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Brunch Cocktails New Wine, Ancient Prices
cocktails krasi mimosa Greek bubbles, mango juice, dill 10 otto’s spritz brunch Otto’s vermouth, concord grape syrup, Greek bubbles 12 baklava muffin walnuts, Greek honey, cinnamon, clove 4 each aphrodite’s bellini bougatsa for two custard, semolina, phyllo, Greek bubbles, ouzo-infused apricots 12 powdered sugar, cinnamon 12 circe’s potion koulouri homemade sesame bread, Greek honey butter, Retsina, chamomile, grapefruit, spoon sweet 8 soda water 12 trahana bulgur, almond butter, banana, figs, coconut flakes, pistachios, Greek honey 10 bloody mitsos Psychis mastiha, housemade bloody mix, dips tzatziki, htipiti, taramosalata, sourdough 14 spicy feta olives, chicken skin 12 FIX it +4 solomo smoked salmon, lemon-dill manouri cream cheese, boiled egg, caper berries, carob bread 16 spiked frappe Metaxa, Nescafe cafe, vanilla syrup 14 tsoureki Merenda, kataifi crumble, Metaxa glazed apples, whipped cream 10 per slice greek negroni lalagites lemon-mizithra filled fried pancakes, grilled pineapple infused tsipouro, carob honey syrup, lemon zest 12 Otto’s vermouth, Bonanto 16 pita fresh-baked savory pie 12 add fried egg +2 saganaki fried egg, kasseri, feta, boukovo, cherry tomatoes, barley rusk 14 strapatsada tomato and feta scramble, mushrooms, New Wine, frigania toast 16 Ancient Prices strata loukaniko, spinach, olives, feta, mixed greens 14 In ancient Greece, when folks brought friends around to drink, the wine was free. Now we can’t peinirli tomato, pepper, onion, Metsovone, do that, we have rent and electricity to pay. sunny-side-up egg 12 What we can do is offer $20 carafes hand picked by us, your friends. Not free, but pretty close. Also, avga me patates sunny-side-up eggs, louza, Betty White is Greek. -
Non-Conventional
Bulgarian Chemical Communications, Volume 46, Special issue B (pp. 68 – 72) 2014 Physical and physico-chemical parameters of Greek cheeses M. Kasapian, Z. Dičáková *, E. Dudriková *, P. Bystrický * University of Veterinary Medicine and Pharmacy, Department of Hygiene and Food Technology, 041 81 Košice, Slovakia. Received August 15, 2014; accepted December 25, 2014 Some physical and physico-chemical parameters of 15 different Greek cheeses were assessed. Cheeses differed as to the origin (cow, sheep and goat), they had different texture (soft, semi-hard and hard) and they were from different regions in Greece. The aw values in observed samples ranged from 0.799 (in semi-hard cheese Kefalotiri) to 0.889 (in soft cheese Katiki Domokou); while the average value of water activity in the samples was 0.851. Water content of the samples was 24.0 to 73.6 %. Dry matter in cheese thus constituted from 26.4 to 76 %. Fat content in dry matter was from 34.27 to 62.11 %. NaCl concentration in cheeses ranged from 0.82 over 5.15 %. Colour data for the monitored cheeses were analyzed colorimetrically and expressed by CIElab colour range as parameters L*, a*, b*. Keywords: Greek cheese, water activity, pH, dry matter, fat, NaCl, colour. INTRODUCTION partly produced during ripening or as in the case of Cheeses include the traditional Greek foods and NaCl, are added during manufacturing. The low their production has a long tradition and describes it molecular soluble compounds (especially sodium already Homer [1]. Greeks in cheese consumption chloride) have the biggest influence on the water ranks third in the world (behind France and activity in cheese [5-7]. -
Vol4 Issue2 Full Issue.Pdf
