasions or office meetings and gatherings.

A thank you to Total Greek Yoghurt and Kenwood for sponsoring with their products.

Greek wine clichés

I’ve never been a big fan of alcohol, but I do occasionally like a good glass of wine with my food, or a nice cocktail after a hard day’s work or a cold beer with my pizza…. But the units I drink, are maybe five a year!! Yes, you read me right! I probably use more alcohol when baking and cooking, than drinking.

You may remember if you follow this blog religiously, that a couple of years ago I wrote about Greek food clichés and it turned out to be the most popular post I’ve ever published. (If you want to read the post it’s here again: http://greekcookeryclass.wordpress.com/2010/11/22/three-greek-food-cliches/ ) One thing I didn’t mention on there, was the ouzo, I’m no big ouzo fan either, but I love using tsikoudia when I make garides saganaki for instance, a tomato sauce with loads of melted feta cheese in it and prawns and some chillies.

But what surprises me is that when I mention Greek wine, non-Greeks react in a way which is not particularly positive, as there is no chance that Greek wine is  or could taste any good. I have also noticed this with a local wine shop that I used to refer my guests and students to, so that they could buy some Greek wine for the cookery classes or the supperclubs I run, but each time they went there to buy their Greek wine, they were told it had run out, they were out of stock and now recently they are not stocking it again because…. well as they said who wants Greek wine?

It’s a shame that not only is London misrepresented big time when it comes to real Greek food and by that I mean food that has quality, flavour and taste and actually is Greek, but we seem to be having the same problem with people disbelieving that there is any good and qualitative Greek wine out there. Maybe not in your local, or my local off licence, maybe not in the Greek restaurants around town and maybe not even in your supermarkets.

But the point is that there is excellent Greek wine available, in Greece and also in the UK. There are UK based distributors of Greek wine and through the years I’ve tried to team up with some of them to offer some fantastic Greek wine with some of my Greek food that I cook. Finally, it’s happening at the end of the month when you get to try two organic Greek wines from Paros and loads of  home-made Greek meze and desserts to pair it with.

Details for the Greek wine and food tasting event are here:

https://www.facebook.com/events/196225920476762/

 

Mousaka making at the Greek Cookery Class

There is a reason why I rarely teach mousaka in the class, it’s very time-consuming, tiring for the students mainly and it tests your patience. But also the hard work makes it difficult for me to find a second to take pictures of what the students cook and what they achieve.

For this class we used just over 2,5 kilos of aubergines per tray and we made two trays of mousaka.

You can use potatoes as well, it’s making the cooking slightly easier but then you lose some of the taste the aubergines give to the dish. So we started with slicing, salting and draining over five kilos of aubergines, to make the frying process easier.

While the classes started as a fun thing and a way of introducing the real Greek food back into the London scene, they have also taken a slightly more serious approach in that I do talk about how to eat and cook healthier as well. As I said both in the beginning and at the end of this class, mousaka is not something we should eat every month…. With all the cheese and milk and eggs that go in it, and all the fried aubergines, its taste is divine for sure, but it should probably be a treat for maybe once in a while. And though frying is to be avoided generally, if you are going to fry something, do use a really good extra virgin olive oil, as it stands a better chance to avoid giving you too much smoke to inhale or burning your food. Opposite to what a lot of people believe, it is the healthiest oil to use when frying. However, if we are cooking a dish like mousaka, we might as well get it right, with all its glory and forget about the health aspects for just this once.

The other step for the mousaka is to make the mince. This is probably the easiest bit, you just have to be careful to have a mince sauce which is not too runny, or it will ruin your layout of the mousaka and drip through to the bottom of your tray.

We do a sandwich of aubergine slices with the mince in the middle before continuing to the final step, which is the hardest and most feared by many, making the Greek béchamel sauce, which is poured over the last layer of aubergines.

But before the béchamel, we need to refuel. I had baked some bread ahead of the class to offer it with some extra virgin olive oil but I had also made a Greek favourite dessert, mpougatsa, (=μπουγάτσα) a semolina custard like cream between crispy fyllo pastry sheets that is served with icing sugar and cinnamon, or syrup when it’s also known as galaktoboureko.

And here below are the individual portions that were served during the cooking session to keep everyone going for a little while longer.

 

On top of the mpougatsa, one of my students, all the way from Spain, brought some Spanish authentic jamón to share with the class. So I served it with some extra virgin olive oil and the home baked spelt bread with nuts and seeds. Thank you Mauro for the unexpected gift!

