Hellenic Culture Abroad - Greek Cuisine
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Celebrity Chef Cat Cora |
Catherine 'Cat' Cora - born in Jackson, Mississippi, as Katerina Karagiozis to a family of Greek restaurateurs - is a Greek-American professional chef. She is best known for her featured role as an "Iron Chef" on the Food Network television show Iron Chef America. She has published two books, Cat Cora's Kitchen, and Cooking From The Hip: Fast, Easy, Phenomenal Meals.
Also known for her philanthropy, Cat is president and founder of Chefs for Humanity, an organization founded in response to the 2004 tsunami disaster. In addition to this, she recently became the nutritional spokesperson for UNICEF.
See also:
Cat Cora’s WebsiteCat Cora at Wikipedia Cat Cora at Food NetworkGreek Celebrity Chef Cat Cora to Open New Walt Disney World Restaurant (GreekReporter.com, 19.03.09)
The Greek shall inherit the earth (The Age, 09.10.2008)
Each episode of the show, which is unscripted and largely unedited, focuses on the plants and produce from the garden of a migrant family from Melbourne, with Kanidiadis emphasising traditional methods of gardening and Greek cuisine. Kananiadis took his show on the road to Greece last year, to make "Vasili in Greece" visiting small villages and towns of northern Greece, Thessaloniki and Athens, and the Aegean island Samos. According to the article The Greek shall inherit the earth, by Paul Kolina, "for Kanidiadis, returning to his ancestral homeland is about reconnecting with the basic principles that have underpinned his gardening and food show from the very outset. Like many Greeks who migrated to Australia, Kanidiadis' parents hailed from the countryside. But the traditions they took with them 40 or so years ago remain perfectly intact in Greece today, says Kanidiadis". Read more... See also: |
Greek-australian Vasili Kanidiadis hosts the hit gardening show "
The Parthenon Cookbook: Great Mediterranean Recipes from the Heart of Chicago's Greektown
Greek cuisine isn't just delicious; the media has been full of news about the healthful character of the "Mediterranean diet," of which Greek food is an underappreciated exemplar. Reliant on healthful staples such as fish, whole grains, and olive oil, Greek food is as tasty as it is good for you, and offers a great alternative to more familiar Mediterranean cuisines. Read more... See also: |
The Parthenon Cookbook is a collection of terrific Greek recipes, from old favorites to unique house specialties. But more than that, it's also a tribute to the oldest restaurant in Chicago's fabled Greektown, a landmark innovator that invented legendary dishes like saganaki and brought the first gyros to Chicago.
Theodore Kyriakou - The Chef who changed the image of Greek food
Deciding to try something new, Kyriakou sold his restaurant business and chartered a sailing boat to take friends on a tour of the Aegean. The result is a new book of his recipes, A Culinary Voyage Around the Greek Islands, all cooked and photographed on board. He admits that many of his dishes are not traditionally Greek: "My mother wouldn't recognise them." But they do feature Greek ingredients cooked in a Greek style: without fuss. "Our food is simple. When you have stunning tomatoes, great olive oil, lovely feta, what more do you need?"
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Athens-born Chef Theodore Kyriakou has changed the image of a Greece's food in the UK. In 1999 Kyriakou opened in London the Real Greek, a restaurant specialising in the kind of food his mother used to make: by recreating many of the dishes he remembered, he introduced authentic Greek cuisine to a new audience, showning that Greek food can be fresh and vibrant, not oily and third-rate. Tonia Buxton : Greek Cuisine TV show presenter
Tonia has also made a series on UK Food called Beauty and the Feast, and has written a book and articles in food-related magazines.
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Greek Cypriot Tonia Buxton is a London based television presenter, author, a culinary and lifestyle expert. She is the host of the Discovery Channel Travel & Living show My Greek Kitchen, which focuses on the culture, cuisine and the way of life in Greece and Cyprus. Diane Kochilas: Greek Cuisine expert, chef and author
Diane is a frequent guest on American television shows (The Today Show, Cooking with Martha Stewart, Home Cooking with Amy Colman etc), while her articles on Greek cuisine and culture appear in The New York Times, Gourmet, Saveur, Food & Wine, Fine Cooking, Gastronomica and other international publications. She has taught at I.C.E. in NY, King's Cooking Studios, The Silo, Ramekins, Draeger's, Central Market, Sur La Table, and the Culinary Institute of America.
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Food expert, chef and author of seven books on Greek and Mediterranean cuisine Diane Kochilas is an American of Greek descent. Her book The Glorious Foods of Greece (William Morrow 2001) won the prestigious 2002 IACP/Jane Grigson Award for Excellence in Scholarship.Kerasma: Taste of Greece - London 2008
London, May, 28-25 May 2008
Kerasma 2008 takes place in some of the best and most vibrant restaurants in the city in May. With the likes of Maze, Arbutus, Caffe Caldesi and Locatelli getting on board the Taste of Greece, London will be able to sample delicious dishes and fresh ingredients over two weeks. The dishes that emerged, are a delicious potpourri of traditional Greek cuisine revisited and of Greek-inspired dishes that rely on some of the country’s most unusual regional food products, from sheep’s and goat’s milk cheeses, to wild honey, sun-baked herbs, beguiling, ancient spices, emerald, regionally distinct olive oils and succulent olives, to Greek yogurt, which has been widely appreciated by foreigner consumers in the last few years. Read more: |
A Taste of Greece by London’s Top Restaurants is a citywide celebration of Greek cuisine as seen through the eyes of premiere Greek and non Greek chefs in the toughest restaurant city in the world.Modern Greek Cookery: It's all Greek for me (The Age, 22.04.2008)
Calombaris, mixes his cultural heritage, classical training and a love for modern cooking techniques to produce a unique cuisine. He was awarded with Best Chef and his restaurant, The Press Club, won Best New Restaurant in the Age Good Food Guide of 2008. For what seems to be the first modern Greek cookbook, Calombaris says he tried to give his interpretation of Greek cuisine "soul, elegance, substance, and technique". Read more...
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In her article about avant-garde chef George Calombaris' first cookbook, "The Press Club, Modern Greek Cookery", Jane Faulkner writes "this talented young gun has changed the face of Greek food in Melbourne".
A Bite of Chocolate, a Salute to Greece (New York Times, 16.04.2008)
There are six varieties, all made with Greek ingredients, robed in chocolate and decorated with Greek motifs. "I was inspired by my trips to Greece and by the flavors of the foods at Easter dinners I remember growing up with,” Ms. Coukos said. With Greek Orthodox Easter celebrated on April 27, the chocolates make a perfect gift. Read more.... |
Joan Coukos, the chocolatier who owns Chocolat Moderne in Chelsea, offers themed assortments, among them a tribute to her own Greek heritage. Glory that was Greece in Boracay
| Greek restaurant Cyma in Manila, Phillipines, celebrated it's 2nd anniversary.This totally Greek resto's plates include both favorite Greek menu items as well as talented Chef Rob Goco’s latest creations. Read more... |
He Says It’s Greek. Will Mother Agree? (New York Times, 08.02.2008)
But is it Greek? It is now. “Ten years ago, even in Athens, there was no such thing as an upscale, creative Greek restaurant,” said Pano Karatassis, “It was all French, Italian, even Pan-Asian. But now, there’s an absolute fascination with using Greek ingredients and Greek tradition.”
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Julia Moskin writes about young Greek-American chef Michael Psilakis. In just two years, Mr. Psilakis, a chef and an owner of two Manhattan restaurants, Anthos and Kefi, with a third on the way this month, has redrawn the city’s map of Greek cuisine, breaching the wall of tradition in several places.
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