The National Herald a b

NOVEMBER 20 , 2010 www.thenationalherald.com 2 GREEK FOOD &WINE THE NATIONAL HERALD, NOVEMBER 20, 2010

The National Herald Hellas Import Brings in the Goods A weekly publication of the NATIONAL HERALD, INC. (ΕΘΝΙΚΟΣ ΚΗΡΥΞ), But Greek Winemakers Drag Their Feet reporting the news and address - ing the issues of paramount interest to the Greek American By Constantine S. Sirigos This year his boldness and make it in the American mar - community TNH Staff Writer expertise has move him to make ket.” of the United States of America. a big splash this year with a He bemoans the fact that the icholas Mastorogian - product he named “My big fat winemakers seem to be focused Publisher-Editor nakis knows people. Greek wine.” He believes that on trying to penetrate the estab - Antonis H. Diamataris He earned his MA in the unique Greek wines should lished Greek restaurants, but NPsychology at Boston interest the American consumer. they must look beyond the eth - Assistant to Publisher, Advertising Veta H. Diamataris University working his way They are attractive, he says, be - nic markets, he said, because Papadopoulos through school as a bartender. cause the indigenous Greek he does not expect to see much Special Section Editor He also knows wines. He owned grapes are different from the growth in Greek gastronomy in Sylvia Klimaki a liquor store for many years usual suspects that are produced the U.S. despite the rise of the Production Manager and has built Hellas Import LTD, all over the world. Mediterranean diet. He de - Chrysoula Karametros the importing and distributing Mastorogiannakis’ aim is to scribed a situation were there company he founded in 1997 make it easer for Americans to are six importers trying to sell 37-10 30th Street, into the largest importer of discover and enjoy Greek wine to the top Greek restaurants in LIC, NY 11101-2614 Greek beer, wines and liquor in products given the confusion in Manhattan, saying “A restau - Tel: (718)784-5255, America. the States over the different va - rant can only absorb x number Fax: (718)472-0510, His dream is to convey his rieties of grapes and regions and of cases.” e-mail: knowledge and appreciation of wineries in Greece. He told TNH He travels to Greece five [email protected] Greek wines to his fellow Amer - that part of the problems with times a year, which is necessary Democritou 1 and Academias Sts, icans – not just Greek Americans selling Greek wines is that a lot due to the lack of know-how Athens, 10671, Greece and their restaurants. Unlike of the wines have not even been about the American market. He Tel: 011.30.210.3614.598, Fax: many dreams, his is built on a presented with English names has to meet frequently with his 011.30.210.3643.776, e-mail: real foundation: he told TNH he or descriptions. They are diffi - Greek contacts to brief them [email protected] has built an impressive network cult for Americans to pronounce about American realities, espe - of representatives throughout and he thought they needed a cially regarding marketing and Subscriptions by mail : 1 year $66.00, 6 months $33.00, 3 months $22.00, the 50 states which has helped easier and memorable name. distribution. 1 month $11.00 him capture almost 30% of GREEK WINE INDUSTRY A Hellas Import’s relationship Home delivery NY, NJ, CT: Greek import market in alco - METAPHOR FOR GREECE with the popular Mythos beer 1 year $88.00, 6 months $48.00, holic beverages. Clueless. That word came up began as a distributor in 1997. 3 months $33.00, 1 month $14.00 Mastorogiannakis was born a number of times when TNH They becaome the beers sole im - Home delivery New England States, Washington DC, Virginia and Maryland : and raised in Greece, but his spoke to Mastorogiannakis. De - porter in 2002. 1 year $109.00, 6 months $57.00, family did not have a back - spite that fact that the Greek Mastorogiannakis credits the 3 months $41.00, 1 month $18.00 ground in winemaking but he wine sector has been trans - beer maker’s owner Karlsberg On line subscription : Subscribers saw the potential for Greek formed in many ways over the with aprt o the brand’s success to the print edition: 1 year $34.95, 6 months $23.95, 3 months $14.95; wines in the American market past 30 years, benefiting from shocking given the fact that about their field. Many of in the U.S. bacause they under - Non subscribers : 1 year $45.95, and the shortcomings of the investment in modern winemak - Greece has been an EU member them were civil engineers, ar - stand the need for adequate 6 months $29.95, 3 months $18.95 other companies in the field at ing technology, Mastorogian - since 1982 but Mastorogian - chitects and hotel owners who marketing and advertising bud - the time. nakis is concerned that his ex - nakis pointed out that the Eu - have started wineries simply be - gets, requirements for success citement and optimism about ropean and American markets cause they were able to take the he says are lost on most Greek Greek wines will not be realized are very different. The errors he money given to them by the EU, producers. until the next generation of described however, seem to be but they don’t have the back - PRONOUNCE THIS Greek wine makers. “Presently at the most basic business level. ground, education and the For My big fat Greek wine, there are only a few winemakers He said a lot of the Greek wine - know-how to enter such a huge Hellas Import is advertising in that understand the dynamics makers are not taking into ac - market like the American mar - all the major wine publications off the American market. The count the economic situation ket that everyone is trying to and is providing stores with all majority are trying to make the that has made consumers very penetrate.” the necessary point of sale tools. American market adjust to their price-conscious. They are also He acknowledges the supe - “We are trying to market to the specifications instead of vice ignoring the competition. rior operations of a number of best of our abilities,” Mastoro - versa, ” a story many Greek “Wine Spectator has over firms, including Cambas, owned giannakis told TNH. American businesspersons are 500 wines that score over 90 by Butari winery, and Mythos, Mastorogiannakis created familiar with in the “Old points but sell for under 10 dol - who “know what’s going on,” the wine last year and it came Greece”. lars,” Mastorogiannakis told but he said the majority of them on the market in October 2010. Asked about changes that TNH, and he described Greek are amateurs. His intention was to create a might take place as a result of attempts to sell wines to restau - There are new Greek govern - high quality, affordable Greek the reforms that have been rants and liquor stores at well ment and EU initiatives, such as wine. Given the economic situ - made necessary by the Greek above what the market will KOA, an EU funded program ation in the U.S. it was deter - economic crisis and which have bear. “They try to sell a with the specific aim to assist mined that it was best to intro - been announced and promoted chardonay, but the American Greek winemakers in the U.S. duce it at $9.99 per bottle. Wine by Greek officials visiting the consumer has many choices export efforts, but Mastorogian - Enthusiast magazine is very en - U.S. from Prime Minister Papan - from much more prestigious nakis reports that much of the thusiatic: “This elegant, aro - dreou on down, he said “ I have wineries. They need to adjust EU funding is wasted or mis - matic white combines pear and heard of them but he has not their prices and their approach used. He said K.O.A will help, flowers with a crisp, citrusy lift. seen much in the way of con - and be fully aware of the mar - “but its not going to happen Good minerality and depth with crete changes, though he would kets.” overnight. This is its first year a slightly creamy mouthfeel. A be happy to speak to Greek offi - “I strongly believe that 90 and they must begin by educat - unique, pretty white that is a cials about new and new com - percent of the leading Greek ing the winemakers in Greece standout as a solo sip or with mercial and export initiatives. winemakers over the past 10 as to how they have to adapt lighter fare.,“ and gave it an 89 The lack of sophistication is years are clueless and what they have to learn to rating out of 100. THE NATIONAL HERALD, NOVEMBER 20, 2010 GREEK FOOD &WINE 3 4 GREEK FOOD &WINE THE NATIONAL HERALD, NOVEMBER 20, 2010 A Touch of Constantinople’s Spice Bites the Tongue

By Sylvia Klimaki TNH Staff Writer TASTING HISTORY The movie took its name from the book A Touch of Spice, the epper is like the first comprehensive, unique, sun, hot. Mercury is book on the history of Constan - cayenne, that’s hot, tinople’s cuisine, which was de - “P too. Venus is cinna - veloped in the cosmopolitan city mon, sweet and bitter, like a and includes dietary traditions woman, and the earth, can you of 1,500 years. A complete jour - guess which spice the earth is? ney through the history and se - Salt. Everything comes to life un - crets of local food, through the der its influence,” Vasilis told his vivid descriptions of Soula Bozi grandson. Vasilis, owner of a who reveals 250 delicious spice shop, related everything in recipes, accompanied by a tor - the world - and beyond - to rent of historical and culinary in - spices. “Gastronomy rhymes with formation. Readers wander astronomy,’ he used to tell his through Constantinople’s narrow grandson Fanis the main charac - streets, the little cafes and the ter of the Greek movie ‘A Touch vibrant bazaars smelling the rich of Spice released in 2003. The aroma of spices. Bozi is an ac - original Greek title is Πολίτικη complished folklore researcher Κουζίνα ( Politiki Kouzina, ) and author who has participated which means Cuisine of the City in symposia on the history of and refers to the Cuisine of Con - taste in many universities around stantinople, the now Turkish city the world. She was a special con - that was (and still is) the seat of sultant to the movie, where she the Greek Orthodox Church, es - worked closely with the director tablished by Constantine after his and the actors. conversion to Christianity. The Bozi, in an interview, said to - movie has won dozens of awards day her work “would not have for its depiction of the travails of been possible without the a family forcibly removed from tremendous help of Asia Minor its roots in Constantinople dur - women who first settled in ing the build-up to the still-un - Greece, who would open their resolved conflict in Cyprus. Using houses to me. I spent hours not a flashback, the director struc - only exploring their culinary cus - tures the film like a meal; the toms and the philosophy of taste segments are labeled Appetizers, of their homeland but also track - Main Course, and Desserts. A ing down recipes (…) Each one Touch of Spice is about a young came from different parts of Mi - man who is a very good cook nor Asia, so I remember they and so lot of the dialogue re - would always prepare different volves around food, something, dishes to show me the diverse which most Americans know tastes and the distinctive presen - about given the plethora of tations and odor.” As Bozi’s Greek restaurants, and church books showcase, “The food of festivals that continually sell Asia Minor is different than Con - Greek food and show early eth - stantinople’s.” Before writing A nic village customs. Touch of Spice, Bozi gathered recipes from different areas of Asia Minor, Ionia, Pontus and she wrote the book ‘Tastes and Tra - ditions of the Greeks of Cappado - cia’ which depicted her extensive research in Cappadocia. Despite the long culinary and cultural tradition of these areas, Bozi said “Constantinople has been the cultural capital of the region for almost 1,500 years, a vibrant city that has survived throughout the “Pepper is like the sun, hot. Mercury is cayenne, that’s hot, too. centuries.” It used to be Turkey’s capital city before that was Venus is cinnamon, sweet and bitter, like a woman, moved to Ankara. But she says Constantinople, which Turkey calls Istanbul, “remains the cul - and the earth, can you guess which spice the earth is? Salt. tural center of Turkey.” Due to Everything comes to life under its influence” its geographic location, the city Continued on page 6

www.GreekKitchennyc.com THE NATIONAL HERALD, NOVEMBER 20, 2010 GREEK FOOD &WINE 5 Promoting Greek Food is a Question of Marketing, Not Taste

