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Last month our Luxury Collection china set was selected by the girls at notonthehighstreet.com for the wedding show London. To make the perfect wedding list forget the high street shops and follow this link to the NOT ON THE HIGHSTREET.COM … Continue reading
We can’t think of anything more gratifying than weaving our way around bustling Borough Market with a chorizo, pepper and rocket bun in hand whilst absorbing all the smells, sights and sounds and sampling delicious recipes!
We’re all fooded out after our trip to Barcelona for the April food festival!The Feria de Abril in Catalonia is the place to be in the last week of April every year.
There are around 60 make-shift marquees selling the freshest, regional dishes and produce. Inside these marquees there is so much atmosphere…
we enjoyed live music and watched locals dressed in traditional costumes dance all afternoon whilst indulging in fried squid, fresh fish and boiled octopus….mmmmm!
Hungarian Magazine Szep Hazak follow us in the countdown to 2011% Greek design….don’t miss the launch of their very cool website http://www.szephazak.hu/
Next week we will be joining forces with eighteen international Greek designers including CTRLZAK / Niki Stylianou / Sergios Fotiadis / Spyros Drakos / Yiannis Ghikas / Kleo Xirou / BRAINSTORM (Nikos Goulis – Elias Aravidis) / Dionysis Skalos / Apostolos Porsanidis / Zaxos Stathopoulos / Giannis Mamoutzis / George Vavatsis /Afrodite Krassa / GREECE IS FOR LOVERS / Christina Skouloudi/ WE DID-ID - Constantinos Economides /Sakis Stritsidis to bring you the most cutting edge, industrial design at 2011% Greek Design, Athens.
We will be exhibiting our award-winning Contact Collection crockery as part of a visual discussion questioning key design fundamentals.
2011% Greek design at M-ART MANOLIOUDAKIS, 10 Solonos, Athens from 7th April.
For the Greeks, from Athens all the way to Melbourne, Australia, March 25 is both a national and religious holiday. This important date celebrates Greece’s victory in the War of Independence against the Turks who had occupied the country for 400 years.
It was on March 25 1821, that the bishop Germanos of Patras raised the Greek flag at the Monastery of Agia Lavra in Peloponnese and yet another revolution started against the Turks. The people of Greece shouted “Freedom or Death” and they fought the War of Independence for 9 years until a small part of modern Greece was finally liberated and it was declared an independent nation.
This momentous historic event is celebrated with a parade, drums banging, flags flying, and cheering ‘Eleftheria i Thanatos ‘ (Freedom or Death), and it is believed that the nine blue and white lines of the Greek flag reflects the number of syllables in the Greek phrase “Eleftheria i Thanatos”.
After the parade, families gather to eat a feast of fried ‘bakaliaro’ (cod), ‘skordalia’ (garlic dip) and drink wine – what better way to start the three-day long celebrations…
So join us in raising our glasses, and ‘viva le revolution’!
It’s no secret that we at Evthokia enjoy nothing more than a chance to load up our fine crockery with a plethora of culinary delights, blow up our balloons, place a glass of vino on our edible coasters and enjoy the festivities…. and what better time to begin preparations for the ultimate festive season than Greek Easter!
Easter is the most sacred observance in the Greek Orthodox faith, and its customs remain some of the most traditional in modern Greek life. The Great Lent begins on ‘Clean Monday’, 40-days before Easter Sunday. It is a time of fasting, abstaining and cleansing the body as well as the spirit in preparation for accepting the Resurrection at Easter.
Clean Monday is a great celebration and everybody heads out to their ancestral villages and islands, where tables are set and stocked with the traditional foods of the day to welcome visiting friends and family.
Families gorge themselves with such dishes as ‘Fassolatha’ (white bean soup), ‘Horta’ (mountain leafy greens boiled and splashed with lemon juice), ‘Dolmadakia’ (grape vine leaves stuffed with rice and herbs), ‘Revithia’ (chickpea stew), ‘Briam’ (baked vegetable casserole) and our favorite ‘Stifado Manitaria’ (mushroom and onion stew).
With just over four-weeks left of lent, excitement is rising and the cafeterias are buzzing with discussions about who will cook the best lamb this year, who will serve the most pungent Retsina wine and who will impress during the ‘Nisiotiko’ dancing.
The countdown is on, and we at Evthokia are waiting, bread in hand ready to wipe every last morsel off our plate!
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