GREEK Food & Wine NOVEMBER 17, 2018

The National Herald

T H D E L N A AT ER www.thenationalherald.com IONAL H 2 GREEK FOOD &WINE 2018 THE NATIONAL HERALD, NOVEMBER 17, 2018 THE NATIONAL HERALD, NOVEMBER 17, 2018 GREEK FOOD &WINE 2018 3 GREEK ISLANDS Fresh Fish - Quality Traditional Cuisine Come in, your friends are already here!

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The National Herald Another Year of Great

A weekly publication of the NATIONAL HERALD, INC. (ΕΘΝΙΚΟΣ ΚΗΡΥΞ), Greek Food and Wine reporting the news and addressing the issues of paramount interest to the Greek American community of the United States of America. By Eleni Sakellis Publisher-Editor Antonis H. Diamataris elcome once again to The National Assistant to Publisher, Advertising WHerald’s Greek Food Veta H. Diamataris Papadopoulos & Wine issue! It has certainly been an extraordinary year in 37-10 30th Str LIC, NY 11101-2614 food and wine. If nothing Tel: (718) 784-5255 • Fax: (718) 472-0510 • e-mail: else, we hope you and yours [email protected] enjoyed the many opportunities to taste and Democritou 1 and Academias Sts, Athens, 10671, Greece discover the flavors of Greece Tel: 011.30.210.3614.598 whether at the many wonderful restaurants that Fax: 011.30.210.3643.776 were featured in our pages, at e-mail: [email protected] the impressive 64th Annual Summer Fancy Food Show presented by the Specialty Food Association (SFA) at the Javits Center in New York with Greece as the featured country, or in Greece, the homeland itself, during summer vacation. Greece was the featured country at this year's Summer Fancy Food Show at the Javits Center in The most dramatic New York, exhibiting many products to share with the U.S. market. development in recent years has undoubtedly been the “discovery” of Greek wines by the Frappe, Orino Greek Honey, Agrino Rice & Pulses, Loux Drinks wider market. The community has always known about Greek refreshments, Filosophy Pies, Sparta EVOO, Papadopoulos wine, more or less, and perhaps many took it for granted, but Cookies, and many others. now it seems that the rest of the world is taking notice finally of “The company has its own distribution network in New York the many excellent wines Greece is producing. and New Jersey, and works with other distribution companies in The community has also always known about Greek food, but major markets such as Illinois, Massachusetts, Florida, and of course, participating in exhibitions like the Summer Fancy California,” he told TNH. Food Show, helps expand the market and helps the economy of Fage USA, Kontos, and Krinos, also exhibited at the event as Greece. Vassilis Tentolouris, owner of the supermarket chain well as Greek and Cypriot companies with wonderful products Mediterranean Foods based in Astoria, described the Summer to share with the U.S. market. “Specialty food industry sales hit Fancy Food Show as “Greek Christmas” and an excellent $140.3 billion in 2017 and growth of specialty foods is far opportunity to promote Greek products and cuisine. outpacing the overall food industry,” said Phil Kafarakis, SFA He told TNH, it is a great opportunity for merchants from president. “We’re seeing new innovations launch every day and America and Greece to get to know each other and to develop enormous interest from every channel, from online to brick-and- professional relationships and partnerships. mortar retail to foodservice. Our members and affiliated “It is one of the world's largest food trade fairs and certainly businesses are passionate about what they do and are driving the largest in the United States. Traders and producers from trends across categories. SFA champions the industry and our dozens of countries meet, exchange ideas and suggestions, and Fancy Food Shows are designed to bring everyone together to create many new business partnerships. We present, as we do network, learn, and conduct critical business.” every year, all of our products to advertise and promote them in Tasting events have also helped expand the market for many the wider market,” Tentolouris said. Greek products, including wines and cheeses and even mastiha. Jason Loumidis of Loumidis Foods, an importer and a partner The health benefits of Greek foods are also gradually becoming Traditional Famous to Greece’s premium brands, was among the exhibitors. He more widely known as well, even if Hippocrates knew about spoke with The National Herald at the Summer Fancy Food them back in ancient times. Show. His company, based in Lyndhurst, NJ presented many of As the holidays approach, when it becomes very easy to Spinach Pie Loukoumades its products with the emphasis on ready-to-eat meals by Palirria, overindulge and derail a healthy eating plan, we hope you recall Olympus Cheese products, and Ioniki baked products, making it the ancient Greek wisdom about moderation, (pan metron even easier to enjoy the flavors of Greece. ariston, everything in moderation) and the quote attributed to Loumidis told TNH, “We have participated in the exhibition the Father of Medicine, “Let food be thy medicine and medicine since 2004, with the main purpose of strengthening the belief be thy food.” that our company with its products, service and people is an It is the perfect time of year to take a moment to reflect on attractive and reliable solution for the needs of restaurants. We what we are thankful for and remember the less fortunate, not also enhance the familiarity of American consumers with the only with writing a check here and there for the usual end-of- quality and flavor of Greek food and beverages and we are part the-year charitable donations, but by actively giving back. With of the effort to expand the popularity of Greek cuisine along all the tragedies and natural disasters this year, there are sadly with other Greek food imports and distribution companies. We many in need and while thoughts and prayers have their place, are ambassadors of the best branded Greek products, both in the in the end, our deeds are what really matter. retail and in the food services.” We hope you enjoy this special issue and we wish you all the Among those products, Papagalos Loumidis Coffee, Nescafe best for the holiday season!

