Shortly after 12.00 he opened his doors the first Gastronomist Magazine Festivalin Piraeus 260 in Athens. More than 1500 people are expected to visit the great celebration of Greek gastronomy today.
Award -winning restaurants and pastry shops from the four corners of Greece have taken their seats and serve their flagship dishes. As early as 13.30, chef Nena Ismyrnoglou has climbed the specially designed scene for the first Greek cuisine, followed by three other great cooks, Christoforos Peskias, Lefteris Lazarou and Mount Athos Father George, who will present them with all their recipes.
At the same time, in three different rooms visitors have the opportunity to choose and attend interesting discussions:
On stage d Important people are talking about Greek gastronomy. What does it mean to produce in Greece? What is wrong with Greek olive oil? Why don’t we have old restaurants in Athens? Why are we running behind Misellen? How does hyperrourism change the kitchen physiognomy of a place?
In the wine room Some of the most important Greek winemakers, in interesting. They are discussing their work, their course and their wine philosophy and introduce us to a favorite wine.
On stage ecraftsmen, craftsmen, copper, cheese and beekeepers, all the servants of great ancient arts, present their work.
At 18:00, we return to stage D, where the 18th Gastronomist Quality Awards will begin. The public has the opportunity to discover which producers, traders and faces of gastronomy has been the team of the magazine this year and to hear their moving stories, in a fascinating two hours that will take us to the four corners of Greece.
At 9pm, the festival culminates with the chef’s table, with a big celebration where some of the most famous Greek chefs and confectioners will cook for the public. The music is stronger, the treats give and take and the chefs are “stuck” in the arena of Greek cuisine, claiming the prize of the most delicious bite. A giant meeting, a great celebration for Greek gastronomy.
Source: Skai
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