Food & Wine
SATURDAY 22 - SUNDAY 23 NOVEMBER, 2014
The National Herald
T H D E L N A AT ER www.thenationalherald.com IONAL H 2 Greek Food & Wine THE NATIONAL HERALD, NOVEMBER 22, 2014
The National Herald TNH’s Thanksgiving Feast – With Wine Pairings
A weekly publication of the By Lauren Loeffler and dill NATIONAL HERALD, INC. Anna Skamangas-Scaros Feta and Artichoke Dip (ΕΘΝΙΚΟΣ ΚΗΡΥΞ), 1 teaspoon lemon zest reporting the news and 2 tablespoons thinly sliced Another quick and easy ap - scallions petizer to make to free up your addressing the issues of We thank you, dear readers, paramount interest to the Greek Pita chips time in the kitchen for meal American community of the for your wonderful preparation. Up until baking, United States of America. Directions: you can make this dip up to 2 compliments throughout the In a large skillet, melt butter days ahead. Serve this with the over med heat. Cook garlic in vegetable option and work more Publisher-Editor year about our recipes Antonis H. Diamataris the butter until soft. healthy foods into this day of Add spinach and sprinkle indulgence. (Anna) and wine reviews Assistant to Publisher, Advertising with salt. Cook for 1-2 minutes Serves 8 Veta H. Diamataris (Lauren), and we hope you until spinach is wilted. Drain Ingredients: Papadopoulos and squeeze the spinach. 1 (14 oz) can artichoke hearts, continue trying them and In a food processor place drained and chopped in small Production Manager spinach, yogurt, cream cheese, pieces Chrysoula Karametros enjoying them! feta cheese, dill and lemon zest. 8 ounces crumbled Feta cheese Marketing & Design Director Cover and process until 1 cup Veganaise Anna Angelidakis smooth. All of the steps to this ½ cup grated aged Asiago Here is our Thanksgiving 37-10 30th Street LIC, NY 11101-2614 Feast for 2014 – literally, Tel: (718)784-5255 from “soup to nuts” (“apo Fax: (718)472-0510, e-mail: soupa mehri fistikia”), [email protected] complete with wine pairings. Democritou 1 and Academias Sts, Athens, 10671, Greece Fireplace Ginger Ingredients: 1 1/4 ounces ginger liqueur Tel: 011.30.210.3614.598 See you with our latest Cocktail Fax: 011.30.210.3643.776 1 cinnamon stick e-mail: [email protected] recipes and reviews, Ginger is famously known to 1 apple slice, cut horizontally help with digestion, which is for the star in the middle of the online, at definitely needed on Thanksgiv - apple ing Day! The flavors in this 1 1/4 ounces tequila thenationalherald.com drink complement the typical 1/2 ounce fresh lime juice flavors in a Thanksgiving meal. 1/2 ounce apple juice Serve this cocktail with your ap - 1/4 ounce Agave nectar Kali Orexi! petizers or at the end of your Ice meal. Makes 1 cocktail Directions: In a cocktail shaker. Add ice and all of the remaining ingre - dients except the garnish and shake well. Pour through a fine strainer into an ice-filled double rocks glass. Garnish with the ap - ple slice.
Spanakopita Dip point can be done up to 2 days cheese ahead of time. If liquid from the 1 clove of garlic, pressed This recipe combines all of spinach rises to the top, stir to ½ cup Kalamata olives, the flavors of spanakopita with - recombine. drained, pitted & finely out the labor intensiveness! Let Transfer to a baking dish. chopped your crowd feast on this while Bake at 350 degrees F until you put the finishing touches on heated through, about 20 min - Directions: your Thanksgiving meal. utes. Place into serving bowl. Mix all ingredients well and Serves 8 Top with scallions and lemon spoon into a baking dish. Ingredients: peel. Bake at 350 degrees F for 20- 3 tablespoons butter Serve immediately with pita 25 minutes or until lightly 1 clove garlic, pressed chips. browned around the edges and 8 cups of organic baby spinach WINE PAIRING: 2013 bubbly. leaves Karamolegos Feredini Assyrtiko Serve hot with chopped veg - 1 teaspoon sea salt – This bright, lean, and refresh - etables or crackers. 8 ounces full fat Greek yogurt ing white will balance out this WINE PAIRING: 2012 Arga - 4 ounces cream cheese, rich, delicious dip without com - tia White (Assyrtiko, softened peting with the acidity of the Malagouzia, Athiri blend) – The 4 ounces crumbled feta spinach. 2 tablespoons fresh chopped Continued on page 12
At Kyma our menu guides you to the sun-drenched islands of Greece.
“Stin Ygeia Mas” as we say in Greece “To our Health”.
