Tag Archives: Marc d’Entremont

Let a Greek volcano do the cooking

 

Milos, Greece
Milos, Greece

 

Cafe Restaurant Sirocco
Cafe Restaurant Sirocco

Does continual beauty cause you to yawn? Is dining within sight and sound of warm shockingly blue water directly on a white sand beach passé on your “bucket list?” Unless, that is, having dinner cooked by a volcano is intriguing.

Read all about it….

Let a Greek volcano do the cooking at Sirocco

 

Paleochori Beach
Paleochori Beach

 

You can read all my articles at:

Hellenic News of America

Original World Travel

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner

Aristotle, Monks and the Alexandros Palace Hotel

 

Mt. Athos at dawn
Mt. Athos at dawn
mosaic floor at the excavations Monastery of Zygos
mosaic floor at the excavations Monastery of Zygos

The evidence of Greece’s long and turbulent civilization lay scattered throughout the country.  It was as easy to stumble across remnants of an ancient site in the middle of a farm field as it was to visit the impressive ruins of the 10th century Monastery of Zygos

Ancient Stagira
Ancient Stagira
Alexandros Palace Hotel
Alexandros Palace Hotel

Between Mt. Athos and  Stagira the 250-room Alexandros Palace Hotel resort complex, a veritable village on a 90-acre hillside just outside Ouranoupolis, is an ideal location to explore this fabled peninsula.

My article details it all…

The many layers of Greece on Athos

 

You can read all my articles at:

Hellenic News of America

Original World Travel

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner

Zero distance from farm to table on the Greek island of Santorini

 

Santorini vista from Pyrgos
Santorini vista from Pyrgos

DSC02442The volcano that blew Santorini into history 3,500 years ago is responsible  for a combination of natural forces creating ideal conditions for agricultural products sought after throughout Greece.

Georgia Tsara and Yiorgos Hatziyannakis
Georgia Tsara and Yiorgos Hatziyannakis

Georgia is the foremost expert on the island’s unique agriculture, coordinates and teaches many of the cooking, cheese and wine classes held at Selene and was a major force behind Santorini’s Year of Gastronomy designation in 2013.

Read my exclusive interview with Georgia…

A Santorini lunch with Selene’s Georgia Tsara

 

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You can read all my articles at:

Hellenic News of America

Original World Travel

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner

Philippi: In the footsteps of Alexander and St. Paul

 

Philippi, Macedonia, Greece
Philippi, Macedonia, Greece

 

Archaeological Museum of Philippi.
Archaeological Museum of Philippi.

Philippi would be a doorway to Asia Minor. It would serve three empires. It would be a major player in creating history.

 

 

Lydia of Philippisia became St. Paul’s first convert in 49 A.C.E. receiving baptism in the Zygaktis River – a gesture with international ramifications.

Read the rest of this dramatic story…

In Greece, Philippi made history

 

St. Lydia's baptismal site
St. Lydia’s baptismal site

You can read all my articles at:

Hellenic News of America

Original World Travel

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner

Chef Frank Brigtsen and the New Orleans Cooking Experience

Chef Frank Brigtsen and the New Orleans Cooking Experience
Chef Frank Brigtsen and the New Orleans Cooking Experience
Gumbo
Gumbo

“The way Katrina changed me is that I’m more passionate about my home, more protective of my cuisine.”

“I was taught by Paul Prudhomme; it was one the greatest blessings in my life, and I want to give back and foster the next generation of New Orleanians to at least learn and respect the cuisine.”

Read the rest of my exclusive interview with New Orleans celebrity chef Frank Brigtsen….

Chef Frank Brigtsen is a New Orleans Cooking Experience

 

New Orleans Cooking Experience
New Orleans Cooking Experience

 

You can read all my articles at:

Hellenic News of America

Original World Travel

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner

New Orleans is SoFAB

 

A Garden District queen
A Garden District queen

DSC00260Legendary New Orleans: hurricanes can’t destroy it; corrupt politics can’t infect it; potholes can’t deter its beauty.

 

 

Sazerac: the "official" drink of New Orleans
Sazerac: the “official” drink of New Orleans
Napoleon House (circa 1791)
Napoleon House (circa 1791)

 

Food and drink sustain it: “We’ll always have hospitality,” says celebrity chef Frank Brigtsen.

 

Chef Frank Brigtsen at the New Orleans Cooking Experience
Chef Frank Brigtsen at the New Orleans Cooking Experience

“I was taught by Paul Prudhomme; it was one the greatest blessings in my life, and I want to give back and foster the next generation of New Orleanians to at least learn and respect the cuisine.”

Gumbo
Gumbo

“As we diversify the types of food being cooked in the city of New Orleans, it’s even more important to me to make gumbo and keep that going.”

 

 

Read my exclusive interview with famed chef Frank Brigtsen.

Chef Frank Brigtsen is a New Orleans Cooking Experience

 

Liz Williams, director of SoFAB
Liz Williams, director of SoFAB
Lobster, crab & avocado cocktail
Lobster, crab & avocado cocktail

“Creole cuisine, the food of New Orleans, it’s a living thing. Nobody’s trying to stop it from changing; nobody said its got to end, so that’s why it’s still alive.”

