By Zach McKeown

The following recipes have been copied word for word and with permission from Feast for the Gods, Chef Alexis Fouros' greek cook book that is available for purchase from www.feastforthegods.com or weekly from the Poplar Grove Farmer's Market. The three recipes used for the purposes of pricing in this article are comprised largely of easily found and easily prepared ingredients. Any notes or changes that have been made from the original text will be in italics.

Veal Chops with Anchovies
>Pane Moschari Me Anchovies

This particular recipe was the most largely altered for the purposes of the article. Additionally, I should add that the chef invited me to his home to sample this particular recipe one evening and I can guarantee that the preparation and cooking could not be easier or faster. In addition to this meal, the chef prepared a number of starters that can also be found in his book, Feast for the Gods.

Ingredients

9 Fresh eggs
6 Veal chops, rib For the purposes of the article we substituted this for six pork chops
12 Anchovies Optional - we did not use them in our preparation nor did I factor them in during pricing
1 Cup all-purpose flour
1 Cup fresh toasted bread crumbs (unseasoned)
1/4 Cup Kefalotyri, grated We substituted parmesan for simplicity's sake
2 Tablespoons extra virgin olive oil

Using a sharp knife, cut away the meat from the top of the bone to expose it. Stop where the wide part of the meat starts. Trim away any outside membrance and fat. Place a sheet of plastic wrap on a flat counter or cutting board; place one chop on the plastic wrap and cover it with another cheet of plastic wrap. Pound each chop flat with a mallet. It should end up almost double in size. Put the chops on a large plate and set aside. Mix the breadcrumbs and the cheese on a large plate. In a flat pan, beat three eggs well. Take each chop and dip it in flour. Shake of excess flour. Dip each chop in the egg, then in the breadcrumbs. Be sure each chop is well coated. Stack the chops on a plate with a sheet of plastic wrap between the layers. Wash 12 anchovies in cold water to remove some of the saltiness.

In a large frying pan, heat the oil to medium hot. Place the flattened chops in the oil and fry until golden brown. Remove and drain on paper towels. When all of the chops are done, fry the 6 eggs individually. Put the cooked chops on individual plates for serving and top with a fried egg and 2 anchovies. Serve with lemon wedges.

Variations: Instead of the eggs and chovies, this dish can be served topped with pieces of basil and chopped tomatoes or with fresh arugula. We prepared and shopped for the basil and chopped tomato variation.

Chef's trick: Do not chop basil; it will bruise. It is best to tear the leaves instead.

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Shrimps with Feta and Tomatoes
>Garides a la Greque

Ingredients

36 Medium to large shrimp, cleaned and deveined
1 Tablespoon shallots, minced
1 Medium onion, minced
Salt and pepper
1 Tablespoon fresh thyme (or dried oregano)
4 Medium tomatoes, peeled, seeded, and chopped
1 Tablespoon fresh flat-leaf parsley, chopped finely
1 Cup dry white wine
3 Tablespoons extra virgin olive oil
1/4 Pound crumbled feta cheese

In a large frying pan, over a hot fire, saute the shrimp in olive oil until they are opaque. Remove and set aside. Saute the shallots and onion for 5 minutes. Add the garlic and thyme. Saute for 1 minute; add the wine and allow it to evaporate for 1 minute. Add the tomatoes. Cover and simmer for 10 minutes. Add the shrimp and place the pan under the broiler for 5 minutes. Add the Feta and continue under the broiler for 3 minutes. Finish the dish by sprinkling the finely chopped parsley over the top.

Serving Suggestion: Serve over rice.

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Chicken Stuffed with Spinach and Feta Cheese
>Gemisto Kotopoulo me Spanaki ke Feta

Ingredients

1 5-Pound free-range roasting chicken
1/4 Pound feta cheese
1 Pound fresh baby spinach
2 Scallions
1 Tablespoon fresh parsley, chopped finely
1 Teaspoon fresh dill, chopped finely
2 Tablespoons extra virgin olive oil
1 Tablespoon Fytini or margarine
1 Cup dry white wine
1 Stalk celery, chopped in 1-inch pieces
2 Cloves garlic, minced
1 10.5 Ounce can low-sodium, low-fat chicken broth
Salt and pepper to taste

Preheat the over to 350 degrees.

Wash the chicken well inside and out. Pat it dry with paper towels. In a small skillet, saute the spinach, parsley, scallions, and dill until the spinach is wilted and the scallions are translucent. Set it aside to cool for 20 minutes. Mix the cheese and the spinach mixture together. Using your hand, very gingerly loosen the breast and thigh skin from the meat of the chicken, being careful not to split the skin. Insert the mixture under the skin. Tie the legs of the chicken together and rub the outside of the chicken with the margarine and the rest of the olive oil. Rub the outside of the chicken with salt and pepper.

