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North Vancouver's Anatoli Souvlaki has been specializing in mezze-style dining for 40 years. They now have three locations, with more in the works. General manager Bryan Jacob shares his thoughts on creating your own mezze platter. “Family and gatherings are so important in Greek culture,” Bryan says. “Dining Mediterranean style is very generous and hospitable — the ouzo shots flow freely. You feel like you're dining at a family member's house.” Bryan also points out that the flavours of Greece, like olives, feta, oregano, dill, lemon and tomatoes, work well for sharing from a large platter. “There aren'’t a ton of ingredients in Greek food, but they are all so flavourful, and they all really work together,” he says. Bryan loves all the ways Greek cuisine works with summer produce. “Of course, there's the classic village salad (cucumbers, onions, tomatoes and peppers) that everyone is familiar with, but we also add fried chickpeas or orzo pasta to make fresh combinations.” Add a couple of hot items, like grilled souvlaki or calamari, and some make-ahead items to keep preparation simple. and to keep you out of the kitchen on a hot day. The recipe for mezzeis as fresh and simple as Greek cuisine. “First, gather family and friends,” Bryan says. “Put together a bunch of smaller things that people could share.on a large platter — ultimate family style. There's no wrong way to doit. Add salad, hummuüs and pita, calamari, keftedes (meatballs), dolmades (rice-stuffed grape leaves), spanakopita (spinach and feta-stuffed phyllo pastries), skewers of souvlaki, rice and potatoes. Everyone shares, everyone interacts. It's a great way to have a party.” : À : ? Ÿ :