SUMMER DINNER SERIES: TAVERNA CHIC
Every great dinner party starts with a feeling or a theme. This menu is rooted in my own heritage and love for Greece and I wanted to share that with my guests. I imagined a long summer table dressed in white linen, candlelight and lots of delicious food to pass around. The Greek Taverna theme came together not just in the food, but in the feeling: abundant, casual, warm.
THE MENU
This menu was built around some of my favourite Greek staples — a little rustic, a little elegant, and with planning and some creativity all doable. For an aperitivo I chose a short cut and bought frozen breaded calamari to enjoy with the welcome cocktail. Cute presentation and. styling made it a real Store Bought Made Chic moment.
The main event was a bubbling pan of Moussaka , deeply spiced and creamy (recipe coming soon), and alongside it, the show-stopping Leek + Spinach Spiral, (find that recipe here).
For something fresh off the grill, I added lamb chops marinated overnight in greek yogurt, garlic, salt oregano, and olive oil (no recipe!)— seared quickly r before guests arrived and reheated in the oven later. These were served with a classic Greek Village Salad , Fava (a traditional dip made from yellow split peas) , Tzatziki , plenty of crusty toasted seasoned bread, and cold Greek beer and wine.
Store cuts are ok. Clever presentation can make anything feel elevated
-Store Bought Made Chic
DRINKS
I always match the drinks to the vibe — and this night called for something breezy. I love to start with a welcome drink. A quick and easy Ouzo Spritz (ouzo, lemon soda and lots of ice) set the tone. I went the extra mile with herb & floral ice cubes. We also drank Greek wines and beer because when the drink speaks the same language as the food, it elevates the whole experience.
Drink the theme!
-Party Like a Cateress
THE DETAILS
This is where I have the most fun. The table was dressed simply: white linens, white dinnerware, white candles vases of herbs and flowers snipped from my garden. I love printing off a cute menu that reflects the party vibe. So simple with big impact, I use canva or I design it in Pages on my phone, because it can be as simple as listing what you’re serving.
For favours, I sent guests home with small paper take-out box filled with a Mediterranean sea salt oregano blend- a nod to Greece and the blend I personally use for all of my own cooking. I sealed them with a handmade tag and a sprig of fresh greek oregano. These are the kind of little extras that make the night feel curated, not just cooked.
Keep a set of 12–16 white dinner plates, basic glasses, and cutlery just for hosting. They work with any theme and let the food be the star.
-Party Like a Cateress
THE MOOD
Greek Taverna Chic wasn’t about recreating a restaurant; it was about channeling the feeling of one. The light, the laughter, the platters passed hand to hand. These parties are never perfect — but they are styled with intention, rooted in joy, and always built around the food.
Plan, shop, prep ahead of time. This is the key to confident hosting whether your party is for 6 or 60
-Party Like a Cateress
HOW I PLAN LIKE A CATERER (So I Can Enjoy It Like a Guest)
I talk a lot about planning like a caterer, because it’s the only way I get to actually enjoy my own dinners. For this party, I prepped the spanakopita spiral ahead of time and baked it from frozen day-of. The moussaka was assembled the night before (it’s even better that way), and the lamb marinated in the fridge, ready to sear. Salads and dips were pre-portioned, and drinks were chilling days in advance. I always leave one hour before guests arrive to light candles, cue music, and change out of my apron.
THE PLAN: HOW I PULL IT OFF
Clients always ask how I do cater parties solo. The honest truth is that it all comes down to planning. — here’s the honest breakdown. Planning ahead is the only way to make a party feel (and look) effortless.
SUNDAY: Shopped for most of the ingredients except for what needed to be purchased close to the party.
MONDAY:
- Started with the moussaka sauce — a cinnamon-spiced meat ragu. I made a batch, cooled it off, put is into a resealable freezer bag.
- Picked herbs and edible florals and made the ice cubes for the welcome cocktail
- Print menus (designed on Canva)
- Prepped sea salt favours
TUESDAY:
- Made the ice cream base for dessert
WEDNESDAY:
- Made the ice cream (ice cream maker)
- Pulled out all of my dinnerware, serve ware (label with sticky notes which dish goes on which platter) , linens and decor
THURSDAY:
- Made dips (tzaziki, fava)
- Made Leek & Spinach Spiral (Updated version of my Spanakopita Spiral). Placed in the freezer and will bake on Saturday
- Placed all drinks in fridge
- Lined little boxes with parchment for calamari appetizer
FRIDAY
- Made béchamel for Moussaka
- Prepped all the vegetables for Moussaka, pull meat sauce from the freezer and assemble. Place in fridge. (you can definately bake this the day before, cool and refrigerate)
- Marinate Lamb
SATURDAY: DINNER PARTY DAY
- AM. Baked Moussaka & Leek + Spinach Spiral (already made, from fridge to oven)
- Prepped Horiatiki Salad
- Sliced bread, brushed with olive oil and seasoned. Placed on sheet pan so it can go into the oven for 10 minutes later on. Served at room temp.
- Plated dips and olives
- Set table (I would typically do this the day before but this dinner is outdoors)
- Gave the lamb a quick sear on the grill, cooled them down. They went back into the oven with the bread for a rewarm
- PM Right before guests arrive. Warm up Moussaka
- Made the store bought calamari, place it in the parchment lined boxes and serve with Ouzo Spritz.
- Dinner is served
SOMETHING SWEET
I love making homemade ice cream. I am so inspired by my travels and I knew I wanted to recreate the pistachio ice cream cones I had on Aegina. I also made my go to coffee to make it a double scoop. Topped with salted honey pistachios in a sugar cone…..everyone was very happy!
Serve 1 dessert, but make it really special
-Party Like a Cateress
TAKE AWAYS
Sending your guests home with a little treat that reflects the dinner you just enjoyed is such a special touch.
Want to see this Dinner come to life?
Check out @the.cateress on instagram to watch the reel of our Greek summer night.
Like this dinner party? Subscribe so you know when the next one drops. You’ll get menus, styling guides, and recipes. No noise, no ads- just inspiration
Subscribe below
Savoury & Style 
Leave a reply to Spanakopita – Savoury & Style Cancel reply