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find us on KONTOS FOODS , Inc. | P.O. Box 628, Paterson, NJ 07544 Tel: 973.278.2800 | Fax: 973.278.7943 /Kontos Foods www.kontos.com THE NATIONAL HERALD, NOVEMBER 17, 2018 GREEK FOOD &WINE 2018 5 Baking with Zea Flour, Our Favorite Recipes

By Eleni Sakellis

Many people are looking to eat healthier and substituting some of the processed foods in our diet can be a step in the right direction. Processed foods like those made with the aver - age white flour often lack im - portant nutrients and fiber. Demetra Organics was born out of a desire to promote a healthy, modern lifestyle supported by this unique, highly nutritional staple of Greek agriculture, the ancient Zea wheat. This tradi - tional grain improved the health and well-being of the Greeks for thousands of years. They traded it at local markets, treasured it as a cultural secret and revered it as an ancient symbol of a bountiful harvest. Founded in 2016, Demetra Organics is gathering a growing COurtesY OF DemetrA OrgANiCs community of local farmers in ABOVE LEFT : the fertile Delphi region of Bread made Greece to resurrect the produc - with Zea flour. tion of these nourishing grains for today's consumer market. By ABOVE RIGHT: supporting small farmers, Deme - Scones made tra Organics is dedicated to stim - with Zea flour. ulating the local economy and providing a sustainable way of LEFT: Apple pie life for those who have been hit made with Zea the hardest by the Greek eco - flour. nomic crisis. Homemade bread and grain products are the foun - RIGHT: Demetra dation of Greek culture through Organics the centuries. Fittingly, Demetra products Organics is named after Deme - available in the ter, the Ancient Greek goddess U.S. include of the harvest. hard and soft Demetra Organics offers the flour and U.S. market wholesale orders of handmade pita their exclusive Zea Life-Giving bread. products, namely, hard-Zea flour, perfect for bread making, soft-Zea flour, perfect for pas - tries, as well as Zea pita-bread handmade in Greece. Each unique Zea product is rich in di - etary fiber, B-vitamins, and min - erals, attributed to Greece's re - it in half. Form two loaves, mixture resembles coarse 1 cup Greek yogurt light and fluffy. Add the honey top of cake. Bake in a preheated markable microclimate. Zea round or longer ovals, as you crumbs. In a small bowl, beat • 4 eggs and yogurt and beat until well 350 degree oven for about 40 wheat has just traces of gluten prefer, and place them on a bak - the yogurt, cold water, and egg. • 1 teaspoon pure vanilla combined. Add the eggs one at minutes to an hour depending making it far superior to com - ing sheet to rest for about 10 Add the wet ingredients to the extract a time, beating well after each on the color of the pan and the mon wheat products for those minutes. Cover with plastic wrap flour mixture and stir with a fork • 2 medium apples peeled, addition. Stir in the vanilla ex - strength of your oven, or until with gluten sensitivity. or a clean kitchen towel and al - until the dough begins to hold cored, and thinly sliced tract. the cake is golden brown and a For info and wholesale: low to rise in a warm place for together. Form the dough into a • 2 tablespoons apricot jam With the mixer on low speed, cake tester, toothpick, or skewer [email protected] or 30-40 minutes. Slash the tops of ball and shape into a disk. Cover gradually add the flour mixture, inserted in the center comes out www.demetraorganics.com. the loaves diagonally with a with plastic wrap and refrigerate Grease and flour a nine by and beat until just combined, clean. Cool the cake for 10 to The following recipes use sharp knife and place on the for about 30 minutes or until two inch deep baking pan. In a scraping the sides and bottom 15 minutes on a wire rack before Zea flour, and it can also be middle rack of the oven to bake firm enough to roll out. On a large bowl, whisk together the of the mixing bowl with a rubber removing from the pan. Heat the used as a substitute for regular for about 45 minutes at 375 de - floured surface, roll out the flour, baking powder, baking spatula occasionally to make 2 tablespoons of apricot jam and flour in any recipe. grees