By Sylvia Klimaki restaurant guide for interna - gastronomy for more than two of Greek cuisine, but now we Staff Writer tional pilots visiting Greece. “At decades, Tsihlaki said she is dis - are very proud and we owe it to that time I wrote a small guide appointed that “Greek food is those people who showed Greek proposing the best restaurants not recognized in the US as it food can be gourmet.” There is halia Tsihlaki is one of to eat in Athens,” she said. should be. It is not a matter definitely a long way to go, but Greece’s most That was before leaving for people “like Lazarou, renowned food and Paris where she did theatri - Karamolengos and Baxevanis Twine columnists. She cal studies and mastered who worked hard promoting the started her career back in the the art of gastronomy. “I Greek cuisine, are the stepping - 1980’s during a period when would take afternoon stone” to a prosperous expan - “being a food writer was an odd amateur cooking and sion of Greece’s culinary art in profession to do,” she says to - wine tasting classes, it of quality but changed tremendously in the the US market. day. “People in Greece would was my hobby, I loved a matter of pro - last decade.” Tsihlaki says pack - ask me: you studied in France it!” In the meantime, motion and aging is also one of “the most EAT HEAlTHY, EAT GREEK - for so many years only to come Tsihlaki found a job in a branding.” Accord - important things when promot - HERE IS WHY back and write about food?” she non-profit called the ing to Tsihlaki ing a food prod - Greek food “can be cooked confesses smiling. “But I loved Friends of French Re - the easily and fast, I don’t think it ever since I remember myself, public, which aimed in Greek recipes demand more a couple of other colleagues and bringing together distinguished preparation time than any other I were pioneers on this industry French personalities with for - uct.” Nowa - Italy,” its cuisine” Tsihlaki says. All these at that time and now it has be - eign diplomats. “I was a sec - days, even “if main competitors. “I am foods, “ can be found in any come one of the most fashion - retary for this organization you have a top- a strong believer that we can American grocery store and able professions internationally.” in charge for dinner plan - quality prod - only move forward by doing a there are easily to cook.” Of Since her early teens, Tsihlaki ning, so I would go to uct, with a ter - collective effort, such as the course, there are foods hard to says she “had the curiosity to restaurants, organize the din - rible packaging Aegean Cuisine” (www.aegean - find like “the great variety of try original recipes.” She recalls ners, find the best locations (… nobody will pay atten - cuisine.com) which aims at pro - greens that exist in Crete” – asking her parents to join them ) I learned a lot about the culi - tion to it, the consumer moting the unique culinary there are over 15 different types in restaurants. “They thought it nary art in France,” she says. will not buy it” and we can now identity of the Aegean Islands of fresh greens- but people liv - was a pretext for me being Upon her return in say we have done great progress both nationally and internation - ing outside Greece “can find around them, but the reality is Greece, she chose to fo - Italians towards this end having “really ally through a series of market - healthy Greek foods no matter that I wanted to taste different cus on food writing, a have managed good Greek brands that have ing and business development where they are.” Greek diet is a recipes, I had the curiosity.” daring profession during the to promote their products in a done an extraordinary job pro - activities. Tsihlaki says she is very “balanced diet that in - Her first exposure to food late 80s. much more effective and lucra - moting their products abroad”. “very optimistic about the future cludes a great variety of pulses, writing was when she wrote a Being an analyst on Greek tive way, through exceptional It is also a matter of positioning, of Greek cuisine in the US mar - poultry, steamed and cooked branding, outstanding labeling Tsihlaki explained. “We have ket,” as recent individual efforts greens, less red meat and very and top quality Italian restau - limited variety of products and have shown, “Greek food can be nutritious foods like tahini and rants. In comparison to the domestic production capacity” endorsed by American con - pomegranate.” She set the table Greek, “Italian community was and that makes it difficult for sumers.” In the last decade “ac - for why Greek food is healthy, much larger, so that made Ital - any Greek product to get into complished chefs like Lefteris and there are plenty of others. ian products easier to circulate “a big American retail chain.” Lazarou, Chrysanthos and become popular to other Greece being a small country Karamolengos and Yannis GRAPE lEAVES cultures within the American “has limited industrial capac - Baxevanis have done a re - Grape leaves are a popular market.” Furthermore, across ity and this is a great dis - markable job promoting wrapper for rice and meat in the Atlantic, “in Greece most of advantage against Greek cuisine abroad.” Greek cuisine. Perhaps the most the touristic taverns back in the Spain and They all have presented popular use is for dolmathes, an 50’s, 60’s and even later on gourmet Greek dishes that appetizer of grape leaves stuffed had low quality food, so “were easy-to-make and inno - with rice, onions and sometimes when tourists would visit vative,” but chefs and restau - ground beef. You can find grape Greece they would not rant owners both in Greece leaves canned or bottled, but savor the food they and abroad “need sup - fresh leaves can also be used af - should – a thing port this is why I insist ter they're steamed or that fortunately on a collective ef - blanched.Health Benefits: Aside fort,” she said. Mod - from being incredibly low in ern Greek cuisine calories (five leaves have only “exists and will con - about 14 calories), grape leaves tinue to exist as are packed with nutrients in - long as there are cluding vitamins C, E, A, K and people who ex - B6, niacin, iron, fiber, riboflavin, periment on folate, calcium, magnesium, food, and we copper and manganese. If you need to be open- use the bottled variety, give minded and re - them a rinse before you use alize that them. This will remove some of “Greekness” of the excess sodium in the brine. a certain recipe derives from the SPINACH personal touch of Greece is famous for its people and not spanakopita, spinach pie, but from specific prod - spinach is also a popular addi - ucts.” She said that, “a few years ago we were ashamed Continued on page 11 6 GREEK FOOD &WINE THE NATIONAL HERALD, NOVEMBER 20, 2010 Add some Greek yogurt to your diet

By linda Stollings weed or something, so it took tially beneficial bacteria or can cause bloating and diarrhea www.fitprescriptions.com me a while to try it. I was so yeasts that assist the body’s nat - in some people. So people who impressed with the taste and urally occurring gut flora. They are lactose intolerant may in - really does not take texture that I bought a refriger - also help the gut to reestablish deed tolerate yogurt very well. much to make me ator full and immediate called itself after a round of antibiotics, Yogurt may indeed strengthen happy. A carton of good all three of my daughters and which can kill off a lot of good the immune system by keeping It organic Greek yogurt told them to give it a try. Of bacteria in the gut. The loss of the digestive tract healthy. on my multi-grain waffle, and I course, my husband had no this good bacteria can lead to a So, which is better, American am good to go. Greek yogurt not choice but to try it too, at my bad case of diarrhea. All yogurts yogurt or Greek yogurt? only tastes good, but it also has insistence. We all love it and with live active cultures have When it comes down to a fewer calories and less sugar would highly recommend it to great nutritional value. Let’s choice between these great than traditional American yo - you. Greek yogurt is unique be - look at some of the nutrition foods, both standard American gurt (in most cases). Now that cause after the milk is heated that yogurt, whether Greek or yogurt and Greek yogurt are is something to smile about. and cultured it sits in muslin or American, can provide: As I great for you, so make your When I first heard about Greek cheesecloth bags so the whey mentioned, yogurt with live ac - choice based on the one that yogurt, I must admit I was cer - filters out of the yogurt. That is tive cultures contains probotics. gives you the most nutritional tain that it must taste like sea - why Greek yogurt is thicker and Probotics not only help with di - bang for your buck. Read the la - does not have liquid on the top gestion but they can also help bels to see how much sugar is when you open it up. Greek yo - with elimination. In other in your favorite brand. You may gurt’s live and active cultures words, yogurt can help keep you choose to eat the plain yogurt are much higher than that of regular, especially the Activia with fresh fruit added. If you regular yogurt as well (basically brand. choose the yogurt that is sweet - due to the fact that Greek yogurt Yogurt contains protein, cal - ened with artificial sweetener, is more concentrated), which cium, magnesium, riboflavin, vi - then you must think twice about brings me to the point of eating tamins B-6 and B-12 and more. trading a few calories for artifi - yogurt of all types, because of It is as nutritious as skim milk. cially, chemically enhanced the cultures that are found in The active cultures in yogurt sweetener. yogurt. These cultures contain help digest the naturally occur - Eat smart, stay healthy and I probotics. Probotics are poten - ring sugar (lactose) in milk that will see you in the gym.

Aroma and Sweet from Constantinople A Touch of Spice Bites the Tongue

Continued from page 4 By Soula Bozi Orange Mousse connects the Mediterranean Sea Ingredients: to Pontus and was throughout Striftari me Tahini (Swivel with Tahini) 4 oranges the centuries abundant with 5 oz yogurt fishes.” As Bozi explained: “This 4 sheets gelatin oversupply of fishes led to the Ingredients: first salt fish. Having no refrig - 3 pieces of traditional phyllo sheets 1 tbsp honey eration capabilities at that time, 3 tbsp butter 4 tbsp Grand Marnier or Cointreau salted fish was the only way of 5 oz. tahini (sesame paste) 7 oz. whipped cream preserving it.” The Greek name 1 cup chopped walnuts juice of ½ orange for salt fish is lakerda and “comes 1 tsp cinnamon from Byzantine era, the roman Preparation: word lakernta.” For the syrup: Peel the or - A lONG HISTORY 2 cups water anges, remove Scholars agree there is conti - 2 cups sugar the thin mem - nuity on Constantinople’s cuisine 1 tbsp lemon juice brane of the from Byzantium until today. Walnuts as a garnish slices. Put the “Maybe in modern times we orange slices don’t eat baklava with water - Preparation: into 4 bowls. melon or goat with caviar as they the variety “of nuts and spices ple’s cuisine do not exist abroad, Put in a pot water, sugar and lemon juice Whisk yogurt used to in Byzantium, but there along with a mix of traditionally its original and unique recipes and cook for 15 minutes. Remove from heat with orange are manuscripts that show they Greek dishes that incorporate haven’t been promoted interna - and allow to cool. Melt the butter in a saucepan. juice. Place ate dishes like salt fish, skordalia Persian and Arab elements.” She tionally as they should.” Well A Place walnuts, cinnamon and tahini and stir. the gelatin in (garlic dip) which was their said nowadays “Constantinople Touch of Spice, the award-win - Butter a sheet, fold it, butter again the folded bowl with 2 everyday food, and of course food is recognized internation - ning movie, was a great way of piece. Sprinkle with 1 / 3 of filling the surface tablespoons goat and lamb, dishes that are ally,’ but she makes a clear dis - promoting this unique gastro - of the sheet. Roll it up and place it on slightly warm water. still very popular,” Bozi said. tinction between Turkish and nomic tradition; a breathtaking buttered baking pan. Bake on one side and then As it melts add honey and liqueur. When it melts What is unique about this cuisine Constantinople’s food. “When I story on multiple levels, a story turn to the other. Take it out on a platter, pour remove from heat, add whipped cream, stir and is that “it is a four seasons cui - refer to Constantinople’s cuisine of loss and longing, a story of sa - in 1 / 3 of the syrup. pour the cream in the bowls covering the orange sine, each season has different I refer to the recipes of Greeks vor and aroma. A concentrated Continue the same procedure with the re - slices. Allow 2 to 3 hours for the mousse to vegetables, spices, fruits, fishes, who lived in the City, people con - adventure in culinary passion, maining sheets. thicken as it chills in the refrigerator. Remove and stuffed food,” Bozi ex - sider it as Turkish, this is erro - one could say, like Bozi’s folklore Serve warm. from bowls before serving. plained. What makes Constan - neous,” she said. “Unfortunately, research on Asia Minor’s culinary tinople’s cuisine so distinctive is restaurants with Constantino - traditions.

GREEK FOOD EMPORIUM

325 West 42 Street, New York, NY 10036 Tel: 212-315.1010 • Fax: 212-315.2410 www.dafnitaverna.com

A dining experience reminiscent of a small village in Greece

SERVING AUTHENTIC GREEK CUISINE Using the freshest and purest ingredients

Open every day for Lunch and Dinner Serving Traditional Thanksgiving Dinner We offer an extensive selection Call for reservations of fine imported Greek products.

