Choirosphagia Dinner on February 3rd with Aglaia Kremezi

On Tuesday, February 3rd, Aglaia Kremezi, Greece¹s foremost cooking authority and renowned author, will join Zaytinya¹s culinary team and José Andrés for an exclusive, one-night only dinner that she will prepare with Head Chef Michael Costa. Inspired by the traditional Greek festival Choirosphagia, the ceremonial butchering and preparation of an entire pig celebrated on the Kea and Cycladic islands, the five-course menu will feature Autumn Olive Heritage Pork alongside wine pairings by ThinkFoodGroup¹s Master Sommelier Andy Myers.

Tuesday, February 3rd at 7:00pm

Price: $75 per person with wine pairing, not including tax and gratuity

To reserve, please email chrissyw@zaytinya.com

Menu highlights include:

Passed

Tsiladia – pig¹s head terrine, bitter orange, pork cracklin¹

Dolmadakia ­ warm ground pork-stuffed grape leaves, avgolemono sauce

Patsa ­ tripe, traditional broth, hot pepper, vinegar

Second

Hirinopita ­ house made phyllo with winter squash, smoked cheese, braised pork shank

Third

Slowly Roasted Neck ­ sweet and sour fig sauce

Horta me Paspalas ­ mustard greens, kale, traditional preserved pork shoulder

Fassolada ­ Greek beans, loukaniko sausage, orange zest

Fourth

Spit-Roasted Pork Shoulder

Kohlrabi and Apple Tzatziki ­ Greek yogurt, dill

Greek Fries ­ crispy potatoes, sea salt, Greek oregano

House-made Pita Bread

Dessert

Winter Squash Glyko ‹ Greek yogurt cream

Traditional Greek Cookies