2020 Tsolias Presentation Uk
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Dietary Intake Assessment of Pre-Packed Graviera Cheese in Greece and Nutritional Characterization Using the Nutri-Score Front of Pack Label Scheme
nutrients Article Dietary Intake Assessment of Pre-Packed Graviera Cheese in Greece and Nutritional Characterization Using the Nutri-Score Front of Pack Label Scheme Evangelia Katsouri 1,2 , Emmanuella Magriplis 2 , Antonis Zampelas 2, Eleftherios H. Drosinos 2 and George-John Nychas 2,* 1 Hellenic Food Authority, 11526 Athens, Greece; [email protected] 2 Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 11855 Athens, Greece; [email protected] (E.M.); [email protected] (A.Z.); [email protected] (E.H.D.) * Correspondence: [email protected] Abstract: Gravieras are ‘gruyere’ type hard cheeses with a variety of different products and the second highest consumption in Greece. In this study, we present a dietary intake assessment and a nutritional characterization of pre-packed graviera products sold in the Greek market using Nutri- Score Front of Pack Label (FoPL). The nutrient contents of 92 pre-packed graviera products were combined with daily individual consumption data extracted from the Hellenic National Nutrition Health Survey (n = 93), attempting to evaluate the contribution of graviera’s consumption to the Greek diet. The analysis of nutrients’ intake as a Reference Intake (RI) percentage ranked saturated fat first on the nutrients’ intake list, with RI percentage ranging from 36.1 to 109.2% for the 95th percentile of consumption. The respective % RI for energy, total fat, carbohydrates, sugars, proteins and salt ranged from 12.7–20.7%, 21.6–50.4%, 0–3.1%, 0–6.1%, 37–57.1% and 6.3–42%. Nutri-Score Citation: Katsouri, E.; Magriplis, E.; classified 1% of the products to C—light orange class, 62% to D—orange and 37% to E—dark orange, Zampelas, A.; Drosinos, E.H.; Nychas, while no products were classified to A—dark green or B—green classes. -
Cretan Salad with Cucumber, Tomato, Onion, Pepper, Boiled
We serve bread with a selection of dips at a charge of ............... per person. Please kindly inform the waiter if you prefer not to have this served to you. για χορτοφάγους / vegetarian χωρίς γλουτένη / gluten free * κατεψυγμένο / frοzen Σαλάτες Salads Κρητική ντομάτα, αγγούρι, κρεμμύδι, πιπεριά, πατάτα, παξιμάδι χαρουπιού, αλατσολιές, πηχτόγαλο Χανίων, αρίγανη, λάδι μυρωδικών και κρίταμο Cretan salad with cucumber, tomato, onion, pepper, boiled potatoes, carob rusk, olives, white soft cheese, oregano, cretan herbs oil and kritamo Kretische, Tomaten, Gurken, Zwiebeln, Paprika, Kartoffeln, Johannisbrotkerne, oliven, Chania-Quark, Argan, Gewürzöl und Kritamo Cretense tomate, pepino, cebolla, pimiento verde, patata, biscotes de algarroba, aceitunas negras “saladas”, “leche espesa” de Chania, orégano, aceite de hierbas y perejil de mar Crétois tomate, concombre, oignon, poivron, pomme de terre, noix de caroube, olives, caillé de Chania, argan, huile d’épice et kritamo Kretensisk salat med tomat, agurk, løg, peberfrugt, kartoffel, hårdt brød af johannesbrødmel, saltede oliven, hvid ost, oregano, krydderolie og strandfennikel Insalata cretese con pomodoro, cetriolo, cipolla, peperone, patata, fette biscottata di carrube, olives, fortaggio bianco morbido, origano, olio alle erbe e finocchio marino Критский Салат Πомидор, огурец, лук, вареная картошка, сухари рожкового дерева, оливки, белый мягкий сыр, орегано, ароматное оливковое масло, трава критамо ........ 8.20 Ντάκος «Αρισμαρί» με μους μυζήθρας, φρεσκοτριμμένη ντομάτα, πολύχρωμα ντοματίνια, -
Drinks Fruity Sangria with Ice & Cinnamon