The god Apollo’s first love was the nymph Dafni. As he pursued her, she called upon the gods to help her escape him and was immediately transformed into a laurel tree. Still in love with her, Apollo vowed to always wear a crown of laurel. As the originator of the Pythian games, and as the god of poetry, he swore to crown all victors, heroes and poets with wreaths woven of laurel leaves. Οpen 7 days a week

The leaf of the laurel tree is also known as the bay leaf (dafni, in Greek). It is an essential ingredient in many cuisines, especially Greek Food Emporium those of the Mediterranean. Used either fresh of dried, the leaves impart a subtle but distinctive flavor and fragrance to food. 12-52 150th Street Whitestone, NY 11357 On behalf of Dafni Tel.: (347) 368-6516 we welcome you and wish you Καλή Ορεξη! www.GreekFoodEmporium.com THE NATIONAL HERALD, NOVEMBER 20, 2010 GREEK FOOD &WINE 7 Traditional Greek Cuisine Finds a Niche in the Spa Kitchen

teins (LDL) “bad cholesterol”. Moreover, olive oil is a vital source of nutrition in the Greek diet during periods of fasting when there is abstinence from meat and dairy products. When cooking with olive oil in the spa kitchen, we add it to the food at the end of the cook - ing process in order to retain its full beneficial qualities as well as to make the dish lighter. If a recipe calls for sautéing onions and garlic in olive oil, a common technique in Greek cuisine, we substitute the oil with a few ta - blespoons of vegetable stock to “poach” the garlic and onions until they are limp and have ab - sorbed all the liquid. By using herb-infused olive oil for salad dressings, marinades or sauces, we can use half the amount we normally would and still get the flavor we want. Baking with olive oil has excellent results as the vitamin E in olive oil acts as an emulsifier to give a smooth texture to batter. This way cakes have a moister texture whereas cookies are crispier and stay fresher longer. The slightest amount of olive oil also en - hances the flavor of herbs and spices in baked goods. Spas offer a variety of health programs based mainly on pre - the Mediterranean Diet is chick - introduced to Greece in the 15th sine is to encourage guests to By Georgia Kofinas years, I organized my syllabus vention, treatment and well - peas which can be served both century, Greeks relied on honey continue healthy eating habits Special to TNH for the spa cuisine class in no ness. Many guests start with a in refreshing salads garnished and the natural sugar found in at home. This can easily be ac - time. Of course, modifications de-tox program to rid the body with lots of Greek herbs and fruit. In keeping with this tech - complished by following the was asked last year by the had to be made, especially in of built-up toxins from spices or as a main course in nique we have made traditional principles of the Mediterranean hotel and management finding ways to lower the fat overindulgence and pollutants. soups and stews. Another source sweets such as karidopita (wal - Diet and continuing to adhere school where I teach, to set content of some of the rich Guests are offered meals with of protein is nuts and seeds nut cake) and koulourakia to the traditional Greek cuisine Iup a course on Spa Cuisine. sauces like béchamel and av - foods rich in antioxidants such which forms the base of many (cookies) using honey. handed down from past gener - This immediately conjured up golemono, bastions of Greek as onions, garlic, spinach, herbs, Greek sweets. Before sugar was One of the goals of spa cui - ations. images of minute portions of cuisine. This, of course, is not a dandelion greens, artichokes, Asian food artfully presented on difficult task since yogurt, a sta - beans, nuts, winter squash, large plates and accompanied ple food in the Greek diet, is a grapes, and pomegranates—all by tall glasses of exotic natural healthy substitute for whole of which are mainstay ingredi - juices! Quite intimidated by the milk or cream. Low-fat yogurt ents in Greek cuisine. Most of idea of having to limit my culi - is indispensable in the spa the oil dishes (lathera) made nary techniques to this presup - kitchen as we use it in soups, with vegetables, eaten during posed concept, I commenced my salad dressings, light fruit Orthodox fasting periods, can research into the topic. Most of desserts and even in beverages easily be placed on a spa menu the information focused on the such as fruit smoothies. For the as long as the olive oil is used spas of Asian countries like avgolemono, we use only the sparingly. Greece’s abundance Japan or Thailand with a spot - whites of the eggs to get a of herbs offers a variety of nat - light on oriental ingredients and lighter, but just as tasteful, re - ural herbal teas which can read - cooking styles. However, after sult. ily be incorporated into a num - delving into the subject more The most important change ber of dietary programs. closely, I saw that most spa in organizing a spa kitchen is Fresh fish is most important restaurants actually base their the move to using olive oil ex - in spa cuisine as the nutritional menus on their own regional clusively instead of butter. We value of fish is vital to a wellness cuisines. Looking through the cannot eliminate fat entirely program. Mediterranean fish such as tuna, mackerel, sardines and anchovies provide the omega-3 fatty acids vital to re - ducing the risk of heart diseases. Traditional Greek cuisine hosts numerous healthy recipes for preparing fish. In the spa cuisine class we combine fresh tuna fil - lets with summer vegetables, herbs and a drizzle of olive oil before baking them. Sardines and anchovies can be simply grilled and served with a squeeze of lemon and a sprinkle of oregano. Since no healthy diet is com - plete without proteins, spa cui - sine offers various sources of myriad menu items and recipes from our diet as it is needed for protein with the least amount of international spa destina - our body to function properly, of fat. Lean red meat and skin - tions, I came to the conclusion but we can obtain the necessary less chicken can easily be pre - that the traditional Greek diet amount needed from olive oil. pared Greek style using fresh has much to offer to the philos - Even though olive oil has the tomatoes and vegetables or a ophy and goals of today’s spa same calories as butter (120 light lemon-herb sauce. Alterna - cuisine. calories per tablespoon) and tive protein sources are manda - The term spa cuisine, a new should be used sparingly, it is tory in spa cuisine for vegetari - concept in the spa culture, was high in monounsaturated fats ans or guests who want to avoid not really structured or defined and an excellent source of Vita - meat. The best source is until after the 1980’s. Rather min E, a powerful antioxidant legumes such as chick peas, than just providing low-calorie, needed to combat the free radi - lentils, and various beans. These low-fat food that was a mere cals in our bodies. Olive oil also legumes have been in Greek cui - step up from hospital food, spa increases the high-density sine since antiquity and their managers began to focus on the lipoproteins (HDL) “good cho - nutritional benefits are well basic principles of offering high lesterol” in our bodies while re - known the world over. The most quality whole foods high in nu - ducing the low-density lipopro - versatile legume and a staple in tritive value with minimal pro - cessing and simple home-style flavors. The goal of spa cuisine is to promote optimal health and well being through life-long healthy eating habits. The di - etary structure of the spa cuisine is based on whole grains, cereals and legumes, colorful fresh fruit and vegetables, lean meat and dairy products, fresh herbs, mo - nounsaturated fats, omega-3 sources, minimized saturated and trans fats and limited sugar intake. These are the same health-promoting foods that form the basis of the Mediter - ranean Diet which also em - braces traditional Greek cuisine. Greece’s rich culinary tradi - tion, in addition to culinary tra - ditions of other countries in the Mediterranean Basin, is often praised as being one of the healthiest in the world. In the 1960’s a group of medical re - searchers examined the relation - ship between diet and chronic disease patterns around the world. They concluded that the Mediterranean Diet proved to be a major factor in the longevity and good health of the inhabitants of Greece and the neighboring countries. More re - cently, in 1993, the Harvard School of Public Health and the Oldways Preservation and Ex - change Trust held a conference in Cambridge, Massachusetts which revealed continuing evi - dence that the Mediterranean Diet is still at the top in offering its healthful benefits. IN THE SPA KITCHEN Having taught traditional Greek cuisine for the past twelve 8 GREEK FOOD &WINE THE NATIONAL HERALD, NOVEMBER 20, 2010

UNITED BROTHERS FRUIT MARKET

THE VERY BEST FRUIT & VEGETABLE MARKET IN ASTORIA

O P E N 24 HOURS A produce paradise for anyone & everyone especially for families in Astoria. Newly-Renovated, Spacious & Clean. The biggest selection in quality fruits & vegetables, as always and at the most affordable prices, consistently. 30 Y ears o f service to our Greek In our market, you can also purchase A merican community fresh eggs and milk .

Corner of 30th Avenue & 33rd Street - Astoria, NY 11102 R (718) 932-9876 W

© THE NATIONAL HERALD, NOVEMBER 20, 2010 GREEK FOOD &WINE 9 10 GREEK FOOD &WINE THE NATIONAL HERALD, NOVEMBER 20, 2010 Krasi = Mixed Oinos

Dionysos in a ship, sailing among dolphins. Attic black- figure kylix, ca. 530 BC

• The word "krasi" (wine, κρασί ) replaced the word "oinos" (οίνος ) during the Byzantine period. The word “ κρασί ” origi - nates from the word “ κράσις ” which means mixing. • The etymology of the word reflects the custom of the an - cient Greeks to drink their wine mixed with water. • They drank their wine in different ways. The general rule was mixing wine with water in a ratio of usually 1:3 (one part wine to three parts water), 1:2 or 2:3.

Gold stemmed goblet with one handle. Mycenaean artwork, ca. 1500 BC (late Helladic II). Unknown provenance, con - temporary with the Shaft Graves at Mycenae

The largesT greek food imporTer of iTs kind, known worldwide • The Greeks loved Dionysus and wine, they considered drinking wine as a way to forget troubles of life. • Ancient Greeks were never drunk, nor did they appreciate the drunks. JOHN’S IMPORT FOODS • They had special utensils for both mixing (craters and ky - speCial grade a greek produCTs in Top qualiTy paCkaging aT very low priCes athos, ie long , deep spoon) and to cool the wine before con - sumption (freezers), although they often drunk warm wine. • Drinking “aneroto oino”("pure wine") was considered bar - baric and they used to drink it only when they got sick or when traveling.

