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Greek American Fashion Week Show Recap

14 Sep

Gate-crashing fashionistas had no luck sneaking into the first Greek American Fashion Week Show, which kicked off Mercedes-Benz Fashion Week in New York City. The hot-ticket event was completely sold out well in advance of its September 7, 2012, date, and the security at the Midtown Loft & Terrace was tight.  After all, some of the biggest names in Greek fashion — ENOE ME by Lia Kastanidi, Timothy George, Angelo Lambrou, and Tatiana Raftis — had come together to preview their Spring/Summer 2013 collections, and even the Consul General at Consulate General of the Republic of CyprusMs. Koula Sophianou, was in attendance to celebrate these bright young Greek designers.  The evening was clearly about more than showcasing lush fabrics, innovative cuts, and taste-making, though.  The Greek American Fashion Week Show was a visually engaging testament to the innovative spirit of Greeks throughout the world.

Organized by the Fashion & Design Committee of the Hellenic American Chamber of Commerce (HACC), the Greek American Fashion Week Show was produced by Ioannis Makris.  Founder/HACCYP Maria A. Pardalis (pictured top row right) emceed the event, looking radiant in a dusty-rose-hued dress designed by Angelo Lambrou and wearing her hair in romantic tendrils.  Peter, also an emcee, took a more casual approach to style, embracing grunge’s comeback by rocking jeans and a plaid button-down shirt.

During intermission, attendees were treated to the captivating Sarina Suno, The Violin Diva (pictured top row middle).  Gyrating her hips, pumping her bow in the air like a rock star, and taming an electric violin into musical submission, the classically trained Japanese violinist, who has played in Athens and throughout the world, became the music she was playing.

Throughout the evening, NXNY, Trump Soho’s resident DJ, kept the atmosphere lively with an eclectic mix of new and old beats.

If you think the fashion forward don’t eat, you’ve never been to a Greek fashion show.  Delicious morsels from Loi, Maria Loi’s Upper West Side restaurant, circled the room, with attendees chasing after the servers for more.  (Incidentally FOS, the Forum on Orthodox Spirituality, will be hosting its outreach party for its new series at Loi on September 25 at 7pm; for more information visit the Archdiocesan Cathedral of the Holy Trinity.)  Flavored Stoli Vodka and other spirits and wines flowed freely at a neon-lit bar.

The event’s platinum sponsors were The Artisnal Kitchen, Jet Airways, Korres (whose products I used to get myself fashion-show worthy! Check out my reviews of the Pomegranate line here and the Wild Rose line here.  I’m pictured bottom row left in the image above.), Make, Mana, and Timothy George.  The Silver sponsors were Hendrick’s Gin, Loi, Snapshotz Photography LLC, Stoli, and YA Mastiha.  Other sponsors included The Cyprus U.S. Chamber of Commerce; Elefteria Georgalis, Greco Title Agency; Petros Georgiadis; George Kolotouros, Hermes Classic Printing; Peter Legakis; Katerina Matzouranis Duarte, Esq.; Evangelia Trilios, Esq.; and Mavromihalis, Pardalis & Nohavicka, LLP. There was also a fantastic silent auction.  The silent auction sponsors included Diane von Furstenberg, Godiva, Livanou, Dennis Bass, Kensie, Thalassa Restaurant, Ammos Estiatorio, Avra Estiatorio, Parea Bistro (check out my review here), Vareli Restaurant and Lounge, and Kefi Estiatorio.

The event was covered by Greek news station ANT1.

I’ll be profiling each of the four designers in the Greek American Fashion Week Show — ENOE ME by Lia Kastanidi, Timothy George, Angelo Lambrou, and Tatiana Raftis — next week!  You’ll get to see exclusive photographs from their Spring/Summer 2013 collections, along with commentary on their styles.  I’ll also give you the inside scoop on who these designers are and where you can find their designs.  You won’t want to miss it!  Each designer is truly unique, creating beautifully made statement clothing.

 

Tasty Tuesday: Photos of Meze at Parea Bistro

28 Aug

 

 

My friend Demetrios and I went to Parea Bistro for dinner.  I let him do all the ordering, and we got a ton of different meze.  Every single thing was delicious!  I think my favorite might have been the htipiti, which is a spicy feta cheese dip that has jalopenos in it.  I also got a Santorini Sunset, which is a Makedonikos rose semi-dry wine with elderflower liquor and a splash of tonic water.  Hey, if you can’t make it to Greece, at least you can drink like you’re on an island!

Parea Bistro is located at 36 E. 20th Street, New York City.

Tasty Tuesday: Corn on the Cob as Street Food

14 Aug

 

In Greece a popular street food is grilled corn on the cob.  But unlike here in the States, the husk is left on while the corn grills.  Then it’s doused with a heavy portion of salt.