1446 old northern blvd. roslyn, ny 11576 t. 516 621 3700 Excellent f. 516 621 3770 kyma-roslyn.com New York Times
*** Newsday
open 7days for dining | open for lunch Monday - Friday 11:30am-3pm | Now open for brunch Sundays 11am – 3pm THE NATIONAL HERALD, NOVEMBER 22, 2014 Greek Food & Wine 3 4 Greek Food & Wine THE NATIONAL HERALD, NOVEMBER 22, 2014 Eklektikon is Well Named for its Unique and Fine Greek Wines
By Constantine S. Sirigos porter of eclectic Greek wine. comers. The new generation, scratch, in a lot of liquor stores.” With permanent presence both however, has the energy and vi - Initially, he is told “you know, Greece’s agricultural bounty in Greece and the USA, and ex - sion to overcome them. I’ve tried Greek wine in the past, emerged ages ago, but the new tensive knowledge of the Greek The National Herald asked and it didn’t really work,” but Greece struggling to be born wine industry, Eklektikon has Soultanos how he appeals to po - they base their perception about cannot afford to continue to joined forces with the most pres - tential clients about his wine. Greek wine on past experiences. keep it fine products to itself. tigious boutique wineries,” to “Our experience has shown “Things have changed dramati - Among the entrepreneurs who share the products of its ancient that there are still a lot of liquor cally, however. A mistake that are reimagining the country’s and renowned vineyards with stores that do not have any was made in the past and has agricultural sector and present - the world. Greek wines, and I feel that we affected the perception of Greek ing its best to the world, is Aris It should not be a challenge have contributed a lot to recti - wine unfavorably was that there Soultanos. to promote Greece’s excellent fying that, especially in Manhat - was that a lot of cheap wine as Soultanos is the Marketing wines, but past practices have tan. We have created a lot of being pushed…not the best the Director of Eklektikon, “an im - left hurdles in the path of new - Greek wine sections from country had to offer.” His strategy is exactly the op - posite. “When we go in, we know it would be easier to push the affordable – but still good quality – Greek wine, but would that change people’s perception Eurynome red (Xinomavro / Negoska), an organic wine about Greek wine, would it get awarded with 91 points from Wine & Spirits magazine, bearing them excited about Greek wine? the prestigious PDO Goumenissa. Crafted by the exclusively No. So the strategy is to pro - organic Chatzivariti winery. mote a slightly a higher-quality Greek wine, one that is a little wines now, more wineries, and more esoteric, a little different. we have one of the best market People might be not as familiar penetrations for Greek wine in with it, but when they try it, the Northeast.” they get excited about it, and He said that in just one or we have people coming back for two years, “we have been able the same wine. That’s our goal.” to put Greek wine in some very They apply effective market - prestigious accounts. Like the ing methods to make that hap - Waldorf-Astoria, and other big pen. “We are creating a market hotels. We got into Delmonico’s in every retail store for Greek kitchen, and the Bull & Bear, the wine, and so far this is working steakhouse at the Waldorf-Asto - very well for us and very well ria, so we’re very proud of that for Greek wine in general,” he achievement.” said. But he makes it clear that Their method is to create ex - they are not alone. “There citement around Greek wine. are a lot of colleagues, other “The wine market lately has be - companies. We’re all trying come a little too generic and a collectively to make Greek little too commercial. We link wine more available and bet - our wine back to the time when ter known in the market. wine was real and pure and it Everybody’s doing a great was also a big part of life, it was - job in their own way… n’t just drinking some alcohol, our efforts in combina - it was a whole experience. We tion with the other mer - try to bring back that excite - chants’ efforts have ment, that experience.” changed the perception Asked how he became inter - Oenosophist, the la - of Greek wine.” ested in wine, he said “I was just bel for the vanguard Geographically, Ek - an average wine drinker, but wine of Oenogenesis lektikon focuses on when I moved to New York after winery in Drama and Northern Greece, and graduate school in L.A., I no - one of the best of the only island they ticed there was not a good rep - Greece, made by the deal with is in the north resentation of Greek wine. He maitre of big, aged Aegean island of Lem - felt there was a gap, so he and Greek wines, Bakis nos, where Blink, a his co-worker Nikos Nichoritis, Tsalkos. RIGHT: sparkling wine is pro - formed the core of the company. Rapsani Old Vines, duced. “It was actually “He was the one that had a an organic, PDO Rap - voted last summer as lot of connections back in sani wine from vines one of the 25 best Greece…he knew the supply 55 years old, from sparkling wines in the side of the market very well, and the only organic win - United States by Wine we decided we had to do some - ery of Rapsani, Dou - & Spirits magazine. It thing about it. That’s how we gos. This winery is was awarded 90 started about 3½ years ago. We also located on the points.” have come to a point that, as slopes of mount you noticed, we have more Olympus. Continued on page 13
ELEGANT FLAVORS
u We select, import and hand craft the highest quality Mediterranean foods for the American market.
u Exceptional product quality in unique packaging. Our custom bottles are made exclusively for Melina's.
u All products are available in gift packaging and can be customized to your requirements.
See more in our web site: Melinas.com
Ph: 408.540.6916 • Fax: 408.608.0478 Email: [email protected]
Mention promo code NHM14 for 10% off on your order. SAN JOSE, CA 95125 THE NATIONAL HERALD, NOVEMBER 22, 2014 Greek Food & Wine 5 Pillars of the Girth: Marina Loi’s 12 Foods that Help You Lose Weight
By Constantinos E. Scaros again, read this with caution: is tainted by human compo - Loi is not recommending that nents. Never mind that much So, food lovers, here’s a diet we drink ourselves into a “Greek yogurt” isn’t even Greek, that you’ll love: you can drink drunken oblivion. While she Loi goes one step further: she wine, Scotch, and cognac (oh, does promote drinking wine advises against 0% fat yogurt. and ouzo, too!) every day, and with every meal – even break - “We need fat. Good fat helps to eat steak, pizza, and even Oreo fast – she advises diluting it with fight the bad fat,” she empha - cookies, and not only become water so as not to ingest too sizes. “My grandmother never healthier on the inside, but look much alcohol. In that sense, made 0% fat yogurt, and she healthier on the outside – in then, watered-down wine is a lived to be close to 100.” other words, lose weight! form of moderation. More of That’s what renowned Loi’s good tips on alcohol, which gourmet chef and TV personal - she shared with TNH: “alcohol ity Maria Loi emphatically and has been shown to prevent enthusiastically declares in her weight gain and help speed recent book, The Greek Diet weight loss. Alcohol triggers a (with co-author Sarah Toland, thermogenic response in the HarperCollins, 2014). body, increasing heart rate and, “I hesitated to include the in turn, boosting metabolism. word ‘diet’ in the book, because Studies also show that people it is primarily about eating who drink alcohol of any