Kylix by the Euergides Painter (circa 500 BC) in the British Museum, london

• They often flavor their wine with herbs. The addition of absinthe in the wine (ie the production of vermouth) was a known method -even attributed to Hippocrates and vermouth at the time called "Hippocratic Wine".

lOwest pRices! IF YOU ARE INTERESTED IN REPRESENTING US OR IN PROMOTING OUR PRODUCTS IN NORTH AMERICA, CALL US FOR OUR CATALOGUES AT: 1-800-222-0458 • tel.: (773) 792-1010 • fax: (773) 792-1110 5515 nORth nORthwest hiGhwAY, chicago, il 60630 ResidentiAl ORdeRs: Business ORdeRs: www.nAtuRAlfOOdimpORts.cOm www.jOhnsimpORtfOOdsinc.cOm emAil: [email protected] emAil: [email protected] THE NATIONAL HERALD, NOVEMBER 20, 2010 GREEK FOOD &WINE 11 Promoting Greek Food is a Question of Marketing, Not Taste

Continued from page 5 lEMONS lesterol, fight heart disease and for crusty breads. In Greece, lemons are used stabilize blood sugar levels. Health Benefits: Olives con - tion to Greek casseroles, side as a feature flavor in sauces, ap - They're also a good source of tain healthy monounsaturated dishes, entrees, appetizers and petizers, entrées, salad dressings protein, manganese, folate, fatty acids that have been found soups. Spinach also happened and the popular avgolemono, or tryptophan, copper, phosphorus to reduce the risk of atheroscle - to be a favorite food of Cather - Greek egg-lemon soup. and iron. rosis and increase HDL (good) ine de Medici, who lived in the Health Benefits: Lemons are cholesterol. Olives and olive oil 16th century in Florence, Italy. an excellent source of vitamin OlIVES AND OlIVE OIl also contain antioxidants, She left home to marry the king B6, iron and potassium, and a Olive trees abound in Greece, polyphenols, flavonoids and vi - of France, and made sure to very good source of dietary fiber and the olives (a favorite is the tamin E. This combination has bring her cooks who could pre - and vitamin C. They also con - kalamata olive) are used for oil been found to help fight colon pare her spinach dishes. This is tain calcium, copper, folic acid, and also for appetizers, stews, cancer and heart disease, as well how foods served with spinach magnesium, manganese, phos - salads and sauces. Olive oil is as reduce inflammation. came to be known as "a la Flo - phorus and zinc. used generously for cooking and rentine." Aside from their many nutri - salad dressings and also as a dip Source: www.sixwise.com Health Benefits: Spinach is ents, lemons are rich in loaded with health benefits. It bioflavonoids, which protect contains at least 13 different against damage from free radi - flavonoid compounds that are cals, act as natural antibiotics potent antioxidants and are and may help prevent heart dis - known to fight cancer. It also ease and cancer. Lemons are contains ample quantities of nu - also anti-bacterial and anti-sep - trients that can help protect your tic, making them good for bones, heart, brain and eyes, mouth ulcers, canker sores and and fight inflammation, asthma, sore throats. Finally, lemon pulp osteoarthritis, and rheumatoid and skin contains pectin, a com - arthritis. Plus, it's a great energy pound that may lower choles - food. Spinach is a rich source of terol and blood sugar levels in vitamins K, C, B2, B6 and A, diabetics. manganese, folate, magnesium, iron, calcium, potassium, tryp - GARBANzO BEANS tophan and dietary fiber (among (CHICKPEAS) many others). Garbanzo beans are a staple part of Greek stews, entrees, ap - petizers and soups (a popular one is revithosoupa, chickpea soup). They have been eaten by salt and pepper the Egyptians, Greeks and Ro - Greek Style 1 tbsp chopped spearmint mans since ancient times, and 1 tsp chopped parsley they're still popular in all of Thanksgiving 3-4 tbsp olive oil these regions today. Health Benefits: Garbanzo By Thalia Tsihlaki Preparation: beans are extremely high in Special to TNH Put the bulgur in a bowl, let it soak with fiber, which can help lower cho - warm water for 30 minutes or according to package directions. Drain the bulgur. Heat the Cabbage and Carrot Salad olive oil and sauté the onions. Add the beef and with Tahini sauce liver and sauté for another 6-7 minutes. Add one cup of wine. Add the bulgur and a cup of Serves 6-8 people broth. Add salt and pepper, spearmint and pars - ley and 10 chopped prunes and cook on low Ingredients: heat until it becomes dry. Let the filling cool. ½ chopped cabbage Wash and drain the chicken. Put salt and pepper 3 medium grated onions inside and out. Fill the belly with the stuffing 2 sticks chopped celery and sew it with a cotton, dark line. Let the rest 1 tsp fleur de sel of the stuffing boil in a saucepan. Place the 1 tsp cumin powder chicken in the center of the pan with the breast 1 tsp paprika powder down. Add the remaining wine and hot broth 1/2 tsp curry and bake in preheated oven 354 F, about 1 ½ Tahini sauce: hours. While you cook you should check the 3 tbsp. tahini food doesn’t become dry. If necessary, add broth. juice and zest of 1 lemon Remove the chicken from the oven, turn it over, 3 tbsp. cold water add the remaining prunes and put it back in 1 tbsp. pumpkin seeds, lightly roasted in a fry - the oven for another half an hour. ing pan (without added fat) You can serve it warm on a platter by putting 2 tbsp. extra virgin olive oil (optional) around the rest of bulgur and whole prunes.

Preparation: Place cabbage in a bowl mix it with fleur de Pumpkin Pie Greek Style sel. When it becomes soft enough, add carrot and celery and stir. Sprinkle the salad with Serves 10-12 people spices and let it aside while you prepare the tahini sauce. Put the tahini in a blender along Ingredients: with lemon juice and water and mix it until it 1 pumpkin around 35 oz becomes a smooth and delicate sauce. If you 1 package baklava sheet want to have a richer salad, add 1-2 tablespoons 14 oz coarse brown sugar extra virgin olive oil. 1 tsp cinnamon powder Pour the sauce over salad and sprinkle with 1 cup butter lemon zest and toasted pumpkin seeds. Serve immediately. Preparation: Peel the pumpkin, take out the seeds and fibers. Grate it and let it drain. Sprinkle cinna - Chicken stuffed with Bulgur and Prunes mon. Melt the butter. Take a baklava sheet, butter it and spread Serves 6-8 people two tablespoons of pumpkin in the middle of the sheet on a horizontal line from one side to Ingredients: the other. Fold it up until it covers up the pump - 1 large free-range chicken (about 98 oz) kin. Add sugar and roll it out. Put butter on a 1 large onion, chopped pan, place gently the sheets, on a horizontal 7oz. ground beef (ground twice) rectangle starting from the edge of the pan to - 1 chicken liver, chopped (optional) ward the center. 1.5 cups bulgur Put all the rolls in the pan, pour the remain - 2 cups dry, white wine ing butter and bake it in preheated oven 356F 2-3 cups chicken broth for about 1 hour. Remove from the oven, let it 15 pitted prunes cool, sprinkle sugar.

America’s Largest Greek Specialty Food Store 25-36 31st street, astoria, ny 11102 At Terrace on the Park, you will find that every Tel.: (718) 626-7771 • www.titanfood.com detail of your wedding has been meticulously free parking planned to the last detail with an uncommon sophistication. From our extensive selection of culinary masterpieces, to the exquisitely appointed ballrooms, the unsurpassable ambiance of our breathtaking views, the attention to detail is the hallmark of Terrace on the Park.

Importing & Distribution Co. cOstAs mAstORAs, President 15 west Jefryn Blvd, deer park, ny 11729 TERRACE ON THE PARK Tel.: (631) 243-4670 • fax: (631) 243-4681 52-11 111th St., Flushing Meadows Park, NY 11368 Please contact Banquet Department at 718-592-5000 www.terraceonthepark.com 12 GREEK FOOD &WINE THE NATIONAL HERALD, NOVEMBER 20, 2010

Veriki Estate Hatzimichalis -Vineyard “Veriki” White Dry Regional Wine of Atalanti Valley

Varietal composition: Chardonnay, Robola Origin: From the selected vineyard “Veriki”, one of the oldest vineyards of the private owned vineyard of Hatzimichalis Estate in Atalanti Valley, Central Greece. Winemaking: Each variety is fermented separately in tem - perature-controlled stainless steel vats at 62°F. Tasting notes: A unique blend of the Greek noble variety, Robola, with the world travelled Chardonnay. Bright aromas of fresh, ripe pears with appealing floral scents and distinctive mineral hints form a wine of rare elegance and finesse. The complexity and exceptional balance makes a memorable impact on the palate. Food pairing: Pair it with seafood, grilled fish, roast chicken and pork, dishes with lemon or creamy sauces and Chinese cuisine. Best served at 46-50 °F. The History Of Hatzimichalis Estate Alcohol: 12,5% Vol.

With genuine respect Chardonnay. Chardonnay Estate Hatzimichalis towards Nature and Man, Since then the vineyard was gradually increased by buying White Dry Regional Wine of Atalanti Valley we produce wines that reflect selected plots on the slopes of the unique terroirs of our the mountains surrounding Ata - private owned vineyards in lanti Valley, extending today to Varietal composition: 100% Chardonnay Atalanti Valley, Central 220 he (544 acres) of a complex Origin: From selected plots of the “Upper Vineyards”, part Greece. as well as unique mosaic of mul - of the Hatzimichalis Estate private owned vineyard in Atalanti tivarietal vineyards. Valley, Central Greece. The vineyards count four blocks of terroirs, with different atzimichalis Estate inclination, altitude, soil, orien - was founded by Dim - tation and of average age. Each itris L. Hatzimichalis of these blocks is divided into Hin 1973, in the region individual vineyards with their of Atalanti, Central Greece, 90 own particular characteristics, miles North of Athens. Accord - ideally planted with the suitable ing to numerous testimonies indigenous or international and archaeological evidence, grape variety. These parcels are Atalanti Valley was a famous handled separately or blended viticultural region in antiquity, both native and international Greek wine industry was about together, giving wines that re - with a multivarietal vineyard ones. The initial 9 he (22 acres) to begin; Hatzimichalis Estate flect their unique terroirs. spreading on the slopes of the of land were planted with the introduced the first single vari - Our vision is to promote the mountains surrounding it. international red grape variety etal Estate wines from interna - Greek originality through the The vineyard of Hatz - Cabernet Sauvignon and the na - tional grape varieties starting expression of international va - imichalis Estate was planted tive white grape variety Robola. with Cabernet Sauvignon and rieties and their blends with na - with a number of grape varieties In the mid ‘80s a new era for continuing with Merlot and tive ones, on a Greek terroir.

