a piece of greece - winnipeg free press

John Woods / Winnipeg Free Press WarmBean Salad with Cherry Tomatoes andLamb Chops. (WINNIPEG FREE PRESS)

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In cooking, timing can be everything. Back in 2007, PeterMinaki got a home computer and a digital camera and startedblogging about food, at first just as a hobby.Born in Toronto to parents who had emigrated from Greece, hefound it natural to share his love of cooking.

"Being Greek, food is very much part of our culture, ourheritage," the 47-year-old Minaki explains. "We're alwaystalking about what we're having for our next meal."

Minaki's day job was in the Toronto financial sector, but in 2008the economic crisis hit, and he was finding it harder and harderto do business. At the same time, his food blog,www.kalofagas.ca, was taking off. He was getting catering gigs,slinging Greek specialties at street-food pop-up booths, anddoing takeover dinners, where a chef moves into someoneelse's kitchen for a night.

In 2011, Minaki decided to commit to food full-time. "I thought, ifit doesn't work out, I can always go back to the financial field,"he recalls.

"Here we are four years later, with two cookbooks," Minakisays. (He published The Big Book of Mediterranean Recipes in2014, and his first book, The Everything MediterraneanCookbook, is currently in its second edition.) "Life is good. Idon't have to work in a cubicle."

Minaki has also gotten into the supper-club phenomenon,which is taking off in big cities. The supper-club trend caninvolve foodie potlucks or underground chef-curated events atsomebody's house.

Sometimes, a chef offers a set menu for one night at a

Winnipeg Free Press - PRINT EDITION

A piece of GreeceBold flavours, fresh ingredients capture the flavours of theMediterraneanBy: Alison GillmorPosted: 3:00 AM | Comments: 0

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www.kalofagas.ca Minaki has gotteninvolved in the supper-club phenomenon,which is taking off in larger cities.

restaurant or a cooking studio. These are often elaborate multi-course meals with wine pairings for each course, often serving50 to 60 people. Done right, the supper club combines the bestof the restaurant experience with the ambience of a greatdinner party.

"I started to do Greek supper clubs," says Minaki. "It's a good way to give people a taste of authenticGreek cuisine. I go back to Greece every summer and I bring back these memories and experiences,and I try to put them on the table."

The Toronto-based Minaki will be flying into Winnipeg to host an April 20 Greek supper club at theOlympia Diner at 3253 Portage Ave. The menu is built around the regional cuisine of Laconia, in thesoutheastern part of the Peloponnese peninsula. The event should appeal to Winnipeg's Greekcommunity, as well as people who just want to be "Greek for a night," says Minaki.The supper club experience is "more personalized," Minaki suggests. "It's much like a cocktail party forthe first hour. There's an initial glass of wine, two or three appetizers passed around."

It's also a social experience. "We usually try to do a kind of long-table communal dining," Minakiexplains. "So it encourages people to sit beside a stranger and get to know somebody."

The relaxed format gives Minaki a chance to give some background on the menu and share his love forGreek food, which he sees as healthy, accessible, versatile and full of glorious tastes.

"We're bold with our flavours," Minaki says. "It's not a timid cuisine."

Greek cooking is very simple, according to Minaki. "It's best when you eat seasonally, as local aspossible, and let the ingredients speak for themselves."

Staples of Greek cooking include lamb, fish and seafood, loads of fresh produce like eggplants,tomatoes and figs, herbs like oregano and mint. And, of course, olive oil. "We're not afraid to use it,"Minaki states. "It's our sauce. We'll make an emulsion with olive oil and lemon juice to drizzle over grilledmeats, grilled fish."

Keeping to Minaki's philosophy of simple, fresh, bold food, I tried out two recipes from his blog. It madefor a small at-home supper club experience, and the results were fantastic.

Lamb Chops

3 racks of lamb chops

125 ml (1/2 cup) olive oil3 cloves of garlic, minced

5 ml (1 tsp) Dijon mustard30 ml (2 tbsp) chopped fresh parsley30 ml (2 tbsp) fresh thymeJuice of 1/2 lemon

10 ml (2 tsp) fresh ground black pepperSea salt and fresh ground pepper


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Lemon wedges

Dried Greek oregano

In a shallow glass baking dish, add all the marinade ingredients (olive oil, garlic, mustard, parsley,thyme, lemon juice and 10 ml, or 2 tsp, black pepper) and stir to blend. Pour off and reserve about 1/3 ofthe marinade (for finishing the lamb chops). Add the lamb chops and ensure all the meat is coated withthe marinade. Cover and place in the fridge for 2 to 4 hours. Ensure your grill surface is clean bybrushing it and wipe it with vegetable oil. Return your lamb chops back to room temperature beforegrilling and preheat your gas or charcoal grill to a high heat (you want the meat to sizzle when it hits theheat). Season your lamb chops with salt and pepper. Grill your lamb chops for 3 minutes a side(medium/pink inside) and brush on the reserved marinade when cooked. Squeeze some lemon juiceover the chops, sprinkle with some fleur de sel, and finish with some dried Greek oregano. Serves 4-6.

Tester's notes: These chops are simple, easy and delicious. What could be better, especially if you canget fresh Manitoba lamb? Most racks have seven or eight ribs; I asked my butcher to cut them for me.Cooking times may vary slightly depending on the thickness of the chops.

I don't think the recipe will be wrecked if you can't put your hand to Greek oregano -- Minaki is easygoingabout substitutions -- but the Greek variety is known to have a more intense, peppery flavour.

Warm Bean Salad with Cherry Tomatoes and Mint

500 g (1 lb) fresh greens beans, ends trimmed475 ml (1 pint) ripe cherry tomatoes, halved3 cloves of garlic, smashed

30 ml (2 tbsp) extra-virgin olive oil + 75 ml (1/3 cup) for dressing15 ml (1 tbsp) grainy mustard5 ml (1 tsp) honey15 ml (1 tbsp) red wine vinegar60 ml (1/4 cup) chopped fresh mint2 ml (1/2 tsp) dried Greek oregano60 ml (1/4 cup) finely chopped roasted almonds15 ml (1 tbsp) sesame seeds, for garnishSea salt and fresh ground pepper, to taste

Place a large pot of water on your stovetop and bring to a boil. Season well with salt and add yourbeans, then cook for 5 minutes or until al dente. Drain and run cold water to just cool. Reserve.Place your halved cherry tomatoes on a small baking tray and drizzle with 30 ml, or 2 tbsp, olive oil andadd the garlic, salt and pepper and place in a preheated 175 C (350 F) oven for 25-30 minutes or untiljust wrinkled. Remove from the oven.In a large bowl, add the mustard, honey and wine vinegar and whisk to blend. Add some salt, pepper


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and a slow stream of olive oil until emulsified. Add beans, cherry tomatoes, mint, oregano and almondsand gently toss.

Adjust seasoning with salt and pepper, sprinkle with sesame seeds, and serve. Serves 4.Tester's notes: I'm in love with this salad, and so is everyone in my house. It's packed with strong,distinct flavours and textures that blend together beautifully. I especially like the way the roasted tomatojuices mix in with the dressing.-- Recipes www.kalofagas.ca.

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