Full menu Welcome drinks Fruity Sangria with ice & cinnamon Vegetables with Arabian Pita Bites & olive dip Champagne with peach juice (Bellini cocktail) Roast Vegetable tartlets with balsamic & Parmesan Flakes Kir Royal with Champagne or Fragolino Cherry Tomatoes & Mozzarella Rolls or baton sale Asti Martini with fragolino Sangria & fruit pants Spring Rolls & Samosas with Sweet & Sour Sauce Tasters Shrimp Shot Brouschea with Prosciuo & melon Brown Baguee with Smoked Salmon Baker's basket Bread Selection of White, Brown & Granary Breads Salads Greek salad Traditional Greek Salad tomato, cucumber, onion, olives, pepper, capers, feta Full menu Salads Roca Parmesan roca, leuce, radicchio, sun dried tomato, parmesan flakes with honey & balsamic dressing Chef's salad cucumber, tomato, ham, cheese, egg & chef dressing Imperial tomato, onion, cucumber, sliced olives, feta, capers Served in a baked bread basket drizzled with olive oil, on a 30cm plate Pandesia colourful vegetables with cherry tomatoes, carrot garnish & balsamic vinaigree Ceasar's salad iceburg leuce, chicken fillet, croutons, ceasar dressing & grated parmesan Cretan salad Cretan rusks, feta, tomato, olives, capers & extra virgin olive oil Leuce and onion mixed leuce with spring onion Gardener's salad fresh vegetables, cherry tomatoes & sweetcorn with an extra virgin olive oil dressing with sweet & sour apple & lemon Corfiot salad penne pasta, feta, capers, sliced olives & colourful peppers dressed with extra virgin olive oil Full menu Salads Green Salad white cabbage, red cabbage, -
Appetizers Salads Fresh Whole Fish Other Specialties
Appetizers CLAMS ON THE HALF SHELL (6) / 15 OYSTERS ON THE HALF SHELL (6) / 18 PLATEAU 12 Oysters, 12 Mussels, 6 Clams, 3 Shrimp, 1.25lb Maine Lobster & 4oz Lump Crab / 110 SHRIMP COCKTAIL (3) / 19 LUMP CRAB COCKTAIL (4oz) / 19 KEFETEDES Greek-style, Pan fried meatball / 17 AVGOLEMONO Classic Organic Egg-Lemon Soup with Chicken & Orzo / 11 PIKILIA Traditional Spreads: Tarama, Scordalia, Ktipiti and Tzatziki / 18 (O r Individually 8) KYMA CHIPS Paper-thin Zucchini & Eggplant Chips with Tzatziki Sauce / 22 FAKÉS Traditional Greek Lentil Soup / 10 GIGANTES Savory Braised Imported Giant Greek Lima Beans, Traditional Tomato sauce / 13 CAULIFLOWER Halved Roasted Cauliflower Served over Yogurt/Mint Sauce and Toasted Pistachios / 12 PATZARIA Roasted Beets Served with Skordalia Sauce, Extra Virgin Olive Oil / 17 SPANAKOPITA Trad itional Spinach and Feta Pie / 19 HALLOUMI Grilled Cypriot Cheese / 19 SAGANAKI Traditional Pan Fried Graviera Cheese / 17 SESAME FETA Pan seared sesame encrusted feta topped with candied figs, cherry tomato on a raspberry-honey glaze /20 OCTOPUS Sushi Grade Mediterranean Grilled Octopus, Onions, Capers /26 CALAMARI Fried or Grilled Tender Squid / 17 STUFFED CALAMARI Rhodes Island Classic recipe - Stuffe d Gri lled Calamari with four Greek Cheeses / 22 CRAB CAKE Maryland Lump “Blue” Crabmeat / 24 SHRIMP Grilled Jumbo U10 Shrimp with Extra Virgin Olive Oil, Herbs / 27 MUSSELS Steamed Mussels Cooked with Santorinian Wine & Ouzo Broth / 20 Peppers, Onions, Olives, Feta, EVOO / 2 Salads TOMATO (FOR 2) Classic Greek Salad (Cut -
Data Submission
Food Additives and Contaminants Part B – raw data submission Food Additives & Contaminants, Part B publishes surveillance data indicating the presence and levels of occurrence of designated food additives, residues and contaminants in foods and animal feed. Data using validated methods must meet stipulated quality standards to be acceptable and must be presented in a prescribed format for subsequent data-handling. This note describes the REQUIRED format for submission of data to enable easy and rapid entry onto the database. Entry will allow readers to access the original data set behind the paper and subscribers to the journal to download aggregated data sets across a range of papers where matrices and/or analytes are common. Food Additives & Contaminants, Part B has a restricted scope in terms of classes of food additives, residues and contaminants that are included, being based on a goal of covering those areas where there is a need to record surveillance data for the purposes of exposure and risk assessment. Accumulated data sets available from the database will assist in such analyses. The Sample spreadsheet This should contain one row for EVERY sample, including any samples which were analysed but no residues were found, if these are included in the final data set reported in the paper. Sample_id – this column is vital and should be used to give each sample a unique identifier. It may be simple, for example 1, 2, 3 .....n or contain a more complex textual string used by the original survey, for example something like “13547/27.6 AAC”. It does not matter how complex it is, as long as the same identifier is used to relate that sample to all the rows of results on the results spreadsheet for that sample. -
