New York > Networking and Tasting Wines July 30, 2006
Posted by grhomeboy in Wine & Spirits.trackback
Networking and Tasting Wines with AHI at Kellari Taverna
A spate of new, upscale Greek restaurants in New York attest to a rising public interest in Greek food and Greek wines, and, as is warranted by its beauty and most attractive culture in general, in Greece itself. Kellari Taverna, at 19 West 44 Street in Manhattan, which formally opened on February, is one of these. In its promotional materials, Kellari Taverna’s tag line is “Come enjoy the pleasures of three and a half thousand years of cultivation.” Mr. Stavros Aktipis is one of Kellari Taverna’s principal owners.
On March, Kellari (which means cellar) Taverna hosted The American Hellenic Business Network, The New York Chapter of the American Hellenic Institute and Amerikus Wines, “The Greek Wines of Today”, wine tasting and presentation with mezedes.
Mr. Andonios Neroulias, Senior Vice President of Western Management Corp. and New York Chapter AHI member, said that “The AHI is always willing to help out Greek business people here New York, with the American Hellenic Institute focusing on business networking . . . helping young professionals meet each other, and establish contacts so they can advance their careers. We should help each other, and take lessons from some other ethnic groups. So an event like this is always welcome . . . and it’s also good to be exposed to Greek wines.”
Amerikus Importers offered at the tasting were one white wine and three reds.
The dry white wine were Megapanos, Pikermi, Attica, Central Greece, a Savatiano, Regional Wine of Spata 2004, from selected grapes of the renowned grape variety of Mesoghea, Savatiano. Vatistas.
The reds were Vatistas, Lahi, Lakonia, Peloponnese Red Regional Wine of Monemvasia 2001; Cabernet/Agiorgitko 2001; and Stelio Kechris, Thessaloniki, Macedonia Xinomavro 2001.
Mr. Konstantin Drougos, owner of Amerikus Importers said “We wanted to put this event together to bring different people people in . . . it’s a little introduction to Greek food and wine and to the restaurant. We’re planning to do a series of these events, from Kellari Taverna to Milos, and Stamatis in Astoria. We want people to just know all these different environs of what is Greek today.”
Kellari Taverna’s storage for the approximate 110 Greek wines out of a wine list of about 250 total wines is visible on a suspended balcony with a glass floor at the back of the restaurant, a contemporary interpretation of a “kellari”. As well, Nick Lyras, formerly of The Atlantic Bank, and now manager of Kellari, said, 24 wines are offered by the glass on a daily basis, and half of these are Greek wines. “We wanted to focus and promote Greek wine and deepen its penetration in the US market. And then comes the food part. Our tag line “Come enjoy the pleasures of three and a half thousand years of cultivation” is not only about the grape and its byproduct, the wine; the cultivation is also in the Greek cuisine.”
Putting their stamp on the food and beverages of Kellari Taverna are Corporate Chef, Costas Tsingas (who formally operated Agrotikon on 14 Street in Manhattan and was Executive Chef of the 2004 Athens Olympics), and Executive Chef, Peter Spyropoulos, a graduate of the Culinary Institute of America, a former chef at Milos and Avra in Manhattan.
The chefs use traditional elements of Greek cuisine, the flavorings and ingredients, and re-organize, re-combine, and present them in a contemporary way, said Nick Lyras.
A large space with good ambient lighting, whose rustic look is reminiscent of a “kellari” due to the wood-beamed ceiling and stone- textured walls, Kellari Taverna provides intimate dining but the restaurant centerpiece, a Joshua Tree table from Ralph Lauren, a seamless, 3 - 4 inch thick, 14 foot long section of an African Zebrano Tree is perfect for a parea.
grhomeboy
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