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Pre-Trip Extension Itinerary
YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® Enhanced! Northern Greece, Albania & Macedonia: Ancient Lands of Alexander the Great 2022 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. Enhanced! Northern Greece, Albania & Macedonia: Ancient Lands of Alexander the Great itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: As I explored the monasteries of Meteora, I stood in awe atop pinnacles perched in a boundless sky. I later learned that the Greek word meteora translates to “suspended in the air,” and that’s exactly how I felt as I stood before nature’s grandeur and the unfathomable feats of mankind. For centuries, monks and nuns have found quiet solitude within these monasteries that are seemingly built into the sandstone cliffs. You’ll also get an intimate view into two of these historic sanctuaries alongside a local guide. Could there be any place more distinct in Europe than Albania? You’ll see for yourself when you get a firsthand look into the lives of locals living in the small Albanian village of Dhoksat. First, you’ll interact with the villagers and help them with their daily tasks before sharing a Home-Hosted Lunch with a local family. While savoring the fresh ingredients of the region, you’ll discuss daily life in the Albanian countryside with your hosts.
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FOOD ENTREES Taramosalata • Cod Roe, Lemon, Onion, Bread, Spices Whole Fish Sbroiled and Served with Evoo, Kleftiko Briami Vegetable Medley Oven Oregano and Lemon
BRUNCH LUNCH SERVED TILL 2PM SERVED TILL 4PM avli's cassoulet $13 SANDWICHES SERVED TILL 4PM Gigandes beans, Greek sausage, basted egg, dakos rusks CHOOSE: CUP OF SOUP, SIDE SALAD, OR GREEK FRIES three eggs $10 avli's gyros beef & lamb slices, pita, onions, oregano, tomato & tzatziki $12 Served any way you like, w/toast, home style potatoes strapatsada $10 bbq pulled lamb sauteed onions, tangy sauce, fried leeks, on ciabatta bread $12 Grated tomatoes, eggs, EVOO, herbs, home style potatoes chicken breast chargrilled, onions, tomato, Tzatziki, on a pita $12 greek yogurt parfait $8 chicken tirokafteri grilled chicken breast, spicy feta, on a focaccia $12 Greek yogurt, housemade granola, Greek honey eggplant & zucchini with carmelized onions, arugula, feta, on ciabatta bread $12 greek yogurt and fruit $10 Greek yogurt, seasonal fruit, Greek honey lamb burger ground leg of lamb, herbs, spices, spicy feta, on ciabatta bread $12 three cheese omelet $10 spartan tacos Greek sausage, saganaki cheese, fried onions, spicy tzatziki, tortilla $11 eggs, feta, kefalograviera, manouri, home style potatoes pulled chicken chicken breast, onions, herbs, riganati sauce, on ciabatta bread $12 greek omelet $11 solomos smoked salmon, red onions, dill cheese, EVOO, on a focaccia $12 feta, spinach, onions, oregano, home style potatoes gyros omelet $11 vegetarian whole wheat pita, arugula, artichokes, peppers, olives, feta, dressing $12 Gyros added to Greek omelet, home style potatoes gluten free pita an additional $1.50 tsoureki french toast $10 Greek sweet bread, eggs, fresh milk, sugar, cinnamon pancakes $9 buttermilk pancakes, Greek honey, fruit applewood smoked bacon $4 gluten free vegetarian evoo=extra virgin olive oil avli homestyle potatoes $3 thick greek style toast with Greek Orange Marmalade $3 SPREADS KIRIO PIATO THALLASINA SEAFOOD ENTREES SERVED WITH PITA BREAD $7 TRADITIONAL ENTREES Taramosalata • cod roe, lemon, onion, bread, spices Whole Fish sbroiled and served with evoo, Kleftiko Briami Vegetable medley oven oregano and lemon.
