Here are three unusual pop-up eating opportunities available soon, offering glimpses of Greek, Peruvian and Austrian cuisine.
• On Saturday, chef Martha Sosa will offer a buffet of Peruvian cuisine at ZGM Fine Arts Gallery, 1045 Elmwood Ave. Sosa has been working on opening a Peruvian food counter on Grant Street, but her dishes will be “on display” at the gallery from 5 to 9 p.m.
Dishes will include cerviche mixto (marinated seafood salad), papa rellena (stuffed potatoes), carapulcra (pork and potato stew), aji de gallina (spicy chicken), lomo de saltado (beef with french fries), and vegetarian dishes.
It’s $25 for adults, $20 students, $15 children, free for babies. Call Sosa at 877-0116 or the gallery at 228-1855 for tickets. Limited seating.
• On Feb. 24, Toronto-based Greek chef and food writer Peter Minakis will present a menu of Greek dishes at Milos (5877 Main St., 810-9489). Set for 6:30 to 9 p.m., it’s the first installment in a new quarterly series called “Forks and Flicks,” organized by Christa Hobart.
The menu even starts with a shot of “Windex” – ouzo, blue Curacao and lemonade. After that, dishes include spanakopita (spinach and cheese pie with housemade phyllo), psarosoupa avgolemono (fisherman’s soup, with frothy egg-lemon broth), beef short ribs with baked kritharaki pasta and sharp Kefalotyri sheep’s milk cheese, and more.
Tickets are $60, including dinner, wine and gratuities, available through eventbrite.com/event/5214855774. Or call the restaurant, 810-9489. Seating is limited.
• On March 9, local food writer and activist Annie Levay-Krause and her husband, Bob, will present the fourth in their series of International Dinners.
This one will focus on Austria, “particularly the gypsy Roma/Sinti culture,” said Levay-Krause, who blogs at peapodriot.blogspot.com. “In honor of the extreme randomness of Roma cuisine, each table will have three pots, out of which everyone at the table will communally share, and a great deal of my homemade bread.”
Pot one: rabbit stew with roasted hazelnuts, mushrooms, pearl onions, juniper berries, marjoram, thyme, and pine needle tips under a pastry shell. Served with large loaves of rye and pumpernickel.
Pot two: cabbage rolls, or sarmi, cabbage leaves stuffed with a ground meat, rice and a hot green pepper such as jalapeno, then simmered in tomato sauce.
Pot three: pirogo, or noodle pudding, similar to the Eastern European kugel, flat noodles, cream cheese, currants and raisins, layered and dotted with butter, then baked. Served with a challahlike bread.
It’s 5 to 8 p.m. in the parish hall of the Unitarian Universalist Church, 695 Elmwood Ave. Levay-Krause asks attendees to donate a meal’s worth of food, or donations of $5 or more. With limited seating, RSVPs are necessary, via email at Peapodriot@gmail.com">Peapodriot@gmail.com.