ISSN: 2147-8775 2016 Volume4 Issue2 ABOUT THIS JOURNAL Journal of Tourism and Gastronomy Studies is an academic, refereed and online journal publishing research, review, and theoretical articles in the field of tourism and gastronomy. The journal is published four times a year. The articles to be submitted should be in English or Turkish. Journal of Tourism and Gastronomy Studies welcomes articles from different institutions and countries. All manuscripts submitted to the Journal of Tourism and Gastronomy Studies is sent to the referees after the initial review of the editorial board with respect to formatting and content. Manuscripts must be submitted in accordance with the style of writing specified in the book of “The Publication Manual of the American Psychological Association (5th edition). Web Adress www.jotags.org Chaırman of The Editorial Board The Members of The Editorial Board Kurban ÜNLÜÖNEN (Ph.D.) R. Pars ŞAHBAZ (Ph.D.) Editor in Chief Fügen DURLU ÖZKAYA (Ph.D.) İrfan YAZICIOĞLU (Ph.D.) [email protected] Menekşe CÖMERT (Ph.D.) Hakan KOÇ (Ph.D.) Aybuke CEYHUN SEZGİN Ahmet TAYFUN Alper IŞIN Burcu KOÇ Abstracting&Indexing ULAKBİM Index Copernicus International ASOS Index International Scientific Indexing Global Impact Factor (GIF) Universal Imfact Factor Scholar Steer Acar Index Directory of Research Journals Indexing (DRJI) Scientific Indexing Services (SIS) CiteFactor Academic Scientefic Journals Journal of Tourism&Gastronomy Studies BOARD OF REFEREES Ahmet TAYFUN, Gazi Üniversitesi, Turizm Fakültesi, Turizm İşletmeciliği -
Pool Menu Serving Time: 13:00 - 18:00
Pool Menu Serving Time: 13:00 - 18:00 Homemade bread with variety of Greek olives 3€/person Appetizers Santorinian tomato & zucchini dumplings with dip of “katiki” Domokou cheese 10€ “Ntolmadakia” vine leaves with cod fish, saffron sauce and verbena foam 15€ Bavaroise of black and white Santorinian Fava (split peas) with tomato jelly 15€ Ceviche with scallops, watermelon, mastic and fennel 16€ Rabbit terrine with pistachio nuts and fruit chutney 14€ Salads Quinoa & groats salad with microgreens, cucumber and ginger dressing 15€ Summer salad with grilled shrimps, strawberries, goji berries, walnut, and 18€ raspberry vinaigrette Greek salad with cherry tomatoes, cucumber, sea fennel, olives and 13€ marinated “feta” cheese Spinach salad with “syglino” pork from Mani, pomegranate, and talagani cheese 15€ served with grapemust vinaigrette Pasta/Risotto Spaghetti with Greek vegetables, cherry tomatoes, and “chloro” Santorinian 13€ goat cheese Black rice risotto with prawns, saffron and gold leaves 18€ Main Course Greek Meze (variety of grilled souvlaki meat with hot pita bread and 17€ tzatziki dip) Greek style beef burger with smoked pancetta, “kasseri” cheese and 15€ caramelized onions served with country style fried potatoes Club sandwich with Greek prosciutto, “metsovone” cheese, egg and 14€ sundried tomato Rooster on the yard with corn 18€ (Rooster, Greek noodles, herbs, corn) Sea bass with peas puree, vegetable ratatouille, finokio braise 23€ and watercress sauce Lobster with linguini, asparagus and saffron 90€/kg Fresh fish of the day Red Snapper 75€/kg Sea bass 60€/kg Desserts Chocolate soufflé with caramelized banana and ice cream 11€ Millefeuilles with apple tatin and anise cream 12€ Υogurt parfait with strawberries and candied watermelon 10€ Ice cream 4€/scoop *Due to the fact than none of our courses is precooked or premade, and in order to maintain the freshness of our products minimum serving time is 30minutes *Lobster and fresh fish of the day upon reservation . -
Food Safety, Production Modernisation and Origin Link Under EU Quality Schemes