I found these ears of corn at a market along the side of the road in the Hamptons.  They tasted so much fresher than the corn at the grocery in the city.

Tasty Tuesday: Karpouzi! (Watermelon!)

31 Jul

Nothing says summer like fresh watermelon! I found these at a market in the Hamptons.

How about cutting up a few slices and serving it up with ouzo?

Tasty Tuesday: mamagyro

24 Jul

I didn’t feel like cooking so I decided to check out mamagyro.  Isn’t that such a cute name?!  It’s fast-food Greek food on the Upper East Side.

mamagyro is at 1113 Lexington Avenue, New York City.

Tasty Tuesday: Pictures from Dinner at Village Taverna

10 Jul

 

 

 

While I was getting my MFA in creative nonfiction at The New School, I kept walking by a Greek restaurant that was being built on University Place.  When it finally opened, I was drowning in writing my thesis and Burning Furiously Beautiful.  Right before the semester ended my writer friend Allison–who is obsessed with Greece (a good thing considering all the Greek stories I shared in class)–and I went to check it out.  Village Taverna was definitely worth the wait.

The food at Village Taverna is classic Greek taverna fare served up in a spacious, beautiful dining area with a casual vibe.  The portions were generous–and delicious.  I didn’t try the wine, but they have an impressive Greek wine list.  Village Taverna has the best vegetarian gyro in New York–the grilled vegetables pita wrap.  I want to go back and try their meze–tzatziki and veggie chips, namely–and vegetarian moussaka (it has artichokes in it!).

Who’s with me?!

Tasty Tuesday: Pictures from Brunch at Ovelia in Astoria

26 Jun

I went to brunch at Ovelia in Astoria with my sister and cousins when they visited.  Ovelia is one of my favorite Greek restaurants in New York.  I love their modern take on traditional Greek foods!  And it’s got a great funky vibe going on with the decor.

Tasty Tuesday: Boukiés

12 Jun

When you’re Greek and you live in such a foodie city as New York, you get the following question posed to you quite often: What’s your favorite Greek restaurant in New York City?  I’ve been asked it enough time that I should have a solid answer, but usually I end up staring off into space and saying something vague about the Greek restaurant scene in New York City.  My issue is that most of the Greek restaurants in New York City fall into three camps:

  1. Gyro carts
  2. Diners
  3. Posh Greek restaurants

As far as the gyro carts go, I don’t care how trendy it is to eat out of food trucks, I won’t eat out of carts or trucks.  Okay, maybe I’d do it for ice cream, but I feel anything that could be dangerous if not refrigerated properly or not cooked long and hot enough should not be created on wheels of any sort.  There, I said it.

 

I love diners.  I’m from Jersey.  However, I don’t really consider diners Greek in the traditional sense.  I’m more apt to order a grilled cheese than tiropita at a diner—even if it is owned by a Greek.

Now, I love luxurious meals at posh restaurants.  However, I just don’t think most Greek food is meant to be upscale.  It could be, don’t get me wrong.  Most of the time, though, the best Greek food gets made in tiny tavernas.  If you’re in New York, you can find these in Astoria.  Part of my prejudice toward super-posh Greek restaurants is that I personally don’t really enjoy most Greek main meals.

I love all the Greek meze (appetizers) and side dishes.  I’m talking tiganita, Greek salad, tzatziki sauce with warm pita, saganaki, feta, french fries with lemon and oregano….  I fill up on all of that and am too stuffed for the main course.

Christos Valtzoglou might be my new best friend.  I’ve never actually met him, but a while back I read on Grub Street that the man behind Pylos was opening up a restaurant called Boukiés, which means “small bites.”  The plan was to have only be two main courses on the menu, with the rest being all those delicious Greek meze I can never get enough of.  Diane Kochilas, whom I’ve previously had the pleasure of interviewing, and Steffen Sander are also involved in the restaurant.

Boukiés opened in March at 29 East Second Street (Second Avenue), taking over the space of Valtzoglou’s former restaurant, Heartbreak.  I’ve been tracking it for a while, but haven’t made it over yet.

I’m excited about the menu.  It includes such items as:

Flaounes me Feta kai Meli
Feta phyllo flutes, drizzled with Greek honey

Manitaropitakia Nymfaio
Northern Greek mushroom phyllo pies

Revithia, Melitzanes V. Elladitika, Aromatiki Saltsa Domatas
Clay-baked chickpeas and eggplants, Northern Greek style, with cinnamon spiced tomato sauce

Sokolata Krya me Rodakina
Chocolate-Mastiha Ganache, Peach Compote

There’s also an impressive Greek wine list.

