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SPECIAL EDITION JULY 2019
Greek
Food and
Restaurants
The National Herald
TH
LD
NA RA
E
TIO E
N AL H
www.thenationalherald.com
2 SPECIAL EDITION JULY 2019 Greek Gastronomy THE NATIONAL HERALD ❙
Editorial
U
sing only the fi- From simple to elaborate, Greek
nest, freshest, dishes delight ‘foodies’ from all
and most flavorful over the world.
ingredients, Greek Today, our Greek restaurants
cuisine is known in the United States, as well as
as some of the best in the world. Greek food in Greece, preserve
It spreads its culinary influence not the fundamentals of our cuisine:
only throughout Europe, but has namely, using mainly fresh local
become a mainstay in the Ameri- ingredients such as Mediterranean
cas as well. vegetables, olive oil, lemon juice,
Due to the geographical location grains, and various types of meat
of the country, it fuses elements and seafood.
from both eastern and western As I recently read on a travel
cultures while maintaining its own blog, Greeks – and Greeks abroad
traditions. – approach food with a combination
“They
don’t eat to live,
but rather
live to eat –
and the meal
is almost
always a social,
convivial
occasion”
of “seriousness and nostalgia, in-
evitably thinking back on the dishes
they were raised on.
They don’t eat to live, but rather
live to eat – and the meal is almost
always a social, convivial occasion,
which revives the original meaning
of companionship – people who
break bread together.”
While Greek food has been
‘modernized’ to some extent (to
keep itself on ‘trend’ with concepts
such as street food), its foundation
remains unchanged: come togeth-
er, always bring your appetite, eat
well, and never say “no” when of-
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❙ THE NATIONAL HERALD Greek Gastronomy SPECIAL EDITION JULY 2019 3
PHOTOS: TNH/YANA KATSAGEORGIS
Marguerite (Margie) Parlamis and Tim Vlahopoulos at Axia Taverna. The exterior of Axia Taverna in Tenafly, NJ.
Axia Taverna:
“Here, Where Greece Shines”
By Yana Katsageorgis Vlahopoulos, Axia manager and partner, and told and with 70 dessert wines, the Axia wine cellar is And he learned so much, working as an assistant
W
him, “I do not know how to run restaurants, I build probably the best wine cellar at a Greek restaurant. chef in some of New York's best restaurants, Le
ith the phrase "Here, Greece restaurants. I have a Greek-American chef. He Alexander Gorant (Gorantis), the Executive Chef Bernardin, Town, and Windows on the World with
shines,” Shivani Vora, the highly knows how to cook French food, but we sent him and also a partner in Axia, walked over to us with a the world-renowned chefs Eric Ripert and Geoffrey
respected food critic summed up to Greece and he learned something about Greek glass of red, Pinot Noire Papaioannou, to cool me, Zakarian.
Axia Taverna, 18 Piermont Road in cuisine. What do you say, will you come?” as he told me, before he starts serving some of I sat down for a while at the bar for a chat with
Tenafly. The phrase which ap- As a smart head hunter, Parlamis found the the best Greek dishes I have eaten in the 18 years Rozboril Dousan, the star barman who was talking
peared in the New York Times restaurant review is most suitable person to organize Axia and equipped I have been in New York. The multi-talented chef about cocktails. I asked if I could photograph him
suitable for the headline this article. it with an excellent staff that does not leave easily was full of surprises. Besides serving his roasted before telling him that I was a journalist and he re-
Michael Frank Parlamis, the well-known restau- because he is a model professional and an extremely quails with mushrooms, zea, and many other sponded, "Why do you want to photograph me?"
rant creator (Frank Parlamis Corporation), who had kind person. It is very difficult to find managers blessed spices that sprang from its flavor oasis, The people at Axia are all very dignified and
built over 800 restaurants, opened his first in 2006 like Tim, who if needed, has no problem cleaning there was the Hercules salad with spinach, arugula, humble. They managed to create a family environ-
with the name Axia and the desire to thank his the tables, serving food, talking to the clients and kale, and a dressing of baked quinoa with almonds ment dominated by authentic Greek hospitality,
wife, Marguerite (Margie) Parlamis, for her value giving me an appointment during business hours and muscat wine, and the pie with artichokes that which is hard to find in the area. So it's no coinci-
(axia in Greek) in his life, but also for their many to speak with me. made me dizzy with its deliciousness. dence that you will meet famous people, including
years together, eventually, celebrating their 47th He is a juggler with a magical personality, a He played blues on the harmonica later on, Lori Stokes from Fox 5, the famous guitarist Al Di
anniversary in 2013, the year he passed away. A connoisseur, and a lover of people and wine, who transporting us to the banks of the Mississippi. Meola, Hollywood actor Bill Murray, and many
highly educated man, Parlamis was an MIT and came to America in late 1972 and has been in the Axia’s distinctiveness does not only appear in football players looking for fine cuisine, impeccable
Stanford graduate, a humorist, a cosmopolitan, a restaurant business for nearly 50 years. food and service, but also in high-quality live music service, and an intimate atmosphere, in other
descriptive narrator and one of the most remarkable Vlahopoulos said, “our success is based on the performed by the popular composer and guitarist words, precisely what Axia has to offer.
members of the Greek community. self-sacrifice of all. We love our world. We have Spiros Exaras, who enchants the audience the I will not describe any more dishes I tasted and
Axia is there, as Margie his wife, a beautiful become a family with our clients, who are people of days he plays there. saw like all the restaurant reviewers do. I will leave
and aristocratic woman, told us, because of his high social and educational level and are very de- Gorant’s hobbies include darts and motorcycles you to discover them on your own...but just between
support and love until his last breath, he was con- manding. This inspires us to become better and and he learned to cook. “Why do you think” he us…the Spartan chicken is unforgettable, the Kala-
stantly disturbed by restaurants in the surrounding better. One of our strongest points is that we offer asked us. “Most chefs were inspired by their moth- mata salmon is disarming, and the Rhodes pastitsio
areas and in Tenafly: "What will happen next? Will excellent cuisine, often much better in quality and at er's cooking. I was inspired by her lack of cooking is a colossus. All this is in a wonderful two-story
we never eat a decent meal? I have to create a reasonable prices compared to the very good Greek skills. My mother cooked only a few things. She house that floods you with joy, courtesy, and the
restaurant as I want it.” And it was realized just as restaurants in Manhattan. Something that saddens did not like cooking. We always ate spaghetti with need to return, "Here, where Greece shines.”
