Stuffed grape leaves—vegetarian and meat-filled—and homemade feta, prepared by me, and Kalamata olives

Last week, Georgia, Judy, and I gathered for the second DCCC potluck, a delicious smorgasbord of Greek foods, all prepared from the DCCC pick The Food and Wine of Greeceby Diane Kochilas. Though we were only three—damn that Superbowl and winter colds—we had all of the major parts of a Greek meal covered—from meze to main course and dessert, including libations. (Greeks tend to enjoy foods we associate with dessert, like cakes and pastries, on their own, in the afternoon, rather than directly after a meal; but since we’re Americans, we had not one but three dessert options.) We enjoyed Metaxa brandy neat and as the star ingredient in a Metaxa Sour cocktail, very smooth ouzo from the Greek island of Lesbos, also called Mytilene, an island famed for the quality of its ouzo, and a refreshing, dry white wine from Spata, a town nearby Athens.

Fava, a dip made with yellow split peas, chips for dipping, and sautéed Greek sausage, prepared by Georgia

Rich Walnut Torte, prepared by Judy

Everything was delicious, but the highlight for me were the stuffed grape leaves—the meat-filled version served hot with Greek-style plain yogurt and the vegetarian ones (Rice-Stuffed Grape Leaves) served cold—and the Rich Walnut Cake and Fig Spoon Sweet made by Judy.

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