hosted by Oliveology
How do Greek rural foods of the past become modern, artisanal foods in Athenian deli spaces? How do they appear as reinvented traditional dishes in fine dining restaurants around the city, after decades of darkness and at present times of poverty, hardship and economic crisis?
Oliveology and Nafsika Papacharalampous are inviting you to a very unique evening. Inspired by Nafsika’s fieldwork in the delis and restaurant kitchens of Athens, this dinner will play around with traditional Greek ingredients and modern dishes. It brings together the past, present and future of Greek food, following the journey of Greek peasant foods of the past into the urban present. Over several courses, you will get to experience and taste traditional and modern Greek foods.
What to expect:
You will be welcomed with a tasting of different olive oils and a selection of olives. Nafsika will then give a short talk on the revival of tradition in Greek food, guiding you through the various courses that she has cooked for you. You will enjoy a 4-course dinner, prepared with recipes collected from rural Greece and fine dining Athenian restaurants. Nafsika will join you again over dessert and you will get a chance to talk more about Greek food.
Olive Oil & Olives Tasting
Trahanas soup (trahanas is an ingredient made of fermented milk & wheat)
Colourful starters to share
Spiced feta cheese dip (tyrokafteri)
Beetroot & yoghurt mousse with grape molasses (petimezi)
Yellow split peas dip with truffle oil (fava)
24-hour oven-baked chickpea stew (revythada)
Beef & pork oval spiced meatballs (soutzoukakia)
-both served with seasonal greens
Rice pudding with cinnamon & Aegina pistachios (ryzogalo)
Oliveology is hosting Nafsika Papacharalampous in The Metamorphosis of Greek Cuisine
Nafsika has a PhD in the Anthropology of Food from SOAS, University of London and is a trained chef. She is researching Greek cuisine, traditional foods and markets, focusing on national and class identity, memory, and the Greek crisis. Nafsika is also a consultant for artisan food companies, restaurants and food organisations in Athens, London and Berlin, creating unique culinary experiences. She is a food blogger at www.NafsikaCooks.com where she indulges her passion for both cooking and writing. She holds an MA in Anthropology of Food from SOAS, and an MBA from the Athens University of Economics and Business.
Menu: Seasonal, Vegetarian options, using Oliveology products and mostly organic produce.
Price: £50 per person (includes tasting of olive oil and olives, talk, 5-course dinner. Does not include drinks, a selection of alcoholic and non-alcoholic drinks will be offered to buy at special prices)
Location: In our Railway Arch at Spa Terminus
Date: Friday 8th of November 2019
For more information on dates & bookings email us at: firstname.lastname@example.org
All menus are finalised two weeks before the date of the dinner. Please contact us directly with any dietary requirements and we will do our best to accommodate you.
As our dinners are hosted at a shared kitchen space, we cannot guarantee an allergy-free environment.
A minimum of 4 weeks notice is required for cancellation so we can fill your space. You will be given a full refund or we can transfer you to another date. However, no refunds or changes can be made if cancellations are changed in less than four weeks. However, you have the option to give your ticket to a friend or family member.