he dreamed it. One of the finest Greek restaurants me is that we do not have many Greeks nearby, for Ragu sauce, and marinated chicken. She did not
in the tri-state area was created with the architectural whom I have a particular weakness, although the like cheese or vegetables. I studied at Widener Axia Taverna is located
and decorative supervision by the global, award- Metropolis of New Jersey is very close by.” University and then at the French Culinary Institute. at 18 Piermont Road in Tenafly, NJ.
winning designer Tony Chi. With 370 labels of different wines, of which 48 I did not know anything about food and I wanted to More information is available by phone:
The day he made the decision, he called Tim are offered by the glass and 20 are half-bottles, know so much!” 201-569-5999 and online: axiataverna.com.
4 SPECIAL EDITION JULY 2019 Greek Gastronomy THE NATIONAL HERALD ❙
Amali:
Mediterranean Charm in Manhattan
By Vasilis Voultsos lavraki. I think that if you are Greek in your heart,
A
you eat what is local, where you live. That we at
mali, 115 East 60th Street in Man- Amali always choose sustainability is something
hattan, is one of the city's most au- that the public and the press have recognized.
thentic and stylish Mediterranean
restaurants, serving New Yorkers How would you characterize the clientele of
for about eight years now. The Na- the restaurant?
tional Herald met with James Mallios, owner of the I always wanted to have strong ties with the
restaurant, for a discussion about food, his life and neighborhood. We have many professionals who
future plans, and, of course, about Amali. work around here but also permanent residents.
Mallios was born in Flushing, Queens, and traces At weekends, we often have tourists. At Calissa,
The tables are set for service
his roots to Epirus and even further back to Con- of course, we serve more Greek than we do here,
at Amali restaurant in Manhattan.
stantinople. His grandfather after the war, and though many Greeks who go to the Cathedral of
shortly before North Epirus was ceded to Albania, the Holy Trinity in Manhattan often come to Amali.
immigrated to New York. Mallios' parents were not
what we would call the classic case of immigrants In what category do you place the restaurant,
involved in the restaurant business, and he studied and what is the style of its kitchen?
How do you see the future of the restau-
We are always rant?
also like Americans to go beyond the stereotypes
and see that Greece has a gastronomic tradition
Very positive. I also love the contact with the that varies and is very rich from region to region.
trying to preserve public. It's one of the reasons I got into this job.
Our kitchen in Amali is open and we used to invite In your opinion, what would be the perfect
the Mediterranean and organize dinners for interesting people of
various specialties, who in turn were interested in
dinner at Amali?
I like dinners served family-style with people
food and wine. Many good things arose from these sharing food. It would certainly include mezedes,
character... dinners. I would like us to begin to do those again. salad, and octopus. We would start off with a
drink, something light, for example an aperitif. Be-
What do you think about the future of Greek cause I like pasta, there would certainly be a pasta
cuisine in the United States? dish on the table. For the main course, I would
James Mallios, co-owner of Amali. I would like to have Greek restaurants in cities in serve salt-baked fish and I would pair it with a
America where they currently do not exist. I would Chardonnay from the Domaine Katsaros.
law and then worked for about six years as a lawyer. When we first came up, we had to raise prices
His family was surprised when the young lawyer because people thought our prices were very af-
left behind the law for the restaurant industry. fordable for the area we are in. Regarding style
Today, besides being a co-owner at Amali, and prices, we would call us upscale casual, but
Mallios also co-owns Calissa, located in the Hamp- we are definitely more economical than many
tons, and a restaurant in the Rockaways which will restaurants in the neighborhood. Amali is influenced
open next week with his associates. He told TNH by both Greek and Italian cuisine.
that the general idea of the new restaurant is
derived from the French Mediterranean. "We are What inspired the name of the restaurant?
always trying to preserve the Mediterranean char- Amali, in the years of the Ottoman Empire, was
acter, but also to change the theme of every restau- a short name for Roumeli.
rant," said Mallios.
As an employer, do you believe in strict staff
What makes Amali stand out from other local inspection, and do you have enough free
restaurants? time for yourself?
James Mallios: I think two main reasons. First Strict inspection is a way to do things, and for
of all, the extensive wine list from Greece. We some it can work, but it's not the only way. I want to
have a collection of 400 different wines. Then I leave my colleagues the freedom to do their job. I
would mention sustainability. I remember my grand- also want to be able to work with good people. In
mother, when we first came to America, would terms of leisure time, and if it is enough, if you asked
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❙ THE NATIONAL HERALD Greek Gastronomy SPECIAL EDITION JULY 2019 5
For Five Coffee
Opens Its First Cafe
in New York’s
Financial District
TNH/ELENI SAKELLIS ABC/ERIC MCCANDLESS
Nick Livanos, wife Lorena, and son Johnny at the viewing party for The Livanos brothers, Enrico and Johnny, during the
ABC's Family Food Fight held at Ousia. cooking competition.
Family Food Fight Viewing Party at Ousia
in Support of the Livanos Family
By Eleni Sakellis dough, but after tasting the Livanos’ spanakopita, she said she was a
changed woman.
NEW YORK – Family and friends gathered at Ousia for a viewing Their chicken cutlets also wowed the judges as American chef
party in support of the first appearance of the Livanos family, owners of Graham Elliot exclaimed, “This chicken is sick!” For those unfamiliar
Ousia – among other restaurants – on ABC’s Family Food Fight on June with the slang, that means very good. Lorena noted that the recipe
27. they used was from Nona (grandma) Giovanna.