Winemaking: Fermented in temperature – controlled French Is a Big Fat Success oak vats. The wine matures on fine lees for 2-3 months Tasting notes: This lightly oaked Chardonnay, offers a pleas - ing blend of citrus notes, white peach, tropical fruit along with Coming Up? the subtle scent of honey and vanilla. Smooth with rich taste, silky texture and an enjoyable, refreshing long finish. Food pairing: A wonderful accompaniment to salmon, grilled lobster, seafood pasta, grilled chicken or pork, cheese soufflé By Sylvia Klimaki wine perfectly fits the philoso - and soft cheeses. Best served at 46-50°F. Staff Writer phy of American wine-enthusi - Alcohol: 12% Vol. asts who like to explore and dis - Dimitris Seitanidis is an in - cover new flavors, especially dependent wine marketing con - with Greek wine’s long history sultant specializing in Greek and tradition. Through my ex - Cabernet Sauvignon Estate Hatzimichalis wine exports. He has served as tensive traveling all over the an Export Manager in some of world, people have been asking Red Dry Regional Wine of Atalanti Valley the larger Greek wineries. Over me for “wines with a story to the last 15 years he has been tell” and I often end up telling engaged in promotional activi - the story behind the wine peo - Varietal composition: 100% Cabernet Sauvignon ties of Greek wine in North ple taste. This should also be the Origin: From selected vineyards of the Hatzimichalis Estate America. mainstay of Greek winemakers private owned vineyard in Atalanti Valley, Central Greece. How long is the history of and exporters to promote wines Winemaking: Fermented in temperature-controlled stainless Greek wine exports in the US that have an aroma of history. steel vinificator. Ages for 12 months in a mix of new and used market? We need to continuously update French oak barriques originated from 4 different forests of Cen - The history of Greek wine in consumers on Greek wines tral France. the U.S. market dates back to through a more structured and Tasting notes: Deep, dense and concentrated with expressive the arrival of the first Greeks organized network. aromas of blackberry, currants, black plum and a hint of freshly who settled in the country, What problems Greek ex - cured tobacco. An intense, sophisticated, and well-structured bringing with them the habits porters face when it comes to wine with rich and mouth-filling tannins, complex flavors and and culture of their homeland. exporting Greek wine in the persistent finish. The last 30 years, however, the US market? Food pairing: Enjoy it with lamb, spare ribs, grilled steak presence of Greek wine is The major problems Greek and flavourful hard cheeses. Best served at 61-64 °F. stronger through a much more exporters face in the US, do not Alcohol: 13,5% Vol. organized distribution network stem from the American market, throughout the U.S. But this but from domestic Greek prob - does not necessarily mean that lems, both on a corporate and its position is on the desired on a national level. Greeks ini - Merlot+Merlot Estate Hatzimichalis level, at least in relation to the tially promoted wines that were quality of Greek wine. Greece’s created and labeled primarily Red Dry Regional Wine of Atalanti Valley wine industry now boasts for domestic consumption and world-class wines in quality and not for exports. The pride and ring to the “real” value of a the region can be the key factors style that compete with the love of Greek Diaspora for any - product, or the “perceived” for an impressive growth on Varietal composition: 100% Merlot wines of other countries, some - thing “Greek” helped overcome value -its “image”. The real Greek wine exports. From the Origin: The expression of Merlot grape variety from two thing that should make us really the initial lack of appropriate value of Greek wines has Greek end it is very important different vineyards, part of the private owned vineyard of the proud. branding and positioning in the evolved over the years. It is very to establish a collective effort on Hatzimichalis Estate, with particular characteristics. The two What makes Greek Wine US market, which had no strate - important to promote this prop - branding and promotion that vineyards differ in terms of age, altitude, gradient and orienta - distinctive? gic expansion. While the major - erly, through perseverance and will follow international mar - tion. What really makes Greek ity of international competitive a well-positioned strategy, so kets and leave behind the long- Winemaking: The grapes from each vineyard are fermented wine so distinctive is the com - wines had burgeoning sales, that the “perceived” value will established "lethargy" that al - separately in temperature-controlled stainless steel vinificator. bination of many and unique Greek wines were left far behind go higher making Greek wines ways affects Greek products. A Ages separately for 8 months in French oak barriques. domestic varieties, its long tra - becoming “out of fashion.” more attractive in North Amer - recent example - and I hope Tasting notes: A Merlot with vibrant fruit character. Bright, dition and history on winemak - From your own experience ica. more will follow- is the creation ripe black cherry, raspberry and plum aromas combined with ing, along with the beauty of do you think Americans would Is the US a good market for of my “My Big Fat Greek Wine” subtle notes of mocha. Pleasantly soft and juicy with balanced traditional wine estates that all be interested in consuming Greek wine producers? intended primarily for the North flavors, supple texture and well-rounded tannins. together form a colorful mosaic Greek wines? As I already mentioned, the American market, is a carefully Food pairing: It’s especially delicious with lasagne, pizza, that highlights the uniqueness It is certain that American market structure of North Amer - designed product that has a roast duck or roasted spiced chicken, grilled pork chops, and of Greek wine giving an 'iden - consumers have a positive atti - ica, both in size and maturity, clever brand name, an eye - wild mushroom risotto. Best served at 61 - 64 °F. tity' to it. tude towards any product that combined with the strong pres - catching label, an excellent taste Alcohol: 14% Vol. This uniqueness of Greek is of good value whether refer - ence of Greek communities in and a perfect price/quality ratio.

YIASOU ESTIATORIO fine GReeK cuisine 2003 emmons avenue, Brooklyn, ny 11235 tel.: ( 718) 332-6064 At Sheepshead Bay, enjoy your lunch or dinner with views of the water and fishing boats Eating Fish is Good for Your Health Top qualiTy sTeaks Choose from the large in the heart of the cheese steak capital of the world, selection on our menus asTra foods, inC. is a preferred manufacturer of the finest quality Fresh seafood, lamb chops, steaks. All types of fish on the philly-style beef and chicken steaks available in today's marketplace. grill porkys, lavrakia, synagrides distributing to international, regional and local food chains and mparmpounia, shrimps fish fillets, black sea bass. distributors, asTra foods, inC. has grown a reputation not only Our specials in philadelphia but worldwide as the leading name behind Swordfish fillet • Choose from the large AlthY the increasingly popular philly cheese steak. Shrimp over rice OuR he selection of Greek wines ROpOsAl • Full bar Linguini with shrimp p • Flawless service AstRA fOOds, inc. beef & chicken products are available Cold and hot appetizers EAT • Open daily for nationwide in many distribution centers. All types of salads FRESH FISH lunch & dinner and Greek pastries AstRA fOOds, inc. The room is available for your special and social events 6430 market str., upper darby, pa 19082 • Tel.: (610)352-4400, fax: (610)352-1296 www.astrafoods.com You will be impressed. Bring your friends THE NATIONAL HERALD, NOVEMBER 20, 2010 GREEK FOOD &WINE 13 Greek Ouzo One Of The Finest Drinks On Earth

as valued heirlooms. Ouzos before you go to bed will The Ouzo making industry help even the worst insomniacs. exploded in the 19th century, Greeks tend to sleep during the after Greece threw off the shack - hottest part of the day, and a les of Ottoman rule and fought slug of Ouzo is better than any for independence. Greek Ouzo sleeping pill. became a symbol of Greece, and 3) Liniment: Old Greek men the distillers refined their art, and women rub Ouzo into tired influenced by the strong Russian muscles and aching joints, presence in the region claiming that it relieves the worst symptoms of rheumatism. WHAT GIVES GREEK OUzO 4) Relaxation: Ouzo makes ITS FlAVOUR you smile. For people feeling a The one component linking little nervous or suffering from all Greek Ouzo is anise, which anxiety, an Ouzo will make you gives it the distinctive aniseed relax and forget your worries taste. The oils extracted from for a while. Make sure that you the anise also emulsify in water, drink with company and good causing Ouzo to turn white and conversation. By Martyn Shuttlewort opaque when water is added. 5) Toothache: Ouzo is used The variation in the flavours to relieve the worst symptoms reek Ouzo is, quite sim - across the more than 400 of toothache, and older Greeks ply, one of the finest brands is due partly to the water swear by it as an anaesthetic. drinks on earth, a hid - in the local area, but also the To be fair, most strong alcoholic Gden gem produced in blend of herbs and spices used. drinks have the same effect. over 180 distilleries across Greece, whilst a small country, 6) Decongestant: Ouzo cer - Greece. Most people have heard has a number of geographically tainly clears the head, partly be - of Greek Ouzo, and may even distinct locations, each possess - cause of the alcohol, but also have tried it whilst on vacation, ing its own discrete ecosystem because of the herbs and spices but few realise the subtle com - and herbs. Some of the ingredi - that make up the unique plexities and variations that de - ents that give Greek Ouzo its course, the purest Greek Ouzo’s flavour. A hot Tsipouro with fine the national drink of Greece. distinct flavour, apart from the are more expensive, but the ex - cloves is even better, alleviating Greek Ouzo is more than a anise, are; cloves, cinnamon, co - tra price is worth paying. the worst symptoms of a heavy beverage: To the Greeks it is a riander, mace, star anise, fennel, The beauty of Ouzo is that it cold. symbol of their national pride salt, mastic from the island of does not require multiple distil - 7) Expectorant: For a chesty and fierce independence, much Chios (Cio ς), mint, liquorice, lations, although the best pro - cough, many older Greeks rub like the symbolism behind Scot - fennel, wintergreen, hazelnut, ducers do use a process of dis - Ouzo into their chest, claiming tish whisky or the French love angelica root, cinnamon, lime tillation and refining. that it clears the lungs. affair with wine. Greek Ouzo, blossom and a host of other se - 8) Antiseptic: Greece has a relatively speaking, is a fairly cret ingredients HOW TO DRINK GREEK hot climate, and untended young drink, but its predecessor OUzO wounds can quickly turn septic. Tsiporou has existed for as long GREEK OUzO PRODUCTION Ouzo can be drunk neat, al - A little neat Ouzo is as good an as the art of distilling. Whatever the type of Ouzo, though the Greeks believe that antiseptic as anything. it all begins life as 96% alcohol this is the height of insanity and THE HISTORY by volume (ABV) distillate from they always add water and ice. OTHER USES FOR OUzO OF GREEK OUzO an agricultural source, usually Likewise, some non-Greeks may I accept no responsibility for The origins of this anise- from wine or raisins, distilled in have encountered the fashion of this one, so disclaim any liabil - flavoured spirit are unclear, but copper stills. It must have at mixing orange juice or cola in rather than opaque. but some of the others have ity, but I use Ouzo to clean the it is suspected that Greek Ouzo least 0.05% of added antheole, their Ouzo, a huge faux-pas and been attributed to the various lens on my CD-ROM drives, and is a descendent of Tsiporou, a a natural essential oil derived breach of Greek Ouzo etiquette OUzO – TO FARMAKO herbs and spices used to flavour it works a treat. If the drive is spirit distilled from the left-over from anise, giving it a unique in a Greek taverna. Ouzo is best – THE MEDICINE this drink. Certainly, you have having trouble reading discs, mash after winemaking. It is flavour, and the other herbs, drunk as an aperitif, slowly For centuries, Greeks have nothing to lose by trying it, al - pour a little Ouzo onto a Q-Tip commonly believed that the spices and flavourings are sipped with seafood mezedes or believed that Greek Ouzo and though take it easy – Ouzo is not and gently clean the lens. I have drink evolved in Mount Athos, added. This flavoured alcohol is grilled octopus. The idea is to its predecessor, Tsipouro; have to be taken lightly! a sneaking feeling that most a peninsula of Greece that is known as Ouzo yeast, (Magia keep topping the Ouzo up with some distinct medicinal benefits. 1) Acclimatisation: For those warranties would not accept home to a large number of Ouzou/Magia Ouzou),although water and savour over the Ouzo has so many uses in Greek unused to the hot and dry cli - Ouzo as a cleaning fluid, so you Greek Orthodox monasteries. there is actually no yeast or fer - course of a long and lazy after - folk medicine that they call it To mate in Greece, acclimatisation have been warned. This peninsula was famed for mentation of the product. Some noon in the sun. Of course, the Farmako, the medicine. Cer - can be a nightmare. For many Is there anything that Ouzo the quality of its Tsiporou, and producers then add ethyl alcohol best part of the Ouzo experience tainly, some of the properties at - people, the blood thickens as cannot do? the variant flavoured with anise from other sources to this mix, is the company, and the drink tributed to the drink appear to the body attempts to cope with The Ouzo Effect, where the became known as Ouzo. and add water to ensure that the loosens the tongue and acts as make sense, whereas others are the intense heat, and nosebleeds anise emulsifies in water and Whatever the origin, the art entire drink is at least 37.5% a catalyst for a relaxed conver - purely anecdotal. These reme - and swollen ankles are common gives the opaque and milky ex - has been refined over time, and ABV. Greek law stipulates that sation. dies may help in some cases for those unused to the Greek perience, is a poorly understood a huge number of distilleries Ouzo only needs to have 20% To enjoy the perfect Greek whilst, in others, they may just summer. Drinking plenty of wa - mechanism. Scientists research - across Greece make their own of the final alcohol derived from Ouzo, pour two fingers into a be the excuse given by Greek ter is always good, but a glass ing the effect believe that this version, each one subtly differ - the Ouzo yeast, but the finest glass and add a little water, be - men to avoid a scolding when or two of Ouzo thins the blood effect could be of great benefit ent from the rest. The recipes brands do not add anything fore plunking 3 ice cubes. Never they get home. Some of these and alleviates some of the worst to the cosmetic and medical in - responsible for this diversity of other than a little sugar, and the add the ice before the water, be - effects, such as the diuretic and symptoms. dustries. tastes are jealously guarded, difference in taste is easily ap - cause this will make the Ouzo the decongestant properties, are 2) Insomnia: If you have passed down through the family parent, smooth and refined. Of crystallize and look ‘stringy’ undoubtedly due to the alcohol, trouble sleeping, a couple of freelance-writereditor.com

the companies of Marino's Italian Ices Marina Ice Cream Corp. Selinger Ice Cream Corp .

