Greek cuisine culminates EU food fest

Chef Antonios Kouroutsavoris conducts a cooking demonstration

Chef Antonios Kouroutsavoris conducts a cooking demonstration

The best way to mark the end of this year’s European Culinary Season is through Greek’s finest treats. With the “Enchanting Greek” culminating event on June 30 at the Culinary Institute of Aristocrat in Manila, guests were greeted with a cooking demonstration at by Greek chef, Anthony Kouroustsavouris.

Chef Kouroustsavouris showed culinary students and enthusiasts how to prepare Greek salad, shrimp saganaki (appetizer served with shrimp, feta cheese and tomatoes), chicken pie and kataifi (a popular Greek pastry made with a special form of shredded phyllo dough.)

The Greek chef learned the craft of pastry making under the tutelage of one of the best pastry chefs in Greece, Stelios Parliaros. He is an expert in his field, armed with more than 12 years of preparing authentic Greek cuisine and pastry baking.

Invited guests were treated to a sumptuous Greek food comprising of tzatsiki, pita bread, salad, saganaki, spentsofai, chicken pie, moustaka and kataifi combined with Filipino dishes such as pritson kawali, chicken and pork barbeque.

Known to be a nutritious, healthy, and simple yet elegant cuisine, with flavors which are wide ranging from subtle to robust and fresh to crunchy, Greek food was the best choice to end the European Union’s (EU) gastronomic celebration.

The demonstration was followed by a cocktails reception hosted by Priscila Reyes Pacheco, president of Aristocrat, and was attended by EU ambassadors and cultural counselors, including EU Ambassador Guy Ledoux and chefs and representatives from the partner restaurants who participated in the second culinary season.

There were 24 participating restaurants and establishments have celebrated European cuisine and food culture in Manila and this time in Cebu. Chef demonstrations, wine and beer tastings, special European degustation menus, culinary film screenings and a pub quiz made the culinary season a joyous event.

From May to June this year, Filipinos were able to rediscover European food culture and its rich heritage, particularly from Austria, Czech Republic, France, Greece, Italy, Netherlands, Germany, Spain, Switzerland and the United Kingdom.

New restaurant-participants shared their specialties from Italy were Va Bene Pasta Deli, Galileo Enoteca Deli, Gusto Italian Restaurant, Café 1228 in New World Hotel and for the first time from Lahug City in Cebu, the Anzani New Mediterranean Restaurant. The two new Spanish restaurants include Donosti and Tapella and from France, Le Coude Rouge and the British’s The Royal Piccadilly.


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