Brothers Johnny and Enrico, and mom Lorena, are competing on In the following round of the competition, the Livanos family
the cooking competition-based show that offers eight presented their take on the classic American burger, fries,
families the opportunity to battle for the title of “America’s and milkshake with the show-stopping shish-ka-burger,
No. 1 Food Family.” fries with rosemary and sea salt, and a baklava
The lively Livanos family, from Westchester,
NY, is best known as restaurant owners of
Mother milkshake. The judges were again impressed
with the flavors and originality of the mom and
Ousia, among other well-known restaurants,
including Molyvos, named for the family’s
and sons sons, as Cora pointed out how well the Livanos
family works together and also cares about
village of origin in Lesvos. The mother and are competing the presentation of the food.
sons trio use their Greek-Italian (Lorena is During commercial breaks, many took
of Italian descent) culinary skills on the for the $100K to social media, noting the many posts in
show in competition for a $100,000 grand support of the Livanos family. Mini-burgers,
prize and the coveted title. grand prize also known as sliders, and milkshakes were
Nick Livanos spoke to The National Herald being served as well for those at the viewing
about his wife and sons’ participation in the and the party to get a taste of the recipes on the
cooking competition, noting that he is so proud show. A special drinks menu, including cocktails
of them and was excited to see their first ap- coveted title. made with Gin Mare, was also available.
pearance on the show. He also thanked TNH for For those interested in the outcome of the
its coverage, mentioning that the family in Greece show, this is a spoiler alert – do not read beyond
was happy to see the article in the Greek edition. this sentence. For those who have yet to see the
The anticipation was building at Ousia as everyone waited episode, the Livanos family was pronounced safe and will
BUSINESS WIRE for the show to begin at 9 PM. The moment the Livanos family appeared appear in next week’s episode. Cheers and applause then filled Ousia
onscreen, on the TVs all around the restaurant and bar area, applause once again as family and friends congratulated the members of the
For Five Coffee founders Stefanos Vouvoudakis and cheers filled the space. In the first round, they impressed the team who were present, Johnny and Lorena. Enrico was out of town.
and Tom Tsiplakos stand inside the new 1 Liberty judges, including Greek-American celebrity chef Cat Cora with a Everyone is looking forward to the next episode and wished the
Plaza cafe a few days prior to opening. delicious spanakopita made with olive oil and not butter. Cora was Livanos family all the best in the competition.
skeptical about the use of olive oil instead of butter to brush the phyllo ABC’s Family Food Fight airs on Thursdays at 9 PM.
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6 SPECIAL EDITION JULY 2019 Greek Gastronomy THE NATIONAL HERALD ❙
Sweet Spot:
Greek Immigrants Candy Stores in Temple, Texas
TNH Staff A town already known for confectioneries and partner Tom Pappas, who died in 1973 at 91, said and California before winding up in Temple in 1910,
R
sugary goods, Temple saw that reputation grow they wanted to devote themselves to their new a Greek community base.
enowned for cafes that have been with the arrival of Greek immigrants, some of place, Olympia Candy Kitchen, which He and four other Greek immigrants
drawing customers for generations whom jumped there from places like New York also offered ice creams, sodas, rented rooms and sold taffy and
across the United States, Greek im- and Chicago and quickly cooked up the sweet and other delights and quickly other candies from push carts
migrants showed they knew to make
American-style candy too, especially
stuff that was irresistible.
With June being National Candy Month, the
became a popular hangout,
especially for sweet-
Among along Avenue H and the high-
traffic vicinity of the Santa
in the town of Temple, Texas when the 20th Cen- Temple Daily Telegram (tdtnews.com) looked back hearts. the confectioners Fe and the Scott & White
tury bloomed. at the many candy places in the town a hundred Bill Pappas, who hospitals, the paper said
years ago, featuring those by the Pappas Brothers, passed away in 1956, were the in his feature.
George P. Zacharias, who died in 1918 at 40, and manned the lunch In an oral history,
Argyris Karahal. counter, where he Pappas Brothers, Karahal told historian El-
The Pappas siblings arrived one-by-one, year- was renowned for liott Robert Barkan that
by-year, beginning in the early 1900's, landing in “Bill’s special chili,” George P. Zacharias, Greek immigrants often
the town after working their way across the United while brother Jim, established confectioner-
States as laborers and cooks before opening the who died in 1967, and Argyris ies in the United States,
Chicago Cafe, which became a well-known diner. worked with him. The even in smaller cities such
“The restaurant is one of the best known and Olympia was run by Tom Karahal as Temple, and estimated
popular in the city,” the paper reported shortly Pappas until his retirement there were as many as 50 in
after the diner opened. The Pappas brothers owned in 1952. the state.
the Chicago Café for four years, upgraded the Karahal, who lived until 1984, By 1922, Temple Daily Telegram
building and then, with the town's penchant for came to Texas from a small Greek vil- advertisements featured Temple Candy
CREATE
sweets, opened a confectionery store too. lage, stowing away on a boat at the age of 15 to Co., Gem Confectionary, Model Confectionery, Tri-
In July, 1913, the brothers traded their place get to the United States, arriving knowing not a angle Candy Co., American Confectionery, as well
for 100 acres of land outside of town as senior word of English but working odd jobs in Chicago as Pappas’ Olympia Candy Kitchen.
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❙ THE NATIONAL HERALD Greek Gastronomy SPECIAL EDITION JULY 2019 7
Cincinnati’s Students must
attend 880 hours
Skyline Chili Offer: of theory classes
and laboratory
Trip to Greece work, while
the corresponding
time for in-service
training
is 5,840 hours
EZA & Hellenic-German Chamber
Offer Training Program
for Brewing and Beer-Making
By ANA where they were informed by representatives of the
T
company and the Hellenic-German Chamber of Com-
he Hellenic Brewery of Atalanti – merce about the educational program, its curriculum,
By TNH Staff known by its Greek acronym EZA – its structure and the potential career prospects after
has initiated a program offering train- the completion of the program.