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Villa Catering Menu
V i l l a C a t e r i n g M e n u S t a r t e r s D R U N K E N P O R K 6.5 D i p s Sautéed in tomato Saltsa with peppers, onions and garlic, simmered with red Wine. T A R A M A 4.5 O Y S T E R M U S H R O O M S A U T É E 7.5 Fish Roe dip served with olive oil, thyme and olives. With olive oil, butter, thyme and garlic. M E L I T Z A N O S A L A T A 4.5 H E L L E N I C P I E 6 Eggplant dip drizzled with olive oil, garnished with onion and parsley. Spinach, Zucchini or Feta traditional Pie with homemade Phyllo and fresh local ingredients. T Z A T Z I K I 4 T O M A T O B U T T E R B E A N S 6.5 Cucumber and Yoghurt dip with olive oil and herbs. Cooked in tomato Saltsa with onion, garlic, and celery. S P I C Y C H E E S E D I P 4.5 B A K E D E G G P L A N T S 6.5 Made from yoghurt, feta and chilli, garnished with chilli peppers and herbs. Stuffed with ground beef, topped with Béchamel sauce and Kefalotiri M a i n s | M e a t B a s e & M o r e | G I O U V E T S I 11 12 15 Oven baked Orzo Casserole with Beef, Lamb or Octopus in traditional tomato sauce, evaporated with red Wine and a touch of Kefalotiri.
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KOXULI MENU 19X39.Pdf
Delicious healing food served with love. Taking inspiration from our traditional Corfiot “Grandma’s recipes” we offer a blend of regionally inspired contemporary Greek and Mediterranean dishes, with an emphasis on simplicity, healthy living and flavor. Our passionate team has nurtured a relationship with local farmers, producers and winemakers, to create a menu that uses seasonal products from organic and responsible farms whenever possible. A warm welcome to ΚΟHILΙ Restaurant. On behalf of the restaurant team. Leckeres und gesundes Essen mit Liebe serviert. Das Menü im Restaurant KOHILI wurde aus traditionellen korfiotischen Oma-Rezepten und einer Mischung aus regionalem, klassischen griechischen und mediterranen Gerichten inspiriert. Wir pflegen leidenschaftlich eine enge Beziehung zu Bauern und Winzern vor Ort... Selbstverständlich verwenden wir saisonale Produkte aus ökologischen und nachhaltigen Bauernhöfen. Herzlich Willkommen im KOHILI Restaurant. Ihr Restaurant-Team. Vegetarian Gluten Free upon request Healthy Signature Dish Spicy Vegetarian / Vegetarisch Gluten Free upon request / Glutenfrei auf Anfrage Healthy / Gesund Signature Dish / Spezialgerichte Vegetarian Gluten Free upon request Spicy / Würzig-scharf Healthy Signature Dish Spicy BREAD AND DIP - BROT UND DIP ................. SOUP OF THE DAY ................. Please ask the waiter for the fresh soup of the day TAGESSUPPE Bitte fragen Sie den Kellner nach der heutigen Tagessuppe Appetizers / Vorspeise 1. TRADITIONAL TZATZIKI ................. Fresh Greek yogurt with cucumber and garlic TRADITIONELLES TZATZIKI Frischer griechischer Joghurt mit Gurken und Knoblauch 2. FISH ROE SALAD ................. ROHER FISCHEIERSALAT 3. PROSCIUTTO WITH MELON ................. PROSCIUTTO MIT HONIGMELONE 4. BACKED FETA CHEESE ................. Feta cheese, fresh tomato, peppers and paprika GEBACKENER FETA-KÄSE Feta Käse, frische Tomaten, Paprika 5. CHEESE SAGANAKI ................. Fried cheese with honey and sesame KÄSE SAGANAKI Gebackener Käse mit Honig und Sesam 6.
