At the Greek table: contemporary twists on traditional fare (and the wine to serve with each bite)

At The Greek Table (CreateSpace, 2014) is a cookbook collaboration between a chef (Paul Delios) and a wine expert (Fotios Stamos) that shows fans of this favored old-world cuisine how to easily (and deliciously) make the Greek meals they love with the contemporary flair that’s appreciated by contemporary diners.Delios and Stamos started their collaboration in the early 2000s at the former Meze Estiatorio, Boston, Massachusetts’ premiere Greek restaurant. As Executive Chef and a founding partner, Delios was lauded for his artistic, outside-the-box preparations of traditional Greek recipes. And as Meze’s Beverage Director, Stamos helped put Meze on the international food and beverage map with its all-Greek wine list, the first of its kind in the country. With 50 years of restaurant experience behind them, together they steered diners toward a new way of thinking about traditional Mediterranean cuisine.In 2009, Delios and Stamos founded At TheGreekTable.com to share Delios’s innovative recipes and the stories behind them. Since then, site and its companion Facebook page have become a reliable outlet for thousands of globe-crossing fans eager for fresh takes on traditional Greek recipes...interpretations that are more aligned with the palates, cooking styles and time constraints of today’s home-cooking Greek enthusiast. Today, the At The Greek Table.com cookbook pays homage to the immigrants who in the last 100 years introduced the United States to delicious Greek, tavern-style fare, while offering what Delios and Stamos call “new-Greek cuisine”: simple preparations of traditional recipes, infused with local ingredients readers can find in their markets no matter where they live. With a foreword by PBS’ television host Mary Ann Esposito and compiled and edited by food writer Jen Chase, Delios and Stamos have deftly paired food with wine (as any good Greek would!) in At The Greek Table…demystifying this long-loved cuisine, and reimagining recipes for easy-breezy service on any table, for any occasion.