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Alexia Asteri (Apostolidis) formally of Riganato Restaurant in Athens and Varoulko Estiatorio (the only recipient of a Michelin Star in Greece during her tenure) and now Miami’s own Kouzina Greek Bistro confirms “No matter the provenance of the cuisine; food prepared with passion, imagination and craft will transcend boarders”.
Wynwood Art District-Miami/Florida – A beguiling beauty and not yet thirty, Alexia Apostolidis, has received accolades and awards as a seasoned chef and former TV host of ‘Greek Recipes with Alexia’. She confirms, “It is clearly an honor to be among the six distinguished master chefs nominated to participate in Art Basil’s Mediterranean Tour de Force during Red Dot Fair’s Opening Night Gala Reception, Sneak Preview and Fundraiser -Tuesday-December 3, 6-10 pm.
Presided over by Red Dot’s founder, George Billis, who coincidentally is from the island of Chios, Greece, the over 3000 guests are an eclectic mix of art collectors, gallery owners, news media, rainmakers, trensetters and connoisseurs of the arts, enviornment and cinema. The night promises a sneak preview of the 75 + International Galleries exhibiting in Red Dot Fair’s vast portable structure the week of December 3-8. An intimate, fashionable affaire proceeds from the admission will benefit Million Trees NYC, G.R.O.W and local farm collectives. rsvp. eat@artbasil.org
Alexia embraced early on her ancient Mediterranean culinary traditions. She brings to Art Basil’s table precise technique melded with simple, locally sourced ingredients. Even Socrates agreed, ‘Simplicity is not as simple it seems. Done right it is very powerful’.
![Alexia presents her dishes with uncommon sophistication belying the utter simplicity of some of her preparations.]( "Alexia presents her dishes with uncommon sophistication belying the utter simplicity of some of her preparations.")
Art Basil’s chefs hail from North Africa, Spain, Italy-Sicily, South of France, Yugoslavia and Turkey. The cuisine to be prepared and sampled comes as gourmet appetizers, mezze, tapas, canapés, amuse bouches, h’ors de ouvres and will be accompanied by brief entertainmeng demonstrations.
Though Apostolidis is keeping the recipes ‘cloaked under her toke’ she hinted, “One recipe was first prepared 2400 years ago, recorded on a stone tablet and is still a popular dish today. Of, course I will add my own locally grown ingredients as they did in ancient times”. Famished foodies may sample Alexia’s mezze-centric sensibilities at Kouzina Greek Bistro, decidedly of South Florida’s chicest Mediterraniun dining and gathering spots and her current post in the Wynwood District. Kouzina is currently taking reservations and is a pita toss from Red Dot Fairs spacious, airconditioned tent.
The 8th Annual Red Dot Art Fair is host to the world’s most prestigious galleries and their owners direct from Paris, New York, Moscow, London, Asia, South America and points in between. Staged in the Wynwood Art District, Miami’s answer to Soho the early years, Red Dot’s dates coincides with Art Basel-Miami, December 3-8. With many arriving in their private jets, 65,000 art aficionados converge on Miami each year. Is it any wonder Art Basel is euphemistically referred to as an “Art Walk for Billionaires” by the New York Times?
The ‘delectable bites’ are prepared to evoke sighs of bliss. To be paired with Chambord Liqueur, Wines from the House of Burgundy, Perfect 1864 Premiere Vodka direct from the Brie Region of France, Bourbon by Angel’s Envy and Papa’s Pilar Rum, a cask aged rum who’s namesake was Ernest Hemingway’s paramour ‘Pilar’. Hemingway’s family donates a lionshare of their royalties to Florida reef restoration. Red Dot’s Private Label Water for cleansing the palate is provided by Sophia Grigio’s Sobe Fizz Waters. Vita Coco, naturally and Beck’s Beer among other libations will keep guests ‘hydrated’.
Alexia Asteri (Apostolidis) formally of Riganato Restaurant in Athens and Varoulko Estiatorio (the only recipient of a Michelin Star in Greece during her tenure) confirms “No matter the provenance of the cuisine; food prepared with passion, imagination and craft will transcend boarders”.
With equal dexterity she knows her way around a thorny artichoke, the morning catch and a complex Greek yogurt cheesecake with Rose petal compote. For a hint of what is to come, her Kouzina menu features open face salmon panini, sourced from Maine Lobster Seafood ™ grilled, with a generous smear of garlic chervil aioli, aphrodisac arugula ‘rocket’ and is served on toasty village bread. The melt in the mouth Bacalao croquettes with roasted garlic puree and Beet coulis is a classic gentley tweaked.
One does not have to travel across the Atlantic to know of Alexia’s deft epicurean abilities. She was the chef behind headlines that included Miami New Times 2009 ‘Best Greek Restaurant’and Miami Herald’s 3.5 stars out of 4 in 2008 when she was barely 24 years old. She owned ‘Ribs’ a recipient of ‘Excellent’ ratings from Athens #1 Travel Guide, ‘Athinorama’.
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As a contestant on the Greek version of ‘Top Chef ‘ she demonstrated her molecular gastronomy; techinques learned from Chef Jordi Valles (formally of the late elBulli a Michelin 3-star restaurant in Roses, Catalonia, Spain). She also co-owned three of Greece’s most critically acclaimed restaurants partnered with Food Art LTD. They ran Athen’s “Riganato” eateries and a butchershop that catered to the precise demands of Greece’s master chefs.
The Alexia Asteri Trademark (the Greek word for ‘star’) extends beyond mastery in the kitchen. She is introducing a private label, cold pressed, virgin olive oil from her families groves on the island of Koroni to be premiered at Art Basil VII. Her cookbook ‘Alexia’s Kouzina’ is a tribute to her families, multi-generational recipes and a companion cooking show are in pre-production. If that we not enough on her plate she is designing a line of form fitting chef’s uniforms for women. She poses the question “Who say’s a cook cannot be fashionable and alluring with a spatula in her hand?”
You can catch a climpse of Alexa’s traditional Greek cooking on the links below:
http://www.youtube.com/watch?v=3BF7yPgCCto
http://www.youtube.com/watch?v=zdhxo0LE0hE
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