until the bread is golden dough into a circle to about 1/8 soda, cinnamon, and salt. Stir in sure the flour and eggs are all brush the top of cake to glaze. brown and produces a hollow inch thickness. Transfer to a the ground nuts and set aside. incorporated. Pour the batter Allow the cake to cool com - sound when you knock on it. large, rimmed baking sheet and In the bowl of a stand mixer into the prepared pan and pletely before slicing. Serve with Zea Bread Once the bread cools com - place in refrigerator to keep cool with the paddle attachment, smooth the top with a rubber a scoop of your favorite ice pletely it can be kept at room while preparing the filling. cream the butter and sugar until spatula. Arrange apple slices on cream. temperature for a few days. To For the filling, in a mixing • 5-6 cups zea flour store the bread longer, wrap bowl, whisk together the flour, • 2 cups warm water (about tightly and keep in the freezer, grated lemon peel, cinnamon, 100-110 degrees F) just heat the bread in a pre - and sugar. Add the fruit and toss • 1 packet active dry yeast heated 375 degree oven for to coat completely. Place the • 1 tablespoon honey about 15-20 minutes to thaw out fruit in the center of the rolled THE GRECIAN PLATE • 1 tablespoon Greek sea salt and serve. out dough, leaving about 2 • Greek extra virgin olive oil inches all around, fold the Now in its 11th printing! dough edge up onto the fruit, In the bowl of a stand mixer, Summer Cherry Tart pleating and pressing together • NATIONAL WINNER of the R. T. French stir together the yeast, warm wa - to hold the fruit in place to cre - Tastemaker Cookbook Award ter, 2 cups of the flour, and the ate a free-form tart. The fruit honey, and set aside for about 5 For the crust: will peak out in the center. • GOOD HOUSEKEEPING MAGAZINE, minutes until the mixture ap - • 1 3/4 cups soft Zea flour Sprinkle the top with a teaspoon Cookbook of the Month - March 1988 pears foamy. Add 3 cups of the • 1/4 teaspoon baking powder of sugar and dot with butter. • Step-by-step, easy-to-follow instructions flour and the salt. Using the • 1 teaspoon salt Bake in a preheated 375 degree dough hook attachment of the • 1 teaspoon sugar oven for 35-45 minutes or until • Includes menus, low-cal, and Lenten recipes mixer, knead until the dough • 1/2 cup cold unsalted butter the edges are golden brown and • Makes a great gift for all occasions! forms and no longer sticks to the (1 stick) the filling is bubbling in the cen - side of the bowl, about 7 min - • 1/3 cup Greek yogurt ter. Transfer to a wire rack to utes, adding additional flour, if • 2 tablespoons cold water cool and serve with a scoop of needed. • 1 large egg your favorite ice cream. “The Perfect Gift” Lightly grease an ovenproof bowl with a little olive oil. Place For the filling: the dough in the greased bowl, • 2 tablespoons Zea flour "THE ULTIMATE FUNDRAISER" then turn over the dough to coat • 1/2 teaspoon finely grated Greek Yogurt and it lightly. Cover the bowl and the lemon peel Apple Cake Special Price for Orders of 12 or More dough with plastic wrap and al - • Pinch of cinnamon low it to rest in a warm place to • 2 tablespoons sugar • 2 cups soft Zea flour rise. The switched off oven is an • 1 1/2 pounds cherries, stems • 1 teaspoon baking powder Single copy: $25 (includes shipping) excellent spot for proofing the removed, pitted, and cut in • 1 teaspoon baking soda dough, just heat the oven to half • 1/2 teaspoon ground about 200 degrees and then • 2 tablespoons butter, cut into cinnamon Send check to: THE GRECIAN PLATE switch it off, place the covered small pieces • 1/2 teaspoon Greek sea salt bowl with the dough inside and • 1 cup chopped walnuts c/o Helen Paliouras, co-editor allow to rise for 45 minutes to To make the crust, in a large • 4 tablespoons unsalted 303 Wesley Drive, Chapel Hill, North Carolina 27516 or Email: [email protected] b an hour, until the dough has bowl, whisk together the flour, butter doubled in size. Punch the baking powder, salt, and sugar. • 1/2 cup sugar stbarbarachurchnc.org/grecianplate.html dough down to deflate it and cut Cut in the cold butter until the • 1/4 cup Greek honey Like us on Facebook Purchase on our website using PayPal a

