A Big Fat Greek Experience

In an effort to broaden our cultural horizons, our chapter was fortunate to experience Greek cuisine and wine, which we thoroughly enjoyed. At the outset, an Ouzo (Sambuca) Lemonade cocktail started us in the right direction with flavors which, when blended together, was surprisingly light and refreshing. This was served with a duet of appetizers of an olive oil and smoked paprika hummus on grilled pita along with Saganaki, a flaming green cheese also served on pita. What a start! Our salad course was, of course, a Greek salad which included tomato, red onion, Kalamata olives and feta cheese with roasted lemon vinaigrette on a bed of greens. This was served with a 2022 Zoe white wine blending 70% Roditis and 30% Moscofilero grapes, with a citrus, crisp acidity and a medium finish.  Our main course was marinated lamb skewers with Tzatziki, and Grecian shrimp, served with lemon & herb roasted potatoes. This was paired with a 2019 Skouras Megas Oenas red blend of 80% Agiorgitiko and 20% Cabernet Sauvignon. This was a perfect match! We finished with classic Baklava paired with a 2021 Lamarca Prosecco.  Our evening concluded with a traditional "Opa!" shout, without the plate smashing, of course!