Food Safety, Production Modernisation and Origin Link under EU Quality Schemes. A case study on Food Safety and Production Modernisation role and their interference with the origin link of quality scheme cheese products originating from Greece, Italy and United Kingdom. Papadopoulou Maria September 2015-June 2017 Law and Governance Group (LAW) i | P a g e Acknowledgments First and foremost, I would like to thank my MSc thesis first supervisor, Dr. Mrs. Hanna Schebesta, for her valuable insights, support and understanding during the whole project, from the very first moment that I shyly delineated the idea for this project in my mind till the completion of the present paper one and a half years later. I would also like to express my grateful regards to my MSc thesis second supervisor, Dr. Mr. Dirk Roep, that it was under his course “Origin Food” in spring of 2015 that I first came up with the idea of writing for the interactions of food safety and origin foods and who corresponded so positively to my call to be my second supervisor and who supported me with his knowledge on origin foods and rural sociology, scientific fields unknown to me till recently. Many thanks to all colleagues of Law & Governance group of Wageningen University in 2015 that where happy and willing to discussed my concerns on the early steps of this project and that where present in both my Research proposal & Thesis presentation with their constructive remarks. Special thanks to MSc and PhD students of Law & Governance group in late 2015 that accompanied my research work in the Law & Governance group corridor in Leeuwenborgh building of Wageningen University. -
English Purebred
GREECE GREEK STRATEGY FOR A SUSTAINABLE MANAGEMENT OF FARM ANIMAL GENETIC RESOURCES COUNTRY REPORT FOR SoW-AnGR 2003 ABBREVIATIONS AnGR Animal Genetic Resources DAD-IS Domestic Animal Diversity Information System EAAP European Association for Animal Production FAO Food and Agriculture Organization of the United Nations FP Focal Point NA Non Applicable ΝΙ Νο Information NGOs Non-Governmental Organisations PGR Plant Genetic Resources RBI Rare Breeds International SAVE Safeguard for Agricultural Varieties in Europe SoW-AnGR State of the World's Animal Genetic Resources 2 CONTENTS FIRST PART....................................................................................................4 THE STATE OF AGRICULTURAL BIODIVERSITY IN THE FARM ANIMAL SECTOR OF THE COUNTRY .........................................................................4 CHAPTER 1. INTRODUCING THE COUNTRY ..........................................5 CHAPTER 2. PRODUCTION SYSTEMS ...................................................12 2.1 Primary Animal Production Systems in Greece......................12 2.2 Most important Animal and secondary Products ...................20 CHAPTER 3. THE STATE OF GENETIC DIVERSITY...............................24 CHAPTER 4. THE STATE OF UTILIZATION OF AnGR ............................31 4.1 The State of Use of AnGR ..............................................................31 4.2 The development of AnGR.............................................................31 4.3 Obstacles, Opportunities, and Needs for Use and Development of AnGR -
Fresh Baked Breads Feast of the Gods
fresh baked breads lalangia charoupi tiropita rolls fried dough, thyme honey 6 carob, petimezi, sea salt 4 halloumi, graviera, olive oil, honey 2 per piece feast of the gods 349 • add wine pairing +35 per person Served with traditional condiments louza Cyclades, pork, smoked paprika, chili flake 9 loukaniko Attica, pork, orange zest, cognac 8 noumboulo Corfu, wild boar, coriander, red wine 8 brizola Evritania, beef, oregano, olive oil 9 akrokolion Evritania, lamb, garlic, black pepper 14 octopus mortadella House made, pistachio, peppercorns, lamb suet 12 metsovone PDO Metsovo, cow’s milk, semi-hard, smoked 8 graviera PDO Naxos, sheep milk, hard, nutty 8 manouri PDO Macedonia, sheep milk, semi-soft, creamy 6 kalathaki PDO Lemnos, sheep milk, soft, salty 8 ladotyri PDO Lesvos, ovine milk, semi-hard, olive oil 7 