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TNH Staff done. As noted in Vascular Med - finely ground Greek coffee per Serve as above with a glass of icine, “The preliminary results cup to the briki and add sugar, cold water and your favorite ecent studies have shown of this study have been pre - if using. Greek coffee without cookies. that drinking coffee in sented at the Annual Scientific sugar is called sketos (plain). Rmoderation is actually Sessions of the American Col - For metrios, use 1 teaspoon THE ORIGINS OF FRAPPÉ good for you. The Ikaria Study lege of Cardiology, Chicago, IL, sugar per cup of coffee. found that “Consumption of a April 2012.” For glykos, 2 teaspoons sugar The invention of frappé, ac - boiled Greek type of coffee is The recipe for Greek coffee per cup. cording to Nestlé Greece, was a associated with improved en - varies. Many prefer allowing the For vari glykos use 3 tea - happy accident at the 1957 In - dothelial function.” Published in coffee to boil three times, stir - spoons sugar and 2 teaspoons ternational Trade Fair in Thes - the journal Vascular Medicine, ring once. Another method calls of the ground coffee per cup. saloniki where the company was the study looked at coffee con - for boiling the coffee once and Place the briki over medium introducing a chocolate drink sumption among elderly people stirring constantly. Try out a va - heat and stir just to mix the cof - for kids made in a shaker. When ages 66-91 living on Ikaria the riety of methods to find the one fee grounds and sugar. The one of the employees could not island known for longevity, and you prefer. foam (kaimaki) rises as the cof - find hot water for his usual used ultrasound to evaluate the fee heats up. When it reaches Nescafé coffee break, he tried endothelial function which is an the top, remove the briki from making it with cold water and indicator of vascular health. Traditional Greek the heat and allow the coffee to ice cubes in the shaker and the Those who consumed boiled Coffee settle for a minute. To serve, frappé was born. It took a few Greek coffee had higher flow- pour a little foam into each years to catch on, but eventu - mediated dilation results than demitasse cup, then fill each ally, the frappé became ex - those who consumed low or Water cup, moving the briki up and tremely popular among Greek high amounts of Greek coffee or Greek coffee down gently to settle the coffee drinkers. other types of coffee. Higher Sugar, optional grounds. Greek coffee is tradi - At press time, there was no flow-mediated dilation results tionally served with a glass of similar coffee study on the ben - are an indicator of healthy blood Using a briki, a small pot cold water and sipped slowly af - efits of frappé, but in case you vessels. The chlorogenic acids wider on the bottom than on the ter the grounds have settled to prefer a cool coffee drink that Ice cubes entirely foam. If using a hand in Greek coffee may be the rea - top, add as many demitasse the bottom of the cup. reminds you of Greece, the Milk (optional) mixer blend until foamy. Pour son for the cardiovascular cups of cold water as cups of To make glykivrastos coffee, recipe follows. the foam into a tall glass. Add health benefits, as well as coffee you plan to make. A use 1 teaspoon coffee and 2 tea - A cocktail shaker, a jar with about a cup of cold water and weight control, and the reduced demitasse cup measures about spoons sugar per demitasse cup a tight lid, or a hand mixer can 3-4 ice cubes. If preferred, milk risk of diabetes and some types 2 ounces. Briki sizes are usually of water. Stir, then place the Greek Frappé be used to make the frappé. Add may also be added, to taste. In of cancer. 2, 4, and 6 demitasse cup ca - briki over medium heat and al - the instant coffee, sugar to taste, Greece, evaporated milk is often The study concluded by say - pacity. If you plan on making low it to come just to a boil. Lift and 2-3 tablespoons of cold wa - used. Serve with a straw and ing that such positive results more than six demitasse cups of the briki off the heat, then re - 1-2 teaspoons instant coffee, ter to the cocktail shaker, jar or enjoy. could make a significant differ - Greek coffee, the results will be turn it to a boil, and repeat, for traditionally Nescafe a tall cup or glass. Shake the ence in improving public health, better if you make it in batches. a boiling total of three and a Cold water cocktail shaker or jar for about but more research needs to be Add 1 heaping teaspoon of the nice amount of foam on top. Sugar (optional) ten seconds until it seems to be Olives and Olive Oil, Plus Recipes