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Esa Standard Document
M E L i S S A Technical Note Memorandum of Understanding 19071/05/NL/CP MELISSA FOOD CHARACTERIZATION: PHASE 1 TECHNICAL NOTE: 98.6.0 PRELIMINARY TRADE-OFF OF MENU ELABORATION: TEST PLAN AND PROCEDURES, TEST PERFORMANCES AND TEST RESULTS EVALUATION Foreword : this document will syntetized 3 Technical Notes (TN 98.6.1, TN 98.6.2, TN 98.6.3) in only one document. prepared by/préparé par Serge Pieters (IPL) reference/réference Contract number 22070/08/NL/JC issue/édition 1 revision/révision 0 date of issue/date d’édition 30/09/2010 status/état Final Document type/type de Technical Note document Distribution/distribution CONFIDENTIAL DOCUMENT MELiSSA Technical Note APPROVAL Title Preliminary trade-off of menu: Test plan and Issue 1 Revision 0 titre procedures, test performances and test results issue revision evaluation author Serge Pieters (IPL) date 23/05/2010 auteur date Reviewed Katrien Molders (UGent) date 27/09/2010 by Dominique Van Der Straeten (UGent) date 01/10/2010 (UGent) approved by (UGent) approuvé by CHANGE LOG reason for change /raison du issue/issue revision/revisio date/date changement n CHANGE RECORD Issue:1 Revision:0 reason for change/raison du changement page(s)/page(s) paragraph(s)/paragraph( s) MELiSSA Technical Note T A B L E O F C ONTENTS 1 Introduction ...................................................................................................................... 1 1.1 Preliminary trade-off of Menu elaboration .......................................................... 1 1.1.1 6100 Menu elaboration strategy plan
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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”.
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Stamatis Restaurant the Greek Experience Miles Away from Home
The National Herald a b MAY 28, 2011 www.thenationalherald.com 2 100 Best Greek Restaurants THE NATIONAL HERALD, MAY 28, 2011 ARIZONA third in the works for Santa The National Herald Barbara. 451 Manhattan Beach Blvd A weekly publication of the ATHENA Manhattan Beach, CA 90266 NATIONAL HERALD, INC. (ΕΘΝΙΚΟΣ ΚΗΡΥΞ), Spacious, with Greek columns, (310) 545-4100 reporting the news and addressing the issues of paramount interest to the it opened in August 2010. Only www.petrosrestaurant.com Greek American community of the United States of America. Authentic Greek is on the Entrees: $23-$36 menu says co-owner Petros Publisher-Editor Kompouras, who arrived via SOFI GREEK RESTAURANT Antonis H. Diamataris Chicago from Meteora. Chefs Salonika Shrimp and Assistant to Publisher, Advertising are Charles Bowman and Peter Kotopoulo Riganato are a few Veta H. Diamataris Papadopoulos Lagios. Lamb chops and whole of the options at this restaurant Special Section Editor grilled sea bass are popular. with both indoors and an Angelike Contis 7000 E Mayo Blvd #26, outdoors Mediterranean-esque Production Manager Phoenix, AZ 85054 patio garden. Chrysoula Karametros (480) 502-4466 8030 3/4 West 3rd. Street www.athenagreekcuisine.com Los Angeles, CA 90048 37-10 30th Street, LIC, NY 11101-2614 Entrees: $15-$30 (323) 651-0346 Tel: (718)784-5255, Fax: (718)472-0510, Athena in Phoenix,Arizona www.sofisrestaurant.com e-mail: [email protected] ATHENS ON 4TH Entrees: $21-$39 named after founder Petros Entrees: $17-$40 Democritou 1 and Academias Sts, Athens, 10671, Greece Distinctions include an AAA 3 Benekos, who was raised in Tel: 011.30.210.3614.598, Fax: 011.30.210.3643.776, e-mail: Diamond Award and 67th Best LE PETIT GREEK ESTIATORIO Athens and Europe, learning ULYSSES VOYAGE [email protected] Restaurant in the United States Tom and Dimitri Houndalas his mother and grandmother’s The only Greek restaurant (City Magazine).
