Okay, this post is way overdue. Like, 6 months overdue... but here it is anyway. We enjoyed spending time with our guests at the second Rooted Table event and gave our take on some Greek classics back in March!
Traditional chickpea hummus and tzatziki- a cooling yogurt cucumber sauce- with veggies for dipping and a lemon rosemary champagne cocktail.
The most famous Greek salad among locals and tourists alike! Choriảtiki is a salad of tomato, cucumber, and onion topped with a generous slice of feta cheese, then garnished with olives, green pepper, capers, dried oregano, and high quality extra virgin olive oil.
Roasted chicken leg and thigh well seasoned with the traditional Greek flavors of lemon, garlic, and fresh rosemary over a bed of fragrant roasted fingerling potatoes.
Risogalo, a traditional rice pudding flavored with mastic and vanilla, plus a crisp amygdalota cookie on the side.
Mastic is a white crystal-like resin obtained from the mastic tree which grows only in the southern part of the island of Chios. It is a widely used natural flavoring in Greek cuisine, especially in pastry, and has been granted a Protected Designation of Origin status. Attempts to grow mastic trees even in northern parts of the same island were unsuccessful!
Amygdalotá cookies are a crisp cookie made with ground almonds in many Aegean islands and are given to guest as a special little treat symbolizing happiness and prosperity. The version of amygdalotá we make is found in pastry shops all over the country of Greece.
But more than the food, we loved seeing how our guests connected, and enjoyed the moments we got to spend hanging out with them after the food had been eaten and we were enjoying the final moments together around the table at the end of the evening. Here are some final pictures of them!
Photos courtesy of Kathy Pothier Photography.