Archive for the ‘food and wine’ category

Greek food and wine in Ft. Lauderdale: thank you Trata on Las Olas!

September 29, 2010

Warm thanks today to Trata Greek Taverna on Las Olas in Ft. Lauderdale for the Twitter LOVE!

You guys ROCK and we can’t wait to check out the food (looks killer!) and the belly dancing, too!

Trata Greek Taverna
1103 East Las Olas Boulevard
Fort Lauderdale
FL 33301
(954) 712-8933

Chef Crowley’s Boutari recipes

September 16, 2010

Check out Terlato Wines International Executive Chef Colin Crowley’s recipes as featured on WCIU, Chicago’s number-one independently owned television station.

Spicy citrus shrimp

Serves 6 as an appetizer

36 26-30 size shrimp
10 cloves garlic, halved
Juice of one lemon and one orange
Zest of ¼ of one lemon and orange
1 teaspoon red chili flakes
1 tablespoon chopped parsley
Salt and pepper

Combine all ingredients and let marinate for 15 minutes. Cook on a hot grill for approximately 2-3 minutes per side.

Grilled Greek-Style Lamb Chops

Serves 4 as an appetizer

2 racks of New Zealand lamb cut into 16 chops
4 garlic cloves, minced
1 teaspoon dry Greek oregano
¼ cup Greek extra virgin olive oil
Juice of one lemon
Salt and pepper

Combine all ingredients and let marinate in the refrigerator for at least 1 hour and up to 5 hours.

Over hot grill, cook lamb chops for approximately 3-4 minutes per side for medium. Let rest for 5 minutes and serve.

The Gulf Coast: where there are Greeks, there is Greek wine

August 12, 2010

Above: Bakkhus Taverna is family-owned Greek restaurant in Kemah, Texas, on the Gulf Coast. In Kemah, you’ll find great Greek food, super friendly people, and great Greek wine. That’s the father of owner Demetrios Kouloumoundras, “Papa Nick” and Chef José Figueroa.

Where there is seafront property, there are Greeks. And where there are Greeks, there is great food and great wine.

Owner Demetrios Kouloumoundras is a second-generation Greek who constructed a little corner of his home country in this Galveston Bay resort town just over two years ago.

Above: Bakkhus Taverna is no cookie-cutter tourist trap. It’s a genuine Greek taverna, owned and run by a Greek family. Here, Greek cuisine (like the Saganaki above) is queen. The bounty of the Gulf of Mexico provides the freshest fish and shellfish daily.

When you visit Bakkhus Taverna, you will find fresh ingredients and traditional Greek cooking, friendly faces, and live Greek music and belly dancing.

Above: Classic gyros is o-so tasty after a day of walking up and down the Kemah 1950s-era boardwalk.

Check out the Bakkhus Taverna Facebook for updates, special offers, and events, like the August 25 2nd Anniversary Bash. Sound like a blast!

Bakkhus Taverna
605 6th Street
Kemah, TX 77565-3089
(281) 538-1800

Exceedingly friendly staff, family-friendly menu and atmosphere, traditional Greek appetizers (moderately priced) and classic Greek entrées (grilled and sautéed fish and shellfish, lamb, etc.), excellent by-the-glass wine program including a number of Greek wines. And don’t miss the playful specialty cocktail menu!

Highly recommended (Kemah is a great place to spend a summer day with the family, with something for everyone).

Michael Psilakis and Greek wine in Food & Wine magazine

August 5, 2010

Above: Greek-American celebrity chef Michael Psilakis is featured in the August issue of Food & Wine.

Most would agree that he’s the top Greek chef in the U.S. today: we were thrilled to see Michael Psilakis featured together with contemporary and classic Greek cuisine in this month’s issue of Food & Wine Magazine and to discover that he’s recommended the Boutari 2006 Nemea with one of his dishes.

You can find 3 of Michael’s recipes online here.

The thing we love so much about Michael and his cooking is how he gives timeless elegance to the classics of Greek cuisine in this country.

We recently visited his Upper Westside bustling eatery, Kefi. Here are some highlights.

Classic Greek salads as appetizer.

Grilled sardines. Hungry yet?

Pillowy Sheep’s milk dumplings are one of his signature dishes.


505 Columbus Ave
New York, 10024
(212) 873-0200

Elegant, heart-warming interpretations of classic Greek cuisine, friendly and informed staff, family-friendly prices, and a list with a wide range of Greek wines (our server was extremely knowledgeable).

Highly recommended (great date venue, too!).

Greek Wine at the Wicker Park Fest this weekend in Chicago

July 28, 2010

Saturday & Sunday
July 31-August 1, 2010
North Milwaukee Avenue
(between North Avenue and Wood Street)
Noon to 10pm both days
$5 donation at the gates

Showcasing this diverse neighborhood for a seventh consecutive year, Wicker Park Fest 2010 is presented by the Wicker Park & Bucktown Chamber of Commerce and Big Creek Productions. Over 40,000 people attended the Fest in 2009, we hope to equal or exceed that number for WP Fest 2010. Revelers will enjoy spirited musical acts who perform continuously throughout the weekend on three stages. Wicker Park Fest also features great food from local restaurants as well as unique arts & crafts from local Chicago artisans and vendors.

Don’t miss this great opportunity to celebrate Chicago!

Click here to read more.

Greek wine in Hawaii (Hawai’i)

July 7, 2010

Member of the Court of Master Sommliers Chuck Furuya (left) is the author of widely popular column on food and wine, “By the Glass,” which appears in Hawaii’s leading daily newspaper, the Honolulu Star-Advertiser (founded in 1856).

“A noted expert on pairing wines with Pacific Rim cuisine,” celebrity sommelier Furuya “created the pairings and wrote the wine introduction for the first Hawai’i Regional Cuisine cookbook, The New Cuisine of Hawai’i.”

“With food-wine pairings, what you like is correct,” writes Chuck in this week’s article.

Here’s what he had to say about Boutari Moschofilero, paired with a classic of Pacific Rim cooking, “a fresh piece of mahimahi, sautéed with lemon, butter and capers.”

Start with a fresh piece of mahimahi, sauteed with lemon, butter and capers. Pour two white wines, a Mediterranean white (such as Boutari Moschofilero, a Greek white wine about $15 a bottle) and an oaky, buttery chardonnay.

The Boutari will interact with the fish like a freshly squeezed lemon, cutting through the fishiness and cleansing the palate between bites. In contrast, the bold chardonnay will take center stage and probably overpower the fish. It might even finish with a somewhat bitter flavor.

Click here to read more.

Greek wine in Detroit, a dispatch from a hometown son

June 24, 2010

This just in via our Facebook page:

Back in my hometown of Detroit and decided to head to Greektown for my brother’s b-day celebration. A wonderful night with my family and we had some great Greek food (hard to find in Reno). The Platos Platter was great and we topped off the night with a very nice bottle of Boutari Moschofilero. Perfect for a warm summery night. Thanks Boutari!

—Andy Pasternak, Reno, NV

Andy and his lovely wife JoAnn are adventurous food and wine lovers based in Reno, Nevada (and they’re some of the nicest folks you’ll ever meet). Thank YOU, Andy! 🙂

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