kind healthy,” Loi told TNH, “but consume less sugar because al - then I thought, because the cohol lights up the brain's plea - word ‘dieta’ in Greek means sure center, taking the place of ‘way of life,’” it was entirely ap - sweets. And drinking what you propriate. like, whether that's wine, ouzo, Back to the diet…for those or even coffee, is a big part of who are rushing to the nearest the sustainability factor of the supermarket to stack up on Greek diet: having a cocktail of Oreos, not so fast! Loi does not your choosing every night or a ABOUT THE AUTHORS recommend processed foods at few nights per week means you Called “The Martha Stewart all. On the other hand, she does won't feel restricted and will be of Greece,” Loi is a world- not believe in absolute restric - more likely to eat healthfully renowned chef who has written tions, either. “There should be and follow the basic tenants of many books and articles, has ap - no guilt about eating certain the diet rather than if you had peared on dozens of television foods,” she said, “whether red to omit your favorite drinks and shows and hosted her own, and meat, Oreo cookies, or wild ing processed food. “With the 10. Coffee and Tea her eating habits. foods.” (That’s all we needed to has cooked for President Obama greens. When foods are moral - foods I recommend, you won’t 11. Nuts and seeds hear, Maria – bottoms up! Just and Vice President Biden at the ized, specific items hold more have any garbage. You’ll look at 12. Chicken and eggs LET THE WINE FLOW kidding – well, sort of…) White House. She is also a power over our conscious than your garbage can, and there will Part II of the book provides FREELY founder of Elpida, a foundation they should and can cause a be no garbage (such as candy valuable tips about how to in - The words “wine” and “limit” FOOD V. “FOOD” to support children with cancer. guilt-rewards cycle that can lead wrappers or empty bags of pret - troduce these into one’s lifestyle do not appear together in Loi’s A favorite trick that produc - Sarah Toland, a former to unhealthy patterns of emo - zels).” – what to buy, and what to toss. sentences. Though she faithfully ers of processed foods use – of Olympic-level athlete, is a tional eating.” The foundation of the Greek There is even a quick-start ap - follows the old Greek adage which Loi is eminently aware – weight-loss expert who has ap - So does that mean the occa - diet, Loi says, is to eat like the proach to losing five pounds “pan metron ariston – every - is their use of certain buzz - peared regularly on Fox News, sional steak dinner is okay? “We Greeks – the Ancient Greeks. but, again, Loi encourages dif - thing in moderation” apparently words, like “Greek yogurt,” as well as on ABC and CBS. She recommend eating red meat ferent levels for different eaters, that does not apply to wine – or which nowadays is the “in” was also the Senior Health Edi - about once a week on the Greek PILLARS, NOT PYRAMIDS based on the extent to which other forms of alcohol, “like food, loses its beneficial prop - tor of Men’s Journal, and Edi - diet, with an emphasis on con - “We’re tearing down the one is willing to change his or Scotch, ouzo, or cognac.” But, erties when its natural essence tor-in-Chief of Inside Triathlon. suming organic, grass-fed, (food) pyramids, and replacing and/or wild or game meat, all them with pillars,” Loi says with of which is generally leaner and a hearty, exuberant laugh, the free of antibiotics, hormones, double entendre indicating how and the toxins found in com - her native Greece – she is from mercial feed.” Thermo, a Greek village north Once a week? That doesn’t of the better-known coastal sound too bad – but if you hear town of Nafpaktos, where she Loi tell it, she is convinced that has a restaurant – is really once we incorporate the 12 “Pil - where we ought to turn for an - lar” foods into our diet (more swers to virtually everything, on those later) – we won’t really and certainly how to eat. miss the other goodies we toss “The Ancient Greeks’ diet can aside. be summarized in four words: Granted, Loi did not go so bread, wine, olive oil, and far as to recommend eating plants,” Loi (and Toland) writes processed foods, ever, though in The Greek Diet, and those are she emphasized there is not an four of the twelve Pillars. All “all or nothing” component to twelve – she devotes a chapter her diet, and encourages people to each – are, in the order she to follow it as much as they can. introduces them, as follows: But here’s some more good 1. Olive oil news: “you don't have to omit 2. Yogurt an entire food group or hit a 3. Vegetables certain calorie or carb count, 4. Beans which is one reason this diet is 5. Seafood so easy to adopt and maintain,” 6. Whole Grains Loi says. Why, then, is it okay to 7. Wine eat steak, but not potato chips? 8. Herbs and Spices Because it is all about eliminat - 9. Fruit
GREAT TO OWN! GREAT TO GIVE! “The Complete Book of Greek Cooking” Harper Collins by The Recipe Club of St. Paul, Hempstead, New York
Authors of four Greek cookbooks in English. Dedicated to preserving our Cuisine. Easy to use, with diagrams and guides. Available on line and all major bookstores
Wedding Bridal Favors Registry SUNDAY 10-6, MON., TUE. & WED. 10-7, THURS. 10-8, FRI. 10-2 SATURDAY CLOSED 6 Greek Food & Wine THE NATIONAL HERALD, NOVEMBER 22, 2014 Ravani with Chios Masticha Flavor
A moist and delicious semolina cake flavored with a touch of toasted and chopped) for garnish. Chios masticha and sweetened with a simple syrup flavored with lemon zest. Ravani is not difficult to make and it is a delightful ad - For syrup : dition to any sweet table. 3 cups sugar 2 ½ cups water Ingredients : 1 tablespoon lemon juice 2 cups fine semolina 1 piece lemon peel 1 ½ cups self-rising flour 1-2 tablespoons Masticha liqueur (optional) 1 cup olive oil 5 eggs Preheat the oven to 350 degrees. 1 cup sugar Mix in a bowl the flour, semolina, baking powder, baking soda sugar, and lemon peel to a sauce pan and bring to a boil. Simmer 2 teaspoons baking powder and masticha powder. Beat the olive oil with the sugar very well. for five minutes. Add lemon juice and cool. While the cake is still 1 teaspoon baking soda Add the eggs, one at a time and continue beating. Add vanilla fla - warm, cover it with the syrup. After the cake cools, you can sprinkle ½ teaspoon masticha powder voring and then add the dry ingredients, alternating with the milk with coconut flakes or almonds. 1/4 teaspoon vanilla extract little by little. Grease a baking dish and pour the mixture in. Bake Tip : You may serve ravani with vanilla ice cream topped with a 2/3 cup milk for about 35 minutes. blanched almond; it’s the ideal combination! Coconut flakes (optional) or ½ cup almonds (blanched, lightly While the cake is baking, prepare the syrup. Mix the water, Source : oliveoil-culture.com
PIA CO RS, NU UO OR IQ DS R C & L EE YOU ES E N ET WIN ON E" "G EK ERY EEC RE EV GR F G SE OF O CAU STE BE TA KOURTAKI RETSINA 1.5L A MAVRODAPHNE 750ml es OKTO RED 750ml iz S OKTO WHITE 750ml f BOUTARI MOSCHOFILERO 750ml o y AMETHYSTOS RED & WHITE 750ml t ie Mon -Sat : 8:00-22:00 BROUSKO RED & WHITE 750ml r a Sun: 12:00-18:00 MALAMATINA RETSINA 750ml v Tel .: (718) 728-2520 SKINOS MASTIHA 750ml a n OUZO MITILINI 750ml i 30-05 31 St. Street s OUZO PLOMARI 750ml c (718) 728-2520 si OUZO 7 750ml s a www.grandliquors.com IDONIKO TSIPORO & OUZO 750ml l C HARAKI TSIKOUDIA 750ml e h METAXA 5* & 7* STAR 750ml t ll KEO ST. JOHN COMMANDARIA 750ml A AND SO MUCH MORE...
