For some families, dinner is the tie that binds them. Being able to not only dine with your relatives but also to compose the food together is quality time that results in lifelong memories. For a large Greek family like that of COOK veteran Frances Vavloukis, this could not be any truer. So much so that this class marks the 4th time she has brought either her sister, Katerina, or her cousin, Irene. Guests knew they were going to get an amazing meal; what they didn’t know was that they’d become part of the family by the night’s end.Over the course of the evening, we learned the movie-worthy tale of how their mother’s father ended up on the island of Mykonos, what to expect if you marry into the family if you’re not Greek, and how to do a dance or two (OPA!). And of course, some of the recipes that make cooking such a fun task — but with some updated flair.

To start the evening, there was a take on the classic grilled cheese and tomato soup. This spanakopita and roasted tomato-shrimp plate might make you rethink how you do the traditional combination. Instead of sautéeing spinach and folding it with feta into phyllo dough, Frances opted for the tost version with muenster and sourdough bread. After grilling the sandwiches, they were served with the aforementioned “soup” part that had (because why not) more creamy feta.

Tomatoes, while not completely indigenous to Greece, play a huge part in their cuisine since being introduced in the 19th century. They can be found in popular foods like moussaka, gyros and the ubiquitous yet delicious “Greek salad.” Drawing inspiration from that salad, our next course featured cherry tomatoes and thinly sliced zucchini with a dressing of mint, lemon zest and olive oil – a simple, refreshing dish you can find in various iterations throughout the former collection of ancient city-states and its islands.

In addition to being the birthplace of Frances and Katerina’s mother, Mykonos counts the mythological twins Apollo and Artemis among those that have called it home. Seeing as though Apollo is the god of the herdmen, there’s no surprise that the use of beef and chicken is strong here. The final dish before dessert incorporated them along with leeks, onions, Greek gigante beans, garlic, and tomatoes (what’d we say before?). In case you’d like to try it at home, here’s the recipe.

Kota kai Kreas Meze me Meli kai Baharika
Sautéed Beef and Chicken with Leeks and Honey
6 tbsp olive oil
2 leeks, trimmed, washed well and finely chopped
1 small onion, chopped
2 lbs boneless chicken thighs
2 lbs beef short ribs or chuck
salt and pepper
2 bay leaves
2 fresh rosemary sprigs
6 thyme sprigs
finely grated zest of orange
1 1/2 cups dry white wine
water as needed or chicken or beef broth
3 tbsp honey

In a large pot, sauté the leeks and onions and cook until soft and lightly golden, set aside. Then add the chicken or beef until golden brown, add the onion mixture and season with salt and pepper.

Add all the herbs and orange zest. Raise the heat to medium and pour in the wine. Deglaze the meat, let the alcohol steam off and cook for 2 1/2 hours.

Stir the honey about 1 hour before the meat is done. Serve hot over rice.

With Greek yogurt now part of the American culinary lexicon, utilizing it in dessert as a reduced sugar base makes the final course something very easily replicated at home. Coupling it with sliced bananas, cinnamon and honey not only makes a great cap to the evening but also a solid breakfast choice. If you want some crunch, grab a brittle similar to the sesame one enjoyed for the class.

Be sure to check the calendar for the next time Frances visits; you will thank yourself over and over again. Or visit her at Body X kitchen and tell her COOK sent you… and tell her we can’t wait to see her again!