Greek Food Gazette 05/01/09
May 1st, 2009 | By Peter Minakis | Category: MISC, News
- A soon to be full pre-lunch patio on Toronto’s Danforth Avenue (Greektown).
- On the Greek island of Skopelos, 15 tons of almonds are harvested each year
- Iron Chef Michael Symon shares his family’s “keftedes” recipe
- The Houlis family sets out to mass-market their chicken avgolemono soup across the US
- Greece makes a pitch to increase the number of Korean tourists
- When in Athens, you have to dine at Pasaji, a Food & Drink Magazine Top 10 choice, located just behind the famous Grand Bretagne Hotel
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© 2007-2009 Peter Minakis
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© 2009, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.
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Kalo mina Peter, kali Protomagia:))
15 tons of almonds is one impressive number!
Impressive the amount of almonds. Can’t wait to visit Toronto again. I’ll have to try some Greek restaurants.
I miss the Danforth, sigh.
Interesting.
My dear Greek food expert, I’ve eaten some wonderful food in Chania, Greece but I can’t remember the name of it.
If I send you a picture do you think you can help me figure out what was it? =)