By Eleni Sakellis portant role in developing the beat. In a separate mixing bowl, unique characteristics of the beat the egg yolks with the re - Versatile olives are an ingre - olives and the resulting oil. maining sugar until pale and dient in many dishes from the A few of the brands of extra thick. Add the coffee dissolved Mediterranean region, espe - virgin olive oil to look for are in water and the brandy. Gently cially in Greece. For those unfa - Cretan Mill from Crete, Iliada fold in the olive oil and the miliar with the many different from Kalamata, Olympion from melted chocolate followed by types, they include the famous Chavari in Ilia, and Vasilissa the egg whites until completely Kalamata olive with its purple from Stayia farm on Euboea. combined. Pour the mixture into black color, almond shape, and From the classic cold-pressed ramekins for individual servings shininess; Chalkidiki a greenish extra virgin oils to flavored oils or into a serving bowl. Refriger - olive harvested when not fully with oregano, garlic, or citrus, ate to set the chocolate mousse ripe, slit lengthwise or “cracked” there is an olive oil for every for 4 hours or up to overnight. to remove the bitterness, and taste and dish. If preferred, serve with choco - then kept in brine until ready to A drizzle of excellent quality late cake, recipe follows. consume in two to three days; olive oil on cooked vegetables Konservolia left to ripen on the with a splash of fresh lemon tree, has the highest nutritional juice enhance the natural flavors Chocolate Cake value and richest flavor; and in food. Cakes made with olive Throumpa the small black, oil stay moist. Try the following shriveled olives with their dis - recipes that feature olives and • 3 cups unbleached, all- tinctive flavor. olive oil for your next holiday purpose flour The Panhellenic Association party. • 2 cups sugar of Table Olive Processors, Pack - • 6 tablespoons unsweetened ers and Exporters (PEMETE) cocoa powder with 46 member-companies rep - Dakos • 2 teaspoons baking soda resent more than 90% of • 1 teaspoon Greek sea salt Greece's exports of table olives • 4-6 large round Cretan • 1 teaspoon pure vanilla to more than 100 countries. barley rusks (paximadia) extract These companies export some • 1/2 cup Greek extra virgin • 3/4 cup Greek extra virgin outstanding and unique Greek olive oil The Loumidis Foods booth at the Summer Fancy Food Show offered samples of olives and olive oil table olive varieties, such as: • 2-3 ripe tomatoes, grated, pickled vegetables among many other products. • 2 tablespoons white vinegar Konservolia a variety mostly skins discarded • 2 cups cold water farmed in Central Greece, • 1 red onion, thinly sliced Chalkidiki is mostly in Northern (optional) Greek Bruschetta the edges, about 8 minutes. water Preheat the oven to 350 de - Greece, Kalamata is mainly, but • 1/2 cup feta, crumbled Meanwhile, in a mixing bowl, • 2 tablespoons brandy grees. In a large mixing bowl, not exclusively, farmed in the • 1/4 cup mizithra • 1 loaf ciabatta bread toss the tomatoes, olives, • 3/4 cup Greek extra virgin whisk together the flour, cocoa regions of Etoloakarnania, La - • 10-15 black olives • 1/4 cup Greek extra virgin arugula, and oregano with the olive oil powder, sugar, baking soda and conia, and Phtiotida. Further - • Greek dried oregano olive oil remaining olive oil and salt and salt. Make a well in the center more, small quantities of • Freshly ground pepper • 2 cups chopped, ripe pepper to taste. Place the warm, Melt the chocolate in a dou - and add the vanilla, olive oil, Throumpa and Megaritiki vari - tomatoes toasted bread slices on a serving ble boiler over medium heat. vinegar, and the cold water. Stir eties are also produced. The Grate the tomatoes into a • 1/2 cup Greek green olives, tray and top each with some of Make sure the water does not until thoroughly combined. The greatest advantage of Greek strainer over a bowl to allow chopped the salad. Serve immediately. touch the chocolate or it will batter will be liquid. Pour into a table olives is that the olives some of the water to drain. • 4-5 cups baby arugula seize. Allow the melted choco - lightly oiled 13 by 9 inch baking “ripen” naturally on the olive Moisten the barley rusks with 4- • 1/2 teaspoon Greek dried late to cool slightly. While the pan. Tap the pan on the counter trees, in other words, no chem - 6 tablespoons of the water, then oregano Greek Chocolate chocolate is cooling, separate three times to release any air ical means are used to make place them on a serving dish or • Greek sea salt the eggs, placing the egg whites bubbles and then bake in a pre - them black. in a salad bowl and drizzle them • Freshly ground pepper Mousse in the mixing bowl of a stand heated 350 degree oven for 45 As far as olive oil is con - with about half the olive oil. Top mixer and beat with the whisk minutes to an hour depending cerned, Greek extra virgin olive with the grated tomatoes, the Preheat the oven to 350 de - • 7 ounces good quality dark attachment until the egg whites on the strength of your oven. A oil is the way to go for most onion- if using, the feta, grees. Slice the ciabatta bread chocolate are frothy. Add 1 tablespoon of cake tester inserted in the center recipes and salads. Many Greeks mizithra, olives, about a pinch into two-inch thick slices, brush • 3 eggs the sugar and continue beating should come out clean. Cool swear by the olive oil from their of oregano for each rusk, and with olive oil, and place the • 2/3 cup superfine sugar until a shiny meringue texture completely on wire rack before particular region or village, and grated pepper to taste. slices on a baking sheet. Bake • 1 tablespoon instant coffee forms with stiff but creamy serving. Sprinkle with confec - indeed, the location plays an im - until just beginning to brown at dissolved in 1 tablespoon peaks. Be careful not to over - tioners’ sugar, if desired. Greek Wines Winning Awards and Recognition