• Over 50 Varieties of Flatbreads
OR R • Gyros and Other Meat Products SPECIALS F
S W • Cheese, Olives & Olive Oil E HOLIDAY TH • Other Mediterranean Specialties
find us on Kontos Foods, Inc. | PO Box 628 Paterson, NJ 973.278.2800 | www.kontos.com THE NATIONAL HERALD, NOVEMBER 22, 2014 Greek Food & Wine 7 The Poseidon Group Produces, Imports and Markets Premium
By Constantine S. Sirigos and abroad. THE MYSTERIOUS Greece is blessed with land, HONEYBEE sea and sun that gives birth to Nikolaou highlighted the some of the healthiest and most goodness of raw honey, describ - delicious food on Earth. Until ing it as “most definitely different now, the ancient land’s bounty than other honeys found on a lot has been its best-kept secret, but of grocery shelves. What makes times have changed, and the best a honey ‘raw’ is that it is not heat- of Greece must be offered to the treated, pasteurized, or highly- world for its enjoyment, and for filtered. A lot of mainstream hon - the benefit of the nation as a whole. Continued on page 10 Nikos Nikolaou, CEO and co- Founder of the Poseidon Group, is one of the champions of the good Greek earth. The Poseidon Group began in 2012 with the philosophy that specific geographic regions are “blessed” with natural attributes that allow them to cultivate su - perior quality products due to their climate, terrain, resources and overall natural placement in the world. “Some countries can produce the best coffee beans; others the best wine. In Greece we are truly blessed to be able to produce the world’s best quality olive oil and honey,” says Nikolaou. The Poseidon Group’s home page declares that “Our mission is to create and curate premium all-natural and organic Greek products with a focus on brand development and value reposi - tioning for North American mar - kets.” The Poseidon Group is the sole importer in America of Eu - logia Products, one of the enter - prises they have successfully re - branded and repositioned in international markets. In a section called "Turning the Tide of Greece," it is noted that some superior quality Greek products have gone unnoticed in mass markets Open Daily for Dining Happy Hour 4pm - 7 pm due to produc - Weekend Brunch Corporate Events ers quick to ex - port at an un - Open for all your Social Events Free Valet Parking dervalued wholesale level. Nikolaou explained to TNH some of the new reali - ties, chal - lenges and opportuni - ties. “For years, es - pecially in the olive oil indus - try, pro - ducers would sell in bulk di - rectly to other countries that would in turn use Greek oil to ‘enhance’ their own and sell it for more money. Why not change the approach a bit and create the channels to sell the oil at a better price that benefits the producer as well,” he said. ”The world is a much smaller place today,” he noted. There are many opportunities available to smaller producers now that will allow them to yield a higher re - turn for a quality product. The Group works hard to source and support independent farmers and small business, sus - tainable agricultural methods, or - ganic farming, and other progres - sive processes. Some of the initiatives were made possible by the conditions of Greece’s eco - nomic crisis. “We like to get involved in all aspects of the products we pro - duce or import,” Nikolaou told TNH. “That means that we de - velop relationships with our pro - ducers and supply lines that ex - tend a little farther than just dealing in a simple transaction of goods or services. We’ve spent countless hours tapping into our own personal experiences and re - United Brothers Fruit Market of Astoria located on the corner of sources to help with re-designing packaging, marketing materials, 30th Avenue & 33rd Street is ONLY 2 BLOCKS from the N and Q trains. Definitely worth a visit! additional sourcing, etc. – things that a small agricultural producer didn’t have access to before.” Nikolaou said “one of the Proudly serving our customers for over 35 years, 24 hours/7 days a week. WE NEVER CLOSE! With daily most positive things to come out Deliveries of fresh fruit, vegetables and herbs from Upstate, Long Island, Pennsylvania, Florida etc. of the financial crisis in Greece was that so many young entre - We are able to offer the freshest quality at the best prices in town. preneurs emerged in various sec - Available parking for our customers tors and existing businesses had to change their way doing busi - ness in order to survive or grow. This has allowed us to meet with some very forward-thinking en - trepreneurs and producers who are creating some wonderful products. One of our goals is to help create more awareness of these great natural products that Greece has to offer and in doing so create a higher value for the ‘real thing,’ in the same way the labels ‘all-natural’ or ‘organic’ have done domestically over the past few years.” A large majority of the people he has met and worked with are mostly referrals from other peo - ple within the same industry. The philosophy of Greeks helping Greeks at its best. The remainder has come from introductions within Greek gov - ernment agencies, conferences and trade shows, domestically 8 Greek Food & Wine THE NATIONAL HERALD, NOVEMBER 22, 2014
JOHN CATSIMATIDIS THE NATIONAL HERALD, NOVEMBER 22, 2014 Greek Food & Wine 9 10 Greek Food & Wine THE NATIONAL HERALD, NOVEMBER 22, 2014 Greece’s Youngest Honeymaker Talks about Her Craft
