From the Editors
Posted by estiator at 16 April, at 08 : 14 AM Print
Resurrections
Αs Greeks around the globe prepare to celebrate the Resurrection of Jesus Christ, it’s hard not to find the resurrection threads that punctuate the country’s current state of affairs -the return to life of the restaurant industry- along with other resurrections (great and small) as reflected in the pages of this month’s Estiator.
To wit: In this month’s Restaurant Spotlight, Estiator visits Manhattan’s venerable Tribeca Kitchen, which has been resurrected by attorney Andy Koutsoudakis Jr., following the passing last year of the restaurant’s longtime beloved owner, his father Andreas, from COVID-19. Shuttered for nearly a year, the dining spot, renovated and revamped, opened in February.
In “Move Over, Chobani,” editor and contributor Constantine Kolitsas introduces us to Stani Yogurt’s Ignatios Vasilellis, a dynamic young man who left Greece and a successful dairy business to resurrect it on U.S. shores, growing quickly to challenge the biggest makers of Greek yogurt in the markets where it’s sold.
For those longing for super-healthy Greek herbal teas, ouzo made the traditional way (without sugar), chocolates made with Greek thyme honey, or mountains of baked goods, contributor Michael Kaminer brings us “Greece in Your Backyard,” a survey of a handful of stateside companies that have staked their claim by resurrecting age-old Greek recipes.
For your Resurrection dinner, we appropriately look at lamb shanks in this month’s installment of “A Cut Above,” offering a great recipe that works for your family table or restaurant menu, while our resident Cocktail Chemist celebrates the resurrection of democracy in Greece with a cocktail to commemorate the Revolution of 1821 in “The Shift Drink.”
In the meantime, our correspondent in Greece, Gina Kallitsi, turns in a pair of articles in our Greek section that introduce readers to “Mouriki Greek Premium Honey” and one of Thessaloniki’s finest restaurants, «Γλυκάνισος», in her series «Γεύσεις Ελλάδας».
Finally, for this month’s cover story, Constantine Kolitsas speaks with Peter Parthenis Jr., CEO and president of the recently merged Grecian Delight and Kronos -two of the titans of the American gyro industry- about the merger and what it means for the company as well as for its customers in both the foodservice and supermarket industries.
From all of us at Estiator, we wish our readers «Καλή Ανάσταση» and Happy Easter!
The Editorial & Publishing Staff