sfela PDO Messinia, sheep milk, semi-hard, peppery 8 tzatziki Greek yogurt, cucumber, dill, garlic, sea salt, sourdough, make it yourself 14 htipiti whipped feta, roasted red peppers, boukovo, crispy chicken skins 12 taramosalata mullet roe, avgotaraho, taro chips 16 dakos local heirloom tomatoes, caper berries, olive oil rusk, kalathaki mousse 16 salata shaved carrots, asparagus, zucchini, summer squash, crushed almonds, Metaxa vin 14 pantzaria sea-salt roasted beets, black garlic skordalia, red wine vinegar 10 patates lemon potatoes, herbed panko crust, oregano béarnaise 10 artichoke a la polita baby artichokes, smashed pea ‘arakas,’ pearl onions, sunchokes, carrots 16 papoutsakia “little shoes” eggplant, mushrooms, béchamel, mizithra -
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 -
Greek Exhibitors List PDF Download
ANUGA 2015 Invest in Taste Enterprise Greece, the national invest and trade agency, is proud to welcome visitors from all corners of the world to Invest in Taste at the Greek national pavilion, during this year’s ANUGA in Cologne. ANUGA is paying tribute to Greece, its Partner Country for 2015. Enterprise Greece is hosting 120 Greek exhibitors at ANUGA, the largest food and beverage fair in the world. Greek producers and exporters are showcasing their best Mediterranean foods and beverages, as only Greece can. Greek food, the essence of the Mediterranean diet, is recognized around the world for its healthful properties, fresh ingredients, and intense flavours. ANUGA has branded this year’s fair as Taste the Future. Greece is saying Invest in Taste. Whenever you buy Greek food and beverage products you are investing in taste, quality and the “good life”. Whenever you invest in Greek agrifood companies, you are investing in a dynamic sector with high potential and solid prospects. Our message is an open invitation to international investors and traders to join us in this growth market that offers extraordinary potential for continued development and expansion. We, at Enterprise Greece, invite you to meet with us and our producers, and become a part of this global business movement which is investing in the world’s favourite food. Christos Staikos Velissarios Dotsis Chairman CEO 3 Index Index Exhibitors Index Index Exhibitors Index PREFACE Hall 10.2 ALPHA GEFSI EDESMATA S.A. BALDJIS Menelas VEKAP LTD Page: 3 Fine Food Stand # I-028 Stand # H-024 Page: 38 Page: 39 EXhibitORS INDEX ACHAIA VALUES Page: 7 Stand # H-035 AMALTHIA S.A. -
Brunch Menu Every Sunday at the Poseidonion Grand Hotel Is a Special Day Shared Sitting Around the Table with Loved Ones
Brunch Menu Every Sunday at the Poseidonion Grand Hotel is a special day shared sitting around the table with loved ones. Brunch, the popular international custom that combines breakfast with lunch, takes on a Greek character and is transformed at our own Sunday table. Diners can enjoy a relaxed and pleasant mood in a friendly environment overlooking the Argosaronic, with fresh raw ingredients, creative flavours and a table big enough to seat all of Poseidonion’s friends. We recommend the Greek version of the brunch menu, with suggestions that embody the taste of our own Sundays, as well as special touches on popular choices that make them totally unique. Fresh eggs, vegetables, herbs from our bostani and authentic ingredients from all over Greece play a leading role in the dishes, from the appetizers and salads to the omelettes and pasta, while the Sunday celebration continues with main dishes and desserts that perfectly complement the most special day of the week. Bread (per person) - 2,5 - Eggs Eggs scrambled tomato sauce, cherry tomatoes, feta cheese, prosciutto - 9 - smoked salmon, avocado, katiki Domokou cheese, baby spinach - 11 - fresh truffle, mushroom ragout, graviera cheese - 13 - Oven omelette fried potatoes, village sausage, graviera cheese - 11 - Eggs Benedict smoked salmon - 14 - prosciutto - 12 - Croque moussakas mince, aubergine, zucchini, potato, graviera cheese - 14 - + fried egg - 15 - Croque wild greens pie seasonal greens, herbs, anthotyro cheese - 12 - + fried egg - 13 - Salads Lettuce salad crab, graviera cheese, -