Talk about extras: Skyline ing and certification in the art of beer- The Dual Vocational Training Program faithfully fol-
Chili in Cincinnati is giving making and brewing, in cooperation lows the structure, duration and content of the relevant
away a trip to Greece in hon- with the Hellenic-German Chamber of Commerce and training program in Germany. The science of brewing
or of its 70th anniversary Industry. The training course is combines aspects of chemistry,
and Greek roots. offered through a special ‘Dual food technology, agriculture and
The Facebook post an- Vocational Education’ program, engineering.
nouncing the contest got a where trainees attend theory Students must attend 880
lot of attention nationwide, classes and workshops fo- hours of theory classes and lab-
said the Cincinnati Enquirer cused on business training. oratory work, while the corre-
as the restaurant has fran- These types of courses are sponding time for in-service train-
chises Kentucky, Indiana and being offered for the first time ing in the practical learning mod-
Florida and people in other in Greece. ules, for the transfer of skills,
states want one too. According to the announce- knowledge and skills, is 5,840
Other people would love ment, the three-year training hours. Upon completion of the
to see the country where program started at the premis- three annual training cycles,
founder Nicholas Lam- es of the Hellenic Brewery of trainees sit for written, oral and
brinides lived before he Atalanti on June 10. The pro- practical examinations in order
opened his first Skyline Chili gram provides participants with to obtain a certificate of Sec-
restaurant on Glenway Av- all the required theoretical ondary Vocational Training rec-
enue in East Price Hill in knowledge as well as the op- ognized by the Central Associa-
1949. portunity to apply what they tion of German Chambers of
“Fingers crossed we win!!!” said a Cincinnati man. have learned in real working Commerce (DIHK), awarded by
“Stop giving away those expensive trips and bring some stores to Texas! We conditions in a Greek brewery. the Greek-German Chamber of
don’t need fancy trips to be coerced into eating there, LOL,” a man from Nassau Bay, An important advantage for Commerce and Industry.
Texas, said. those who follow the program is the fact that they For information on the program and participation,
And, “Wish we had one in California,” said another man. are paid. anyone interested can visit the website: www.dual.com.gr
Greece better than extra cheese. The first trainees were selected through a process or contact the Hellenic-German Chamber of Commerce
of applying and visiting EZA production facilities, and Industry at: +210 64 19 035.
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8 SPECIAL EDITION JULY 2019 Greek Gastronomy THE NATIONAL HERALD ❙
Bioengineered Salmon Won’t Come
from U.S.’ Biggest Farm State
By Associated Press containment features, and they will face
regulatory oversight, he said.
PORTLAND, Maine — Genetically en- Genetically engineered salmon have
gineered salmon is heading to store faced numerous regulatory delays since
shelves in the U.S., but it won’t be coming AquaBounty’s a Canadian research team first developed
from the biggest salmon farming state in them in the 1980s. Conley has said the
the country. Massachusetts-based salmon goal of genetically modifying the fish is to
AquaBounty Technologies has said Amer- “produce food more efficiently and more
ican supermarkets could begin selling the is the first responsibly.”
much-debated fish by the end of next
year. Its fish are modified with added
GMO animal But consumers, fish farmers and re-
tailers are slow to warm to the idea. Some
genes from other fish to grow about twice
as fast as conventional salmon. The com-
to be approved retail chains have flatly refused to sell the
genetically engineered fish. The Interna-
pany modifies Atlantic salmon, a species
that forms the backbone of the worldwide
for human tional Salmon Farmers Association issued
a statement years ago that it “firmly
salmon aquaculture industry. Maine is
the biggest producer of conventional At-
consumption rejects” the idea because of environmental
concerns. The group’s president, Trond
lantic salmon in the U.S., sometimes pro- Davidsen, said that position still holds.
ducing more than 35 million pounds (15.9 Nordic Aquafarms, a Norwegian firm,
million kilograms) of salmon per year, and is planning a salmon farming operation in
its industry is poised to grow. Two new he said. The group also feels the environ- sition.” The company’s Indiana facility recently Belfast, Maine, that would be one of the
major salmon farms are in the approvals mental assessment of the fish conducted AquaBounty’s salmon is the first ge- received the first batch of genetically en- largest in the United States. Erik Heim,
process in the state. by regulators was not rigorous enough, netically modified, or GMO, animal to be gineered salmon eggs in the U.S., and the company’s president of U.S. operations,
But fish farmers in Maine are not con- Belle said. approved for human consumption. It has they should be ready for harvesting in the said genetically engineered fish are not
sidering using the genetically engineered “Our competitors would have to be become a touchstone for the international final quarter of 2020, said AquaBounty part of the plan.
fish, said Sebastian Belle, executive director using them and that would have to be debate about genetic engineering and spokesman Dave Conley. “Based on practices and knowledge
of the Maine Aquaculture Association. giving our competitors an advantage in food. The U.S. Food and Drug Adminis- Other growers hoping to use the tech- of consumers in our market at least, our
Numerous conditions would have to be the marketplace,” Belle said. “We have tration has signed off on the fish as safe nology will face hurdles, he said. Fish decision is we will not pursue that,” Heim
met before that would change, including no interest in growing GMO salmon, but to eat. The genetically modified salmon farmers who want to use the eggs need said. “It’ll be interesting to see how that
customers requesting the fish in stores, we reserve the right to reassess that po- are also approved for sale in Canada. FDA-approved, land-based facilities with goes with them.”