Greek Cuisine – Is Regarded As One of the Best and Most Healthy in the World
Greek cuisine – is regarded as one of the best and most healthy in the world. Great dishes made from ripened in the Greek sun vegetables, lamb prepared in different ways, fresh fish and seafood, sheep cheeses, thick yogurt. With a glass of ouzo or a jug of retsina. Our chef Theodoros Vogdanos – a cook with many years’ experience gained in the renowned restaurants in Mykonos, Crete and Athens proposes you a healthy, tasty and light cuisine relied on products imported from Greece – the best olives oil, cheeses – feta, manouri, graviera, great olives, sun-dried tomatoes, Greek marinades, spices and fresh herbs. We invite you to a common feast – full of taste, colours and sun. Let’s savour in Greek hospitality, let’s sit down at our table… CHEF SET MENU foR TWO PeoPLE - WIth FRee CARAfe of WIne 0.5L POSEJDON Tzatziki me pita Greek yoghurt dip with fresh cucumber, garlic, dill and olive oil served with pita Horiatiki traditional Greek salad made from tomatoes, cucumber, red peppers, feta cheese and Kalamata olives with extra virgin olive oil Midia achnista me feta mussels cooked in white wine with feta cheese and garlic served with pita Garides saganaki prawns with feta cheese and garlic, baked in tomato sauce Kalamarakia tiganita fried squid served with tartar sauce Oktapodaki scharas grilled octopus drizzled with olive oil, lemon and fresh herbs 180 ZEUS Tzatziki me pita Greek yoghurt dip with fresh cucumber, garlic, dill and olive oil served with pita Horiatiki traditional Greek salad made from tomatoes, cucumber, red peppers, feta cheese -
Greek Graviera Cheese Assessment Through Elemental Metabolomics—Implications for Authentication, Safety and Nutrition
molecules Article Greek Graviera Cheese Assessment through Elemental Metabolomics—Implications for Authentication, Safety and Nutrition Georgios Danezis 1 , Charis Theodorou 2, Theofilos Massouras 3, Evangelos Zoidis 2 , Ioannis Hadjigeorgiou 2 and Constantinos A. Georgiou 1,* 1 Chemistry Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece; [email protected] (G.D.); [email protected] (C.A.G.) 2 Department of Nutritional Physiology and Feeding, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, 11855 Athens, Greece; [email protected] (C.T.); [email protected] (E.Z.); [email protected] (I.H.) 3 Dairy Science and Technology Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece; [email protected] * Correspondence: [email protected]; Tel.: +30-2105294248 Academic Editor: Marcello Iriti Received: 14 December 2018; Accepted: 11 February 2019; Published: 14 February 2019 Abstract: This study presents the comprehensive elemental profile of Greek Graviera (Gruyère) cheeses. In total, 105 samples from nine different geographic regions produced from sheep, goat and cow milk and their mixtures were assessed. Elemental signatures of 61 elements were investigated for determination of geographic origin and milk type. Regional and milk type classification through Linear Discriminant Analysis was successful for almost all cases, while a less optimistic cross validation exercise presented lower classification rates. That points to further research using a much larger sample set, increasing confidence for cheese authentication utilizing also bioinformatics tools under development. This is the first study reporting signatures of 61 elements in dairy products including all sixteen rare earth elements and all seven precious metals. -
Atmosphere Beautifully Supports Menu at Greek on Main
