Greek-Inspired Collaboration Dinner

Event Date: 
Thursday, January 25, 2018 - 6:00pm to 7:30pm
RSVP Required
Food & Drink
Included Items: 
four-course meal, tax, tip, +$45 for wine pairings
On Thursday, January 25th, Chef Michael Schlow’s Alta Strada in Mount Vernon Triangle will bring DC and Boston Chefs together for a Greek-inspired collaboration dinner. Executive Chef of Italian Concepts for Schlow Restaurant Group, Matt Adler, welcomes Cava Chef and Co-Founder Dimitri Moshovitis, and Boston’s renowned Greek restaurant Doretta Chef Brendan Pelley for a four-course meal with specially imported Greek wines. This one night only dinner at Alta Strada offers guests an alternative to restaurant week at a similar price point of $35 ($45 with tax and gratuity), with an option to include wine pairings for $90 (inclusive of dinner, wine, gratuity and tax).
The evening brings together Dimitri Moshovitis, Chef and Co-owner of CAVA Mezze Group; last year’s winner of the RAMW’s Restaurateur of the Year award, and Brendan Pelley, Chef de Cuisine at Doretta, Schlow Restaurant Group’s Greek restaurant in Boston, named Best Greek Restaurant by Boston Magazine and Yankee Magazine, alongside Greek desserts by Schlow Restaurant Group’s Executive Pastry Chef Alex Levin, recognized as a 2016 RAMMY award winner for Best Pastry Chef in the region.
The family style meal is made up of three courses, each including three dishes prepared by Chefs Moshovitis and Pelley, as well as three desserts by Chef Levin. Highlights include Bay Scallops with orange, pistachio, green olive puree, and dill pollen, Foie Gras Dolma with pickled grape leaf, and Sauteed Shrimp with chili, kataifi, honey, and candied walnut from Chef Pelley. Chef Moshovitis’ dishes include Charred Octopus with squid ink yogurt, Saddle of Rabbit, and Pan Roasted Black Bass with split pea “fava” puree and dukkah spice. Chef Levin's three Greek-inspired desserts include Traditional Baklava, Honey Lemon Loukoumades (Greek doughnuts)and a Greek-Inspired Sundae with vanilla gelato, tahini, date syrup, and crushed halvah. 
Greek wines will be available as a pairing or a la carte by the glass. The wine list includes Matamis Charilys RoséTetramythos 2016 Black of Kalavryta, and Ktima Foundi 2012 Lady of Naoussa
Tickets are available for $35 ($45 including tax and tip) for seatings at 6, 7:30, and 9 p.m. here: 
Full Menu
First Course
Bay Scallop Marinatos  orange, pistachio, green olive puree, dill pollen 
Border Springs Lamb Shoulder Tartare  harissa, turmeric tahini, quail egg, micro dill and crispy potatoes 
Roasted Beet Horiatiki  citrus, hazelnut, pickled onion, feta
Second Course
Charred Octopus  squid ink yogurt, black lentils and chorizo vinaigrette
Sauteed Shrimp  chili, kattaifi, honey, candied walnut
Pan Roasted Black Bass  split pea “fava” purée, dukkah spice, Brussel sprouts, lemon
Third Course
Foie Gras Dolma  pickled grape leaf, sunchoke puree, pine nut relish
Saddle of Rabbit Stifatho  burnt goat butter hilopites, pearl onions, myzithra
Roasted Carrots  cracked coriander, currants, tarragon tzatziki, Greek honey 
Dessert by Chef Alex Levin 
Traditional Baklava
Honey Lemon Loukoumades toasted sesame
Greek-Inspired Sundae vanilla gelato, tahini, date syrup, crushed halvah
Wine Pairings
Matamis Charilys Rosé 
Assyrtiko, Syrah | Epanomi |
Gavalas 2016 Santorini White 
Assyrtiko | Santorini | 
Tetramythos 2016 Black of Kalavryta 
Mavro Kalavryta | Peloponnese | 
Ktima Foundi 2012 Lady of Naoussa
Xinomavro | Naoussa | 
Avantis Melitis Sweet
Petite Muscat  | Evia  |