A day before the opening they held an intimate dinner at their showroom for 25 lucky guests and we were asked to prepare the menu. A seasonal affair, just a few days before Christmas, the nibbles included decadent crisps with caviar, amazing bread by the soon-to- open Red Jane bakery brought all the way from Chania and then eaten with whipped butter and herbs.
The sit-down dinner featured among other things loads of radishes, roasted kombucha pumpkin with brown butter and hazelnut gremolata, green salad with persimmon and kariki cheese from Tinos and a special goat milk pudding served with a sweet red wine reduction.
A collaborative cooking event with chef Stavros Chrysafidis.
Images by the lovely Ifigeneia.