Thank you for choosing our products.

We appreciate your support and we assure you that we will continue to provide you with top-quality brands of frozen desserts for your stores, ice cream businesses, supermarkets, delis, diners and restaurants.

the ice cream companies to be proud of

Direct Store Delivery to any location in the New York City Tri-State Area available upon reques t. b for your ice cream Orders call:

a 718-828-2550 fax: 718-828-3135 ask for tommy metropoulos 14 GREEK FOOD &WINE THE NATIONAL HERALD, NOVEMBER 20, 2010 KANENAS: In the tracks of Odysseus…

rom the historic vine - Maron. Upon arriving at the chance to escape. The other Cy - palate, with an enchanting char - yards of Maronia in cave, the Cyclops did not notice clops’s asked Polyphemus what acter reminiscent of wild roses Thrace, TSANTALI fam - them, as he was outside busy was wrong and why he was and a harmonious acidity -fruit Fily strives in quality wine with his sheep. causing such a noise, and he an - interplay. making. In its privately owned When returning to the cave swered that KANENAS (No- KANENAS rose: Mavroudi – estate, viticulture flourishes in the Cyclops was not happy to One) blinded him. The other Cy - Syrah. A fragrant bouquet of the same grounds that once pro - find Odysseus there, and to clops’s burst in laughter, telling fresh rose petals, confectionary, duced one of the most famous show his anger, he ate two of Polyphemus to leave them strawberry and black pepper wines in ancient history. his men. So the resourceful alone, since KANENAS (No- notes dominate the nose. An in - Who hasn’t heard of the “di - Odysseus knew that he had to One) was bothering him. tensely flavoured palate with vine” wine that Odysseus of - devise a plan to escape, and so And the story goes on to - lovely richness and a harmo - fered the Cyclops Polyphemus he started to take action: He of - day… nious creamy finish. to help him escape from his cap - fered the Cyclops this wonderful Originating from this same KANENAS red: Mavroudi – ture in the cave? sweet wine from Maronia. historic territory, is the wine se - Syrah. Deeply coloured with a During his journey Odysseus Polyphemus became enchanted ries “KANENAS”. bouquet full of wild berries and stopped at the land of the Cy - by this divine wine and then The wine series “KANENAS”, ripe dark cherries that are sup - clops. Upon discovering the is - asked Odysseus to tell him his consists out of three wines that ported by spicy notes. Upon land he came across a large cave name. portray the wine culture and tasting it delivers the same in - surrounded by sheep. Inside the Odysseus offered him more tradition of Maronia, but with a tensity and complexity on the cave was a large creature. This wine, until he made sure that modern edge given by the de - nose. Chewy and textured tan - was the Cyclops Polyphemus, the Cyclops was drunk, and then sign of the packaging. nins hold it well for maturation. son of Poseidon. he told him his name: KANENAS white: Muscat of Odysseus wanted to explore KANENAS (No- one). Alexandria – Chardonnay. Fresh this cave, so he took along And then according to legend and fruity with exotic fruit com - twelve of his worthiest men and he took a spear and blinded pounds unfolding on the nose, An eroded sculpture of a wineskin with this marvelous him. Polyphemus started to yell framed by the typical hints of Odysseus pushing wine on the wine given to him by King in pain, giving Odysseus the citrus. Soft and creamy on the (missing) Polyphemus.

Types of Ancient Greek Wine Ancient By Mary Johnson-Gerard Ph.D often added honey and spices to resin adds to a white or a rosé Thinkers their wines. They also liked to wine is very pungent and can be ine has been a part mix wine with both fresh and quite variable in quality. A poor- of the Greek culture sea water. About 30 ancient quality Retsina can taste like tur - on Wine for at least 4,000 Greek wines are known today. pentine. Wyears. Ancient • Plant no tree sooner Greek wines are a bit of a mys - RETSINA AROMATIC WINES than the vine.Alcaeus, tery, although there is much Retsina wine was made in an - The Athiri grape, named for Greek poet, (c.620-c.580 written about them. The ancient cient Greece, and has survived the area in which it grows, is BC) Greeks associated wines with as one of the most common one of the oldest varieties of • When men drink, then metaphysical or philosophical Greek wines served today. An - Greek grapes. The island of San - they are rich and successful beliefs about the nature of the cient Retsina was stored in ce - torini, also called Thira, still pro - and win lawsuits and are universe. This esoteric method ramic or clay jugs that had the duces wines that have a slight happy and help their of labeling and describing wines insides sealed with the resin aromatic sensibility, with a low friends. Quickly, bring me a is difficult to understand from a from pine trees. The flavor that acidity and a moderate alcoholic beaker of wine, so that I modern perspective. Historical the resin added to the wine be - content. The white white grape may wet my mind and say accounts of Greek wines indicate came so popular that modern Malagousia was also cultivated something clever. Aristo - that sweet wines were highly re - winemakers continue to add in the Nafpaktos region of an - phanes, Greek playwright, garded, and that ancient Greeks resin to wine. The flavor that cient Greece. The winemaker (c. 448-380 BC) in The Gerovassiliou recently became Knights interested in this ancient, al - • On one occasion some most-extinct variety of grape. one put a very little wine Malagousia grapes produce a into a [glass], and said that particularly fragrant and sweet- it was sixteen years old. 'It smelling wine with a full body is very small for its age,' said and moderate acidity. Gnathaena.Athenaeus, Greek writer, (c. 200 AD) DENTHIS • I like best the wine The ancient Greek poet Alk - drunk at the cost of oth - man made one of the earliest ers.Diogenes the Cynic, references to a named wine in Rhodian Oenochos (wine jar). Second half of the 7th c. B.C. Greek Philosopher, (c. 412- one of his poems. In this poem, 323 BC) he sings the praises of a wine extols it as "anthosmias," mean - flower-scented, "unfired" wines, • Where there is no wine called Denthis. The poem tells ing "smelling like flowers." Alk - meaning that they had not been there is no love.Euripides that Denthis was a wine indige - man also eulogized five or six boiled. Greek playwright, (c. 480- nous to the western hills of other wines from Lakonia in this 406 BC) The grapes grown in ancient Greece made hearty, robust wines. Mount Taygetus in Messinia, and poem, referring to them as Source: ehow.com • Both to the rich and poor, wine is the happy an - tidote for sorrow.Euripides Greek playwright, (c. 480- 406 BC) Types of Modern Greek Wine - So many Fruits from the Vines • It is better to hide ig - norance, but it is hard to do this when we relax over reek wines have been rina, Hemathia, Metsova, wine.Heraclitus, Greek made for centuries and Epirus, Ioannina, Attica, Gera - philosopher, (540-480 BC) are respected and en - nia, Anavyssos, Peloponnese, • No poem was ever Gjoyed all over the Slopes of Aegialia, Tegea, Arca - written by a drinker of wa - world. There are over 300 dif - dia, and the Aegean Islands. terHomer, Greek epic poet, ferent cultivars of Greek wines (Eighth Century BC) including red, white, blanc de WHITE • Bacchus opens the gate gris, and grape varieties. Some of the better Greek of the heart. Homer, Greek Agiorgitiko is quite possibly white wines are Assyrtikos (a epic poet, (Eighth Century the most important of the Greek sweet wine); Moschofilero (a BC) red wines. It's name means St. floral and spicy wine); Muscat • Might to inspire new George's. It is grown in the Pelo - Blanc (a sweet and aromatic hopes and powerful To ponnese area and has a spicy, wine) Sava - drown the bitterness of cherry taste. tiano (a cares.Homer, Greek epic Xinomavro, "acid black" is a grassy poet, (Eighth Century BC) red wine produced in the Mace - and • The wine urges me on, donia area in the northern part peach fla - the bewitching wine, which of Greece. It is the region's ma - vored wine). sets even a wise man to jor grape. This wine ages well singing and to laughing gen - and has a rich woodsy taste. RED tly and rouses him up to Retsina, known as the wine Limnio is dance and brings forth of Athens, used to be kept and a robust red words which were better un - served from wine barrels. It is wine. Man - spoken.Homer, Greek epic found all over Greece in local delaria is a poet, (Eighth Century BC) tavernas. Restina is a white or woodsy fla - • Wine can of their wits rose wine with a distinct resin vored red the wise beguile,Make the flavor. and Mavro - sage frolic, and the serious dapne has a smile.Homer, Greek epic REGIONAl WINES sweet fla - poet, (Eighth Century BC) Regional Greek wines use vor. grapes from specific areas. Some Source: www.theworld - popular regional Greek wines Source: widewine.com are: Epanomie, Pangeon, Flo - ehow.com

AGORA PLAZA Με ταχυδρομική αποστολή 23-18 31 ST STREET • ASTORIA, NY 11105 Ανανεώστε τη συνδρομή σας για 2χρόνια Tel.: 718-728-8484 • Fax: 718-728-0066 www.artopolis.net • e-mail:[email protected] FREE PARKING AVAIlABlE MONO ME 60 c την ημέρα *

Celebration Time q 2 ΧΡΟΝιΑ $ 374.00 ΓΙΑ ΧΩΡΕΣ ΕΚΤΟΣ Η.Π.Α. 1 ΧΡΟΝΟ $ 208.00 2 ΧΡΟΝιΑ $ 488.00 Τo make your everyday q q ur q 6 ΜΗΝΕΣ $ 120.00 q 1 ΧΡΟΝΟ $ 322.00 For yo and holidays memorable q 3 ΜΗΝΕΣ $ 83.00 q 6 ΜΗΝΕΣ $ 189.00 special events Be sure to add a touch of elegance in any event q 1 ΜΗΝaΣ $ 33.00 q 3 ΜΗΝΕΣ $ 125.00 ys MONO ΣΑΒΒΑΤΟΚΥΡΙΑΚΟ MONO ΣΑΒΒΑΤΟΚΥΡΙΑΚΟ ryday and holida Τo make your eve 1 ΧΡΟΝΟ $ 274.00 legance. q 1 ΧΡΟΝΟ $ 82.00 q , add a touch of e memorable q 6 ΜΗΝΕΣ $ 47.00 q 6 ΜΗΝΕΣ $165.00 cakes custom made q 3 ΜΗΝΕΣ $ 26.00 • Specializing in s for all occassion ies ΣΥΝΔΡΟΜΗ ΣΤΗΝ ΗΛΕΚΤΡΟΝΙΚΗ ΜΑΣ ΕΚΔΟΣΗ: www.ekirikas.com ings, Engagement part Wedd ΣΥΝΔΡΟΜΗΤΕΣ ΣΤΗΝ ΕΝΤΥΠΗ ΕΚΔΟΣΗ: 1 ΧΡΟΝΟΣ $39.00 1 ΜΗΝΑΣ $14.95 weet Sixteen q q q wers, Baptisms, S Sho q ΜΗ ΣΥΝΔΡΟΜΗΤΕΣ ΣΤΗΝ ΕΝΤΥΠΗ ΕΚΔΟΣΗ: q 1 ΧΡΟΝΟΣ $89.00 q 1 ΜΗΝΑΣ $19.95 . Anniversaries, etc ικό Συν τον eλλην reshness Εσωκλείστε επιταγή ή money order πληρωτέες στη διεύθυνση: • Guaranteed f ημεροδείκτη • Picture cakes NATIONAL HERALD, Inc. 37-10 30th street, l.i.C., ny 11101-2614 του 2010 ne on premises • All baking do ή με χρέωση στην πιστωτική σας κάρτα: p american express p master Card p visa p discover account# ...... b expiration date ...... WR signature ...... ΕΤΟΣ ιΔΡΥΣΗΣ 1915 a Taste, quality, freshness and design Zagat Extraordinary Αward Τηλ.: (718) 784-5255 Φαξ: (718) 472-0510 to please every customer. 2004 to 2010 ΟΝΟΜΑ- ΕΠΩΝΥΜΟ ...... ΔιΕΥΘΥΝΣΗ ...... Toll free: 1-888-khrykas (547-9527) ext. 108 Each mouthful The best bakery in Astoria ΠΟΛΗ ...... ΠΟΛιΤΕιΑ ...... Zip Code ...... [email protected] is an adventure in taste. three years in a row TΗΛΕΦΩΝΟ ...... ΦΑΞ ...... Cell ...... e-mail ...... *Η προσφορά ισχύει για συνδρομή 2 ΧΡΟΝΩΝ και λήγει στις 31 Ιανουαρίου 2011 THE NATIONAL HERALD, NOVEMBER 20, 2010 GREEK FOOD &WINE 15 Spirited Dilemma: Tsipouro, Tsikoudia or Zivania?