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Chicken Pastitsada
CHICKEN #AthomewithMarBella PASTITSADA Chicken Drumsticks, Tomato Jam, Mix Pastitsada spices, Canelones and Bechamel sauce ▪ 4 Drumsticks of Chicken ▪ 1/2 cup Greek extra virgin olive oil ▪ 3 onions, sliced ▪ 3 garlic cloves, sliced ▪ 1 can chopped tomatoes ▪ 2 tablespoons tomato paste ▪ 1 teaspoon sugar ▪ 2 1/4 cups red wine ▪ Greek sea salt ▪ Freshly ground pepper ▪ 6 cloves, whole ▪ 1/2 teaspoon ground cumin ▪ 1/4 teaspoon red chili powder ▪ 2 bay leaves ▪ 2 cinnamon sticks, each 2 inches long Rinse the chicken under cold water, then pat dry with paper towels. Heat the olive oil in a large deep pan . Sear the drumsticks until golden brown on all sides. Transfer the seared chicken to a plate and set aside. Drain about half the oil from the pan and add the onions and garlic. Sauté until golden and then add the tomato paste and sauté for another minute over medium high heat. Add the chicken, wine, cloves, cumin, chili powder, the bay leaves, salt and pepper to taste, and allow the sauce to reduce by about half, and then add the chopped tomatoes and cinnamon sticks. Add enough water to cover the drumsticks. Cover and bring to a boil. Then, reduce the heat to medium and allow it to simmer, stirring occasionally, for 1 hour or until the drumsticks is cooked through and the sauce has thickened. Boil the Canelones for 4,30 minutes and shock it in ice bath. Let it cool and transfer in a bowl with virgin oil cut it at 2,5cm. For the bechamel Sause you need: 40gr Flour ; 400 gr heavy cream; 100gr onion, thinly sliced; 3gr salt; 60 gr butter;
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Seasoned to Taste, Inc
Seasoned To Taste, Inc. Menu Ideas and Favorites * new in 2007, 2008, 2009, 2010 Passed Hors d’Oeuvres Cheddar Chive Ham Biscuits -with honey butter and homemade mustard- -beaten biscuits with poppyseed, onion and honey mustard- *Little Biscuits with Cranberry Apple Relish and Country Ham Baked Sliced French Bread Croustades/Canapes/Bruschettas with -Madeira Creamed Mixed Mushrooms with tarragon and soy sauce- -Roasted Marinated Bell Peppers Provencal with Saffron- -Cups of Fancy Mac n’ Cheese topped with chopped chives- -Baked Fresh Buffalo Mozzarella and Marinated Tomato with Basil- -Pecan Butter, Brie and Apples- -Roasted Garlic Mousse and Sun Dried Tomato- -Triple Sec Drunk Dried Cranberries, Apricot, and Currant Cheese Blend- -Baked Brie with currants, almonds and chutney- -Charleston Bacon Avocado Canapés- -Cheesy Spiced Spinach and Artichoke- -Muenster and Bacon with Green Olives- -Salmon Tartare with Tomato and Onion- -Garlic Clams Casino- *Mushroom Saute w/ Goat Cheese and s.d. Tomato *Baked with White Beans and Romano Cheese, rosemary, sage and Italian Parsley *Artichoke Bruschetta w/ Proscuitto and mint *Portabella /w Rosemary Aioli Shredded Mini Russet Potato Pancakes (our favorite beer flavored batter with scallions and cayenne) -Topped with Herb Grilled Salmon- or Grilled Pork Tenderloin Slices- -Topped with Sour Cream, Applesauce- -Trout Stuffed Potato Pancakes with Caviar and Creme Fraiche- Mini Grated Carrot and Sweet Potato Pancakes with Chives -Topped with Smoked Duck, Turkey- with Lingonberry Sauce- -Topped with Grilled
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6Classic Islands Reveal Their Secrets in the Voices of the Islanders Who Love
This is a caption for this photo. This is a caption for this photo. This is a caption for this photo. This is a caption for this photo. This is a caption for this photo. This is a caption for this photo. This is a caption for this photo. .Photographs by Tino Soriano Tino by .Photographs 6 classic Insider’s islands reveal their secrets in the voices of the islanders who love by Rachel Howard Rachel by them most. Greek Isles BULGARIA MACEDONIA TURKEY ALBANIA Thessaloniki Thassos Limnos GREECE A N o g r Corfu Igoumenista e t Skiathos a h I n A Patmos o g n S e i “Patmos has a magic you can’t quite put your finger on,” muses Ellen Sutton, a British writer who ran a a Skopellos e n n Lesvos a away to Patmos 20 years ago and never looked back. For centuries, Patmos has lured spiritual pilgrims. GREEK ISLES Cephalonia Chios S ’ Patras Athens With over 50 churches, chapels, and monasteries, the aroma of sacred incense lingers on the sea breeze. Pireas Samos Mikones Zakynthos But Patmos also attracts exclusive designers and reclusive much as a place of worship,” Sutton says.“The saving grace is rock stars. While fishermen in colorful caiques whisk sun- that the church has kept a restraining hand on bars and dis- Cyclades Patmos Leros INSIDER Serifos worshippers to far-flung beaches, black-robed monks go cos, so Patmos remains relatively unspoiled.” Kos about their devotions. It is this combination of glamour and Hike the 400-year-old path from Skala to the holy Cave of Folegandros Sikinos Nissiros Tilos spirituality that keeps converts faithful to Patmos.
