Diane Kochilas, famed chef and cookbook author, is the honorary chairperson for Kouzina, the National Hellenic Museum‘s three-day celebration of Greek food, wine and culture, set for September 21-23, at the new museum, at 333 S. Halsted in Greektown.
The first night features a Chef Tasting. Guests will sample delicacies from dozens of Chicago’s trendiest chefs and timeless favorites, each offering their distinctive twist on Greek and Mediterranean foods paired with the best in Greek wines.
The lineup for this flight through Greek cuisine includes George Bumbaris of Prairie Grass Café and Prairie Fire; George Alpogiannis of Kappy’s Restaurant; Nia Asimis of Nia; Branch 27’s Katherine August; Jimmy Bannos, Sr. from Heaven on Seven; The Purple Pig’s Jimmy Bannos, Jr.; John Boudouvas of Mia Figlia; Frank Georgacopoulos from Meli Café, Jason Hammel and Amalea Tshilds of Lula Café and Nightwood; Naha’s Carrie Nahabedian, Food Network Iron Chef Battle contestant David Schneider of Taxim; Ruben Villanueva of Avli Estiatorio; and Opa! Estatorio.
Representing Greektown’s culinary delights are Artopolis, Athena Greek Restaurant, Greek Islands, Pan Hellenic Pastry Shop, Roditys, Santorini and The Parthenon.
The second night, September 22, will feature a Premium Dinner, prepared by the exceptional Schneider, who’s become a nationally recognized chef. This four-course meal paired with Greek wines, will be a highlight of the event. During the event, NHM will present Culinary Institute of America Chairman Bill Anton with its inaugural Cultural Icon Award. This award will be presented annually to an individual who significantly preserves or advances Greek culture.
During the course of the three days, there will be food and wine presentations, cooking demonstrations and book signings by noted cookbook authors. In the Marketplace, one may purchase often-hard-to-find Greek products, including a diverse range of olive oils, cheeses, premium wines and more. The third day will feature a final opportunity to experience and shop the Marketplace and partake in any cooking demonstrations.
The event is co-chaired by George Bombaris, Ted Diamantis of Diamond Imports and Schneider, along with Kochilas.
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