“Greek Breakfast”, an initiative of the Hellenic Chamber of Hotels, that aims to highlight the Greek gastronomic heritage will be hosted for 2nd year at FOOD EXPO exhibition.
“Greek Breakfast”, one of the most important activities of the Hellenic Chamber of Hotels, that is promoting our gastronomic heritage and the Greek tourism product in general, will be hosted for second year at FOOD EXPO Exhibition, 16-18 May 2020 at Hall1 stand number B41-C30, the Metropolitan Expo.
Visitors will be able to taste authentic Greek products of a significant number of producers from various parts of Greece, and taste them throughout a live cooking program by consultant chef, Mr. Stratos Iosifellis.
Chef Stratos Iosifellis with years of experience in Mediterranean cuisine as well as teaching as a certified trainer has been involved in sugar and gluten free preparations as a lecturer in specialized seminars, as well as in the selection of quality products from small producers.
Gulinary journeys and live cooking shows
The consultant chef of the program, Stratos Iosifellis will introduce us to the Aegean tastes. Recommending “Lesvos Gourmet” and “Food me”, he will present traditional products from local producers from Lesvos, Leros, Kalymnos, Kos, Rhodes and Kasos through a very interesting live cooking program.
On the “Greek Breakfast” Pavilion also the Cretan chef and pastry chef, Mr. Kostis Kostakis from “A la Grec”, will prepare famous handmade pies, made with pure ingredients and based on traditional recipes from Crete and the rest of Greece.
The trade show’s visitors during their visit to the pavilion of the “Greek Breakfast” initiative will have also the chance to explore delicious delights from producers from Crete, Florina, Skopelos, Samos, Arachova and other regions of Greece.
See the full schedule of the live cooking shows:live cooking shows:
Saturday 16 May
12.00 | Fried cheese, lemon jam, sun-dried tomato and crispy.
14.00 | Kandayif with semolina cream, avocado jam and coffee liqueur.
16.00 | Rustic loaf stuffed with sausage, tomato sauce flavored with ouzo and kefalotyri.
Sunday 17 May
12.00 | Crispy olive oil pie, green olive paste, eggplant sauce and cheese from Kasos island.
14.00 | Chef Kostis Kostakis prepares Sweet twisted pumpkin pie and handmade ravioli with greens.
Monday 18 May
12.00 | Fried bread with cream cheese, apricot jam and guava liqueur.
14.00 | Galaktompoureko with sweet creamy cream cheese, prickly jam and syrup flavored with thyme honey of Kalymnos.