In the bottom of a roasting pan, place the garlic, celery, and chicken broth. Put the chicken on top of the celery and garlic, and roast for 40 minutes. Add the white wine and continue cooking for 20 minutes. Turn up the heat to 450 degrees and roast for an additional 15 minutes or until the skin is nice and crispy.

Serving suggestions: Serve with roasted potatoes and a nice green salad.

Chef's trick: Do not overfill the cavity. There should only be about 1/4 inch of the mixture spread evenly under the skin. When you have finished filling the cavity you made, use a spatula to press down lightly on the skin.

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Many of the hallmarks of Greek cooking are apparent in these three dishes, including steps taken to remove excess fat and cut out unneeded use of salt, among others. These factors, in addition to portion control and other health benefits unique to Greek cooking have led to a rapidly growing interest in Greek food.

Chef Alexis Fouros teaches cooking classes every Wednesday at Poplar Grove Plantation. Registration is required. To do so, visit www.feastforthegods.com or call Betsy Fouros at (917)969-2430.

Thanks again to Chef Fouros and his wife (and brains of the operation, as I've been told) Betsy Fouros, both of whom were boundlessly generous with their time and input for this article.

In addition, thanks to the vendors and organizers at the Poplar Grove Farmer's Market, all of whom are dedicated to providing the absolute best produce possible for anyone willing to take the time to find them. Find more information on individual vendors and the farmer's market in general at www.poplargrove.com.

Finally, one of the best pieces of advice for amateur cooks and professionals alike (of which I am a member of the former category) from Chef Fouros himself:

"Cook with love and abandon and you can never go wrong."

By Shea Carver

Last night was great! It was the kickoff party to Wilmington's first-ever Restaurant Week. Restaurateurs came out to enjoy food and wine, and we mingled and listened to jazzy instrumentals played from the ever-talented Seth and Coco Moody. Meeting the faces of Wilmington's kitchen hands was a treat. These guys are more than talented; they're congenial and love people who love food. Which makes it all the better to have everyone in Wilmington get out and support them. Nothing says happiness like a belly full of decadent eats: speckled trout stuffed with brie and apples (East in the Blockade Runner); Ossobucco and mad-boar ravioli (Siena Trattoria); char-grilled duck breast and confited duck leg quarter with a balsamic maple glaze and pomegranate reduction (South Beach Grill); French country pate (Caprice Bistro)——and it goes on and on and on.

The deals offered this week——the 21st through 28th only——cannot in any way be topped for the quality of food diners will receive. Trust me: The hands behind the Restaurant Week participants are trained with dedicated care. They will be going the extra mile to make everything from sandwiches and burgers, to salads and pastas, to wild game and seafood, to Angus beef and vegetarian options. The best part is it covers ALL budgets, starting as low as $7 for a three-course lunch to dinner for two for under $40.

After talking to many of the chefs last night, they adored the lovely camaraderie they held between conversations of their craft. It was great to be able to bring them together to share stories, understand each other and the businesses they run, and just talk about life on Wimington's foodscape.

And then there was the fabulous wine and beer provided from The Country Vintner and Carolina Craft Distributors. Personally, I loved the Orange Blossom Pilsner——and, for the record, I am not a 'beer person') and bubbles (Chris, what was the rosé I was drinking——my how it made my life better)! The proof was in the leftovers, which weren't too many.

The Balcony at Dock hosted our event, and they did such a great job through every step: coordinating (oh, thank you, Jill!), cooking, serving, cleaning and being just as friendly as ever to work with. Kudos to them in helping encore make its first Restaurant-Week party a success. Naturally, the beauty of the Roudabush building is in itself superb ambiance; however, with the help from Kalilah of A Boxed Event, as well as Party Suppliers, it became even more beautiful. The linens jazzed up the place, exuding an iridescent persimmon glow, perfectly matched by deep oranges, golds, yellows and reds that made up our centerpieces.

Without everyone's help in making the first year a success, we could not have pulled this off. So, now, Wilmington, it's up to you to keep Restaurant Week coming back full force. Go to the site, www.wilmingtonrestaurantweek.com, check out the menus for every participating restaurant and print out the passes to use between October 21st-28th. Eat. Drink. Indulge!

Q: What news source(s) do you trust most and why—locally or nationally? How do you feel media has changed within the past decade, and is it for better or worse?

Judy Carver wrote on Sun at 6:18pm
Eric I agree with you, most of it is just for entertainment now. With so many 24/7 news channels, they have to fill it with something. Just not always the truth, it takes research these days to find out the news. HUH?

Eric Colburn wrote on September 9 at 11:11am
Sensationalism and fear sell therefore these tactics are in wide use. Major Media outlets are big business and care about the revenue stream and profits generated. I rely on several news outlets and draw my conclusion from these sources collectively. Unfortunate accountability for accuracy and truth in reporting news to the general public seems nonexistent, although this started long before the past decade.