My introduction to the Vatistas Winery is a prime example of the phenomenon known as “six degrees of separation”. The journey began two summers ago when I was asked by my cousin if I would like to visit the Pavlou Estate Winery in my mom’s home town of Agios Panteleimon. The Pavlou Estate wines are [...]
One of these days, I’m going to go to Greece when the olive harvest takes place in autumn. Olives can be found all over Greece and as if taunting me, I pass by the idle olive oil cooperative in the town where our summer home in Halkidiki is. All over Greece, farmers and families with [...]
Today, I wish to share a dish that uses an ingredient that’s been harvested, salt-cured and enjoyed since Byzantine times. I find it amusing when some people try to predict food trends and declare a certain ingredient as “passe” when the cuisine and ingredient itself have survived the ages.
Most of you are enjoying a leisurely Easter long weekend. I do hope you’re spending time with family and friends, enjoying good food and good cheer.
Today I’m going to introduce to you Skinos, a liqueur made from mastic (mastiha) gum.
Mastiha is a resinous sap produced from the trunk and branches of the Mastic tree. [...]
The sweetbreads I’m discussing and cooking with today are considered offal. To look at sweetbreads, one would make the common mistake of thinking they are brains (in fact they are not).
Sweetbreads come from the thymus glands, located at the chest entry, just before the trachea. They are only found in young animals as they atrophy [...]
Last year during my vacation in Greece, I was fortunate enough to be given tours of three different wineries…a small one, a medium-sized operation and a large, internationally established brand.
Today, I’m going to showcase the small operation, Pavlou Estate. The Pavlou Estate Winery is located in the Greek province of Macedonia, northwest of Thessaloniki. It’s [...]
