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January has almost gone by and it was busy. I headed West, first to the olive oil seminar held at the C.I.A. together with UCDavis. From there, it was on to the Fancy Food Show, on January 14-15th, where I worked with the Peloponnese Brand and created a menu of lamb sliders with Peloponnese toppings. A few days later, this year’s Worlds of Healthy Flavors conference, also at the CIA, was just amazing in its capacity to bring together institutional and fast- and casual foodservice leaders, nutritionists, chefs, scientists and public health professionals in an atmosphere of serious camaraderie that helped forge the way toward healthier menu options across America. It was especially pleasing to see all the interest in main course Greek vegetable dishes and Greek greens recipes. I have to say, though, that the greatest honor was over these past three days at Yale, as a guest chef, hosted by Jonathan Edwards College and the Hellenic Studies Program. A special thanks to Master Laurans for her hospitality and for the interest students showed in the culinary traditions of Greece. Another special thanks to Yale Dining services and to Rafi Taherian and Ron DeSantis, as well as to all 12 of the colleges, for executing an almost vegetarian Greek menu flawlessly. The students seemed to love it and, from what I was told, they lingered, Greek-style, for longer than usual over dinner. The month’s not over, though. Stay Tuned to the Today Show t his Friday at about 9.30 am for a little something….Greek. As for February…well, the next thing on my US calendar is actually on March 1st, as a speaker at the annual fundraiser for the American Farm School.