Zorba’s Tavern… a little corner of Greece right
in Philadelphia. For over 20 years,
our Mediterranean restaurant features
superb homemade Greek cuisine. 6th-Century Celts Had
a Soft Spot for Red Wine
We’re proud to provide you with
our Greek history of authentic Greek food.
from the Greek Colony
of Marseille
By ANA red wine and of olive oil. Researchers said
that as the local area was not known to pro-
Early Celtic tribes in Central Europe drank duce wine – just beer, which was a very
Greek wine in ceramic vessels bought at the popular drink – the most likely source of the
ancient Greek colony of Marseille, according wine and the jars it came in were from Mar-
to analyses by a French and German research seille or even other Greek colonies in Italy.
team publishing its findings in “PLoS One” The Celts would have travelled down the
magazine on June 19. river Rhone to Marseille, which was founded
Opening Sunday 1:00pm-9:00pm The team analyzed organic residue from by Greek colonists around 600 BC, but may
Monday Closed 99 vessels found at an important Early Celtic also have travelled through the Alps to get to
Hours
ab
Tuesday-Thursday 11:30am-10:00pm site in Burgundy, Vix-Mont Lassois. Sixteen the Mediterranean wine. Their contacts and
Friday-Saturday 11:30am-11:00pm of these vessels imported Attica black and trade with the Mediterranean were no surprise,
red figured pottery, which transported am- but the actual use of Greek-style ceramics at
phorae and other items. They have been dated Vix-Mont Lassois had not been analyzed for
Private Parties • Catering back to Hallstat culture D2-D3, or 530-480 residues before, the researchers said.
BC. For more information:
2230 Fairmount Ave, Philadelphia, PA 19130 The analysis of the Greek vessels revealed https://journals.plos.org/plosone/article?i
215-978-5990 residue of grapes used in the production of d=10.1371/journal.pone.0218001
Awarde 18
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❙ THE NATIONAL HERALD Greek Gastronomy SPECIAL EDITION JULY 2019 9
First “Greek Panorama: Cultural, Gastronomy
Alternative Tourism and Sports Events
& Gastronomy” Exhibition throughout Greece
to Be Held in Athens
By ANA June 27, 2019 blematic and historic areas of Athens, at
in the Summer
the Zappeion Mansion.
The “Greek Panorama: Alternative GREEK PANORAMA aspires to highlight By ANA Spain, Finland, Romania, Poland, Russia, Lithuania and
Tourism & Gastronomy” exhibition Greece’s hidden secrets contributing to Hong Kong.
(www.greekpanorama.gr), which will take the sustainable development of local so- The Greek National Tourism Organization (GNTO) The cultural happening, “The Rocks Speak,” will be
place from November 14 to November cieties and the strategic goal of Greek has placed under its auspices a series of gastronomy, presented in several different venues in Athens in July,
16 in Thessaloniki, aims to attract Greek tourism for extension of the tourist sea- cultural and sports events that promote Greece as a September and October. It is a theatrical performance
and foreign visitors who want to discover son. top destination in special forms of tourism. based on texts deriving from Ancient Greek literature
the alternative forms of tourism. The exhibition is under the auspices The first event is the 3rd Lesvos Food Festival that which will be held every Friday, Saturday and Sunday in
According to the press release, the of Tourism Ministry and the support of will be held from July 2 to July 7 in several parts of the selected archaeological sites and museums in Athens.
exhibition is organized by North Events the Association of Greek Tourism Con- island, giving visitors the opportunity to experience a The performances will last two hours and will be
and its aim is to highlight the range of federation (SETE), the Federation of Hel- series of gastronomy events and discover the locally available in three languages (Greek, English and French)
alternative forms of tourism and gas- lenic Associations of Tourist & Travel produced foods. while entrance will be free of charge.
tronomy in Greece. Agencies (FEDHATTA), the Hellenic Hote- The second event is the 7th International Bollywood Finally, the European Windsurf slalom championships
GREEK PANORAMA is the first exhibi- liers Federation (HHF) and the Hellenic and Multicultural Dances Festival that will be held in will be held in Pounta on the island of Paros with the
tion of alternative tourism in the capital Confederation of Tourist Accommodation Athens on July 6-7. Greek and foreign visitors will be participation of approximately 100 athletes aged 15 to
and is housed in one of the most em- Entrepreneurs (SETKE). able to see and attend dance and music seminars 65. The competition is included in the IFCA calendar for
taught by top teachers from India, the United Kingdom, 2019.
Our Bi-Monthly Botanist
Greek Thyme
and Honey:
A Lifetime
Relationship
By Evropi-Sofia Dalampira
G
reece sits above three main and three small tectonic
plates, which keeps land above in constant motion
through frequent earthquakes. This may be a disad-
vantage for human activity but nature thrives under
those conditions!
And that movement has led over the years to regions of fasci-
nating variations in relief, with most of Greece’s area mountainous
or semi-mountainous.
All the different batches of land and climates in Greece led to
the evolution of more than 30 species and subspecies of thyme.
Each one is as unique as the corners of Greece to which they are
A Taste Of Greece
native. The patterns of flowering, shapes of the leaves, aromas,
and flavors are different, from the mountains of Macedonia and
Thrace to the drylands of the Greek islands.
Sometimes it is easy even for an untrained palate to grasp the
In Every Bite
difference between lemon-thyme or oregano-thyme taste. The
resulting more than 30 thyme aromas for our food is thus highly
dependent on the place the plant grows.
For example, in Crete the are a few Greek oregano native
plants but many types of thyme plants smell like Greek oregano
because of the climate! And speaking of Crete…who hasn’t
tasted Greek thyme honey from the islands? Each island has a
different type of native thyme. The rocky, wild, dry, and warm
islands of Greece present a unique climate that grows a highly
aromatic thyme and the bees are enchanted by it! They collect
nectar from the flowers but also aromatic ingredients (volatiles)
from the essential oils of the plants, which creates in each batch
of honey a unique flavor. Bees cannot survive without these
plants’ nectar and plants cannot survive without pollination from
Nick’s Bistro is a Full Service Bar, and Restaurant
bees. This lifetime symbiotic relationship gives us the opportunity
to “have a taste” of Greece with thyme or honey thyme.
providing unique Greek American Cuisine
The main ingredient of thyme is usually thymol which has an-
tiseptic and antibacterial properties but it also helps with respiratory
system problems. Also, thyme tea can reduce high cholesterol
in a contemporary, neighborhood bistro setting
and triglycerides.
The best way to enjoy thyme is on slice of bread, with some
plain butter and a spoonful of thyme honey, in order to get the
whole flavor and to spark a daydream of a visit to a Greek island!
