Last month the "First Lady of Greek Cuisine" Argiro Barbarigou jetted back to New York City to demystify the secrets of Aegean Cuisine at the eponymous James Beard House. Backed by an entourage of traveling chefs from Athens along with Greek-American members of Les Dames d’Escoffier, Argiro and guest Greek chefs presented an evening ode to the mythical and magical region of the South Aegean.
From Ancient Greek Fisherman’s Soup to Baklava Mille-Feuille and everything in between, guests were transported to the glorious Greek islands with Argiro's modern spin and coveted secrets of the Greek kitchen. To see the full dinner served: Check out the event photo album on James Beard Foundation's Facebook page
The South Aegean is comprised of 50 inhabited islands, including the popular tourism destinations of Mykonos, Santorini, Rhodes and Argiro's native Paros, where Chef opened her first restaurant: Papadakis (pictured above)
For dessert, Argiro served her famously divine "Tratarisma"
> Baklava Mille-Feuille with Caramelized Phyllo, Thyme Honey, Mastiha Liqueur, Walnuts, and Greek Yogurt — Get the recipe