Just like it’s important to have a thick mince sauce, it’s crucial to have a thick and smooth béchamel. Thick so it won’t slide through your layers of mince and aubergine and burn at the bottom of tray with your mousaka dish and smooth, well who wants lumps of flour balls in their mouth? Therefore, it’s important to get started with a creamy base of flour and butter before adding the milk and the rest of the ingredients. Also, there’s a lot of whisking going on, for a very long time.

Apart from the mousaka we made two salads as well, one with rocket leaves, orange wedges and extra virgin olive oil and lemon juice plus some sprinkled almond flakes on top and then a fresh beetroot salad with yoghurt, walnuts and fresh garlic.

When you’re so busy cooking a demanding dish, it is nice to make something that requires less effort as side dishes. Besides, serving a rich dish like mousaka requires simple and light and refreshing dishes to go with.

Everyone had two portions of mousaka after the cookery class which lasted a few hours and everyone also got to take home a big portion of the dish. My sponsor Total Greek Yoghurt also offered pots of yoghurt for each participant to take home in a cooling goodie bag.

Thank you Total Greek Yoghurt, Fage and Kenwood for sponsoring the classes with your products.

And a big warm thank you to all the students who joined and join the classes to learn how to cook some of the lovely food Greek cuisine has to offer, both known and unknown dishes.

What’s really exciting is this email I received a couple of days ago from one of my students saying he had invited his family over and cooked the dishes he learnt at the course and chose to make the mousaka as the main! I was very proud and happy at the same time, because the classes are about cooking together and eating together, but also about taking home the skills you’ve learnt and making the dishes again to your loved ones!

For more pictures, updates and info on classes join the mailing list on greekcookeryclass(AT)gmail.com and keep an eye out on www.facebook.com/GreekCookery

Wine & Food Tasting event – Greek organic wine and Greek meze with deserts — 23 February at 7pm

Welcome to an evening of Greek food and wine tasting!

Elisavet has put together a tasting of Greek traditional food, cheeses, Greek Extra Virgin Olive oil and home-made Greek mezedes and organic wine from the Cycladic island of Paros.

Each person gets to try two Paros Wines, one red and one white, both organic and the type of wine that gives you no hangover afterwards!

The dishes (full menu is listed below) include a variety of Greek dishes, meat, vegan and vegetarian, you get 3 dips, 3 mezedes, 2 cheeses, 2 desserts, breads and olives and as usual all food is home-made by Elisavet. This is an introduction to Greek meze and Greek organic wine, where you also get to meet Elisavet who runs the famous Greek Cookery Classes and Greekfoodlovers’ Supperclub and Michael who will present and bring the fantastic Paros Wines. But it’s an opportunity to have a taste of Greek food and wine and socialize!

All food provided is home-made!

Ticket per person is £25 including 2 glasses of wine and tastings of the food. During the wine/food tasting it will also be possible to buy wine from Michael. Remember to bring extra cash for buying any bottles/cases of this wonderful wine, I can’t stress how great these Paros Wines are.
Time: Thursday 23 February, 7-9pm

Where:
We’re meeting in a bar’s private function room area in Hoxton/Shoreditch, reserved just for our party. Come along alone or bring your partner, friend, colleague. After the event, you can continue mingling in the bar’s main area with Elisavet and Michael who’re organising the event. Further drinks can be bought at the bar at your own cost.

Prepayment only, email:
greekcookeryclass(AT)gmail.com to book and pay for your space.

Meze/food details for the 23 February:

Breads and olives and extra virgin olive oil tastings:
Lagana breads (vegan)
Extra Virgin Olive Oil (vegan and gluten free)
Kalamata olives (vegan and gluten free)

3 Greek dips:
melitzanosalata/aubergine dip (vegan and gluten free)
tzatziki (vegetarian and gluten free)
piperies Florinis sauce/red pepper paté (vegan and gluten free)

3 Greek meze:
keftedakia/meatballs
pereski – phyllo pastry parcels filled with potato/onion/herbs (vegetarian)
tyropittakia Feta cheese pies as seen in Red Magazine feature (vegetarian)

2 Greek authentic cheeses:
aubergine rolls with feta cheese Dodoni (vegetarian and gluten free)
graviera cheese with fig sauce (vegetarian and gluten free)

2 Greek desserts:
baklava (vegan)
pasteli (vegan and gluten free)

Plus vegetable sticks (carrots and celery to try dips)

and 2 Greek Organic wines (one red one white, from the Cycladic island of Paros):
Paros Wine white
Paros Wine red

Press and testimonials:

