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Feta PDO event in New York City

On Wednesday, March 11th 2020 in New York, an event was held within the framework of the Feta PDO European promotional program targeting the US and Canadian markets, entitled “Feta PDO. Let’s get real!” implemented by ELGO-DEMETER.

 

 

“Kyma Flatiron” Restaurant (15W 18th St. NYC 10011) was the meeting place for an audience consisting of food bloggers, health and nutrition journalists, opinion makers and influencers, who had the opportunity to get to know the authentic Feta PDO taste and the unique way of its production.

The event was also attended by the Head of the Office of Economic and Trade Affairs of Greece in New York, Mr. George Michaelides.

As key-note speaker, the president of the Geotechnical Chamber of Greece Professor Mamalis Spyridon, presented the topic: “Feta: New Trend. Authentic Greek Taste. Long History”. Mr. Mamalis spoke about the historical path and the long Greek tradition in the production of Feta PDO, but also about the new trend promoted by the activities of the program “Feta PDO. Let’s get real!”, highlighting Feta PDO as an essential ingredient of modern gastronomy.

Subsequently, chef Mr. George Georgiades presented a total of 11 dishes made with Feta PDO and pointed-out the leading position of Feta PDO in the Mediterranean diet. It is worth noting that Mr. Georgiadis is a distinguished figure in American gastronomy, as he owns a restaurant chain in New York and New Jersey, he has been a professor at the Culinary Institute of Mexico, he has published numerous article in top-notch magazines and has presented television cooking shows on WLIW21 and CNN.

At the same time, from March 8th to March 21st 2020, Feta PDO promotional activities took place in 16 New York restaurants. The customers of each restaurant had the opportunity to choose from a special menu with Feta PDO as the main ingredient, in order to familiarize with the taste of the original product and to include it in their daily diet, while also be informed about Feta PDO from the informative material handed-out in each restaurant. An additional goal of this action was to motivate restaurant chefs to perceive the gustatory and nutritional superiority of Feta PDO compared to other white cheeses, so as to add Feta PDO to their gastronomic inspirations.