Opa! A little Meze to start the weekend off right…
Dinner Sunday night came around. There were no tents. There were no classes. There were no throw downs. Suffice it to say, it was a sad Sunday night. The Atlanta Food & Wine festival left us as quickly as it came – but the experience, the tastes, the sights and sounds – those will be enough to carry us through to next year. With that, this 4 part series recap will take you down memory lane, with the last series featuring a special video tribute to the festival – 3 incredible days in 3 minutes. Here’s to Dominque Love and Elizabeth Feichter for bringing this festival into our lives and showing the world yet again that the Southeast has some of the best culinary offerings in the country. Salud!
Friday Night Meze dinner at Kyma
Meze is a traditional and well known Greek dining experience. Not a meal and not an appetizer, Meze are small dishes, hot or cold, spicy or savory, and often salty, that are created to complement and enhance the taste of Greek wines or ouzo and provide a backdrop for a social gathering. Chef Pano I. Karatassos (GA), Frank Kaltsounis (NC) with Sommelier Liz Dowty (LA) took us on a journey to the Mediterranean coast…
I wanted more caviar, so they brought some over… It was that kind of night.
Have to call this dish out because it was fabulous. Not for everyone’s palette, but it tastes very similar to Sea Urchin which I love ordering for sushi. A very nice surprise to have!
Fiddle Head Ferns! #EnoughSaid
This dessert was so refreshing and unique. The greek yogurt works as a sorbet and the blueberry compote was the perfect balance.
*sigh* Kelsey Agnew and I already have plans to go back for another dinner!