Podcasts about greek taverna

The 24/25 League One season is underway! Reading go to Birmingham and are unlucky to come away with just a point, giving away a penalty in a slice of instant karma. There's discussion of Azeez's sudden absence, Michael Craig's continuation at Right Back, and which Mbengue hairdo has been best. Ben's still enjoying the games from a Greek “Taverna”, so Ross is left to helm the show with returning guest Ryan Jefferiss.    Follow The Tilehurst End on Twitter @thetilehurstend  Follow Ryan on Twitter @JRyan03_ Follow Ross on Twitter @WebberRoss

Panayiotis Panayiotou, also known as Panikos, was born in 1979 to parents Anastasia and Mihalis Panayiotou. Panikos began this whole journey into production with the publication Amathus to Birmingham (2016) inspired by his own parents who are also refugees from the 1974 Turkish invasion. ‘A2B' as this project is known, documented the stories of families who moved from Cyprus to Birmingham. During this project it became apparent that the female perspective needed more attention and he was inspired to search deeper into the stories of the strong females in the community. This then inspired him to create his 1st documentary Queens of Amathus, and in his own words ‘due to the sacrifices of the Queens of yesterday, is the reason we live the life we live today'. Panikos is now an established documentary maker currently working on a series of projects which include ‘The Queens of the Commonwealth' a celebration of migrant women from various backgrounds and their journey to the UK. He is also currently working on the sequel of Queens of Amathus re living the journey of Cypriot women from Cyprus to the rest of the world.Panikos also followed his father Lakis' dream and created Lakis Greek Kitchen where he shares, cares and supports people in need. LGK is a traditional Greek Taverna with a clay oven serving authentic Greek Cypriot cuisine. Annual pop up taverna and charitable organisation running a series of projects and fundraisers supporting the community.https://lgk.org.uk/productions/

John MacKenzie chats with talkback caller George, from Fetta's Greek Taverna, who is enraged at the decision to stand down a top Queensland cop guilty of pursuing criminals. The officer in question is accused of approving the direction to ram a car during a pursuit on February 1st on the Gold Coast. George shares his opinions on reinstating the officer, a growing opinion shared by many Queenslanders who are urging the Police Commissioner to put the veteran officer back on the beat.

Ever wondered about the culinary treasures hidden within the picturesque farms of New Hampshire or the vibrant kitchens of Acropolis Greek Taverna in South Tampa, Florida? This episode is a delectable journey into these diverse culinary worlds with our special guest, Joseph Salloum from Melina International Trading. Also let's get the lowdown on Chef Jeffrey Schlissel's  recent cooking adventures with his good friend Chef Keith Sarasin and the savory dishes he whipped up, from the exotic tikka masala to zucchini cakes made with farm-fresh ingredients. He also shares his one-of-a-kind experience cooking for a grand wedding and the garden-fresh flavors he discovered in a New Hampshire farm.Prepare to be whisked away into the mesmerizing world of organic olive oil as we delve into the workings of Melina International Trading. Joseph enlightens us about the boundless culinary potential of this golden delight and their exciting plans to infuse it with Calibrian chilean oil. We also get a glimpse into the fascinating realm of cold-pressed juice - a cocktail of natural ingredients that makes the taste buds sing. Stay tuned as Joseph reveals his intriguing plans to give a unique spin to the traditional borscht.Rounding up this flavorful journey, we dive into the mouthwatering techniques used by Chef Jeffries to prepare a Mexican hot chocolate rubbed brisket, a porqueta, pork tenderloin, and a cool carrot-apple-lemon-ginger juice. We explore the benefits of organic olive oil and how it could revolutionize your cooking. We also shed light on the stark differences between the Mediterranean and Western diet. And of course, no culinary journey is complete without some decadent treats from Acropolis Greek Taverna and a memorable culinary experience at the Szechuan Garden. So, tie on your aprons, and let's embark on this unforgettable gastronomic journey together. Peninsula Foodservice: The Best Beef! Peninsula Foodservice delivers Creekstone Farm beef, with top-quality meats and #1 service for Chefs Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Recorded on-site at top hotels, restaurants, and farms, our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes were we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

John MacKenzie chats with George Karagiannis, Owner of Fetta's Greek Taverna, about the proposed 6-story tower at Palm Cove. A recent trip to the Gold Coast showcased to Mr. Karagiannis what is most undesirable: tall buildings that rise up and shadow the sandy beaches.  Many want to keep Palm Cove as a lush, tropical oasis rather than a concrete jungle. If you are opposed to the currently proposed development for Palm Cove then you need to email your concerns to the Cairns Regional Council. Letters against the development can be emailed to submissions@cairns.qld.gov.au Alternatively, to sign a petition, then head down and find the stall at the upcoming Palm Cove markets held on Sunday 2nd April 2023.