Iceland on the Protection of Geographical Indications for Agricultural Products and Foodstuffs
24.10.2017 EN Official Journal of the European Union L 274/3 AGREEMENT between the European Union and Iceland on the protection of geographical indications for agricultural products and foodstuffs THE EUROPEAN UNION, of the one part, and ICELAND of the other part, hereinafter referred to as the ‘Parties’, CONSIDERING that the Parties agree to promote between each other a harmonious development of the geographical indications as defined in Article 22(1) of the Agreement on Trade-Related Aspects of Intellectual Property Rights (TRIPS) and to foster trade in agricultural products and foodstuffs originating in the Parties' territories, CONSIDERING that the Agreement on the European Economic Area (EEA Agreement) provides for the mutual recognition and protection of geographical indications of wines, aromatised wine products and spirit drinks, HAVE AGREED AS FOLLOWS: Article 1 Scope 1. This Agreement applies to the recognition and protection of geographical indications for agricultural products and foodstuffs other than wines, aromatised wine products and spirit drinks originating in the Parties' territories. 2. Geographical indications of a Party shall be protected by the other Party under this Agreement only if covered by the scope of the legislation referred to in Article 2. Article 2 Established geographical indications 1. Having examined the legislation of Iceland listed in Part A of Annex I, the European Union concludes that that legislation meets the elements laid down in Part B of Annex I. 2. Having examined the legislation of the European Union listed in Part A of Annex I, Iceland concludes that that legislation meets the elements laid down in Part B of Annex I. -
1455189355674.Pdf
THE STORYTeller’S THESAURUS FANTASY, HISTORY, AND HORROR JAMES M. WARD AND ANNE K. BROWN Cover by: Peter Bradley LEGAL PAGE: Every effort has been made not to make use of proprietary or copyrighted materi- al. Any mention of actual commercial products in this book does not constitute an endorsement. www.trolllord.com www.chenaultandgraypublishing.com Email:[email protected] Printed in U.S.A © 2013 Chenault & Gray Publishing, LLC. All Rights Reserved. Storyteller’s Thesaurus Trademark of Cheanult & Gray Publishing. All Rights Reserved. Chenault & Gray Publishing, Troll Lord Games logos are Trademark of Chenault & Gray Publishing. All Rights Reserved. TABLE OF CONTENTS THE STORYTeller’S THESAURUS 1 FANTASY, HISTORY, AND HORROR 1 JAMES M. WARD AND ANNE K. BROWN 1 INTRODUCTION 8 WHAT MAKES THIS BOOK DIFFERENT 8 THE STORYTeller’s RESPONSIBILITY: RESEARCH 9 WHAT THIS BOOK DOES NOT CONTAIN 9 A WHISPER OF ENCOURAGEMENT 10 CHAPTER 1: CHARACTER BUILDING 11 GENDER 11 AGE 11 PHYSICAL AttRIBUTES 11 SIZE AND BODY TYPE 11 FACIAL FEATURES 12 HAIR 13 SPECIES 13 PERSONALITY 14 PHOBIAS 15 OCCUPATIONS 17 ADVENTURERS 17 CIVILIANS 18 ORGANIZATIONS 21 CHAPTER 2: CLOTHING 22 STYLES OF DRESS 22 CLOTHING PIECES 22 CLOTHING CONSTRUCTION 24 CHAPTER 3: ARCHITECTURE AND PROPERTY 25 ARCHITECTURAL STYLES AND ELEMENTS 25 BUILDING MATERIALS 26 PROPERTY TYPES 26 SPECIALTY ANATOMY 29 CHAPTER 4: FURNISHINGS 30 CHAPTER 5: EQUIPMENT AND TOOLS 31 ADVENTurer’S GEAR 31 GENERAL EQUIPMENT AND TOOLS 31 2 THE STORYTeller’s Thesaurus KITCHEN EQUIPMENT 35 LINENS 36 MUSICAL INSTRUMENTS