Fancy Food Leaflet - JULY 9-11_ by fjwuxn


									                                               GREEK TREATS at the FANCY FOOD SHOW by
                                                                                        NEW YORK GREEK RESTAURANT CHEFS
                                                                                                                          JULY 9-11, 2006
86-88, rue M. Antypa, 163 46 Helioupolis, GR
T +30 210 9982100 F +310 210 9969100
                                                                   Greek extra-virgin olive oil
                                                                   Greek Olives
                                                                   Chios Mastiha
                                                                   Greek yogurt
                                                                   Anevato cheese
                                                                   Roasted Red Florina Peppers
                                                                   Greek sun-dried tomatoes
                                                                   Greek balsamic vinegar (from Corinthian raisins)
                                                                   Greek spoon sweets
                                                                   Greek coffee

Come and savor great Kerasma dishes from New York Greek-
restaurant chefs. It’s a taste of things to come! Look for great
Greek food and wine all over the city this October.Treat your
taste with the latest Kerasma news at and

Hosted by the Hellenic Foreign Trade Board
THE CHEFS                                                                                        THE DISHES
Who’s Who

                                                                                                 SUNDAY, JUNE 9th
Harmony Marceau is a model turned self-taught pastry chef who creates the homey, sating,
beautiful desserts at Pylos, which the New York Times called “one of the prettiest restaurants
in the city.”                                                                                    11:00 am - 1:00 pm
                                                                                                 _Barrel-Aged-Feta-Crusted Halibut

Michael Psilakis is one of the hottest chefs in New York. He just received two stars from        Created by Executive Chef Gregory Zapantis, Thalassa
the New York Times for Dona, the new midtown restaurant he opened recently with Donatella
Arpaia. Psilakis first gained recognition after receiving two stars at Ecco, then moving on      1:15 pm - 3:15 pm
to Onera, his own modern Greek place on the Upper West Side. At Dona, he serves                  _Greek Farmed Sea Bream with Greek Yogurt Sauce
southern Mediterranean food, or what he likes to call “first-generation” cooking.                _Spinach Salad with Red Florina Peppers, Greek Cheeses and Lamb

                                                                                                 Created by Executive Chef Thomas Xanthopoulos, Periyali
Jonathan Sawyers is executive chef at Parea, one of the newest modern-Greek restaurants
in the city.
                                                                                                 MONDAY, JUNE 10th
Christos Valtsoglou is the chef-owner at Pylos, a trendy Greek restaurant in the East Village.   11:00 am - 1:00 pm
He teamed up with cookbook author Diane Kochilas, who he brought on as consulting                _Seafood Spetsofai over Yellow Split Pea Cream with Greek Dried Tomatoes
chef, to create a menu that the two describe as elegant Greek home cooking.The restaurant        _Cold Greek Yogurt Napoleon with Sour Cherry Spoon Sweet
was recently cited by the Zagat Survey as having one of the highest customer loyalties and
repeat business in the city.                                                                     Created by Diane Kochilas, Harmony Marceau, and Christos Valtsoglou, Pylos Restaurant

                                                                                                 2:00 pm - 4:00 pm
Thomas Xanthopoulos, creates modern Greek food culled from the country’s rich regional           _Tuna Sashimi with Yogurt Cream and Greek Cherry Kombosta
table. Chef Thomas began his New York cooking career as a sous chef at Periyali, where           _Shrimp with Sea Urchin Tzatziki, Mastic Paste and Trout Roe
he has worked since the restaurant’s inception in the mid 1980s. Eventually he took over
the kitchen, and under his stewardship the restaurant received two stars last year from the
Times.                                                                                           Created by Chef Michael Psilakis, Dona & Onera Restaurants

Gregory Zapantis is the executive chef at Thalassa, a trendy Greek seafood restaurant in
TriBeCa that was awarded three stars by Forbes Magazine. Chef Zapantis grew up on the            TUESDAY, JUNE 11th
Ionian island of Cephalonia, where he learned to cook fish at his uncle’s harborside taverna.
After arriving in the U.S., he worked as a sous-chef at New York’s much-lauded estiatorio        11:00 am - 1:00 pm
Milos, then moved on to open a seafood place of his own, Trata. At Thalassa, he cooks up         _Tuna Spinialo with Kalamata Olives
a delicious bevy of seafood and Greek regional fare.                                             _Roasted Eggplant with Greek Extra - Virgin Olive Oil

                                                                                                 Created by Executive Chef Jonathan Sawyers, Parea Restaurant

4                                                                                                                                                                                 5
THALASSA                                                                PERIYALI

Serves 2                                                                Serves 4

2-8 oz fillets of halibut- skin on                                      1 1/2-pound boneless lamb loin
4 Tbsp. Greek extra-virgin olive oil                                    1/2 cup plus 2 Tbsp. Greek extra-virgin olive oil
1 tsp. fresh thyme                                                      3 Tbsp. finely chopped fresh basil leaves
1 tsp. fresh oregano                                                    3 red bell peppers, roasted and peeled or roasted Greek red Florina
1 yellow onion, sliced thin                                             peppers in brine or olive oil, drained
1 tomato, sliced in four 1-inch pieces                                  2 Tbsp. aged Greek balsamic vinegar
8 oz. dry white Greek wine                                              8 ounces Manouri cheese
4-6 leaves of fresh basil                                               4 ounces Feta cheese
4-6 oz. barrel-aged crumbled Greek feta cheese                          1/3 cup Ouzo
Fresh pepper to taste                                                   1 bunch spinach (about 6 cups packed

Rub the fillets with the olive oil and fresh herbs and set them aside
(refrigerate for 1 hour).                                               Trim and tie lamb. Season lamb with salt and pepper. Combine lamb, 2
                                                                        tablespoons oil, and 1 tablespoon basil, turning lamb to coat evenly. Marinate
Arrange the onions in the bottom of the casserole,                      lamb, covered and chilled, 4 hours.
and place tomato slices over the onions.
                                                                        Cut roasted peppers into thin 2-inch long strips and in bowl combine with
Add the wine and fresh herbs.                                           vinegar and 2 tablespoons oil. Chill peppers, covered, until assembling salad.