Please note that cooking in high temperatures or in hot tea will
cause the evaporation all the ingredients that gives us this unique
aroma, beneficial ingredients, and flavor.
The above is not medical advice but mere suggestions for im-
Mon-Thurs 11:30AM - 9:30PM
proving your diet. Before each herbal use you should consult Friday 11:30AM - 10:30PM
your doctor, especially those who have health issues, are pregnant,
or are under the age of 6. Saturday 11AM - 10:30PM
Evropi-Sofia Dalampira – Agriculturist-MSc Botany-Biology
and PhD Candidate in Agricultural-Environmental Education and Sunday 11AM - 9:30PM
Brunch Available
Science Communication
Catering Available
for all your private events
104-20 Metropolitan Ave, Forest Hills, NY 11375
ab
www.nicksbistro.com
Tel.: (718) 544-Nick (6425)
10 SPECIAL EDITION JULY 2019 Greek Gastronomy THE NATIONAL HERALD ❙
The Art of Olive Oil:
Athena IOOC Tasting and Awards Day
By Lisa Radinovsky/greekliquidgold.com the Greek olive oils he has tasted. He was impressed “Greek olive oil is where wine was 20 years ago”— accuracy for producers and consumers.
H
by the tasting event, which he considered “a great getting ready for a major renaissance. Another major innovation at ATHIOOC this year
ave you ever seen 201 award initiative” in a beautiful setting. Several years ago, Stergides explained to Greek was digitization of the score reporting process, so
winning extra virgin olive oils in Vangelis Varaklas of Delicious Crete considered Liquid Gold, he and ATHIOOC manager Maria Kat- paper assessment sheets were no longer needed.
one room? If you were at the the tasting day and ceremony so important that he souli decided to establish a strict international olive This enabled a variety of improvements, including
Athena International Olive Oil delayed his return to Crete after a business trip to oil competition based in Greece that would be more time for judges to focus on the oils (instead
Competition’s tasting day and China. He came “to taste as many olive oils as I taken seriously internationally. They aimed for “a of arithmetic), the presentation of various statistics,
awards ceremony at the Hotel Grande Bretagne in can,” although he hadn’t seen his family for 11 competition that is so trustworthy that the best and spider diagrams displaying each olive oil’s
Athens in April, you not only saw them but tasted days and didn’t “even know if it’s day or night.” olive oils in the world that send samples to three flavor and aroma attributes (such as fruitiness,
any that struck your fancy. Like Anita Zachou, you Also going far out of her way, Valia Kelidou of Kyk- or four competitions send them to us. We want to spiciness, bitterness, sweetness, and specific
had a chance to experience “an explosion of the lopas drove nine hours from Alexandroupolis in become a partner for the top producers, and we aromas including fresh herbs, freshly cut grass,
senses!” northern Greece with her husband and father for think this will be good for Greece.” and tomato). Olive oil companies received these
Zachou came from the island of Mykonos, what she called “the biggest olive oil tasting in So, for example, they limit tasting to 30 to 35 diagrams, which they can use to describe their
where she heads Mykonos Olive Oil Tasting, to try Greece.” samples per day, only in the morning, in place of products to consumers.
these awarded olive oils. Inside the hotel’s elegant Why the great effort to attend? Aside from the the tiring all-day tasting of many more samples at According to George Economou, director of the
ballroom, she said, “it’s like a journey; you are fascination of tasting many award winning extra some competitions. (In the afternoon, judges explore Association of Greek Industries and Packers of
here, and you taste olive oils from many different virgin olive oils from various parts of the world, the culture of ancient and modern Greece with ex- Olive Oil (SEVITEL), “highlighting the quality of
countries.” Dimitris Anagnostopoulos of One & Olive believes cursions to such sites as Mycenae and Delphi.) olive oil is a prerequisite for its successful presence
Angelica Peterson reported that she the tasting event helps his team improve. This year, Stergides revealed at the awards cer- in branded form on the world market, which guar-
“never knew so many olive oil Last year, One & Olive team mem- emony, ATHIOOC became “the only competition in antees its prospect and future.” The ATHIOOC
types existed!” Enthusiastic bers tried all the olive oils at the world that gives the list of olive oils they tasted” competition, tasting day, and awards ceremony
about her discovery of “the Stergides the Athena tasting day. This to the judges after judging is completed, along aimed to highlight that quality in numerous ways.
art of olive oil,” this Amer- year, they were the only with the codes used during blind tasting. That way, (This story was originally published on Greek
ican was surprised to explained he Greek Double Gold judges have a record of the final scores, and orga- Liquid Gold: Authentic Extra Virgin Olive Oil: greekliq-
find oils from Croatia medal winner at the nizers cannot tamper with the results—a major uidgold.com. See that site for recipes with olive
and Turkey, as well as and ATHIOOC manager competition. step toward transparency. Next year, ATHIOOC will oil, photos from Greece, agrotourism and culinary
the better-known olive That could be a co- start working with a notary and testing awarded tourism suggestions, and olive oil news and infor-
oil producing nations Maria Katsouli decided incidence; their suc- olive oils at the mills, another step toward ensuring mation.)
of Greece, Italy, and cess may be due to
Spain. Staying at the to establish a strict their other special ef-
Grande Bretagne with
her husband Anthony, international olive oil forts, including their
“pioneering production 57 Greek Honey, Olive Oil Producers
who said “we’re in
Greece; we have to try the
competition based process, which reduces
the production time by Receive Awards in London Competitions
olive oil,” she was fascinated
by her first olive oil tasting ex-
in Greece 86% and minimizes the con-
tact with oxygen,” but it also A total of fifty-seven olive oil and honey pro-
perience. Anthony decided to tell seems to be part of the company’s ducers in Greece were presented with awards
his history and geography students dedication to serious study. In any case, in two international competitions, it was an-
about it. Anagnostopoulos considers the tasting day and nounced earlier this month by the Hellenic Food
Another international visitor had come to two awards ceremony “a great chance for the olive oil Authority (EFET).
other editions of the Athena International Olive Oil community from different countries to meet together, Specifically, 40 olive oil businesses in the re-
Competition (ATHIOOC) tasting day. Olive oil taster a great opportunity to taste different olive oils.” gions of Kalamata, Lesvos and Chalkidiki, received
and Double Gold medal winner Carlo Di Giacomo Maria Gabriella Anagnostopoulos added that it several awards at the London International Table
traveled with his father from Abruzzo, Italy for the is important to give olive oil the same consideration Olives Competitions 2019, as well as the London
third time. Spanish award winners were also there. as wine: especially at a tasting day like this, “we International Design Olives Competitions 2019,
Alvaro Garcia-Rosales, Economic and Commercial see there are different olive oils,” so we can think which saw 400 international contestants.