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10X21cm Nido Irini Menu GREEK CHEFS ABROAD
GREEK CHEFS ABROAD culinary series 2021 presents Irini Tzortzoglou 2nd July 2021 The inspiration for these dishes is a combination of the natural abundance of wonderful local produce and ingredients in Greece brought to life using recipes out of my book “Under The Olive Tree" as interpreted and executed by MarBella Nido’s hotel team and paired with a fine selection of Greek wines recommended by MarBella’s expert sommeliers. I wish you a most enjoyable evening! Irini MENU Freshly baked bread with whipped Corfiot butter, fleur de sel Chateau Semeli "Thea" Mantinia White MOSCHOFILERO Fennel crispbread, fava, chargrilled octopus Nico Lazaridi, The Black Sheep SAUVIGNON BLANC-SEMILLON Aged Graviera saganaki, salad leaves, pickled kumquat, local honey and extra virgin olive oil vinaigrette, toasted hazelnuts, black onion ash Ktima Karipidis Rose SANGIOVESE Red mullet savoro, calamari and spring onion risotto, Trikalinos bottarga, balsamico foam Ktima Biblia Chora White VIDIANO Rosemary and garlic flavoured lamb cutlets, trahanas puree, peas, pea shoots, confit tomatoes, Dodoni galotyri, lamb jus Ktima Katsarou "Krania Olympou" CABERNET SAUVIGNON, MERLOT Meringue, whipped cream, masticha marshmallow, rose loukoumi, lemon curd, mint Joseph Drouhin Chablis CHARDONNAY Extra virgin olive oil spiced almond baklava, Corfu forest honey drizzle, candied kumquat Samos Wines, Nectar 2007 White MUSCAT OF SAMOS VEGAN Freshly baked bread with Governor extra virgin olive oil, sultana balsamico Chateau Semeli "Thea" Mantinia White MOSCHOFILERO Fennel crispbread,
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Greek Gastronomy Can Benefit Our Country's Economic Growth
Greek gastronomy can benefit our country's economic growth Our country is one of the most beautiful places in the world. Unique local products, Greek hospitality and our people's friendliness, and its' natural beauty, have made Greece an attractive destination for millions of tourists all year round. In Greece one can discover unique experiences, which will be unforgettable. Greek gastronomy is one of them, as it provides an opportunity for one to get to know our culture better. It all starts with the local products and the memories of traditional cooking, which are passed down from generation to generation, and being the source of inspiration for many Greek chefs. The local cuisines bring flavours to the world. The Greek gyros and the Greek souvlaki, the pasticcio, the Greek dolmadakia, the Corfiot pastitsada and sofrito, the soutzoukakia and the Greek salad, are some dishes, which are unique around the world for their taste and quality of raw materials. The Greek farmer as a pillar of the local economy, plays a decisive role in the country's economy as a whole. Primary production in agriculture, can make a significant contribution to the development of local communities and therefore our country. The rise of Greek gastronomy as an important capital of our country's tourism marketing, can support local products and the food industry as a whole. Their use in Greek cuisine and export capabilities are a great opportunity for our country's economy, for creating more jobs and foreign capital inflows. A second very important point to note, is the evolution of Greek cuisine.
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