Place a portion of halibut over each tomato slice.                      In another bowl coarsely crumble manouri cheese feta cheese and gently
                                                                        stir together with 2 tablespoons olive oil and 1 tablespoon basil. Chill,
Spread feta over the entire casserole.                                  covered, until assembling salad.

Bake in oven at 400°F for 30 to 40 minutes. Serve.                      In a blender blend remaining 1/4 cup oil, remaining tablespoon basil, salt and
                                                                        pepper to taste, and balsamic vinegar until smooth. Transfer basil oil to a
                                                                        small bowl. Chill basil oil, covered, while preparing lamb. Bring basil oil to
                                                                        room temperature before assembling salad.

                                                                        Preheat oven to 450°F.

                                                                        Heat an ovenproof heavy skillet (preferably cast-iron) over moderately
                                                                        high heat and brown lamb on all sides. Put skillet in middle of oven and
                                                                        roast lamb about 5 minutes, or until a meat thermometer registers 120°F
                                                                        for medium-rare. Finish with Ouzo. Cool lamb. Chill lamb, at least 1 hour.
                                                                        Cut lamb into thin slices.

                                                                        Discard coarse stems from spinach and arrange leaves around edges of 4
                                                                        large plates. Scatter some peppers evenly over spinach and mound some
                                                                        cheese in center of each plate. Arrange lamb slices around cheese and
                                                                        drizzle salads with basil oil.

6                                                                                                                                                7
SEAFOOD SPETSOFAI WITH FAVA                                                    BOTON SHRIMP WITH SEA URCHIN
(YELLOW SPLIT PEA PUREE)                                                       TZATZIKI, MASTIC SUGAR PASTE
                                                                               & TROUT ROE
Sauce                                                                          CHEF MICHAEL PSILAKIS

For 10 portions:                                                               Serves 4-6

3 yellow onions, halved & sliced                                               1 tray of sea urchin, about 20 pieces of sea urchin
3 garlic cloves, finely chopped                                                1 cup of Greek yogurt
3 fresh tomatoes, diced                                                        1/4 cup rice vine vinegar
3 Greek sun-dried tomatoes, julienne or diced                                  1/4 tsp dill
1 cup dry Greek white wine                                                     1 cucumber, peeled and seeded
                                                                               1 shallot, peeled and diced
3-4 Greek roasted red Florina peppers, cut into ½-inch strips                  3 cloves garlic, peeled
Dried Greek oregano, to taste                                                  Extra-virgin Kalamata olive oil, less than 1/4 cup, to paint
                                                                               Greek sea salt and pepper to taste
Sauté onions slices and garlic in olive oil. Add tomatoes and wine. When       2 oz. trout roe
the sauce thickens a little add the peppers. Season with salt, pepper and      2 oz. Mastic sugar paste (spoon sweet)
oregano.                                                                       6 Boton shrimp (from California), sashimi grade (can substitute salmon)
Seafood                                                                        Tzatziki Sauce
Per portion:                                                                   Combine sea urchin, yogurt, vinegar, dill, cucumber, shallot and garlic in food
                                                                               processor or blender and puree. Strain through a chinois into a mixing
1 cookedoctopus tentacle, sliced into ½-inch rounds
2 scallops, seared                                                             bowl and season with salt and pepper to taste. Set aside.
3 shrimp
Dry Greek white wine                                                           Shrimp Preparation

Sauté the seafood in olive oil until the shrimp is cooked through and the      Remove heads from shrimp and devein. Cut shrimp in half lengthwise and
scallops and octopus warm. Finish with a little wine and let it steam off.     brush with olive oil.

To serve: Heat the sauce per order and add the seafood. Heat through.          To Plate

Fava                                                                           Spoon a 1 teaspoon sized dollop of tzatziki sauce on plate. Place shrimp
                                                                               on top tzatziki and brush with olive oil. Top shrimp with a small dollop of
Cook a pound of fava in water or stock until the water is absorbed and         trout roe and add a dollop of mastic sugar paste. Sprinkle with salt and
the fava is the consistency of mashed potatoes. When the fava is cooked,       serve.
puree it in the robot coupe and add:

½ to 2/3 cup milk
½ to 2/3 cup Greek extra-virgin olive oil
2-4 tablespoons fresh lemon juice

Whip until the consistency is very smooth and velvety.

Plate: Mold fava in a ring in center of plate and place the seafood over the
fava. Remove ring. Drizzle with olive oil, sprinkle with parsley. Serve.

8                                                                                                                                                        9


1 pound sushi grade tuna loin
1 cup brine from Kalamata olives
1/4 cup cooked and sliced artichokes
1/4 cup toasted chopped almonds
1/4 cup sliced Kalamata olives
1/4 cup celery leaves
Juice of 2 lemons
4 oz. extra virgin Greek olive oil

Marinate tuna loin in olive brine for 8 hours. Whisk together lemon juice
and olive oil and toss with almonds, artichokes, olives, and celery leaves.
Slice tuna very thin and toss with other ingredients. Serve, sprinkled with
sea salt.

10                                                                            11

To top