Sunday, March 20, 2011
Friday, March 18, 2011
Wednesday, March 16, 2011
Monday, March 14, 2011
The anise-flavored spirit known as ouzo has long been a staple in Greek cuisine. Often paired with seafood dishes or mezedes (appetizers), ouzo has a strong flavor that can best be described as an "acquired taste". Jason Wilson, writer for The Washington Post, described his experience tasting different varieties of this clear liquor at the popular D.C. restaurant Zaytinya, which boasts a tempting menu of Mediterranean cuisine. He explained that ouzo, which is distilled from grape pomace and flavored with anise and other herbs, comes in a variety of qualities. The best brands of ouzo, according to Wilson, are those in which the grape pomace, anise, and herbs are all blended and distilled together, not mixed later in the production process. His recommendations, both from the island of Lesvos, were the brands Barbayanni and Plomari.
Friday, March 11, 2011
Thursday, March 3, 2011
The Azoria Project is a case study of urbanization in the Mediterranean, exploring the Early Iron Age and Archaic town of Azoria (ca. 1200-500 B.C.). The focus of the excavation is on ancient agricultural practices, providing new evidence for the relationship between food procurement, processing and consumption, and the development of social and political systems in the early Greek world. www.azoria.org
Donald Haggis is Professor of Classical Archaeology and N. A. Cassas Term Professor of Greek Studies in the Department of Classics at the University of North Carolina at Chapel Hill. His work focuses on Minoan, Early Iron Age, and Archaic Crete and he has conducted excavations and surveys on the island for the past 25 years.
To RSVP for the lecture, please e-mail email@example.com.
Immediately following the lecture,
from 8:30 -10:30 p.m.:
Ancient Flavors - Modern Palates.
Dinner Celebrating Historic Food Routes of Crete at
Mourayo Restaurant, 1732 Connecticut Avenue, NW, Washington DC
Enjoy a fantastic dinner featuring ingredients cherished by residents of Crete through the ages. The special 4-course menu includes options such as grilled fresh sardines over eggplant puree, arugula salad with barley and dried fruits, rabbit ragout with Cretan pasta, pork tenderloin with honey, almond and fig sauce or fresh fish with mint and peppercorn sauce served over black beluga lentils.
Dinner is $65 per person, including 2 glasses of wine, tax and gratuity. Advance payment is required.
To Reserve Dinner, contact
Mourayo at: 202-667-2100
The program is coordinated by Nikki Rose, Professional Chef-Author and Founder of Crete’s Culinary Sanctuaries.