Boutari, one of the most historic wineries, organized an event in Santorini, proving that flavors and wine can be ambassadors of culture.
The ultimate gastronomic experience with Boutari wines on the foreground…
Text curation: Katerina Karsioti
Boutari Winery for the 2nd consecutive year was a unique culinary core for a day with beloved and distinguished Chefs taking the baton and pairing highly creative recipes with a different wine of the winery.
The wonderful hall of the winery was transformed into an “open kitchen” with the Chefs & Sommelier inviting everyone to a memorable tasting experience. The haute cuisine event “Boutari & Chefs’ Stories”, with the audience’s response being more than impressive, took place in Santorini for the second year in a row.
Panos Ioannidis, Fanis Maikantis, Kostas Angelopoulos, Giorgos Dospras, Kostas Dimopoulos & Marco Zeffinino Belloni taking inspiration from the different varieties of Boutari wines…they each created a special dish of masterful culinary finesse
With the aim of designating the creative gastronomy of Greek cuisine collocating with the high level of Greek viticulture, Boutari wines have already embarked on a series of… stories, filled with flavors and wine aromas. The reason for the “Boutari & Chefs’ Stories” culinary events that strive to showcase the Greek flavors of important Greek chefs, combined with the guarantee, quality and signature of Boutari wines.
The event’s unique “open kitchen” was set up by Chefs Panos Ioannidis, Chef Patron at Ovio and owner of Oz37, Fanis Maikantis, Chef and owner of the Panigyri restaurant, Kostas Angelopoulos, Executive Chef of Caldera Collection Santorini, George Dospras, Chef at Lauda Andronis Santorini, Κostas Dimopoulos, Chef at Radisson Blue Zaffron Santorini and Marco Zeffirino Belloni, owner at Zeffirino Restaurant 1939 in Genoa, Italy and consultant at Zeffirino Santorini, taking guests on exciting journeys of taste intensity.
A tasting that left the best impressions and was for another year a true narrative of taste, with fine wines from the Boutari collection but also with flavors that literally made the difference. The Grande Reserve label Naoussa Boutari 2013 was harmoniously blended with a Gnocco Fritto with veal tartare, Parmesan cream and truffle by Chef Panos Ioannidis, while the Kallistis Reserve label found a quintessential ally at the dish of Chef Fanis Maikantis with the croquette of red shrimp with green olive cream and Cucumber gel from extra virgin olive oil of the tsambidolia variety.
Chef Kostas Angelopoulos drew inspiration by the aromas of Lefko Gramma wine and bewildered with the dish of dolma and seafood, leeks with fresh herbs and tarama and from the aromas of Scalarea Red wine a croquette with Santorini sausage and tomato paste while Chef George Dospras fused marvellously Santorini wine with tart, marinated croaker, capers and cucumber foam.
The extraordinary Oropedio Organic wine was combined by Chef Kostas Dimopoulos with grilled halloumi, marinated avocado tartare, dried fig with citrus fruits, grape spoon sweet and crunchy pistachios. Introducing flavors with International touches, Italian Chef Marco Zeffirino Belloni showed abundant love to the Dianthos label thus prepared veal tartare with salt crystals, extra virgin olive oil, pistachios, mustard, egg yolk and sprouts with wine.
During this journey of taste, Italian Marco Zeffirino Belloni shared the secrets of confecting the world-famous Zeffirino Belloni family recipe Pesto Genovese while Panos Ioannidis presented his Risotti book unveiling the storyline behind his love for this renowned Italian dish.
Guests had the opportunity to take delight in the above combinations but also to indulge at the overall portfolio of BOUTARI wines, comprising new vintages, new layouts, but also classic options.
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