TNH Staff Championship 2018. The com - country we have excellent muscat of Alexandria grape, The tasting event was or - pany had earlier won an award wines, unique native varieties which is found all over the ganized by the South & North Greek wine has nothing to for its Aetheria Rosé at the in - that do not exist anywhere else, Mediterranean,” the Times re - Aegean Regions and the re - fear from international compe - ternational wine competition in we have a very sound founda - ported. gional wineries and was free tition, the head of the Semeli Thessaloniki, where the label tion to begin and it is up to us - “Our third wine was the of charge from 2-8 PM for winery Leonidas Nasiakos told not only won a gold medal but all of us together and individu - 2016 Theon Dora from Giannis wine lovers and from 12-2 PM the Athens-Macedonian News was selected as the best rosé in ally - to forge ahead, to knock Stilianou in Crete [$24], crisp, for professionals. Agency in an interview pub - the competition. on the doors of the international fresh and minty,” Asimov wrote, Participants in - lished earlier this year. “This fills us with pride and markets and open them,” he adding that “it was a particular clude 30 wineries The winery won another gives us the confidence to con - added. study in obscurity, as it was from 12 islands: Chios, award for its Oreinos Helios, re - tinue,” Nasiakos noted, while The Semeli winery got off to made from three grapes that Ikaria, Kos, Lesbos, Lem - ceiving the top prize for best dry pointing out that Greece pro - a good start in 2018, on this were unknown to me: vidiano, nos, Milos, rosé in the International Rosé duces exceptional wines. “As a score, with its wines now having thrapsathiri and vilana, all in - Paros, Samos, reached the market of faraway digenous to Crete.” Santorini, Siki - Colombia, which is surrounded Also on the list: Gai’a Nemea nos, Rhodes, by strong wine-producing neigh - Notios 2017 $15 “balanced and and Tinos. bors, and with good sales in clean, with fresh flavors of cit - Moreover, Cyprus. “This shows that for rus, herbs and tropical fruits;” there were wines Colombia… Greek wine is re - Antonopoulos Achaia from rare native vari - garded highly in terms of qual - Malagouzia 2017 $24 “tangy eties of ity,” Nasiakos noted. and fresh, with flavors of herbs, grapes, The New York Times also fea - citrus and apple; Zafeirakis Tyr - a tured Greek white wines this navos Malagousia 2016 $19 year. Their best bet was the “balanced and zesty, with flavors 2017 Hoof & Lur from Troupis of citrus, herbs and peaches; [$20], made from moschofilero Orealios Gaea Robola of grapes grown in Mantinia,” the Cephalonia 2017 $11 “bright Times reported, adding that and succulent, with flavors of “this was a lively, balanced, de - herbs and tropical fruits; and unique liciously herbal wine with citrus Kouros Patras Roditis 2016 $11 and competitive feature of the Aegean is famed for its flavors.” “fresh and distinctive, with sa - Greek island production. sweet wines, some of them in - Next on their list was “the vory herbal and earthy mineral The Aegean islands have a ternationally acclaimed, as the 2017 Terra Ambera from Mano - flavors,” the Times reported. long history in the production Moschato of Samos and the Vin - lis Garalis on Lemnos [$22], a Wine producers from the of red wines, from traditional santo from Santorini. volcanic island in the Aegean, Aegean Islands presented their varieties such as mandilaria, was dry, perfumed and floral,” wines to Athenians on October mavrotragano and fokiano. Ad - Material from the ANA-MPA which “is made from the ancient 21 at Aegli, Zappeio Hall. ditionally, the greater region of was used in this report. THE NATIONAL HERALD, NOVEMBER 17, 2018 GREEK FOOD &WINE 2018 7 Amvrakikos Gulf Shrimp, Sardines, and Mullet Have High Nutritional Value

