We were waiting for her with great impatience for our first – official – time in the capital, but we were happy to find out that she was waiting for us just as impatiently. Read impressions and see photos from a strong start!
It was one of the plans we had long been in the works – to do some FNL events a year in our beloved Thessaloniki – but the pandemic set everything back. But our readers in the “co-capital” reminded us every now and then with comments and messages, and so on Monday 16 May we made our official debut, with an unexpected success even for us, who, thank God, are used to our events being sold out within a few days or even hours sometimes.
So, the event that started with the goal of not exceeding 60 people reached 80 before we could barely close it, and we know we left a lot of people disappointed but we promise we’ll be back soon for the next one.
And of course, it wouldn’t be possible for our first event in Thessaloniki not to be in the company of our beloved chef Sotiris Evangelou.Not only because he is one of the top Greek chefs, but also because we have done many events together while he was in Athens and we know well that we can trust him blindly, both in planning the menu, no matter how ambitious and difficult it is, and in executing it for as many people as needed.
But what impressed us even more, was the absolute professionalism of the service of the Salonica team, who made sure that the evening flowed like sparkling water and our guests had as much fun as we had dreamed of.
But let’s take things from the start. In the outdoor area of Salonica, the gastronomic restaurant of Makedonia Palace Hotel, above the swimming pool and overlooking the beautiful beach of the city, the tables were set up and the table setting was done by ladies Anti and Titi Danou of AD Danou.
Dozens of small crystal vases were filled with flowers and candles creating a beautiful backdrop/canvas on which the chef’s creations were displayed to perfection. In front of each guest’s seat whose name was written in impeccable calligraphic letters on their sitting card was a Tom Ford bag which contained Tom Ford lipstick in a collectible leather bag case for the ladies and a Tom Ford body spray for the gentlemen, all courtesy of Estee Lauder Greece.
From 8 o’clock in the evening the terrace started to fill up with people, our Thessaloniki friends proved to be British in the accuracy of our appointment. We greeted them with a Chivas 13yo Highball and at 9pm the service began with an impressive line-up of the whole team in front of us, and under the supervision and guidance of the maître d.
Fine Perrier Jouet champagne accompanied the chef’s cold starters to perfection: the oyster, marinated scallop with wild raspberry and the carpaccio of bass with sea urchin and cuttlefish ink. An excellent start and pairing thanks to the finesse and intensity of the champagne, characteristics shared by the dishes.
We then served the first wine of the evening, the top Cuvee Monsignori from the Argyros Estate.A much talked about wine, which has been collecting accolades for some time now, with a depth of flavour and a steely structure from 200-year-old vines! It proved to be the ideal partner for Sotiris Evangelou’s next set of creations, demonstrating impressive versatility: the incredible crayfish in their juice with butter, the fresh pasta with spinach pie filling and the croquette with rooster and parmesan cream. During dinner, the Greek gastronomic water Doubia dewed us and with its elegant and subtle bubbles refreshed our palette so that we could enjoy each new taste to the fullest!
Moving on to the main courses, we opened the pricey Kaiafas of Thimiopoulos Vineyards, one of the top crus of Naoussa where the winemaker manages to take “Xinomavro” wine a few steps further! Alongside two delectable meat dishes. A delicious lamb with truffle and rosemary and a beef with a sauce of stewed onions.
To close this impressive dinner, desserts were served alongside the iconic, luxurious Chivas Regal Ultis blended malt and premium and hard-to-find Single Estate El Guayabo – Colombia filter coffee from Taf.
As we had calculated, by 11:30 the dinner was completed, we said everything went like a perfect choreography without the slightest stumble, and then the attendees enjoyed the perfect summer evening until the first hours of the morning.
On leaving we renewed our appointment for the next time, soon, and his photos tell in detail our whole extraordinary experience better than a thousand words could tell it. See you again!
*Photos Studio Andritsos