Real Food Summer 2019
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Greek <strong>Food</strong> Today<br />
Diane Kochilas shares delicious twists from her kitchen to yours<br />
BY TARA Q. THOMAS<br />
It was the spanakopita grilled cheese that got me. There, on TV, was Diane Kochilas, often<br />
known as the Greek <strong>Food</strong> Guru, sandwiching spinach pie filling between two pieces of<br />
bread and giving it the American grilled cheese treatment. It was the sort of riff on a classic<br />
dish that could have come off as sacrilege, but in her hands—broadcast from her Athens,<br />
Greece, kitchen on her own PBS show—it seemed entirely natural, not to mention delicious.<br />
For 30 years, Kochilas has built her career on bringing Greek cuisine to the masses,<br />
whether it’s through books—18 at last count—or on TV, on her own shows as well as those<br />
of stars including Martha Stewart, Bobby Flay and Andrew Zimmern. She has been filing<br />
stories on the country’s foodways for major newspapers and magazines for the three decades,<br />
and has run the Glorious Greek Cooking School on her ancestral island of Ikaria since 2003.<br />
Respected institutions such as the Culinary Institute of America and Harvard have tapped<br />
her for her expertise, and so have numerous restaurateurs. She has consulted for Pylos and<br />
Molyvos, two of the top Greek restaurants in New York City, as well as Avli in Chicago and<br />
Volos in Toronto. She is currently the consulting chef for Committee in Boston.<br />
Her latest book, however, is a departure from her usual deep dive into the specifics of a<br />
place. Instead, it reflects on what she cooks in her own home. “My Greek Table,” a large,<br />
lushly illustrated volume that grew out of her PBS show of the same name, is a fascinating<br />
peek into what real Greek cooking is today. It captures the feel of a cuisine that’s alive and<br />
vital, as diverse as the people who flow through the country and as sensitive to the politics,<br />
economics and time pressures as any. Spanakopita sandwiches instead of a phyllo pie? Heck<br />
yes. And with a side of her tahini-avocado dip, please.<br />
It took Kochilas a while to get to this point. In part, it’s the double-edged sword of being<br />
a foreigner in an adopted land. She is American, the daughter of a Greek immigrant<br />
who married a Greek-Italian from Brooklyn and was born in Queens, the largest borough of<br />
New York City. “My dad cooked—he worked as a cook in the merchant marine—but he passed<br />
away when I was a kid,” she tells me from<br />
Athens, where she has lived since 1992.<br />
While she came to Greek food free from the<br />
constraints that tradition and familiarity<br />
can enforce, she also had to work hard to<br />
discover what the locals know inherently.<br />
Her exposure to real Greek food was limited<br />
until she was 12. “My mother, in her<br />
infinite wisdom, wanted to keep a young<br />
teenager off the streets of New York in the<br />
1970s,” Kochilas explains. “She was a working<br />
mom then, and what was I to do alone in the<br />
summer? So she sent me with my older sister<br />
to Greece.”<br />
She landed in Ikaria, her father’s homeland,<br />
and the connection was instantaneous.<br />
“I can’t even begin to describe it,” Kochilas<br />
says. “I couldn’t even really speak much<br />
Greek. I just remember this feeling of, ‘Wow,<br />
this place is really special.’ ” She continued<br />
to spend nearly every summer in Greece<br />
before heading off to New York University<br />
to study journalism. “I’ve always been a<br />
writer since I was a little kid,” she reflects.<br />
Although she found work as an editor at a<br />
PHOTO THOMAS JASTRAM - ADOBE STOCK<br />
52 real food summer <strong>2019</strong>