TNH Staff

hrimp, sardines, and red mullet fished from the SAmvrakikos Gulf have a very high nutritional value with distinctive traits, according to a study carried out by the Agri - cultural Technology Department at the Epirus Technological Ed - ucational Institute in Arta. Unique properties beneficial to human health have been dis - covered in all three species ac - cording to the scientist respon - sible for the project, Professor Ioannis Skoufos. The study, us - ing advanced techniques, was financed by the regional unit of Preveza. Based on its findings, the sar - dine of Amvrakikos contains 1,003 different proteins in total, of which 556 are found only in the specific fish, while 56 have special biological characteristics when compared to sardines is yet another essential step in • 1 can whole, peeled reduced slightly. Add the • 2-3 fresh garlic cloves, on a broiler pan in a single layer fished in the Ionian Sea or the the regional authority’s efforts tomatoes, chopped or 2 cups shrimp, the white wine and a crushed (optional) and broil on high until the Gulf of Kalloni on Lesbos. for the development of the pri - chopped fresh, ripe tomatoes pinch of red pepper flakes, if us - • Greek sea salt shrimp begin to change color Similarly, the area’s shrimp mary sector, to increase employ - • 4 tablespoons Greek extra ing. Stir and bring back to a sim - • Freshly ground pepper about 5-6 minutes. Never leave have 347 different proteins in ment and stimulate the econ - virgin olive oil mer. Continue simmering about • Freshly squeezed lemon juice the broiler unattended as the total, of which 188 are not omy in the coastal areas of the • 1/2 cup dry white wine 15-20 minutes until the shrimp cooking time may vary depend - found in other shrimp popula - Preveza and Arta regional units. • Greek sea salt are done. Serve over rice or your Prep the shrimp as needed ing on the strength of your tions and 22 have special bio - • Freshly ground pepper favorite pasta, with fresh bread and place in a mixing bowl. Add oven’s broiler. logical characteristics. Material from the ANA-MPA • Red pepper flakes (optional) and a side salad. the oregano, salt and pepper to Remove the pan and turn the The red mullet was also a was used in this report. • Water taste and drizzle with olive oil. shrimp to cook on the other surprise as it contains 575 pro - Mix gently to coat all the side. Return the pan to the teins and is richer in omega-3 In a large, deep pot, heat the Broiled Shrimp shrimp. If desired, crushed gar - broiler and cook an additional fatty acids than the other two Shrimp in Tomato olive oil until shimmering and lic cloves may be added to the 5-6 minutes or until the shrimp species. add the chopped onion. Sauté shrimp at this point and left to are done and just begin to Based on these findings and Sauce until translucent and add the • 2 pounds, peeled, deveined marinade for 10-15 minutes be - brown at the edges. Remove unique, quantifiable traits, ef - tomatoes, 2 cups water, salt and large-jumbo sized shrimp, fore broiling. The shrimp can from the broiler and serve im - forts will be made to include the • 2 pounds, peeled, deveined pepper to taste. Bring to a boil tails left on also be covered in the mixing mediately with a squeeze of three fish in the lists of Pro - large shrimp, tails left on over medium heat and then re - • 2 tablespoons dried oregano bowl and left refrigerated to fresh lemon juice to taste, crusty, tected Designation of Origin • 1 medium to large onion, duce heat and simmer for 15- • 2-4 tablespoons Greek extra marinade longer, if desired. fresh bread, a salad, and a side (PDO) products, an action that chopped 20 minutes until the sauce has virgin olive oil When ready to cook, place serving of rice, if desired. Food Critics’ Confessions about Their Work

