We finally got the chance to return to our original stomping grounds for another Pop Up Foodie Shabbat this past Friday. Inspired by Jon H's recent travels through Greece, we decided to do a Greek taverna themed menu for "My Big Fat Greek Shabbat." Then came the all important question: what do we cook? Whole fish, of course! Our original idea was to have a whole fish for each person or couple of people, but that was a fantasy--especially with how much seafood costs! Compormise: we do a big whole fish that's perfect for presentation and inspiration (see below) and then add more filets to fill people up. So that's how we came to meet our big fish friend, whom we dubbed, Hercules. Hercules was roasted whole with lemon, oregano, lemon pepper, olive oil, salt, garlic, parsley and over a bed of lemon slices and fresh dill. He was delicious and fed almost 20 people all by himself!
The final menu? Whole Roasted Red Snapper and Crispy Skinned Salmon, Greek Salad with lots of feta cheese tossed in a lemon and mint tzatziki dressing, and Orzo with Black Olives and Feta Cheese. Yum! Plus, baklava for dessert as well as Greek yogurt flavored with vanilla, topped with fresh mixed berries and honey. Super fresh and super delicious! Overall, an awesome event and can't wait for the next one. ευχαριστώ (Efcharistó)