Join Chef Justin for week two of our Quarantine Dinner Series as he explores his Greek roots.
One order will feed two people and it will include: • Wedge salad with oil cured black olive vinaigrette, heirloom tomatoes, diva cucumbers, Walla Walla onions and crispy gyro meat • Prairie Creek Farm garlic hummus • Fresh made pita toasted in olive oil • Spicy feta dip • Roasted lemon chicken with charlotte potatoes • Vegetables à la Grecque: marinated summer beans, kohlrabi, beets, fennel and peppers • Trifle with summer berries and Greek butter cookies
Brent has chosen a couple of wines to pair with the meal – also available for pickup.
Sigalas ‘A/M’ Cyclade, Greece 2018 Assyrtiko Blend $28.00 Sigalas is based on the picturesque island of Santorini and makes some of the most mineral driven wines in the entire Mediterranean. Assyrtiko, the grape, often has the flinty lemony quality of great Chablis, while Monemvasia adds herbaceousness.
Belliviere ‘L’Effraie’ Coteaux Loir, France 2016 Chenin Blanc $46.00 100% Chenin Blanc. This cuvee is fermented in 25% new oak which adds a wonderful counterbalance to the lighting bolt acidity and chalkiness. I like to call wines like this ‘alot of alot’ because of their mouthfilling complexity and texture. A wow wine.
Karydas, Naoussa, Greece 2015 Xinomavro $35.00 Xinomavro is the star red grape of Greece and has an uncanny resemblance to Nebbiolo. Compared to the Diaporos below, this is more medium bodied with dried cherry fruit and bright acidity. Classic roast chicken wine.
Kir-Yianni ‘Diaporos’ Macedonia, Greece 2007 $70.00 87% Xinomavro 13% Syrah. From the depths of our cellar. This wine is honestly a bit heavy for this meal, but we couldn’t pass up the chance to offer a truly world class, collector level Greek red with over a decade of bottle age. Decant before serving.
Dinners will be available for pickup this Friday, August 14th and Saturday, August 15th – between 5 and 6pm $65 per meal that serves two people