As reviewed in l The Metuchen Mirror l December 2017 Atmosphere beautifully supports menu at Greek on Main The Greek on Main H H H I Owner’s attention 419 Main St., Metuchen (732) 515-9457 | thegreekonmain.com to detail evident in Hours: 11:30 a.m. to 10 p.m. Mon- day through Friday; noon to 10 p.m. appetizers, entrees Saturday, noon to 9 p.m. Sunday. Appetizers and small n By CHRISTOPHER THUMANN plates: $8 to $14. SPECIAL TO THE MIRROR Whole grilled fish: $28 to $30. More than any other cuisine, Greek Entrees: $18 to $34. food is truly the sum of its parts. While Credit cards accepted. BYOB. you’ll run into some spices and herbs here Wheelchair accessible. and there, such as cinnamon, thyme and Restaurants are rated in relation to comparable es- oregano, the food of Greece is most no- tablishments and reviews are based upon an anon- ymous evaluation of food, service, price, value and table for the interaction of its core ingre- ambience. dients. A gamy lamb shank, a fine feta, a One star is acceptable, two stars is good, three stars whole Mediterranean fish or fresh figs is very good and four stars is excellent. tend to need no help from the spice rack if combined masterfully. Greek chefs have worked with these in- dish comes together nicely, with the rich- gredients for thousands of years, and at ness of the spice-infused sauce and meat this point, they know a little something complementing the lightness of the vege- about what ingredients work best togeth- tables. -
Wedding Menus 2
CREATE YOUR OWN WEDDING MENUS 2 WEDDING MENU Α΄ €63,00 per person (Prices include VAT) Welcome Drink Mini Bruschetta with Katiki Domokou Cheese, Cherry Tomato & Olive Oil FIRST DISH MAIN DISH Raviolli Stuffed with Spinach & Parmesan Pork Tenderloin Stuffed with Mastello Cheese from Chios in Grilled Tomato & Basil Sauce with Green Peppercorn Sauce & Brady or Potato Mouselline with Truffle & Grilled Asparagus Mille-Feuille with Goat Cheese & Parma Ham, or Avocado Tartar & Rocket Oil Salmon Filet in Saffron Sauce with Red Chili & Ginger Sauté Spinach & Vegetable Tagliatelle SALAD Colorful Salad in Puff Nest with Grilled Manouri Cheese, DESSERT Sundried Tomato & Grape Vinaigrette Wedding Cake of your own Choice of Flavor & Decoration or Green Salad with Shrimps, Orange Filets, Aromatic Filter Coffee Pine Seeds & Dressing with Lime & Dill 3 WEDDING MENU B΄ €70,00 per person (Prices include VAT) Welcome Drink Mini Bruschetta with Katiki Domokou Cheese, Cherry Tomato & Olive Oil COLD APPETIZER MAIN DISH Rolls with Smoked Salmon & Philadelphia Cream Cheese Grilled Veal Entrecote with Aromatic Mustard Butter in Chinese Cabbage Leaves Mashed Potatoes with Chives, Served with Horseradish Sauce Grilled Asparagus & Cherry Tomatoes or or Beef Carpaccio with Mustard Oil, Sauté Bass Filet in Vegetables Crust Poached Pear in Porto Wine, with Lemon & Capers Sauce Basil Jelly & Salad with Rocket Small Potatoes from Santorini with Fresh Herbs HOT APPETIZER DESSERT Homemade Cannelloni with Chicken & Porcini Mushrooms, Wedding Cake of your own Choice of Flavor -
CHELMOS DAIRY 16.Pdf
1 www.chelmos.gr Milk 3 LONG LASTING TRUE, HONEST AND SERIOUS RELATIONSHIP WITH FRESH MILK PRODUCERS. Inside the pristine nature of Achaia, the green mountain meadows, grazing flocks of OUR breeders that give us the unique milk. 2800 Τn/Year Cow Milk 8500 Τn/Year Sheep Milk 2000 Τn/Year Goat Milk 620 FAMILIES / SUPPLIERS PRODUCERS OF FRESH MILK Quality 4 certifications CHELMOS implement integrated control systems for its products, which constantly upgrades. The products meet all the quality specifications LEGISLATED by the Greek Food Code and drinks and the relevant European laws. Our authenticity GREEK MARK Greek Mark oon you will start to distinguish in the products CHELMOS a heart with the Greek flag. SThis heart in the colors of the Greek flag is the Greek mark, an initiative of the Ministry of Economy, Infrastructure, Marine and Tourism awarded to companies producing products in Greece and only from Greek originated raw materials. helmos firmly committed to the Greek character of its products, and faith to the Cphilosophy of support for the Greek producer, has always had and continues to have a very special relationship with tradition. The image of the Greek village, the producer who strives daily and the originality of Greek product is directly connected in the heart of the Greek consumer with CHELMOS. It makes sense therefore the “Greek heart”. finds the place it deserves, on Chelmos packaging. 5 PRODUCTS DAIRY PRODUCTS ΥOGURT & BUTTER PRODUCTS 1) Feta Cheese 1) Yogurt a) Barrel aged feta cheese P.D.O 8 b) Feta cheese in plastic -