More recently, Boukiés began serving brunch.  Some of the items offered on their menu include:

Poached eggs with sauteed spinach, tomato compote and
thyme Hollandaise, served on an English muffin

Smoked salmon-asparagus omelet with manouri cheese, 14
lemon zest, and dill

Citrony tsoureki (brioche) french toast served with mix
berries compote

Can’t wait to try Boukiés out!

Tasty Tuesday: Pindar Pythagoras Wine, Greek American Wine from Long Island

15 May

 

Since my thesis was due on a Monday, there wasn’t much opportunity for celebrating.  Instead, I went home after a normal day of work, ate leftover spaghetti and opened a bottle of wine I’d been saving.

Last summer I had gone wine tasting at a couple vineyards on Long Island and picked up a bottle from Pindar Vineyards.  I’d been saving it for a special occasion and thesis submission seemed as good as time as any to crack it open.

The bottle I had picked up surprisingly wasn’t one that I had sampled at the vineyards so I didn’t know what to expect.  I picked it out for its name, Pythagoras.

Pythagoras (ca. 570 BC – 495 BC) was a Greek philosopher and mathematician from Samos, an island in the eastern Aegean Sea.  He later moved out of Greece an into Calabria, in southern Italy, where he lived in a Greek colony called Croton, by the Ionian Sea.  He is, of course, the founder of the Pythagorean theorem.   He set up a school in which music, sports, and diet were important elements.  This would go on to influence Plato.  There’s also a religion associated with Pythagoras, who believed in reincarnation.

The Pythagoras Pindar wine is a Greek wine, but not in the traditional sense.  It is not made in Greece but rather by Greek Americans on the North Fork on Long Island, New York.  Pindar Vineyards was founded by Dr. Herodotus “Dan” Damianos, who was born in New York City’s Hell’s Kitchen.  He began buying farmland in Peconic, North Fork, Long Island, in 1979, and started planting grapes the following year.  Today, seventeen different varieties of grapes grow on Pindar Vineyard’s 500 acres.

One of the special aspects of Pindar Vineyards is its commitment to environmental stewardship.  The vineyard practices sustainable agriculture.  You can read about its green initiative on its website.  It’s really quite impressive.

Dr. Dan drew his inspiration for winemaking from the Robert Louis Stevenson quote “wine is like poetry.”  It seems fitting that I should enjoy a wine inspired by literature as a celebration to turning in my thesis.

The Pindar Pythagoras is a red table wine.  It is light with a deliciously spicy bite.  While some reds coat your tongue with sinewy grapes, the Pythagoras has more of a white wine texture.  Delicate and effortless, it’s a good summer red.  Its buoyancy does not mean it’s watery though.  It’s flavorful, with a bit of a kick to it.

Here’s how Pindar describes the Pindar Pythagoras:

This special red was first crafted to celebrate our 20th anniversary. It has the round and full characteristics of Merlot with the slight herbaceousness of Cabernets. This award-winning blend has been named “Best US Red Blend” by the Beverage Testing Institute in Chicago and “Best Red Vinifera” in Vineyard & Winery Management’s “Best of the East” competition. Sure to please a wide range of palates.

It’s a good wine to round out a pasta dish with olives in it or some sinfully dark chocolate.

If you’re here in New York, you can purchase it online, but why not take a day trip to Long Island?  You can rent a car or take the Hampton Jitney bus.  It’s a great getaway from Manhattan.

Tasty Tuesday: FAGE Yogurt Topped with Fresh Strawberries and Bananas

8 May

 

Now that spring is here I found strawberries at a good price!  I chopped them up along with a banana and sprinkled them over FAGE Greek yogurt.  So delicious!

I’m not really a morning person so I need a breakfast that is quick and easy to make.  This does the trick!  I love FAGE Greek yogurt.  I’ve tried switching it out for less expensive yogurts, but then I never want to actually eat the yogurt.  FAGE yogurt is just so much creamier.  It’s almost as indulgent as ice cream.  Almost.  The strawberries were a fun touch.  I hardly ever buy berries because they’re so expensive, but berries are so healthy and delicious.  My favorites are raspberries and blackberries, but they weren’t on sale.

I know that FAGE makes yogurt with a side of strawberry, strawberry gogi, and raspberry, but I’m not into the jelly-like consistency.  I much prefer the fresh fruit.  That said, FAGE is committed to making healthy foods.  The Philippou family motto in 1926 was “We would never make a product that we would not give to our children.”  The ingredients are 100% natural.  I just happen to prefer fresh fruit.

Yogurt and fruit are such a part of Greek culture.  I remember when I was a child, my father always had to have plain yogurt.  He ate it plain too.  The fruit came afterward and was eaten by itself.  I like to jazz it up.  I like fruit and yogurt together.  I guess that  makes me very American.