Your chef Elisavet, devoted to Greek food, has received much acclaim for her traditional home-cooking style. Her food has been served at Riverside Studios in London for a Greek festival and she has been featured in Red Magazine, Foodepedia and ITV’s Britain’s Best Dish where Michelin starred chef John Burton Race said her lagana bread is “absolutely first class” and the prawn dish she cooked live on ITV was “cooked to perfection!” Also Eating East has given her food and supper club 4**** stars out of 5

Elle Decoration magazine (September 2011) recommends Greek Cookery Classes as the authentic Greek cuisine experience and Business Traveller US magazine lists both Elisavet’s Greek Supper Club and Greek Cookery Class among London’s top alternative dining places. Elisavet is also the first cook to teach Greek Cooking lessons at Divertimenti Cookery and Leith’s Cookery Schools in London and her piece on Greek food was published in The Guardian.

A thank you to Total Greek Yoghurt and Kenwood for sponsoring with their products.

Greek Cookery Class course – learn to make dolmades, imam baildi/papoutsaki and bake bread!

Each Greek Cookery Class is more than just a class and you’re more than just a student. Well, the classes are held in a friendly and warm atmosphere, I work you very hard, sometimes without a break, but if there is a break that we manage to sneak in there are extra tastings and treats of things that are off the menu!

Mousaka made by Greek Cookery Class students!

This year started with a small course of three sessions where we made Gigantes, Kleftiko and Mousaka! But apart from that the participants made crispy fried courgettes, tzatziki, bulgur, lemon roasted and garlic potatoes, beetroot and yoghurt salad, various traditional seasonal salads and got to try home made kourabiedes, home baked bread, extra olive oil tastings, mpougatsa, baklava and other treats all made by me.

But the joy of each class has been to sit down after 4 hours of cooking or so to eat and taste a meal around the table without the rush to eat fast and leave!

The classes are a bit about bringing back the culture of eating, without stressing around all the time.

We’ll be continuing to cook more authentic Greek food and sitting down eating and discussing together after each cooking session.

This time the course will feature three different dishes and meals:

29 Jan Dolmades

5 Feb Imam Baildi or pappoutsaki

19 Feb Bread baking

The classes are hands-on and you’ll get to learn the skills for cooking these classic Greek dishes that so many of you love. I’ll show what ingredients to use to make each dish a success, we also talk about how to make our meals healthier! And apart from the mains we’ll also be doing different Greek sides/meze and salads in every class to pair with every main to create a meal and there will be other goodies to try out during the class as well, and dessert if you behave

The cost for the full course is £195 per person for all three sessions. All ingredients, 4,5hr tuition, tastings and meal are included plus a doggy bag to bring some food home after every class. To book contact me via email to arrange payment for your space/s. The 3 week course can be given as a present as well. Advise on booking whether there are any allergies/intolerances. All sessions are open to vegetarians, just let me know on booking whether you eat meat or not.

If you wish to attend one or two out of the three sessions the price will be £80/class, remember each class lasts for about 4,5 hours (eating included).
Book via: greekcookeryclass(AT)gmail.com

The course is held close to Liverpool Street/Old Street stations. Location details only to paying customers and closer to the date of each event.

Pre-payment only.

The course is informal, good fun and you get to meet people who share the love of food and cooking/eating together. To sign up, email me back with your name and anyone else you’d like to sign up on the email below. But it’s absolutely fine to just book yourself in, as many people do join these events on their own!

greekcookeryclass(AT)gmail.com

First come first served, so please book early to avoid disappointment!! I also offer personalised gift vouchers if you want to give the class/course/supperclub as a present to your loved ones.

For pictures and info and to get a feel of what we’re up to visit us to see our previous 50++ classes and Greek Supper Clubs on:
www.facebook.com/GreekCookery and check under photos or visit the http://greekcookeryclass.wordpress.com/

Looking forward to cooking together some of the best Greek food in London.

Press and testimonials:

Your chef Elisavet, devoted to Greek food, has received much acclaim for her traditional home-cooking style. Elisavet’s food has been served at Riverside Studios in London for a Greek festival and she has been featured in Red Magazine (June 2010), Foodepedia and ITV’s Britain’s Best Dish where Michelin starred chef John Burton Race said her lagana bread is “absolutely first class” and the prawn dish she cooked live on ITV was “cooked to perfection!” Also Eating East has given her food and supper club 4**** stars out of 5 in their review: http://www.eatingeast.co.uk/2010/09/22/greek-foodlovers-supper-club-2/

Elle Decoration magazine (September 2011) recommends Greek Cookery Classes as the authentic Greek cuisine experience and Business Traveller US magazine lists both her Greek Supper Club and Greek Cookery Class among London’s top alternative dining places. Elisavet is also the first cook to teach Greek Cooking lessons at Divertimenti Cookery and Leith’s Cookery Schools in London and recently her piece on Greek food in Greece was published in The Guardian.

