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    Greek Mezze & Wine with Chef Jim Botsacos at Molyvos

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    behind the burner

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    A Molyvos Mezze takes "Greek" to another level using grilled baby octopus, fennel, Kalamata olives and caper berries. Chef Jim Botsacos recommends pairing it with ouzo, or better yet, a Sigalas from Santorini.