For its February wine dinner, Stowe’s Cork Wine Bar & Market journeys through rocky Grecian hills for a closer look at small-production Anatolian wines, paired with four courses from head chef Dave Davey. Start with sardines and mussels and a crisp, citrusy white from Santorini. Then dive into grilled mezze snacks such as pork souvlaki, springy halloumi cheese and smoke-kissed vegetables, served with dips, spreads and breads. A dark and aromatic Xinomavro from Macedonia plays up the earth tones in an entrée of lamb moussaka, while Kir-Yianni’s sparkling pink Akakies complements a honey-tinged sweet treat to finish.
Other Food Events
Practice your Edwardian etiquette over a four-course spread — and take notes on best practices for proper mealtime minutiae — this Saturday.
Sample spicy stews, spreads and injera breads as guest chefs Alganesh Michael and Mulu Twelde present authentic East African flavors at this one-night-only feast.
Susan Staley of Burlington Herb Clinic gives students the dirt on the common culinary herb, which has myriad medicinal uses. [event-2] Diversify your seed collection while sharing garden stories at this annual Swap Sisters exchange next Tuesday.
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