Mark the date: Tuesday, April 24th!
Please welcome Christina Kotsilelou, the second guest in our ongoing series "Who Run The World? Girls", which honors female chefs from Greece.
For Christina, "food evokes excitement & memories - this is the core principle I follow as a chef". She will prepare an exclusively-vegetarian full course dinner, imbued with her tongue-in-cheek take on all things Greek.
We're delighted she accepted our invitation and simply can't wait to see what she has in store for us!
Who Run The World? Girls! (part ii)
Vegetarian Dinner with Greek chef Christina Kotsilelou
Tuesday, April 24th, 7PM
This event is limited to sixty people. The cost of participation is $70 per person, excluding wine & gratuity. Please book your table by emailing us at or by calling us at (703) 870 7807.
Sifnos Caper Salad
Pea & Pistacchio Skordalia
Carob Bread Rusks
Cream of Apple & Fennel with Fresh Mint & Capers
Anthotiro, Clementines, Dates, Arugula
Honey & Petimezi Vinaigrette
Roast Fennel Tzatziki
Bulgur Wheat with Herbs, Nuts & Dried Fruit
- or -
Sweet Potato Oven Fries
Garlic Pita Bread, Feta & Sumac Yoghurt
Brown Rice Pudding
Coconut Milk, Cinnamon & Nut Crumble
- or -
Citrus & Mountain Tea Panna Cotta
A few words about the chef:
We have long admired Christina for her work as Greece Is For Lovers, a product design studio she owns & runs with Thanos Karampatsos for over ten years now. The duo introduced a brand new sense of ‘Greekness’ to contemporary product design by mixing up a concoction of our country’s spiciest ingredients: humour, irony, nonchalance and extravagance. Their work has been featured in media outlets such as Wallpaper, Vanity Fair, Elle Decoration, L'Officiel, +design, Interni, Architectural Digest & The New York Times, while their products have been sold at high-end merchants such as Selfridges in London & museum shops arond the globe.
Being a vegetarian with few original options in Athens, while developing a deeper interest in cooking, Christina started organizing private dinners in 2012 at various downtown spaces. With her background in product design, her aim was to create sensory food experiences that blurred the boundaries between food & design, dishes armed with a sensory perception of taste & an artful presentation.
She cultivated her passion for raw cuisine by attending Matthew Kenney's Plantlab Culinary Academy in Los Angeles and following up with advanced sessions at Plantlab's Barcelona outpost. Since then, she has been manipulating fresh & high quality ingredients creating vegetarian & vegan dishes that are both healthy, fun & visually pleasing. Working mainly with natural ingredients, whole grains, healthy fats, sugar alternatives as well as seasonal & local produce, her recipes & ideas revolve around flavour & nourishment through a plant-based way of eating.
During 2014 & 2015, she was the head chef at Breeder Feeder, the restaurant operated by the internationally renowned Breeder Gallery, where she created food concepts & menus for weekly curated dinners. From 2016 onwards, she runs Of Plants & Fish with Dimitris Afentakis, which operates pop-up restaurants & private dinners all around Athens, specializing in vegan & vegetarian food, as well as seafood.