TNH Staff Aggelike’s answers to our questions confirm that she – It all started with some bee - now 15 – is wiser than her hives in the fields, kept by an years. Far from being an ordi - old man, that little Aggeliki nary teenager, at a very young Meimaraki saw and asked her age she has figured out what dad to walk with her to take a she loves in life and had the closer look. She was only 12, courage and determination to and her father was hesitant. But, make a living at it. clearly, Aggeliki was stung – fig - TNH: Not all honey is the uratively, not literally – by the same. What are the main differ - bees, and today she is Greece’s ences, and how does yours com - youngest apiculturist – i.e., hon - pare in that range? eymaker. AM: The main types of honey Her father relented to her im - are those derived from plants passioned pleas to approach the such as thyme or heather, and hives. They did, twice. The third those from trees, such as pine time, she went alone. Then, she or spruce. The principal differ - asked her parents to buy her ence is that in the first case, the books about honey and honey - bee is said to “dip its trunk” to due to the irra - farmers sensitive to this con - making. They did. And today, extract the nectar from the tional use of pesti - cern cooperate with beekeepers, she owns Meli Aggelikis (Agge - flower, whereas in the second it cides. There are stud - the two groups helping each liki’s Honey), which, among collects its honeydew from the ies that have sounded other partly because of bee pol - other things, produces high-end trunk and branches of each tree. the alarm regarding lination in agricultural produc - delicacies, like honey mixed Beyond that, our honeys are the huge environ - tion, by avoiding spraying harm - with chocolate, served to pa - compared in each category (like mental disaster that ful pesticides. Already, there is trons at no less a first-rate hotel any kind of honey) with purity: may occur, if the a very big problem with dwin - than Athens’ quality is the dominant species necessary mea - dling bee populations in the Grande Bre - in each element (thyme, roses, sures to protect United States, France, and Great tagne! pine, etc.). The radius the bee bees from Britain, so there is demand to will go to in order to collect various "rent" entire bee colonies from varies from 3-5 km, which is sprays are other countries, including why we talk about dominant not imple - Greece, in order to achieve suf - species. Those honeys, in which mented. ficient pollination proportions. the range is within our certified Some collection labels, are the most reliable ones. TNH: Discuss how honey is a healthier alternative to sugar or sugar substitutes, and why more people should be eating honey instead. AM: Honey is clearly more hygienic than sugar or its sub - stitutes, in the sense that it con - The Poseidon Group Produces, Imports tains natural sugars such as glu - cose and those generated by the production process of the Continued from page 7 and they could taste completely honeybee. Essentially, man different due to the types and does not intervene in any way eys, such as the ones found in amount of other flora present.” – it is a process conducted the little bear-shaped bottle, are The varietal honeys out of within nature. heated to very high temperatures Greece are outstanding and can TNH: Is the world’s bee and heavily strained in order to each stand on their own, making population dwindling? What stay in a liquid state for long pe - it simple to tell the difference in can be done to prevent that? riods of time; this strips the taste between honeys, Nikolaou AM: Yes, the world's bee honey of most of its nutritional said “but, just like wine, the more population is at risk, mainly value,” he said. you taste the better your palate Their honeys come from vari - and experience becomes allowing ous parts of Greece. Thyme you to explore a little deeper into honey comes from the Dode - all the complex characteristics canese region, Sage Blossom that make up a particular honey.” from Kozani, and Fir honey from He has observed the harvest - the heart of Arcadia. ing process, which he said is “a “The differences in the honey great experience; nature is truly are dictated by the surrounding amazing.” flora. Varietal honeys are created Their endeavor is founded on when bees feed in an area that a deep respect for nature. “While has more of a certain type. For mostly thyme, but there will be working with our beekeepers it example, a thyme honey is pro - other types of vegetation that the was brought to our attention that duced when the hives are near bees fed on which will impact it. some apiaries that produce an area abundant with thyme. You can taste a thyme honey mainly large volumes of honey The honey’s taste profile will be from two neighboring villages from all over the world, focus on getting as much as they can out of the bees and leave them with very little. This overworks them and ultimately is not healthy for the colony as a whole. Instead of taking all of the honey that the bees produce and leave them with sugary solution to live off during the winter, it’s best to leave a portion of their own honey to sustain themselves.” The company’s philosophy is transmitted to all its partners. e in GREEK ISLANDS “Before working with partners, Com friends Your ere Fresh fish and fine traditional Greek cuisine. we like to meet with them and eady h are alr see how they not only operate For the Holidays we have Special Luncheon and Dinner offerings but how they think about their customized to your budget’s needs own products. It’s been our ex - OPEN 7 DAYS FOR LUNCH AND DINNER perience that everyone we’ve met genuinely cares about their prod - 718-279-5922 ucts and cutting any corners or 25 3-17 Northern Boulevard, Little Neck, NY 11363 exploiting their crops and/or www.georgesgreekislands.com bees is simply counterproductive for them and ultimately bad for everyone involved.” The company is involved from the bottom to the top of the pro - duction and distribution process. “We’ve met with all of our pro - ducers and partner with them in a way that’s mutually beneficial for both of us and the image