Counsellor at the Spanish Embassy, praised the about pairing them with different foods. Many Another 17 Greek honey producers were
six Spanish companies awarded Double Gold agree. With a strong background in the wine world, handed prizes at the London Honey Awards
medals, as well as the “very, very high” quality of ATHIOOC chairman Constantine Stergides believes 2019. These businesses are in the regions of
Kalymnos, Andros, Crete, Lakonia, Evrytania,
Etoloakarnania and Macedonia, and they com-
peted against more than 150 international con-
testants.
For information and wholesales In a statement, EFET congratulated these
Greek companies for excelling in global com-
info@demetraorganics.com
petitions with their quality products.
or www.demetraorganics.com
Artopolis has been awarded with the
Excellent & Extraordinary Zagat Award continuously from 2004 to the present
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www.artopolis.net • e-mail:customerservice@artopolis.net❙ THE NATIONAL HERALD Greek Gastronomy SPECIAL EDITION JULY 2019 11
Yolenis:
The Feel, Aroma, and Taste of Greece
By Matina Demeli The Tilden Thurber building, built in the 19th
A
The Philippides family
century, was the largest silverware manufacturer
who runs and operates Yolenis
s I walk on the main thoroughfare in in the world for many years. During the WWII,
with the mayor of Providence, Rhode Island,
Providence, RI, on Westminster Queen Elizabeth had visited it and it was there that
Jorge Elorza.
Street, I see a store that “smells” of she kept her personal jewelry because she did not
Greece. As I look at the large glass want to put it in a bank. She brought it to be placed
window, I see pictures of Greek is- in a safe. “We have this safe at the shop. We had a
lands and recipes with Greek products. On the locksmith open it. It's very heavy, but we kept it
shelves I see Greek products, from dried mush- because it is part of history," says Alexandra.
rooms and tea, from Kozani egg yolk to organic Alexandra came to Rhode Island from the island
olive oil, fresh fruits and even Greek water! When of Skiathos, but the family connection goes deeper.
I go inside I taste the authentic Greek cuisine, the "In 1863 my grandfather had a U.S. passport. At
fresh aroma of coffee. I feel the warmth of the peo- that time, it was just a paper certificate, with a
ple and the hospitality. stamp on it, where you wrote why you were
traveling. He was a shipbuilder and he also did
FROM ATHENS TO RHODE ISLAND lobster fishing. He came from Skiathos to Newport.
When Yolenis opened in Athens in 2012, in the He also had the monopoly on nuts. He was the
time of the Greek deep crisis, it had a purpose: to only one selling them and now I am laughing
promote Greek products from small producers because I sell them here as well. I grew up speaking
who struggled to survive in difficult times. So, it Greek at home and I also went to a Greek school.
initially started operating as an online shop, shipping And then, I couldn’t imagine that after I got married
products around the world. I would go to live in Greece and then come back
"We chose very selectively from the best of here with my family and children, Yannis and
places all over Greece. We chose 800 different Dimitris, without whom the task would be much
products, the best we found. We created the harder," Alexandra said.
website which facilitated orders around the world," Yolenis opened its doors on May 10, 2018. "I
says Yolenis Providence’s owner Alexandra Philip- remember everything was ready, the whole team,
pides, who runs the business along with her sons and we said ‘shall we open the doors?’ Big lines of
Yannis and Dimitris. The beginning had been made. people were waiting outside. It was unbelievable.
In November 2016, the first shop was opened People were making reservations at the restaurant
on Solonos Street in Kolonaki. "It was a place from Maine to New Jersey, from Massachusetts
where everyone could come to see and test the and Canada. We ship Greek products to places
products. Then there was interest from London, that we could not imagine. What people prefer
Sweden, Germany, Switzerland, and of course most is honey, olive oil, dried mushrooms, truffle
Greece. But we then started investing in America oil, and homemade chocolates. We sell to people
and its market, because it is the largest market in from Florida, South Dakota, Arkansas, Texas, and
the world. When we came here, we chose Provi- California.”
dence in Rhode Island because it is surrounded by Entering Yolenis you see Greece everywhere.
very good universities with students from all over The aromas of spices from the cuisine, Greek
the world, such as Johnson Wells, Brown, and the yogurt, fresh sweets, Greek coffee. The menu was
Rhode Island School of Design. We believed it was chosen by the chefs who have come from Greece.
the best choice with its rich cultural life, but without You eat food prepared from authentic recipes like
the high rents of New York and Boston. There is a your grandmother’s. There are homemade soups sauce with mushroom, vanilla, and almond. It’s organic. A fragrance with herbs, gathered over
renaissance here at this time with great growth, every day – cream soup, bean soup. "The Americans very special and the chefs use it as a secret ingre- 155 days, is a bestseller and is already sold out. All
as big well-known companies have headquarters who eat here are crazy about the food and they dient. Another one is apple sauce with tomato. We are free of chemicals and are ideal for those who
here. Besides, Providence is the number ten des- say it reminds them of Greek authentic food. Ev- put it together with cheese or meat and cook it have allergies.
