The King Of Seafood

If you want good seafood you should go to a Greek restaurant. These are people who know fish, thanks to millennia of bringing in multitudes of seafood and shellfish. They also know how to cook them too, infusing them with lemon or sumac, delicately roasting or frying. That is the life and love of famed restaurateur Costas Spiliadis. He is one of the pillars of Greek American cooking in the New World.

Alan Richman, famous in his own right, as Dean of Food Journalism at The French Culinary Institute and winner of fourteen (!) James Beard Foundation Journalism Awards conducted this in depth interview with one of the world's best chefs.Chef Spiliadis is a multifaceted , interesting person with an even more interesting background. Food and cooking was not on his radar. He came to New York to study at NYU. His earliest cooking forays were cooking dirt cheap chicken necks in the room he had rented. He left for John Hopkins University to be near his older brother, Stellios. That didn't suit him,, Being a foreign student, he couldn't participate in the protests against the new Greek government along with the racism he saw in Baltimore.. He left for freer thinking Montreal., being afraid that if he returned to Greece he would either be drafted or jailed for his political views Again food was not in his sites - not yet. He helped found a Greek radio station, Radio Centre Ville and also acted in amateur productions. It was in 1979 he opened up his first Milos restaurant,in Montreal, instantly drawing a crowd and a fans.

Chef Spiliadis instantly changed the way people thought about Greek cuisine which was men in paper hats, standing in front of a shawarma machine. It went from being thought of from rustic to classic. His many restaurants, all named Milos, feature recipes that would be on the tables of millionaires and working class. There are lamb chops in lemon and a meze plate , featuring tzatziki, taramosalata and htipiti, the last a feta and red pepper spread. There's also grilled octopus and dishes made with Greek yogurt along with  dessert menu with karydopita, a homemade walnut cake and of course , the classic baklava. There is also loukoumades, traditional Greek doughnuts with thyme honey and galactoboureko, phyllo dough filled with vanilla and lemon zest custard. There is also Chef Spiliadis signature dishes as well, one being his well  known delicately fried zucchini and eggplant slices. The slices  are cut paper thin and dipped in a batter that's as thin as the glue that binds the famed Greek bamboo kites.His Greek yogurt is not fat free. He believes that taste doesn't originate in the head but in the mouth. Food should be flavorful not subject to trends. He is also a perfectionist when it comes to both the foods and restaurants. Flower displays are under just as much strict scrutiny as the catch of the day. There will be scathing emails if there isn't.

Chef Costas Spiliadis is a maverick on both the Greek and the international restaurant  scene. His life is seafood and his recipes. He has made them the must haves on any gourmand's list.

Hot Weather Haute Cuisine

It is mid summer , a time when even the thought of  cooking in a hot kitchen is just too much. Unfortunately mostly everyone, even the most experienced or diligent home chefs slap together sandwiches or worse - order out when the temps go into scorching highs. However cuisine and diets shouldn't suffer . Tasty  and even classy dishes can be made during a heat wave.

The best idea is to look at Mediterranean cuisine, from Spain to Syria , from the south of France to the north of Africa. Home chefs from warm weather countries know how to cook when Mother Nature turns the heat up. One of the easiest and most flavorful is the French Provencale of Nice and Marseilles. Nothing beats a simple pan bagnat which is just slicing whole wheat boules  or rounded bread lengthwise an filling with tuna, anchovies and sliced hard boiled eggs. Add sliced tomatoes, onions and green peppers along with olives  then wrap the sandwich and let it sit for two hours. You can put a brick or anything heavy over it so that the oil is fully absorbed in the bread. The Spanish coast gives us ceviche which is a fish dish that is cooked simply in a lime juice marinade. The fish is usually halibut, turbot or sea bass filets and the whole process takes 30 minutes tops in the fridge. Like the Spanish, the Italians have elegant and quick dishes to make during these steamy estates or summers.One favorite is just a simple dish of veggies , crudo misto with an olive oil dressing .It's a classy way of making sure every one receives their daily dose of veggies. Have sliced Italian bread too for sopping up the oil and a chilled bottle of your favorite wine on the side


If you want elegant and exotic then look to the Arab countries like Morocco and Tangiers. Couscous is an quick  dish and can be customized to suit individual tastes Home chefs can have a taste of the Kasbah in only ten minutes. thanks to being easily cooked up in either water or broth. Spices can be added along with fresh veggies. It can also be turned into a cooling salad, made even more refreshing with the addition of mint leaves. For a quick snack think bagels dipped in za'atar with olive oil. Za.atar is the hottest trend of the year and dates back thousands of years. It is a mix of ground sesame seeds, thyme , oregano and marjoram. Greek sumac is also added which you can buy at specialty stores,Don't worry if you can't find it,The recipe doesn't have to be exact. Add some coarse salt to finish it. Dip toasted bagel or pita in it for a quick Sunday night supper. It can also go on salads and even couscous as well as barbecued meats.Another hot weather cuisine is Greek and they are a country once  known for ritzy out door cafes that serve tasty kabobs made with lamb or chicken The meat is marinaded in a flavorful lemon and olive oil marinade.A refreshing light meal is tzatziki, a chilled yogurt dip flavored with pureed garlic. Pita bread is dipped into it but you could also use veggies too.

Elegant and tasty meals can still be made despite the heat wave. Look to the ultra chic Mediterranean region for inspiration. There's always a classy dish that's super easy to make and fun to eat.