Rádio grega embala a degustação de pratos típicos e simples do Petros Greek Taverna, em Pinheiros.See omnystudio.com/listener for privacy information.

John MacKenzie chats with George Karagiannis, Owner of Fetta's Greek Taverna, about violent behavior and assaults in Cairns CBD and the reflection this has on visitors. Reports of fearful travelers have emerged as violent attacks in the city show no signs of decreasing, putting pressure on authorities to act before the perception of Cairns as a safe tourist destination wanes. Mr. Karagiannis said for too long now people have been beating the drum of change, warning that anti-social violence must be dealt with now before it's too late.

Join Chef Nick as he goes way back to his Greek roots and has the masterminds behind NISI Greek Taverna on this episode of Let's Eat!

Today I spoke with George Karagiannis, Owner of Fetta's Greek Taverna, about worsening crime and what could be done.

Entrevista representante de Greek Taverna; Receta de Caballa marinada por Yul Ballesteros; entrevista con nuestro colaborador y chef; Lolo Román; análisis nutricional de la caballa por la dra. Cristina Ruano; asesoramiento gastronómico de nuestro colaborador y chef Daniel Orihuela y respuesta a los mensajes de whatsapp

Today I'm speaking with Alex, the owner of Athenian Greek Taverna in Commack NY. Alex is half Italian and half Greek so there's no mystery about his passion for food. We talk a lot about of memories of our parents and grandparents cooking in the kitchen. How the smell of something familiar can whisk you away to your youth. Alex tells us how food can break all barriers which reminds of the late great Anthony Boudain and how he would use food to explore different cultures and break down religious and political barriers. Athenian Greek Taverna is a fairly new operation in its current state. After 20 years in business Alex moved across the street to expand the operation including more seating, a full bar, upscale decor and an updated menu. The women in Alex's life certainly played a role in his passion for food. His mother, grandmother and aunts all spent time cooking. He reminisces about the big family gatherings where his Mom would be cooking and playing music. Seeing the joy she got from cooking left a lasting impression for Alex. It's why he has such a welcoming attitude towards breaking bread with like minded "foodies" who understand the connections of food and family. Alex explains how in the early days of catering, Greek food wasn't as widely accepted. He would educate customers by explaining the similarities to Italian cuisine, the simple fresh ingredients and how the food is prepared. Many foods are similar but different based on geography. How similar is the taco to a gyro? I"ll leave that debate up to you. I asked Alex to tell me what are the flavors that make Greek food authentic. He again gets back to the origins of using fresh, simple ingredients like oregano, fresh lemon, good olive oil, salt and pepper. There's not a lot of magic in what happens with the ingredients. It's the preparation and care in planning the menu and the dishes that really matter. Many of these traditional dishes take all day to prepare. Think about your stews and pot roasts that David Chang would call "ugly delicious." One of the standouts on the Athenian Green Taverna menu is the whole lamb Alex roasts every Friday. It's as traditional as you can get! During these challenging times Alex is fortunate to have experience operating an extensive takeout business. Now it's all about family meals like their rotisserie chicken packages. Athenian Greek Taverna is also showing their creativity with their cocktail menu offering frosé, frozen peach Arnold Palmers, and two-fer cocktails to go from their bar window. To support Athenian Greek Taverna, visit https://bigfoodtalk.com to make a donation. Join us on social media on Instagram, Facebook & YouTube to hear more stories, feast your eyes on my food experiences and more Big Food Talk.

Find us Online Website: http://oparowlett.com/ Instagram: https://www.instagram.com/opagreektav... Facebook: https://www.facebook.com/oparowlett/ Get our App: https://app.oparowlett.com/ VISIT US Opa! Greek Taverna 3801 Lakeview PKWY #600 Rowlett, TX 75088 Call 469-443-0508 Email Kostas@oparowlett.com

Find us Online Website: http://oparowlett.com/ Instagram: https://www.instagram.com/opagreektav... Facebook: https://www.facebook.com/oparowlett/ Get our App: https://app.oparowlett.com/ VISIT US Opa! Greek Taverna 3801 Lakeview PKWY #600 Rowlett, TX 75088 Call 469-443-0508 Email Kostas@oparowlett.com