 

Is there a beverage that defines the South? Creole and Cajun fusion? (or confusion)  In my interview with Liz Williams, director of the Southern Food & Beverage Museum (SoFAB), she answers all and states the mission of this unique institution, “Look at cultural attitudes towards the foods, not just a recipe.”

Liz Williams is SoFAB in New Orleans

 

Cajun Alligator sausage
Cajun Alligator sausage

 

You can read all my articles at:

Hellenic News of America

Original World Travel

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner

New energy for Harrisburg, Pennsylvania

Fireworks over the Susquehanna River from City Island
Fireworks over the Susquehanna River from City Island

A new generation of young professionals have reversed the population decline, want an urban experience and are revitalizing Harrisburg.

Ralph Vartan, Michael Wilson & Danielle Prokopchak
Ralph Vartan, Michael Wilson & Danielle Prokopchak

Read about the movers reshaping a once “rust-belt” city at…

The faces of a new Harrisburg

 

Stained glass dome of the Pennsylvania Supreme Court Chambers, Capitol Building
Stained glass dome of the Pennsylvania Supreme Court Chambers, Capitol Building

Harrisburg is still one of the major railroad transportation hubs of the Northeast connecting to the west and the south. Old steel mill buildings and warehouses have been repurposed for new specialized industries and institutes of higher education.

Lark Quartet, Harrisburg
Lark Quartet, Harrisburg

Read more about Harrisburg’s new mayor – not a cookie cutter politician!

Sense the energy of 21st century Harrisburg

 

roast duck at Carley's glazed with a not overly sweet orange plum sauce and topping wilted spinach and goat cheese infused polenta.
roast duck at Carley’s glazed with a not overly sweet orange plum sauce and topping wilted spinach and goat cheese infused polenta.

Farmers who created Pennsylvania’s moniker the “American breadbasket” in the late 18th century built Harrisburg.

Buddha Buddha's cucumber martini
Buddha Buddha’s cucumber martini

Young professionals flooding center city Harrisburg, PA, have a penchant for gathering with friends – that’s fueling a revitalization of hospitality businesses. Read the rest of the article at…

Revitalizing Harrisburg hospitality along with the city

 

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You can read all my articles at:

Hellenic News of America

Original World Travel

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner

A Greek volcanic disaster creates dry wines

Santo wines
Santo wines

The volcano that blew Santorini into history 3,500 years ago created a soil that produces the driest white wines and the finest dessert wine this chef has ever had moisten his palate.

Santorini TOMATO SAUCE WITH VINSANTO wine: Santo Winery
Santorini TOMATO SAUCE WITH VINSANTO wine: Santo Winery

 

Santo Wines – responsible for 17% of the agricultural land on the island – emphasized that its mission is “to preserve the cultivation of land and overcome the challenge of rapid touristic development that leads to the abandonment of land cultivation.”

 

 

The kouloura is the unique way of pruning the grape vines to keep the round shape of a basket-like circle.
The kouloura is the unique way of pruning the grape vines to keep the round shape of a basket-like circle.

DSC02308The volcanic cliffs maintain an ideal temperature for wine production making air conditioning unnecessary.

 

Please read my  article at:

Sustaining Greek agriculture: the mission of Santo Wines

 

You can read all my articles at:

Hellenic News of America

Original World Travel

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner

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Paros Island: just a tease

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Paros Land Hotel

 

Chef Michael Margaris
Chef Michael Margaris

Spend time talking to the owners of the Paros Land Hotel and their promising young chef and you understand the resilience that has sustained Greece for millenniums.

 

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It’s a creative force responsible for this enterprise and it will propel Greece beyond a temporary financial crisis.

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Mrs. Tricha Stavroula, owner of Paros Land Hotel
Mrs. Tricha Stavroula, owner of Paros Land Hotel

Brothers, sisters, in-laws and grandchildren have all had a hand in the design, rebuilding and the myriad operational details required of a hotel. Their pride was palpable when they sat down each night at a long wooden table in the airy dining room for lengthy multi-course meals.

Please read the rest of the story…

Paros Land Hotel exemplifies the gift of Athena

 

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You can read all my articles at:

Hellenic News of America

Original World Travel

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner

Summer Recipes: of figs and chutney

Summer:  a time for fresh fruit, vegetables and taking time off from the daily grind. Do something different. Revert to the past when we all made our own and didn’t just buy it ready to eat. Enjoy!

Mango chutney
Mango chutney

The interplay of sweet fruit, astringent vinegar, fresh ginger, savory onions, spices, a bit of hot pepper and rich brown sugar is not only appealing but a great way to use fresh produce as it comes into season.

Read my recipe with additional photos:

Don’t buy chutney, make it yourself

 

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 I like figs and chevre and caramelized onions. Of course who doesn’t like pizza? And summer time is California fig season in the USA. They’re low in calories, high in potassium, not too sweet and hold up nicely when gently cooked.

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By the early 20th century California fig production was second only to Turkey, Greece, Portugal and Spain.

Read my recipe with additional photos:

         Try a fig and chevre pizza this summer

 

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You can read all my articles at:

Hellenic News of America

Original World Travel

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner

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