TNH Staff cuisine, for example. Some have is even eaten. day when there is so much to to the professionals who pre - hated eating out. It was the most criticized the practice of review - “The ability to take photos of choose from in terms of wines pared the meal and the wine list terrible chore. I knew at that mo - Many people consider them - ing casual eateries alongside for - a plate of food with your cell from all over the world and very and pairings, or to the readers ment that I needed a break. I selves foodies, but few have the mal establishments, devaluing phone and post it on Facebook knowledgeable oenologists, ex - if you’re making things up as took time off and just cooked at privilege of being an actual food the stars given in many reviews. or Instagram does not make you perts in the fields of viticulture you go. They want a truthful re - home. It was the only way to get critic. The job on the surface Also of some concern to a food critic,” he added. and oenology (the study of wine view by a trained critic, not back to my real love of food.” seems like a dream, but as with those The writing itself is another from the Greek word for wine what their cousin or Facebook The food critics all agreed any profession, there is hard aspect of the profession that “oinos”), and sommeliers who friends thought about the food that love has to be at the heart work involved and there are should not be taken for granted specialize in all aspects of wine and wine,” said Chris B. of their work. “If you don’t love times when the experience of for those interested in pursuing service as well as wine and food Burnout is also a real issue for food and don’t love writing dining out and tasting the “The ability a career in food criticism. “It’s pairing. “You have to know what food critics, George T told TNH, about it, you’re in the wrong menu so carefully prepared one thing to enjoy a meal you’re talking about. It isn’t fair “I went through a phase when I profession,” Maria Z said. by the chef and the and say you liked it or not, kitchen staff are less than to take photos of a plate but the food critic has to ideal. The National Her - know what they’re talk - ald spoke with some of food with your ing about, explain in de - food critics who due to tail what was so appeal - the nature of their work, cell phone and post it ing about the appetizer prefer not to give their or entree, and why and full names, while dis - on Facebook or Instagram how the dessert was a closing some inside infor - perfect way, or not so mation about their work. does not make you perfect way, to end the Maria Z noted that meal,” Maria Z noted. there is a distinction be - a food critic...” “There are many choices tween food critic and restau - to make as a writer about rant critic, though the terms are food, you can choose to be seri - usually used interchangeably, a ous or snarky, but the substance food critic may write about of the critique has to be there much more than just restau - who are with a solid foundation of rants. Bakeries, food festivals, professionals with years of ex - knowledge and experience in and street vendors are also on perience in the field is the fact, the culinary arts is of major im - the food critics’ list for review - like Bob S who said that tech - portance,” she added. ing, while restaurant critics may nology has made everyone a When asked about wine and focus exclusively on the tradi - food critic with the ability to food pairings, the food critics tional restaurant dining experi - publish a starred review on a who spoke with TNH all agreed ence even specifically reviewing variety of websites and plat - that there has to be some knowl - restaurants serving only French forms practically before the food edge and training, especially to -

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TNH Staff TIP #3 Don’t starve yourself before going uring the holiday season, it can seem to a party. With everyone so busy this like one party after another, essentially time of year, it can be difficult to even Dfrom Thanksgiving through Epiphany find time to eat before you have to at - and while we hope you enjoy yourself, it can be tend a party. Many even put off eating easy to overindulge. The following tips will help until the party and then find themselves keep you and your family on track when it comes unable to resist the buffet’s many to eating healthy even as the festive treats of the choices. A snack before you go to the season are calling out your name including all party can stave off hunger and keep the rich hot chocolate topped with mounds of you thinking rationally as you approach whipped cream served in jolly Christmas-themed the buffet or dinner table. mugs. TIP #4 TIP #1 Wash your hands. It seems simple Moderation is the key. The ancient Greeks enough, but washing your hands with knew it: metron ariston – everything in modera - soap and water can help you and your tion. It can also refer to portion control and a loved ones avoid getting colds and the balanced diet. The right amount of protein, car - flu. If someone is “sick in the household bohydrates, and fats can help you stay on course it can spread rapidly to the rest. Ac - with a healthy eating plan. cording to the Mayo Clinic website, “Hand-wash - Also, wash your hands when they are visibly USDA Dietary Guidelines stipulate that women ing offers great rewards in terms of preventing dirty. need 46 grams of protein and men need 56 grams TIP #2 illness. Adopting this habit can play a major role though protein needs also depend on age, activity Stay hydrated. As the colder temperatures set in protecting your health.” TIP #5 level, and whether you are pregnant or have any in, drinking plenty of water can help with many Wash your hands before: Preparing food or Skip the Antibacterial Soap chronic diseases. For example, a standard 3-oz. aspects of health, including your skin, digestion, eating, treating wounds or caring for a sick per - According to the Mayo Clinic, “Antibacterial chicken breast has about 26 grams of protein in and fighting off common cold germs. In winter, it son, inserting or removing contact lenses. soaps, such as those containing triclosan, are no it, while a cup of Greek yogurt has 18 grams. might not seem as obvious that you are thirsty, Wash your hands after: Preparing food, using more effective at killing germs than is regular Alcoholic beverages can also add unnecessary but keep drinking those eight glasses of water, the toilet or changing a diaper, touching an ani - soap. Using antibacterial soap might even lead to calories to your diet, so try alternating with non- since many other holiday beverages including al - mal, animal feed or waste, blowing your nose, the development of bacteria that are resistant to alcoholic beverages or skip the alcohol and be cohol and sugary, caffeine-filled drinks can draw coughing or sneezing; treating wounds or caring the product's antimicrobial agents, making it the designated driver for your group. out moisture from the system. for a sick person, Handling garbage, harder to kill these germs in the future.”

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