Dimos Kalaitsidis Chef THREE LITTLE PIGS
THREE LITTLE PIGS Dimos Kalaitsidis Chef THREE LITTLE PIGS We welcome you with a “trahana” velouté soup with thyme and xinotyri cheese Bread per peson 1.50€ Everyday we prepare with care, in our own kitchen, hot and crispy fine aromatic bread to accompany all our dishes. Greek ΚefalogravieraCheeses 6.00€ Papathanasiou 12 months Aged Graviera 6.00€ (from Syros) Bliss Point 6 months Aged Graviera 6.00€ with savory (from Crete) Bliss Point Dried Cheese in Wine 6.00€ (from Crete) Bliss Point Aged Kaseri Cheese 6.00€ (from Elassona) Exarchos Graviera with 4 Peppers 6.00€ (from Epirus) Goat Cheese Tsantilas 6.00€ “Nothing wou ld be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity”. ~ Voltaire ~ 1694-1778, French philosopher & writter THREE LITTLE PIGS Starters Santorini Tomato Croquettes 6.50€ With Piktogalo Cheese from Chania and Basil oil Sfela Cheese from Messinia 6.50€ With Melekouni from Lindos (honey bars) wrapped in a crispy phyllo dough Bouyiourdi in a Tart 7.00€ Feta cheese from Elassona cooked with olives, cherry tomatoes and tomato marmalade Pastitsio 8.00€ Macaroni, braised oxtails, fluffy bechamel sauce and truffle dust Mushroom Kayanas 7.00€ Served on grated potato, tomato sauce, apaki meat, graviera cheese from Crete and a poached egg Meat Pie 7.00€ With trahana, xigalo cream cheese and Florina pepper paste Crispy Μoussaka 7.00€ Served on sun dried tomatoes cream Κalamari (squid) Ιμαμ 12.00€ with eggplant and garlic cream Octopus 14.00€ With Santorini fava, caramelized onions and fried capers Dolmadakia Yalantzi 7.50€ Stuffed grape leaves served in a cold yoghurt soup (tanomenon sorva) “One cannot think well, love well, sleep well, if one has not dined well”. -
View Our Menu (PDF)
MIDDAY-AFTERNOON-EVENING-EDITION FOUNDED IN 2011 - 698th OLYMPIAD – YEAR D' ("To Elliniko" - Ouzomezedopolio) MENU / PRICE LIST / FOUNDATION YEAR 2015 - 698th OLYMPIAD - YEAR OF THE OLYMPIC GAMES BOLD FLAVOURS WITH OUZO, WINE AND BEER Appetizers € Trilogy of Kalamata olives................................................................................ 2.80 Tzatziki (made with cucumber, yoghurt, garlic and dill)........................... 3.90 Kopanisti (cheese with a unique peppery flavor)......................................... 4.70 Lefkos taramas (white cod roe mousse with lemon and olive oil)......... 4.70 Melitzanosalata Agioritiki (smoked aubergine spread with peppers)....... 4.50 Rengosalata (smoked herring spread)............................................................. 4.70 Paprika (florine pepper spread with feta)....................................................... 4.50 Skordalia (garlic sauce mixed with potato, bread and olive oil)............... 3.90 Fava (yellow split-pea purée with caramelised onions).............................. 6.80 Traditional potato salad (with a light mustard dressing)........................... 5.80 Fakes (lentils with fresh onion, dill, red cabbage)....................................... 5.20 Mezedopolia in Thessaloniki Fasolia mavromatika (black eyed peas with parsley, dill, dried onion)... 5.20 Dating from Byzantium to the era of the Ottoman empire and up to the present, over Roasted Florina red pepper (stuffed with cabbage salad)......................... 5.00 700 ‘mezedopolia’ have emerged in the city of Thessaloniki. Not quite a tavern, nor Roasted Florina red pepper (served with olive oil and vinegar)................ 4.80 an ouzeri, the mezedopolia resemble traditional food markets and serve innumerable tapas-style Greek dishes, accompanied by the authentic Greek ouzo or other local spirits like tsipouro. In the past, the mezedopolia attracted musicians, impressionists, singers, jesters, dandies, poets and educated intellectuals, who gathered there to meet Salads € and relax, eat and drink, discuss and debate.