Bits & Bites With Alexia Haidos

Today’s feature focuses on a dynamic woman and a Greek woman, Alexia Haidos. I came in contact with Alexia as she approached me in becoming “social media” friends, as she was a regular reader of this blog. After reading Alexia’s bio and interview, I think you will all become a fan of this very interesting, enthusiastic and resourceful woman.

Alexia wears many hats: she’s the co-founder of Double A Public Relations, launched the Smart Heart Cookie (based on a recipe from her Yiayia/grandmother) which also were snapped-up by Bristol Farms, Gelson’s, Macy’s, and United Airlines.

Alexia is currently producing and directing a Taxi Odyssey, a feature length documentary about the infamous tax drivers of Athens, Greece who were recently sent to charm school to learn better manners.

Alexia lives in the Los Angeles area and she continues to juggle projects and her PR finesse has benefited the Los Angeles Greek Film Festival, The American Film Institute’s Directing Workshop for Women, St. Sophia’s LA Greek Festival, and many others.

I recently caught up with Alexia and asked her if she would participate in an edition of Bits & Bites, where I quiz the subject on their food and beverage habits, eating out or staying in. Alexia is a pure foodie and when you read her answers, you’ll understand why.

Bits & Bites With Alexia Haidos

You have $10 in your pocket and you have to eat quick and good…where do you go ?

Samosa House in Culver City or head over to Basic Bites in Beverly Hills.

When ordering takeout or delivery, what do you usually order?

I rarely order take-out, but when I do it’s usually because I’m under-the-weather. Tom Yum Kai (Hot & sour chicken soup with mushroom & lemon grass), Green Beans in spicy sauce & steamed brown rice.

It’s your birthday and your good buddies are treating. You get to choose any restaurant you want….where would you go?

The famous El Bulli of the Ferran Brothers in Spain.

What is your favourite Greek dish?

Ohhhhhh, Peter, it’s too, too hard to just pick one:

I LOVE fresh green vegetables (koukia aka broad/fava beans or green beans) stewed to that perfectly tender state that Greeks do so well or a really great baked vegetable dish usually with zucchini and/or eggplant layered in between a variety of Greek cheeses.

Koliva is one of my all-time favorites, too.

And, I’d be remiss if I didn’t mention these: Tourlou Tourlou, Freshly caught sea urchins, split, cleaned and served with olive oil & lemon, Fresh grilled or baked sardines, Fresh grilled barbouni and Of course, a really good moussaka with a light béchamel like my yiayia makes.

What’s your favourite drink/beverage? Place/bar?

Rivera Restaurant’s mixologist Julian Cox makes me a special drink of muddled cucumber & mint, freshly squeezed lemon and lime juice & sparkling water.  I add a dash of stevia for sweetness.

When you go out for groceries, what’s your favourite store/market?

Split between: Trader Joes, The Co-Opportunity and the Santa Monica Farmer’s Market.

What dish transports you back in time, to when you were a young girl?

Scrambled eggs with feta cheese.

What’s your signature dish everyone asks you to make/known for?

Hands down it’s my Caesar Salad with homemade dressing and croutons (recipe at end of interview)

You’re on death row, what’s your very last meal?

La Scala’s Chopped Salad topped with perfectly ripened chopped tomatoes and extra olives. Sprouted wheat bread with dates and nuts served with sweet organic butter. A bowl of perfectly ripened figs and fresh sweet, dark, firm organic cherries. A glass of the Slanted Door’s ice tea with a dash of stevia.

ALEXIA’S CEASAR SALAD RECIPE INSPIRED BY THE JOY OF COOKING:

Homemade croutons

Dressing

Romaine lettuce

Parmesano/romano cheese (I sometime mix a little dry mizithra to the mix)

Croutons – 1/2 loaf of Ezekiel bread, crust (optional) and cut into small squares

Toss in bread in:

2 T melted butter

2 T extra virgin olive oil

2 cloves garlic minced

sprinkle with parmesano romano cheese until coated

bake at 300 until crisp and tender, check every 15 minutes and turn

Dressing:

4 cloves garlic

1/4 cup fresh lemon juice

1 tsp Worcestershire sauce

pepper to taste ( I do not add salt)

1 can anchovies in olive oil (add all contents)

2 cups organic olive oil

blend in blender

3 romaine hearts – wash, dry and tear into bite size pieces.

Coat romaine lettuce with some of the dressing, sprinkle with desired amount of parmesan romano cheese.  Add croutons.

If you are not reading this post in a feed reader or at  https://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

© 2007-2010 Peter Minakis