of Greece,” he said. The due diligence that accom - panies their passion faceplates the process of FDA approval for the American market. “Our producers have all their certifications and paperwork needed in Greece and many have parity with USDA standards and regulations. We help facilitate a lot of that when working with our producers in order for them to focus on what they do best,” Nikolaou said. He and his partner Georgia Masouras started the Poseidon Group to focus on all-natural and organic products from Greece for North America. “While we were there a few years ago during our initial olive harvest and pressing, we tasted a few of the regional honeys of Greece and we just knew this was going to be the next product we would focus on,” he said. They have a passion for “tak - ing the classics we grew up on within our Greek households and just modernizing them a bit to fit our current lifestyle. Olive oil was always on our table and impor - tant in our family’s history, so we initially created a high quality or - ganic extra virgin olive oil. Eating honey brought back from our lo - cal areas in Greece on yogurt or on fresh bread with Bitam be - came the backbone for Eulogia raw honey.” Nikolaou and Masouras are excited about their chamomile, which will be sold as “Cham (pro - nounced kam): a cold-brewed version sweetened with raw honey and lemon, which will be available in January. THE NATIONAL HERALD, NOVEMBER 22, 2014 Greek Food & Wine 11 TNH’s Thanksgiving Feast – With Wine Pairings
Continued from page 2 Greens with Pears and These keftedes are a unique Ingredients: Pecans Salad alternative to mashed potatoes. 1 pound Brussels sprouts, intricate aromatics of this wine You can make the mixture washed, quartered will play nicely with the feta and This salad is a perfect course ahead of time, but fry at the last 2 tablespoons grape seed oil artichoke, and the strong back - to follow the soup and precede minute. 6 tablespoons butter bone will cut through the heav - the main meal. You can elimi - Serves 8 2 garlic cloves, pressed iness for a pleasing balance. nate the pecans and blue cheese Ingredients: 1 cup chicken stock or water if you prefer a lighter salad. 1 cup plus 2 tablespoons flour salt and pepper to taste Serves 8 1 teaspoon baking powder ½ cup fresh grated aged Asiago Chorizo Soup with Kale Ingredients: 2/3 cup half and half cheese 1 cup pecan halves 2 large eggs, beaten This soup is a great start to a 4 tablespoons apple cider 2 tablespoons melted butter Directions: Thanksgiving meal. The fall fla - vinegar Grape seed oil for frying Thinly slice the Brussels vors set the stage of what is to 2 tablespoons thinly sliced sprouts from the top to the core- come and healthy kale helps get scallions Directions: ends. If the Brussels sprouts ap - more green consumption on a Sea salt and freshly ground Combine flour and baking pear gritty, wash in cold water mostly white dinner plate! black pepper to taste powder. Add milk, eggs, and and drain well; set aside. Serves 8 13/ cup extra-virgin olive oil butter. Stir well. Add potatoes Preheat a skillet over Ingredients: 16 ounces baby greens and combine. medium heat. Add oil and then 1 ½ pounds Chorizo sausage 4 pears, quartered, cored and Heat 2 inches of oil in a pan. butter. Add sprouts after 1 ½ cup grape seed oil sliced Drop by tablespoons into hot oil. minute and stir until thoroughly 2 large red onions, chopped ½ pound blue cheese, Fry until golden on both sides. coated with butter and oil. 5 cloves garlic, pressed crumbled 1 bay leaf 2 pounds kale leaves, stems Directions: trimmed and chopped, leaves Preheat the oven to 350°F. torn into 2-inch pieces Spread the pecans out on a bak - 1 quart Italian plum tomatoes, ing sheet and toast in the oven peeled and chopped until they smell nutty, about 7 2 quarts low sodium chicken to 10 minutes. Stir the pecans the thigh and breast without stock once or twice as they toast. Directions: touching the pan. 1 tablespoon fresh parsley, Transfer the pan to a wire rack Make several deep slits in the Let stand for 20 minutes be - chopped to cool. turkey breast and insert a piece fore carving. 1 teaspoon Mombassa pepper In a small bowl, whisk to - of garlic into each slit. Combine WINE PAIRING: 2009 Arga - powder, or cayenne gether the vinegar, scallions, salt the lemon juice, salt and pepper tia Xinomavro – Xinomavro is Sea salt and pepper to taste. and pepper. Slowly drizzle in and rub over the turkey. an elegant red, and its fruit and the oil, whisking to incorporate. Stuff the onions, carrots and slightly brooding herbaceous Directions: In a large bowl, toss together rosemary into the cavity of the notes will make an excellent Preheat oven to 350 degrees the greens, pears, cheese and turkey. companion to this roasted F. Roast Chorizo until it has dressing. Add more salt and Bake uncovered at 350 de - turkey. some color. About 5 minutes per pepper if necessary. Sprinkle the grees F for 2-1/2 to 3 hours, side. nuts on top and serve immedi - basting frequently, or until meat In a large skillet, heat the oil ately. thermometer reads 160 when Potato Keftedes over medium heat. Add the WINE PAIRING: 2013 inserted into the turkey between onions and kale stems and sauté Pewsey Vale Eden Valley Dry until they are translucent, about Riesling – Greens can be tricky 5-7 minutes. Add the garlic and to pair, but this dry, bracing bay leaf, and cook an additional Riesling from Australia is as 2 minutes. fresh as they come and will Drain on paper towels. Sauté over high heat about Add the kale, tomatoes, match up delightfully. WINE PAIRING: 2011 Do - 3 minutes, stirring frequently so chicken stock, parsley, pepper maine du Pavillon de Chavannes Brussels sprouts do not scorch. powder, and salt and pepper. Cote de Brouilly – This light, Add the garlic