Media Reviews & Awards
"Along with democracy, the theater and geometry, the culinary arts are also part of the ancient Greek legacy. Civilization never tasted so good, as you'll discover at Greekfest. The Aegean Sea seems to be just outside the door after a bite of saganaki, kefalograviera cheese baked in olive oil and set aflame with brandy. The Greeks love octopus, and the grilled octopus here, freshened with dill and oregano, will show what inspires the love. Old favorites like moussaka, an eggplant casserole with ground lamb smothered in bechamel sauce, are pure comfort. Meanwhile, exohiko aims at livelier spirits — a phyllo packet packed with chunks of lamb, figs, vegetables and cheese, accented with mint rosemary chutney. Dessert? You may have trouble pronouncing galaktoboureko. But you'll have no problem demolishing this custardy treat, made with goat's milk and anthotyros cheese, seasoned with mastiha, a distinctive, licorice-y syrup." |
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GREECE (837) - Greekfest "You don't get to be a 3,000-year-old civilization without a strong culinary tradition. Greekfest has mastered it. No doubt you'll start off with saganaki, lemon-sprinkled kefalograviera cheese doused with brandy and set aflame. (Opa!) Then you'll move on to exohiko, phyllo pastry filled with lamb, cheese and vegetables, or moussaka, a tempting casserole of lamb, eggplant and cheese coated with béchamel sauce. And the galaktoboureko dessert - a phyllo-wrapped custard pie - is edible art."
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