Greek Tsipouro, Cretan Tsikoudia and tsipouro is used either as refresh - der to contain evaporation. Dur - ment or as a hot beverage, and ing transportation good care is Cypriot Zivania, are sister liquors depending on the time of day, it taken not to damage the contain - replaces the drinking of coffee or ers or allowing leakage or evap - commonly consumed in Greece and wine. Tsipouro and tsikoudia, as oration of zivania. with all alcoholic beverages in Other than enjoying zivania Cyprus. Although, they have similarities Greece, always seem to coincide as an alcoholic drink, it is used with various social gatherings, as in Cyprus for several other pur - both in taste and production, for liquor their consumption had a festive poses. It is used to treat wounds, and symposium-like quality. It is for massaging sore body parts, connoisseurs they are completely different usually served in shot glasses, as a remedy for colds, toothaches drinks. very cold, often with meze, wal - or as a warming-up drink during nuts, almonds, raisins, feta the cold months of winter, espe - cheese, olives, or accompanying cially at villages on the Troodos halva or other desserts in restau - mountains. In the old times, the AROMA OF GREECE: rived, used to refer to the drink's rants. In 2006, Greece filed a re - main alcoholic drinks Cypriots TSIPOURO distillation process, often the oc - quest to recognise tsipouro as a consumed were wine and ziva - Tsipouro (Greek: Τσίπουρο ) casion for a celebration among PDO (Protected designation of nia. In some villages of Cyprus, is a distilled alcoholic beverage, family and friends. According to origin) product. Although not cinnamon was added to zivania more precisely a pomace brandy, the tradition, the first production typical, anise-flavored tsipouro is giving it a nice red color and a from Greece and in particular of tsipouro was the work of some also available, produced espe - fine aroma and flavor. As zivania Thessaly (Tsipouro Tyrnavou), Greek Orthodox monks. This oc - cially in Central Macedonia, ages it becomes better and more Epirus, Macedonia, Mani Penin - curred during the 14th century Chalkidiki, and Thessaly. Al - sula and the island of Crete, on Mount Athos in Macedonia, though it has a very different pro - and sweets after the meal. It can where the same spirit with a Greece. Gradually, this idea of us - duction method, and is usually be flavored using lemon rind, stronger aroma is known as tsik - ing the must left over from the of a higher quality (and price), rosemary, or honey (rakomelo). oudia. Tsipouro is a strong dis - wine-making process in order to this tsipouro is reminiscent of the tilled spirit containing approxi - produce a distilled spirit was flavor of the much more famous CYPRIOT zIVANIA mately 45 percent alcohol by passed to viticulturists in poorer Greek liquor, ouzo. Anise-fla - Zivania (also Zivana) (Greek: volume and is produced from the regions of the whole country, vored tsipouro is the closest taste Ζιβανία ) is a traditional Cypriot pomace (the residue of the wine which already used the distilla - to Turkish Rak in Balkans, which beverage, a distillate produced press). In other areas of Greece, tion process for other purposes. is different from Greek Raki de - in the island of Cyprus from po - the name raki is used from which Thus, tsipouro was born. De - spite the common name. mace (or marcs), the residue of the term rakizio or rakario is de - pending on the time of year, grapes that were pressed during CRETAN TSIKOUDIA the winemaking process (includ - Tsikoudia ( τσικουδιά ) or raki ing the stems and seeds) mixed (ρακή ) is a grape-based spirit with high-quality dry wines pro - from the island of Crete in duced from the local grape vari - Greece, very similar to tsipouro, eties of Cyprus. The made from the distillation of po - pomace/wine mixture is then mace, i.e., the pieces of grapes distilled in special traditional dis - (including the stems and seeds) tillation apparatus, producing zi - that were pressed for the wine - vania. Zivania is characterized healthy grapes of the best quality aromatic. Aged zivania was val - making process. The pomace is by its typical taste and aroma. It are used. The grape must used ued very high and was kept for kept for about six weeks after the is colorless and it is pleasantly for its fermentation should be of consumption during special oc - grapes have been pressed, in a alcoholic with a light aroma of less than 13° Baumé, in order to casions or as a treat for visitors. tightly-sealed barrel, and then raisins. The typical alcohol con - get perfect fermentation. As soon Even nowadays at some villages the fermented mush is distilled. tent is 45% by volume. It con - as the fermentation process is in Cyprus, visitors will be wel - It is a pomace brandy comparable tains no sugars and has no acid - complete (i.e. less or equal to 0° comed to a home with zivania to an Italian grappa, Spanish ity. Zivania has been produced Baumé reading) the wine and served together with almonds, Aguardiente and Portuguese in Cyprus since the time the Re - pomace are transferred to the walnuts, loukoumi, soutzoukos Aguardente, or French marc. Al - public of Venice ruled the island, main container of the distillation or small appetizers like though it carries a strong taste, around the end of the 14th cen - apparatus, kazani (Greek: κα - loukaniko (traditional Cypriot its alcohol content usually runs tury. Evidence of its continued ζάνι ), and the distillation process sausage), or lountza (traditional at about 34 percent for name production during the Ottoman begins. The last zivania taken out Cypriot smoked pork loin). To brand. It is often home-produced and British occupation of the is - of the apparatus is called porakos establish the authenticity of zi - by individuals in villages land comes from writers such as (Greek: πόρακος ) and has a low vania chemical studies were con - throughout Crete, and so the al - the British writer Samuel Baker alcohol content. There are tacted to investigate which of the cohol content can range from 60– who in 1879 reports: "...the mainly three types of distillation metals analyzed constitute diag - 90 percent. Each village will have refuse of skins and stalks is laid processes: Only wine is used for nostic parameters that establish one or two villagers who are li - upon one side to ferment for the the distillation, wine and pomace authenticity. The results of the censed to distill, and for two or manufacture of raki, or spirit, by are used for the distillation and studies establish that zivania is three weeks in late October and distillation...". Since 2004, ziva - pomace with water and weak zi - related to the unique geological early November, the village stills nia has been protected under EU vania (porakos) are used. and climatic conditions existing produce the raki. regulations as a product unique Depending upon the distilla - on the island of Cyprus. This is commonly offered as to Cyprus and as such cannot be tion process, different qualities Zivania is served ice-cold with an after dinner digestif. Indeed produced in any other country of zivania will be produced. Zi - the local meze, soutzoukos or in many taverns it is usually of - and marketed under that name. vania is usually stored in clean dried fruit and nuts. fered, "on the house", free of In order to produce zivania wooden or galvanised metal con - charge in combination with fruits of the highest grade, mature tainers that can be sealed in or - Source: Wikipedia

www.pilaros.com • 1.888. pilAROs 16 GREEK FOOD &WINE THE NATIONAL HERALD, NOVEMBER 20, 2010 Greek Sweets and Desserts - Linger on the Tongue

By Tobias Judmaier You can add walnuts or al - monds to it. It is also nice to pour some honey over the fruits Honey and cinnamon and yogurt. puffs – Loukoumades Tahini And Honey Preparation Time: 40 Minutes + 90 minutes of letting the Spread dough sit Preparation Time: 3 Minutes Frying Time: 6-10 Minutes Difficutly:Very Easy Difficulty: Easy Ingredients: Ingredients: • 2 parts of Tahini • 7 ounces flour • 1 part honey • 14 oz soft boiling potatoes • Ground nuts (optional) • 1 pack of yeast Preparation : • 1 tea spoon of sugar Put all ingredients into a • a pinch of salt bowl and mix with a spoon until • 7 ounces honey you have created a thick paste. • 1/2 tea spoon of cinnamon Add honey according to your in - • light frying oil dividual taste. You can also add ground walnuts or almonds to Preparation: the paste. Can be stored in a jar Disolve the yeast in 400 ml for several days outside of the of warm water. Stir a hand full fridge. of the flour into the water. Add sugar and salt. Let the mixture rest for 30 minutes at a warm Strawberries Cake spot. Meanwhile boil an puree the Preparation Time: 10 Minutes potatoes. Dissolve the sugar with Baking Time: 40 Minutes Stir the remaining flour and the water in a small pot Difficulty: Easy the puree into the water-yeast and get it to boil. Let it Ingredients: mix. Let it rest again for 90 min - simmer on low heat • 1 cup of flour utes. until the sugar turns • 1/2 cup of Greek yoghurt For the syrup, heat the honey brown. • 1/2 cup of soft butter in a pot and add the cinamon. Meanwhile melt • 3/4 cup of brown sugar If the sauce gets too thick add the butter and let it • 2 eggs some water. cool off a bit. Mix it with • 1 teaspoon of baking powder Heat the oil. Plunge the the eggs. Keep some butter • 1 pinch of salt dough with a teaspoon into the to grease the baking tray. • a pack of vanilla oil, using a second teaspoon as Add lemon and orange zest to • 1 cup of strawberries, sliced a scoop. the eggs. away. butter, some sugar and cinna - Preparation : Let the puffs fry at medium Peel the pears, cut in quarters Slice the skin very finely, mon on top. Pre heat the oven at 392 F. heat until they are golden. Make and remove the pits. then put it into a pot. Add the You can also let the bowls Put the butter in to a big bowl sure the oil is not too hot. They Mix the flour and the baking liquid, the sugar and the gellant with the pudding cool down and and add the sugar. Whip the should be baked throughout. powder into the egg mix until and bring to boil for 5 minutes. serve them chilled. In this case butter with a whisk until it Drain them on kitchen paper, you have a soft dough. See the instructions on the pack do not add the butter and sprin - blends well with the sugar. then transfer onto the serving Now pour the caramelized of the gellant in case that they kle the cinnamon and sugar over Add one egg after the other plate. Pour the honey sauce over sugar into the buttered baking differ. Fill the jam into glasses the dish before you serve it. while stirring well. While con - them. Serve while still hot. tray. and close tight. tinuous stirring the mixture of Place the pears in the tray the bowl add the baking pow - and pour the dough over them. Ingredients: Greek Yogurt With der, the salt and the vanilla. Spread the dough out • 35 ounces of bio oranges Rizogalo Spoon by spoon add the yo - Upside down pear evenly.Bake in the preheated • a pack of gellant Fruits ghurt. oven at 400 F. • 10 ounces sugar (Greek rice pudding) Preparation Time: 10 Minutes Now carefully add the flour cake When readily baked remove Preparation : Cooking Time: 20 Minutes Difficulty: Easy while you continuously stir the Preparation Time: 15 Minutes from the oven. Let it cool down Put the lemons into a big pot Difficulty: Easy Ingredients: mixture.Finally add the sliced Baking Time: 30 Minutes a bit then flip the cake onto a with cold water and bring to Ingredients: • 5 ounces of Greek yogurt strawberries. Difficulty: Easy plate. boil. Simmer for 30 minutes, • 1 cup of Risotto rice • 1/2 peach Pour the mixture into a but - Ingredients: then drain them. Let the lemons • 3 ts sugar • a few grapes tered baking form. Put into the • 3 pears cool down, then cut them into • 4 cups of milk • 1 fig oven and bake for 40 minutes. • 5 ounces of brown sugar halves. • some butter • 1 slice of melon You may want to reduce the • 1/2 cup of water Lemon jam – Aunt Spoon the pulp out of the Preparation : • 1/2 pear heat towards the end of the bak - • 7 ounces of flour fruit and put into a colander. Fry the rice lightly with some Preparation : ing time. Check the colour of • 1 tbsp of baking powder Bina’s recipe Press the pulp with a wooden butter in a small pot. Add the Put the yogurt into a bowl the cake. • 3.5 ounces of butter spoon through the colander and sugar and the milk and let it and let it get room temperature. Let the cake cool down be - • 2 eggs Preparation Time For 1 Kilo Of collect all liquids dripping down simmer for 20 minutes. Keep the Meanwhile cut the fruits in very fore removing from the baking • 1 orange, organic Lemons: 20 Minutes in a bowl. pot covered. Stir occasionally. small cubes, half of the size of form. • 1 lemon organic Boiling Time: 35 Minutes Spoon the white out of the When the rice is done fill into the grapes. Put the fruits on top Preparation : Difficulty:Easy skin (if existing) and throw it bowls and serve with a piece of of the yogurt. http://www.tobiascooks.com Ralis insurance Agency All Types of Insurance • Ready Prepared Greek Foods to Go • Greek Gourmet Specialties personal commercial • Custom and In Stock Greek Gift Baskets and Gift Sets • Name Day Gift Baskets Auto Buildings e • Greek Food of the Month Club motorcycle e Retail stores c c n • Corporate Gifting homeowners n Restaurants a a r We ship everywhere Renters r wholesalers u u s Order on line or visit our new store! umbrella s contractors n n i life i Offices