SUBSCRIBE----https://www.youtube.com/user/opagreektaverna?sub_confirmation=1 If you want to support my work here on this channel please consider becoming my patron. https://www.patreon.com/user?u=18853593 My 3 proudest Videos https://www.youtube.com/watch?v=fVdDJOgzcBU&t=103s https://www.youtube.com/watch?v=aXGXtv9PM-Q&t=157s https://www.youtube.com/watch?v=0TzlCwH2KJQ How sweet it is to buy vs lease. However there are some downsides to purchasing a property. Find out all about it in this polorizing episode of Real Restaurant Radio. Find us Online Website: http://oparowlett.com/ http://intrinsicbrewing.com/ Instagram: https://www.instagram.com/opagreektaverna/ https://www.instagram.com/intrinsicbrewing/?hl=en Facebook: https://www.facebook.com/oparowlett/ https://www.facebook.com/intrinsicbrewing/ VISIT US Opa! Greek Taverna 3801 Lakeview PKWY #600 Rowlett, TX 75088 Intrinsic Smokehouse & Brewery 509 W State St. Garland, Texas 75040 Call 469-443-0508 Email Kostas@oparowlett.com Cary@intrinsicbrewing.com

Find us Online Website: http://oparowlett.com/ Instagram: MY BUSINESS https://www.instagram.com/opagreektaverna/ Instagram: ME https://www.instagram.com/kostastx/ Facebook: MY BUSINESS https://www.facebook.com/oparowlett/ Facebook: ME https://www.facebook.com/kostas.lazanas.9 Get our App: https://app.oparowlett.com/ VISIT US Opa! Greek Taverna 3801 Lakeview PKWY #600 Rowlett, TX 75088 Call 469-443-0508 Email Kostas@oparowlett.com

Greek restaurant in Sarasota

Find us Online Website: http://oparowlett.com/ http://intrinsicbrewing.com/ Instagram: https://www.instagram.com/opagreektav... https://www.instagram.com/intrinsicbr... Facebook: https://www.facebook.com/oparowlett/ https://www.facebook.com/intrinsicbre... Get our App: https://app.oparowlett.com/ VISIT US Opa! Greek Taverna 3801 Lakeview PKWY #600 Rowlett, TX 75088 Intrinsic Smokehouse & Brewery 509 W State St. Garland, Texas 75040

7 Principles to help you in life and finances - Sunday Night Rant LIVE from a Greek Taverna

What is the Pareto principle?  Simply put it is the law of 80/20.  80% of your problems come from 20% of your situations.  You wear 20% of the cloths you own 80% of the time.  How can we as restaurant owners or entrepreneurs take advantage of this principle and apply it to our own lives?   Hey if it's your first time here my name is Kostas Lazanas I am the owner of Opa! Greek Taverna and Real Restaurant Radio.  I'm joined by my best friend and cohost Cary Hodson!  If you like this podcast, consider subscribing to our channel.  If you want to know more about us check out www.RealrestaurantRadio.com Thank you for listening and have an amazing week!

Liza Meli owns and operates BarMeli69, a Mediterranean Restaurant & Wine Bar she opened in 2014. Through our conversation, Liza shares a glimpse of her 30+ years in the restaurant industry and her approach to her latest project. She offers an image of herself as a woman who knows who she is, what she wants and is actively & creatively living out her personal vision.We talk about passion being a foundation to build upon, approaching work as a lifestyle rather than an endeavor compartmentalized from life, being willing to lose in order to gain, trying & failing rather than regretting, how to stay relevant & inspired, owning her role as a female restauranteur and more.Liza, raised in Sydney, Australia and of Greek descent, dedicated herself to travel, dance & music from the 90s to the early 2000s. She toured with her then-husband Flamenco guitarist Alex Fox as his agent, dancer and producer.Following the challenges of a growing family while traveling and an amicable separation from Fox, she rooted herself in Miami, Florida and pursued her passion for food & wine.Liza is no stranger to the restaurant business, getting her first taste of the industry by working at her uncle’s popular Greek seafood restaurant at the age of 15. She owned Ouzo’s Greek Taverna in North Beach and Anise Mediterranean Taverna on the Miami River before opening BarMeli69.

The excellent Alex Sievewright joins Jon Holmes and Marc Haynes to tangle with The One Show, push it to the floor and give it a dead leg. This week: Bjorn from ABBA sits in a fictional Greek Taverna, a man gets his hair cut like Roy Batty from Blade Runner, a student boils everyone's blood and Rod Stewart eats some Sugar Puffs in a wardrobe. It can only be....The The One Show Show! See acast.com/privacy for privacy and opt-out information.