Greek Breakfast, a very important initiative of the Greek Chamber of Hotels will be hosted for second time at Xenia 2021.
The Greek Breakfast, the most important social responsibility action of the Greek Chamber of Hotels, linking the primary and tertiary sectors, with the aim of benefiting tourism and the local community, will be hosted in HALL 1, of the Metropolitan Expo at XENIA trade show, which will be held during 27-29 November 2021.
The visitors of the exhibition, namely hoteliers who will visit the specially designed stand of the Greek Breakfast, will have the opportunity to get to know better the gastronomic treasures of many destinations of our country through a very interesting live cooking show, which will be presented by the chef of the Greek breakfast, Mr. Sratos Iosifellis.
Chef Iosifellis, with many years of experience in Mediterranean cuisine and a certified trainer in cooking schools, will present a lot of culinary ideas with gluten free products, and plates that a hotelier can introduced to the breakfast menus of his business that are based to quality products from small producers from all over Greece.
The live cooking shows that will take place during the three days of the exhibition, under the supervision of the chef, Mr Sratos Iosifellis, aim to get acquainted with genuine Greek products and show to the hoteliers the appropriate way to integrate them into the breakfast buffet of their businesses.
Live cooking Saturday
- Kadaifi nest, cream cheese, ham, egg, pepper caviar (Mr. Iosifellis)
- Prasopita with cream and cheese in the pan (Mr. Charalambidou)
- Balezes, pomegranate fruit juice with apple, raisins and almonds (Mr. Iosifellis)
- Milk Pie with Beirut fillo and Aronia jam (Mr. Charalambidou)
Live cooking Sunday
- Thessaloniki round bun, Cheese Donuts, Pomegranate Jam, mastic foam (Mr. Iosifellis)
- Crumpled spanakopita (Mr. Charalambidou)
- Chocolate bougatsa with fig jam (Mr. Charalambidou)
- Katimeria (pancakes of Lemnos) with petimezi and seasonal fruits (Mr. Iosifellis)
Live cooking Monday
- BETTY’S BAKERY Toast, Rovitsa, cold cuts, pepper pesto, quail egg (Mr. Iosifellis)
- Pie with Florin peppers, mushrooms and olives (Mr. Charalambidou)
- Yogurt halva with buraki flavor, ice cream, petimezi (Mr. Iosifellis)
- Rice pie, raisins, milk, cheese and lemon-avocado jam (Mr. Charalambidou)
