Greek Food & Wine

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.

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