Archive for the ‘in the news’ category
“Maybe some of us have trouble pronouncing Moschofilero,” writes Merideth May (veteran wine writer and editor at The Tasting Panel, “but taste this wine under the Boutari label and be witness to a dry blanc de gris at only 11% alcohol that is fresh, crisply textured, and possesses fragrances of orange blossomes and citrus spice. In fact, the 2010 vintage is superb.”
Meridith conducted the interview at Petros in Manhattan Beach: click here to read our review of the restaurant.
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
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!).
Terlato Wines International Executive Chef Colin Crowley will be appearing tomorrow on WCIU, Chicago’s number-one independently owned television station.
Look for Colin on the morning show, 6-9 a.m., “You & Me This Morning.”
Chef Colin will be talking about Boutari wines and what makes them so food friendly.
And he’ll also be sharing some of the secrets of his kitchen at the famed Tangley Oaks Manor, where he cooks daily for the many renowned winemakers represented by the Terlato family (no easy task, considering how well the great winemakers of the world are accustomed to eating!).
Here’s a preview of the Greek-inspired recipes Chef Crowley will be making:
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.
In the August issue of Saveur magazine, one of our favorite wine and food writers, David Rosengarten, delivers yet another stunning piece on Greece and its wines, this time with “Seven Reasons to Love Greek Wine, a new generation is renewing Greece’s ancient art.”
“My favorite Greek reds, hand down, are made form the native Xinomavro grape,” writes David, who recommends the 2003 Naoussa by Boutari. “It’s cultivated all over northern Greece, but its epicenter is the region surrounding the town of Naoussa, my personal Shangri-la of red wine in Greece. Like a classic Burgundy or Barolo, the best Xinomavrosyield an exquisitely complex nose and age beautifully. When Xinomavro is young, it’s light-bodied, shows mellow fruit (strawberries or raspberries), and has soft tannins that are superlative with grilled foods.”
The 2003 Grande Reserve Naoussa from Boutari carries a lovely fruit nose, with hints of leather and tomato.
Pick up the “Greece Issue” (August-September) to read the entire article.