and sauté a few Bring soup to a boil. Skim off Lemon Rosemary fruity, and playful Gamay from minutes more. any foam or visible grease. Re - Turkey one of the ten Crus of Beaujolais Add chicken stock and salt duce the heat and simmer for will pair nicely with these fried and pepper and cook until 45 minutes. Of course, Thanksgiving is an potato treats. Bright acidity will sprouts are tender-crunchy or to Cut the Chorizo into bite-size American holiday, but that does - cut through the fried goodness desired doneness. Sprinkle with pieces, add to the soup and n’t mean you can’t add a Greek in a match made in culinary cheese and serve immediately. serve. twist to your roasted turkey! heaven. WINE PAIRING: 2012 Chris - WINE PAIRING: 2012 Do - Makes 8-12 servings tian Moreau Chablis – The laser maine Boisson Cairanne Cotes Ingredients: focus of this Chablis makes it a du Rhone Villages – This 1 turkey (8-12 pounds) Sautéed Brussels good companion for sautéed medium bodied red is a nice 6 garlic cloves, peeled and Sprouts Brussels sprouts. It will also match for the spice of the quartered match up well with the tangy chorizo. The soft, smooth finish ½ cup lemon juice I know that Brussels sprouts Asiago cheese for an overall and dark fruit make it a great 1 tablespoon sea salt are not a huge hit with every - sense of harmony. choice. 1 tablespoon pepper one, but when you smother 3 sprigs fresh rosemary something with cheese, it be - 2 large onions, quartered comes a crowd pleaser! 3 medium carrots, quartered Serves 8 Continued on page 12
Proprietor: George Vastardis
Westfield’s Best Dining Experience www.limaniwestfieldnj.com Greek Inspired. Tribeca Established. Authentically Executed. For the holidays make your recervations early HAPPY THANKSGIVIG A 2014 Michelin Recommended Taverna Closed on Thenksgiving Day
Open Tuesday to Sunday for Lunch and Dinner Off and on premise Catering 646-476-3941 for special occasions and corporate affairs BYOB www.thegreektribeca.com • [email protected]
Οne For reservations call: H reek N G of the best T in NJ 458 Greenwich Street, New York, NY 10013 restaurants (908) 233-0052 according «Ζagat» to 235 North Avenue West Westfield, NJ 07090 12 Greek Food & Wine THE NATIONAL HERALD, NOVEMBER 22, 2014 TNH’s Thanksgiving Feast – With Wine Pairings
Continued from page 11 cubes Directions: 1 cup unsalted butter In a large, heavy skillet over Classic Thanksgiving 2 medium yellow onions, diced medium heat melt the butter, Stuffing 4 celery stalks, trimmed and then sauté the onion and celery finely chopped, no leaves until the onion is soft, stirring You know, sometimes you Sea salt and pepper to taste occasionally. just need some of the classic 4 tablespoons fresh parsley, Stir in the salt, pepper, pars - stuff mixed in with new and in - chopped ley, sage, and poultry seasoning novative recipes. You can’t go 2 teaspoons ground sage and cook for an additional 5 wrong with classic stuffing! ½ teaspoon poultry seasoning minutes. Ingredients: Low sodium chicken broth to Place the bread cubes into a 6 cups white bread cubes moisten as needed large, deep bowl. 6 cups whole wheat bread Pour 1/4 cup of the
butter/celery mixture over the ing dish and press into pan. spice. It’s a cozy style wine that cubes and toss well, then repeat Cover with aluminum foil and tastes like home – perfect for steps until all of the butter mix - bake for 30 minutes. Uncover classic stuffing. ture is used, tossing the cubes and bake 10 minutes more until thoroughly to coat. a slight crust forms on top. Add enough chicken broth to WINE PAIRING: 2012 Dry Fistikopita moisten the stuffing until the Creek Vineyards Heritage Zin - bread cubes begin to stick to - fandel – Rich, layered, textured, Think pecan pie, but with 325 West 42 Street, New York, NY 10036 gether. and juicy, this Zinfandel is pistachios. Ooo, lah, lah! This Tel: 212-315.1010 • Fax: 212-315.2410 Place mixture in a glass bak - packed with blueberry and tasty treat will outshine the turkey at your Thanksgiving www.dafnitaverna.com table! Ingredients: 1 pie crust A dining experience 3 eggs 1 cup Greek thyme honey, or reminiscent of a small village in Greece other light honey cup evaporated sugar cane juice SERVING AUTHENTIC GREEK CUISINE 8 ounces butter, melted Using the freshest and purest ingredients 1 1/2 cups shelled, unsalted pistachios Open every day for Lunch and Dinner ½ teaspoon cinnamon Directions: The god Apollo’s first love was the nymph Dafni. As he pursued her, Preheat your oven to 375 de - grees F. she called upon the gods to help her escape him and was immedi - Arrange the pie crust in a 9- ately transformed into a laurel tree. Still in love with her, inch deep dish glass pie plate. In Apollo vowed to always wear a crown of laurel. As the originator a mixing bowl, combine the eggs, honey, sugar, butter, 1/2 cup of of the Pythian games, and as the god of poetry, he swore to the pistachios and cinnamon. crown all victors, heroes and poets with wreaths woven of lau - Pour the mixture into the pie crust and smooth out the top. rel leaves. Spread the remaining 1 cup The leaf of the laurel tree is also known as the bay leaf (dafni, of pistachios over the top of the filling. in Greek). It is an essential ingredient in many cuisines, especially Bake approximately 55 min - those of the Mediterranean. Used either fresh of dried, the leaves utes, checking at 30 and 45 min - utes. Pie is cooked when the fill - impart a subtle but distinctive flavor and fragrance to food. ing is puffy appears to be mostly set. The filling will deflate as it On behalf of Dafni cools. Serve with fresh whipped cream. we welcome you and wish you WINE PAIRING: 2011 Chateau Villefranche Sauternes Καλή Ορεξη! – Simply put, treat yourself to some Sauternes for a wonder - fully decadent experience.