400 US Highway 206 Call or stop by for a free quote Me ntion code: Hillsborough, NJ 08844 w GAH hen ordering Tel: (908) 685-2035 Fax: (908) 450-1165 Anthony d. Ralis - Agent Coupon: 10% off [email protected] your entire 32-17 Broadway, Astoria, new York 11106 www.tasteofcrete.com purchase tel.: (718) 274-0700 fax: (718) 274-7325

CEDAR FARMS CO., INC. Wholesale Food Distributors 2100 Hornig Road, Philadelphia, PA 19116 (215) 934-7100 • 1-800-220-2217 • Fax: (215) 934-5851 Fine Greek Food LIBERTY BELL CHEESE STEAKS 871 Seventh Avenue, New York, NY 10019 COMPANY MANUFACTURERS Tel.: (212) 582-7500 • Fax: (212) 582-7502 of the original Philadelphia cheese steaks Molyvo’s menu is built upon the home-style and Philadelphia chicken steaks cooking of Greece with dishes elevated through 3454 Janney Street, Philadelphia, PA 19134 the talents and professional expertise (215) 537-479 7 • 1-800-496-6468 • Fax: (215) 537-1256 of executive chef J AMES BOTSACOS He prepares each of the authentic recipes using classical cooking L US techniques and the superior ingredients available to him in New York CAL s. sample for free such as prime meats, greenmarket vegetables, and day boat fish ver We deli ide and then seasons the food with flavorful stocks and fresh herbs. ationw n You can see the quality difference in the taste and beautiful presentation in USA nada. of Molyvos classics such as grilled baby octopus. and Ca Cretan bread salad, rabbit stifado, lamb yuvetsi b and the best home made ice cream in New York. a THE NATIONAL HERALD, NOVEMBER 20, 2010 GREEK FOOD &WINE 17 Cypriot Cuisine Get Your Big Appetite Ready

in water or broth provide a very etable. It looks like a dirty elon - nourishing and tasty meal, es - gated swede-turnip-parsnip- pecially with added cubes of sweet potato type root veg - well-aged halloumi. etable. It has a magnificent Pourgouri is also used to texture and the good ones have make koupes where the pour - a fascinating taste. You cannot gouri is mixed with flour and cut it with a knife, as it becomes wate to form a dough, which is slimy, you have to break it into formed into a cigar shape. A hol - pieces before cooking. It is often low is made through the cigar served in a tomatoey sauce and and a mixture of minced meat, is well worth trying to find. onions, parsley and cinnamon is lachana (Vegetable) : A packed. After sealing the meat spinach type leaf, but with a mixture inside the cigar they are thicker white stalk. Often deep-fried before serving with cooked with black eyed beans lemon juice. in a kind of stew/soup. Cyprus produces some very Koupepkia (Cooked dish) : interesting and tasty food, be - Stuffed vine leaves. (called Dol - low you will find a quick guide mades in Greece) If they are to some of the more well known well made these little rolls of items. Give them try whilst meat and rice cooked in a rich you're on holiday oily sauce can be delightful. The Pita (Bread) : Unleavened supermarket ready made ver - bread, Oval shaped and flat, sions are generally vile. They Warm it on a grill and it puffs will find in most restaurants, raw, when grated it is used ex - are prepared with either fresh up ready for a kebab to be in - served along with tahini, olives tensively in au gratin dished, or pickled vine leaves, both have serted. Also available in small and salad. grilled or fried. (I always prefer their own charm, popular at the sizes. Tahini (Dip) : A blend of it lightly fried - keep your eye take away shops, during Lent, Psoumi (Bread) : Round flat - crushed sesame seed paste, on it, it burns quickly.) Wash it the vegetarian version is served tened loaf, large and small of lemon juice, water, garlic and before cooking it at home, as it instead. heavier bread, delicious when olive oil, sprinkled with pars - is kept in brine and can be very Afelia (Cooked Dish) : This ood for Cypriots means Cypriots grill over charcoal. fresh, ok when 1 day old, best ley.Very difficult to find a good salty.You can also use it very suc - is pork cubes, marinated and a feast. Frequently The famous souvla. They grill toasted at 2 days. one since the supermarkets cessfully as a cheese to curry cooked in red wine with corian - used ingredients are halloumi cheese, olives, mush - lountza (Meat) : Loin of started doing a pre-packaged with spinach or peas as it keeps der seeds (sometimes vinegar, fresh vegetables such rooms, loukaniko (pork pork, smoked and marinated. version. Try a granny, who its shape and texture when or maybe just old or cheap Fas courgettes, green sausages), and of course kebabs. Yummy with koulouri. For the might remember how to make cubed, fried and then simmered wine). Cooked slowly, gently peppers, okra, tomatoes, cucum - These are souvlaki (shish ke - best ones, avoid the pre-sliced it. Ask for ' tashi '. Improves for long periods of time. and long, this dish can be out - bers, lettuce and grape leaves, bab), sheftalia, or gyros. Gyros pre-packaged ones, (They are when a day or 2 old, as the gar - Kappari (Vegetable) : If you standing and very sustaining. and pulses such as beans, chick- is made from various cuts of too moist, I think they add wa - lic seeps into it Anari Cheese find thorns in your salad, no Tavas (Cooked Dish) : Lamb peas and lentils. Pears, apples, lamb, pork, or occasionally ter to 'up' the weight) and Cypriot white cheese, similar to they did not make a mistake in (or sometimes pork) cooked grapes, oranges, mandarines, chicken, and very rarely beef. choose the delicatessen one cut cottage cheese, but not scram - the kitchen, this is the thorn of with potatoes, tomatoes and nectarines, mespila, walnut, They are typically served stuffed very thinly. bled, you buy it in blocks. Very the caper, usually pickled. Be sometimes carrots and other in hazelnut are some of the com - into a pita pocket or wrapped Chiromeri (Meat) : Again bland. careful! season bits. Presumably in the monest of the fruits and nuts. in a thin flatbread, along with a Pork, Smoked, marinated and Halloumi (Cheese) : This Kolokassi (Vegetable) : This oven, slowly. Can be delicious The best-known spices and salad of cabbage, parsley, and pressed. Leg this time, You used cheese is great either cooked or is a strange but delicious veg - but is usually at least edible. herbs include pepper, parsley, raw mild onions, tomatoes and to see whole ones hanging by a Flaounes roka, celery, thyme, and sliced cucumber. Gyros is grilled string. Very aromatic and Koupes (Cooked Dish) : oregano. Traditionally, artisha meat slices instead of chunks, strong. Sliced wafer thin it can Cigar shaped savouries, contain - (cumin) and kolliandros (co - and the taste is made different be superb. ing meat , onions and parsley riander) seeds make up the by the salad or dressings added. loukanika (Meat) : Smoked surrounded with a thin, crispy( main cooking aromas of the is - Pourgouri (bulgur, cracked and spicy sausage, These are when fresh & well made) layer land. Mint is a very important wheat) is the traditional carbo - normally served in the meze of crushed bulgur wheat. Buy herb in Cyprus. It grows vora - hydrate other than bread. It is during the first course with the them in the bakers or periptero's ciously, and locals use it for steamed with tomato and onion; grilled halloumi, if its a good (newsagent / corner shops) and everything, particularly in a few strands of vermicelli pasta one it can be brilliant, full of eat them with a wedge of dishes containing ground meat. are often added to provide a tex - garlic, make sure your partner lemon, which you squeeze into For example, the Cypriot version ture contrast. Along with pour - tries it too, if not its just a the top. There are big ones, of pastitsio (locally known as gouri, natural yoghurt is a sta - smoked, spicy, lumpy sausage. small ones and in the fasting pe - macaronia tou fournou) con - ple. Wheat and yoghurt come Pastourma (Meat) : Made riods, ones with a mushroom tains very little tomato and gen - together in the traditional peas - with beef or once upon a time, filling instead of meat. erous amounts of mint. The ants' breakfast of trahanas, a camel. Now just made with Mouchendra (Cooked same is true of keftes or keftedes primitive form of pasta, in which beef. A very spicy meat, Full of Dish) : Lentils, rice and fried (meat balls,which are some - the cracked wheat is steamed, garlic and coriander. Pourgouri onions, yum yum. times laced with mint to provide mixed with sour milk, dried, and Tzadziki (Dip) : A yoghurt, a contrast with the meat. stored. Small amounts reheated cucumber and mint dip that you Source: Wikipedia

Three floor of sheer elegance is all yours. • Enjoy Our New Prestige Menu. • New VIP Suites. • Majestic Gardens, Perfect For Ceremonies And Photos.

Where Your Affair Is The Only Affair

The Sand Castle Floral Terrace 519 Franklin Ave., Franklin Square, NY 250 Jericho Tpke, Floral Park, NY 516-354-7263 516-488-2626

Contact us here

www.sandcastlecaterers.com 18 GREEK FOOD &WINE THE NATIONAL HERALD, NOVEMBER 20, 2010

krinos foods, llC. is the largest importer, distributor and manufacturer of greek specialty foods in north america. krinos offers only the finest frozen, refrigerated and dry mediterranean foods to both the retail and food service trades through its modern and efficient plants in new york, Chicago, santa Barbara (usa),

montreal, Toronto and vancouver (Canada) .

krinos foods, llC. 47-00 northern Blvd., long island City, ny 11101 www.krinos.com