The flavours of Greece conjure up goddess, philosophers, mythology and mighty fine meals Via ritademontis
“I just got back from filming on the Greek island of Aegina and it was spectacular. What I’ve learned in five years of hostingCanadian-Greek TV personality Christina-Laia Vlahos.Vlahos calls Greek cuisine “as ancient as the dirt in the soil, the roots from the trees, the honeycomb from the bees … if you want to discover how Greek cuisine helps you live, just visit the island, where people forget to die.
As much as Greek cuisine is not a complicated by nature, but based on a handful of wholesome ingredients “in and of itself, it’s full of layers of textures and flavours, where every mouthful reveals a different sensation,” says Matty Tsoumaris, co- founder of Canada’s Honeycomb Hospitality Group Inc., as well as at the helm of Toronto’s Myth Restaurant, , where the ambience and the menu instantly transports one to the beautiful Mykonos seaside.
“There’s certainly a strong philosophy behind Greek cuisine, how the ingredients play off what is all around us — be they the Aegean waters that offer up fresh fish, or playing off the land, where you’ll find an abundance of fresh produce, fruit and proteins,” adds Tsoumaris, whose family background includes one of the first Greek restaurants, also named Myth, that appeared in the city back in 1994.
“I grew up in that place. It was the first restaurant we got into as a family,” Tsoumaris says. “Myth today is true to the philosophy and culture I grew up in, but with an exciting buzz … the dishes pay homage to their ancestry, but with a dynamic flair.”Tsoumaris calls it “one of the most simplistic cuisines in the world … which is what makes it so good. Let the food speak for itself.
That said, the philosophy embedded in the cuisine is “in the company … it’s not a Greek dinner unless there are lots of people gathered together! Greek cuisine is all about a sharing experience, breaking bread together.The classic Greek salad: Called horiatiki.
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