Culinary Aegean Cuisine Wins Over New York City by GTP editing team 16 March 2018 written by GTP editing team 16 March 2018 0 comments Share 0FacebookTwitterLinkedinWhatsappEmail 32 Greek Chef Argiro Barbarigou and members of Les Dames d’Escoffier presented traditional recipes of the Cyclades and the Dodecanese. Photo Source: @Argiro Barbarigou (www.theodosisgeorgiadis.com) Traditional products and recipes of the Aegean’s Cyclades and Dodecanese islands, including legumes, seafood and herbs, were recently presented in New York during a special event at the James Beard House in NYC’s Greenwich Village. Photo source: ERG South Aegean 2019 The event was organized by the South Aegean Region, recently named European Region of Gastronomy 2019, aiming to promote Aegean food culture and stimulate innovation in gastronomy. Prominent Greek and Greek-American chefs co-organized the event. The event presented a special menu that highlighted the richness of Aegean cuisine, which was created by award-winning chef and Ambassador of South Aegean Gastronomy Argiro Barbarigou, as well as members of Les Dames d’Escoffier, a non profit organization active in the fields of food, fine beverage and hospitality. The menu included fava bean purée with caramelized onions, capers, olives, and extra virgin olive oil; “fouskoti bread” with extra virgin olive oil, carob, saffron, anise, and flax seeds; “ntomatosalata”, a tomato salad with black eyed beans, caper leaves, cycladic samphire cheese, extra virgin olive oil, and oregano; “kakavia”, the ancient Greek fisherman’s soup; “revythada”, a chickpea stew with taramasalata and spicy saffron shrimp and many other specialties. Photo Source: @George Hatzimarkos (www.theodosisgeorgiadis.com) Photo source: ERG South Aegean 2019 Moreover, during the event, Heidi Lazani, Head of the Executive Committee Board of the South Aegean Region – European Region of Gastronomy 2019, presented the “Taste the Seasons” program, which gives visitors to the islands the opportunity to learn more on the traditional gastronomy of the Cyclades and the Dodecanese and sample local recipes and products. The event was also attended by the director of the Greek National Tourism Organization office for USA & Canada, Grigoria Kamaterou and young chef Spyros Kouyios, the South Aegean Region representative in the European Young Chef Award 2017 competition. Follow GTP Headlines on Google News to keep up to date with all the latest on tourism and travel in Greece. Share 0 FacebookTwitterLinkedinWhatsappEmail GTP editing team This is the team byline for GTP. The copyrights for these articles are owned by GTP. They may not be redistributed without the permission of the owner. previous post ‘Chauffeur Greece’ Puts Safety First for Passengers next post Lufthansa 2017 Profits Soar in ‘Best Year Ever’ You may also like Greek PM Reassures Public About Santorini’s Ongoing Seismic Activity 5 February 2025 Milos: Ministry Suspends 5-star Hotel Construction Near Sarakiniko Beach 5 February 2025 ELIME and HELMEPA Join Forces for Safer, More Sustainable Greek Ports 5 February 2025 Greek Ministries Team Up to Form National Cycling Strategy 5 February 2025 Peiraios Industrial Complex to Become Athens’ New Cultural Hub 5 February 2025 Celestyal Celebrates Valentine’s Day with Free Cabin Upgrades 5 February 2025 Leave a Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment. Δ