“Start Every Successful Day with Vassilaros Coffee”
Among the 40 Best Restaurants “The Washington Post Dinning Guide”
Among the 100 Very Best Restaurants “Washingtonian Magazine”
“Try our Vassi espresso”
John A. Vassilaros & Son Inc. IMPORTERS & ROASTERS COFFEES, TEAS, COCOAS, WATER WASHED DECAFFEINATED COFFEE, JOHN VASSILAROS PRESIDENT FLAVORED COFFEES
29-05 120th Street, Flushing, NY 11354 Tel.: (718) 886-4140 • Fax: (718) 463-5037 Thank you for your patronage THE NATIONAL HERALD, NOVEMBER 22, 2014 Greek Food & Wine 13 Eklektikon is Well Named for its Unique and Fine Greek Wines
Continued from page 4 “That means Greece is not countries. These grapes are also a match made in heaven, be - the most famous, the most pop - try to help restaurateurs with set to be able to compete on being cultivated in Greece to a cause the Sauvignon Blanc pro - ular white Greek grape, the one their offerings “so they have Soultanos grew up in North - price, and in my opinion that is great extent. So it doesn’t make duces all the aromas and the As - most people know about,” he something more impressive, ern Greece, so he knows it well. not a bad thing. Greece has a sense to me to say no to those syrtiko gives the acidity that it’s said. something more esoteric that He added that because it’s reputation for health and qual - grapes that come from Greece. famous for. So we’re getting a TNH asked Soultanos how the customer is going to appre - colder, “a little more continental ity and rusticity and the real old They have a lot to offer. And very explosive blend that is very they approach clients. “We usu - ciate. Fortunately, Greek wine – we believe the wines have fea - world. All those characteristics there’s also a lot of interesting unique in the whole world.” ally study their menu, and have has those characteristics, and tures that are different than point Greece in a certain direc - blends of international (usually Bakis Tsalkos is the father of a conversation with them that we’re not just another merchant other parts of Greece. The tion, which is to focus more on French) grapes and Greek that blend and now a lot of is more of a consultative of wine that 100 others are car - whites are a little more aro - quality and differentiation from grapes. That gives a whole new wineries make it. process, so we’re not just trying rying in exactly the same way.” matic, a little more elegant. It is a marketing perspective, and dimension to Greek wine.” Soultanos also noted that As - to sell…we have a conversation He explained that “the wines also considered a serious region also from a production perspec - Many of Eklektikon’s wines syrtiko is being planted in the about their clientele, we look at we have, first of all because for reds, mainly because of the tive. What we’ve done and what are blends. “That happens be - U.S. and in Australia. “It’s the the menu to look for possible they’re Greek, are rarer, and grape Xinomavro, which is con - we should keep doing is to pro - cause the wineries we work with first Greek grape that has gone ideal pairings, and of course the they are unique. We’re fortunate sidered the most age-worthy red duce very unique, rustic, true are not as commercial; they’re international. And that’s another price range, and then we sug - enough to have differentiation Greek grape.” Greek wines and that would be more boutique wines, or winer - reason why Greece is getting a gest certain wines.” on our side.” His excitement builds as he the best way for them to com - ies where the winemakers are lot of credit lately. It’s definitely Soultanos and his colleague And the Greek passion. goes down Eklektikon’s wine pete. It should base its efforts more passionate about making list. “We also had another wine on the more upscale wines, the excellent wine….they are look - that got 91 points from Wine & more intriguing and the bou - ing to make wines that are ex - Spirits…from Chatzivaritis Win - tique wines…if they can capi - ceptional, regardless of what they’re made out of, what kind of grape, or how it would be marketed.” Those producers are in tune with the art, not just the busi - ness of winemaking. They say, “I would like to make a wine that tastes like this. I’m not just going to depend on what this one grape is going to give me,” or what the market wants in large volumes, Soultanos told TNH “They say ‘I would like to blend it with these features and then those features, and then blend them in a very specific way, and come up with what I have envisioned.’ That is the reason there are a lot of blends in our portfolio.” He offered some examples. “The Eurynome red, that got 91 points from Wine & Spirits mag - azine, it’s a blend of Xinomavro and Negoska, and that is a very popular and a very impressive blend…the Rapsani, which is at the foot of Mount Olympus, is a Wishes Eratines wines from the boutique winery Pieria Eratini, blend of Xinomavro, Krasato, sitting on the foothills of mount Olympus. and Stavroto – all indigenous grapes, so that is also pretty im - ery, which is in Goumenissa, all talize on that sort of success, pressive and pretty sought-af - the way up North in the area of they can move to larger quanti - ter.” Kilkis. That one is amazing. We ties. But that is just my opinion Soultanos said there are have Pieria Eratini, which is in and the way that I perceive many fine blends. “They can Katerini, right by Mount Olym - Greek wine in regard to the U.S. blend an indigenous Greek pus. Then we have Doukos, market.” grape with a French grape, and which is in the region of Larissa, Soultanos shared his those also give very impressive on the other side of the foothills thoughts about the heart of the results… a blend of Sauvignon of Mount Olympus. And then, industry, the almighty grape. Blanc, which is a French grape, of course, there’s Oenogenesis, Asked if only wines made and Assyrtiko, which is indige - which is from Bakis Tsalkos.” with Greek grapes should be nous to Santorini, but grows all Because Greece simply can - sold abroad, he said “I think over Greece,” is excellent. not produce as much wine as there should be a combination He noted that the Assyrtiko countries like France, Spain, and of everything, so every grape in Northern Greece is known to Italy – the latter benefits from serves a certain purpose…every - be, because of the climate, more the huge amounts of Italian one’s drinking so much Caber - aromatic and more elegant. restaurants around the word, net and Merlot and Sauvignon “The Sauvignon Blanc with strategy is important. Blanc from so many different the Northern Greek Assyrtiko is 14 Greek Food & Wine THE NATIONAL HERALD, NOVEMBER 22, 2014
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), Mon -
treal, Toronto and Vancouver (Canada) .
Krinos Foods, LLC. 47-00 Northern Blvd., Long Island City, NY 11101 www.krinos.com