Private events can be arranged as well, for your work, family and/or friends. Get in touch for separate dates and prices for bringing the Greek Supperclub or cooking class experience to your home or bringing your party to us, or hiring the chef for your private dinner party. Catering is another service offered for your special occasions or office meetings and gatherings.

A thank you to Total Greek Yoghurt and Kenwood for sponsoring with their products.

More details are here: https://www.facebook.com/events/163990180377164/?context=create

Greekfoodlovers’ all vegan Supperclub Friday 2 March 2012

The Supperclub is where I’ll be cooking all the food and you’ll be sitting down eating a feast of Greek vegan mezedes and Gigantes among other Greek delicacies. This is for meat eaters as well, don’t be worried by the “vegan” label. A lot of Greek dishes are traditionally vegetarian and vegan as Greek cuisine uses vegetables and pulses in cooking. Just a generation ago or so, our parents and grandparents were not eating meat that frequently, it was something for the big religious holidays, like Easter and Christmas. So this meal will focus on bringing out some of the most signature vegan dishes Greek cuisine has to offer. We’ll start at 7pm and finish the dinner at about 9:45pm when you can continue your Friday night around Shoreditch’s many bars and clubs, if you please. So if you want to spend an evening with authentic Greek food and good company, this is the place where you can eat and socialize around the same table! The cost for the supperclub is £45 per person and you get all of the following on your plates:

Meze for Starters:
Fava
Dolmades
Aubergine dip
Pereski (pontic Greek dish, potato and onion filling baked in fyllo pastry)
Home-baked bread
Kalamata Olives

Main:
Gigantes – butter beans
served with Crispy fried courgette and a salad

Desserts:
Baklava and more sweet Greek surprises

Portions are Greek and generous, all dishes are home made. BYOB! Only extra virgin olive oil is used, no margarines or other substitute fats!! Limited spaces so if you want to book for your party or just yourself, get in touch to arrange for your payment. Let me know of any food allergy upon booking, but at least 5 days in advance in order to arrange for an alternative. The menu is mostly gluten free as well, only the bread and the pereski contain gluten and the baklava, but alternative options can be catered for if necessary. Also the vegan menu is open to meat eaters and vegetarians, it’s just a meal without animal products!!

The supperclub is held close to Liverpool Street/Old Street stations. Location details only to paying customers and closer to the date of each event.

Pre-payment only.

The supperclub is informal, good fun and you get to meet people who share the love of food and eating together. To sign up, email me back with your name and anyone else you’d like to sign up on the email below. But it’s absolutely fine to just book yourself in, as many people do join my events on their own!

greekcookeryclass(AT)gmail.com

First come first served, so please book early to avoid disappointment!! I also offer personalised gift vouchers if you want to give the supperclub as a present to your loved ones.

For pictures and info and to get a feel of what we’re up to visit us to see our previous 50++ classes and Greek Supper Clubs on:
www.facebook.com/GreekCookery and check under photos or visit the http://greekcookeryclass.wordpress.com/

Press and testimonials:

Your chef Elisavet, devoted to Greek food, has received much acclaim for her traditional home-cooking style. Elisavet’s food has been served at Riverside Studios in London for a Greek festival and she has been featured in Red Magazine (June 2010), Foodepedia and ITV’s Britain’s Best Dish where Michelin starred chef John Burton Race said her lagana bread is “absolutely first class” and the prawn dish she cooked live on ITV was “cooked to perfection!” Also Eating East has given her food and supper club 4**** stars out of 5 in their review: http://www.eatingeast.co.uk/2010/09/22/greek-foodlovers-supper-club-2/

Elle Decoration magazine (September 2011) recommends Greek Cookery Classes as the authentic Greek cuisine experience and Business Traveller US magazine lists both her Greek Supper Club and Greek Cookery Class among London’s top alternative dining places. Elisavet is also the first cook to teach Greek Cooking lessons at Divertimenti Cookery and Leith’s Cookery Schools in London and recently her piece on Greek food in Greece was published in The Guardian.

Private events can be arranged as well, for your work, family and/or friends. Get in touch for separate dates and prices for bringing the Greek Supperclub or cooking class experience to your home or bringing your party to us, or hiring the chef for your private dinner party. Catering is another service offered for your special occasions or office meetings and gatherings.

A thank you to Kenwood for sponsoring with their products.