Posts Tagged ‘aubergine dip’

Greekfoodlovers’ all vegan Supperclub Friday 2 March 2012

January 20, 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 https://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.

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New Year’s Eve Greek Supper Club – NYE London 2010

November 30, 2010

The fear of holidays looming and what to do on New Year’s Eve is a headache for many. So if you want to go out and simply have a great meal and socialise at the same time without being rushed off then you’re at the right place, because we’re having a NYE dinner and you’re invited!

I’m offering a warm atmosphere to my guests with a Greek Supper Club to see off 2010 and welcome 2011. We start on Fri 31 Dec at 7:30pm and finish a few hours later, so if you want to stay for the 12 o’clock midnight and change of the year you’re welcome, but if you want to move on and party around in Shoreditch or walk to the Thames River for the fireworks that works too.

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After the success of the Greek Supper Club, I’ve decided to host a NYE Supper Club for those who want to sit down and have a delicious meal without being asked to leave after 1,5-2 hours to give their seats to the next customers and where the food will be plenty and you’ll be able to enjoy conversations and laughs with those around the table.

The dinner will consist of at least 9 courses.

Menu is mainly Greek food with a few Swedish/Scandinavian influences (yes you get all of these dishes):

Starters with the following mezedes:

Baked haloumi with a fig sauce made of Greek dried figs; Melitzanosalata/Aubergine dip; Tzatziki; Reindeer with roasted parsnips; Lagana bread and olives

Main:

Pork fillet with prunes served with rice and Greek roasted potatoes

Salad of fresh beetroot and green leaves with dressing.

Dessert:

Baklava and more dessert surprises.

All dishes and bread are home-made.

For veg option or other dietary needs, request on booking. All of the starters and main apart from some desserts and the bread are already gluten free.

Advanced payment only, £45 per person, all food included, you only bring your own drink.

First come first served, so please book early to avoid disappointment!! I had to turn people away last time so book in time as space is limited.

Book via: greekcookeryclass(AT)gmail.com

Location: We’ll be in between  Old Street and Liverpool Street with good links 24/7 to all parts of London, exact address is disclosed upon payment only and closer to the date of the NYE supper 2010.

I also offer personalised gift vouchers if you want to give the NYE supperclub as a Christmas present to your loved ones.

For pictures and info and to get a feel of what we’re up to visit:
http://www.facebook.com/album.php?aid=183923&id=99478232600to see our previous 40 classes and Greekfoodlovers’ Supper Clubs

Press and testimonials:

Your chef Elisavet, devoted to Greek food, has received much acclaim for her traditional home-cooking style. Elisavet’s food was recently served at Riverside Studios at a Greek music and arts festival. 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 in their review: http://www.eatingeast.co.uk/2010/09/22/greek-foodlovers-supper-club-2/ and Business Traveller US magazine lists both her Greek Supper Club and Greek Cookery Class among London’s top alternative dining places. Finally, Elisavet is the first cook to teach Greek Cooking lessons at Divertimenti Cookery School in London.

Teaching at Divertimenti

Teaching at Divertimenti

And once again a big thank you to Fage and Total Greek Yoghurt for sponsoring us with their yoghurt for the cooking of the dishes. http://www.totalgreekyoghurt.com/community/interview_detail.aspx?intID=11