tination all over America as a university center. " eryone has traveled to Greece, and they come and again as a secret ingredient. Our other best sellers This new Greek spot also hosts Greek nights at
So they started looking for the space that would say ‘thank you, it's like being on a Greek island.’ are the nuts and fruits that come from Greece least once a week. "We want the world to learn,
host the shop with the Greek products and a This is what they feel when they are here. Plate fresh off the plane. Strawberries, apricots, plums, not only Greek-Americans, to help Greece and
restaurant. fish, yiouvetsi, octopus, souzoukakia. Even the figs. Our yogurts are authentic, we don’t put in small producers there. Our online shop www.yole-
"We started researching where people would water we serve comesfrom Greece. We also make sugar, only honey, and we make different flavors. nis.com is now enriched with hundreds of authentic
go for lunch. We sat in many shops for many fresh juices with fruits and vegetables.” The tea we bring with Kozani egg yolk is very Greek products and delivers at competitive prices
hours. We observed what they were eating, how In the background is the grocery store, and special while we have organic tea for good mood all over America and Canada. Our aim is to find the
long they stayed, etc. The place we chose is a even the wooden shelves come from Greece, and balance. We also bring frozen non-GMO pizza way to make more shops like ours and to bring
focal point – on a main road, a corner, and in a along with the containers. In the middle there is an with cheese. We don’t put sausage on top as they Greek products into the choices of Americans. We
historic building. It took us a year-and-a-half to olive tree, a symbol that everyone recognizes as a do not allow us to bring meat from Greece," says moved from our country and we miss it. Greece is
renovate this building, which is protected and is of key ingredient of the Mediterranean diet. Philippides. far away, but in our hearts, it is always in first
historic importance.” "The most odd product we have is a sweet Yolenis also brings cosmetics, natural and place.”
The Word on the Greek Street:
Street Food!
Focus on
THE GRECO’S PROJECT
Authenti
By Constantine S. Sirigos
city
The Greco’s Project is an example of the won-
ATHENS – There are places on Earth where derful food venues that have been popping up
you figuratively get a taste of a city as soon as around
you step out of the bus, train or taxi. In Athens, Athens for years. The first store, near Syntagma,
the experience depends for its authenticity and opened in 2015; there is now a second store in
pleasure on which neighborhood you happen to Monastiraki Square and a third will open soon on
encounter, but one thing is almost guaranteed: Ermou.
as soon as you hit the street, the options for sat-
isfying your literal hunger are endless – but if
Street Food is just one element of its presen-
tation – there are standard meals and daily Homemade
you are in a rush… specials, but they are thrilled to offer their fine
“Street Food” has become almost a culinary
high concept the world over, but in Greece, while
fare to Greeks on the run, hoping that in calmer
moments they will stop and enjoy a more pleasant
Greek Food
all purveyors of food take their job seriously in
the land of philoxenia, there are those who like
time at the nice tables inside or outside.
As the name, hints, food has been a National in a Lively Atmosphere
to keep it simple, fun, fast and convenient. Project of the Greeks for millennia. Cookery has
First stop in Athens is often announced by evolving in Ellada for centuries, often influenced
the aroma of grilled meat at traditional souvlatzidika. by visitors both welcome and unwelcome, and it
Dozens abound in each neighborhood, estab- will continue to develop, driven by passion,
lishments ranging from humble to fancy, but it’s curiosity and technology. The owner of the Greco’s
nice to know that when you are running late for Project, Harlilaos Kateris, and the friendly staff
a meeting in Athens Centre, you can jump off are very proud of their new Josper Charcoal
the Metro at Syntagma, race across the square oven.
– happy to leave the politicians in the Parliament
building behind you – and enjoy a delicious gyro PINK FLAMINGO
at Bairaktaris. The smiles of the employees and Also near Syntagma, the name will catch
the Facebook page introduction say it all: “Since your eye but the aroma will pull you in to the
1879 the family Bairaktari opened the first tavern little shop called the Pink Flamingo. Vassilis
offers its guests traditional Greek hospitality. For Kallidis embraced the Street Food wave after
six generations, our restaurants serve the finest owning a restaurant in Marousi that offered
dishes of Greek cuisine, made with the best ma- fine Greek dining which he opened in 2004. As
terials, low prices and friendly environment.” The the economic crisis shifted customers to more
brothers Spiros and Giorgos, their family, and modest establishments, he trusted his imagi-
staff welcome you all day and all night long. nation and decided to move to Athens Centre
and present to his fellow Athenians Street Food
DOGS AND ROCKETS
ab
from all over the world.
Johnny Rockets has shot up on the Street His first store was Uberness, in a unique
Food scene from the original established by space in Rentis, the former wholesale vegetable
Yannis Aktipis on Syngrou Boulevard in 2009 to market.
its current five locations in Athens. “I bought an old factory and turned it into a
Sleek, clean and welcoming, American expats restaurant with food from Thailand, Mexico,
encountering it stop short to receive a blast from Vietnam, America – everything you could imagine,
their past – and Greeks seem to love it too. from Dakos to burgers.”
Yannis had no personal connection to America’s Outside there is a genuine food truck – but
favorite Street Food prior to his commercial en- it’s used only for special events.
deavor, which he began after years working the
lounge and club scene in the capital, but he
Because he loves Asian food so much, he
opened Pink Flamingo near Syntagma, which OPEN 7 DAYS A WEEK
looks forward to experiencing New York hotdogs serves only Bao buns and Dim Sum.
during his hoped-for first visit to Gotham.
His parents are from Zakynthos – where he
His perfect English suggests his having lived
in London or New York, but that’s not the case.
11AM-9PM
opened a cantina in 1983 – but without hotdogs. “I’m a world traveler and I work hard on my En-
He discovered those in Athens, where is proud glish.” He is also proud of his Pontian and Mace-
to bring “the best of the standard relishes, donian roots. 378 Highland Avenue
mustards and sauces” from four different countries. As you visit Athens this year, keep an eye Somerville, MA 02144
He himself likes the fried crispy onions. He is out for the new places vying to feed your belies
readying to launch a new street food entry –
“something that does not exist in Athens today.”
and imaginations. Greek entrepreneurship is
alive and well – and it tastes delicious.
Tel: 617-718-2900You can also read
