Αυτο το 15 της επαγγελματικης αγωγης το αφιερωνω στην καθηγητρια που ασχετη απο τον κλαδο και τα προβληματα του μειωσε την βαθμολογια μου λογω προσωπικης αντιπαθειας.




The Chef at IvariGerasimos Katsaitis grew up in the kitchen of his family’s restaurant. After a career of some years as a hotel receptionist, his true vocation, that of chef, claimed him.
Having done his training (Greek School of Tourist Education diploma) he continues his culinary education through seminars, books and the Internet.

However, he doesn’t stop at the theory.

He is primarily a kitchen craftsman; a lover of the aromas and sounds which are born at the moment of serving – that unique instant when artistic inspiration and theoretical knowledge are turned into food.

And for that reason, for the last seventeen years, he has been working in hotels and restaurants both in and outside Athens, alongside famous as well as lesser-known chefs and cooks, who have all contributed to his development.

Ο Σέφ του Ιβάρι
Ο Γεράσιμος Κατσαϊτης μεγάλωσε στην κουζίνα του οικογενειακού εστιατορίου.
Μετά από δέκα χρόνια στα ξενοδοχεία τον διάλεξε η πραγματική του αγάπη η μαγειρική. Εχοντας πάρει τα πτυχία του μάγειρα από την σχολή τουριστικών επαγγελμάτων και του κρεοπώλη από την κρατική σχολή κρέατος,συνεχίζει την εκπαίδευση του,με σεμινάρια βιβλία και φυσικά το διαδίκτυο.
Ετσι κι αλλιώς δεν σταματά στην θεωρία.
Πρώτα απ όλα είναι τεχνίτης της κουζίνας.

Εραστής των αρωμάτων και των ηχων που γεννιώνται την στιγμή του σέρβις.
Εκείνης της μοναδικής κάθε φορά στιγμής που η εμπνευση και η θεωρητική γνώση γίνονται φαγητό.
Γι αυτό και τα τελευταία εικοσι χρόνια δουλεύει σε εστιατόρια και ξενοδοχεία στην Αθήνα και τα νησιά δίπλα σε μαγείρους αλλοτε διάσημους και αλλοτε όχι γνωστούς που χάρη σε αυτούς προχώρησε την τέχνη του

Ο χορος του Ζορμπα

Χοιρινο ρολο αρωματισμενο με μουσταρδα, ριγανη και καρρυ γεμιστο με κεφαλοτυρι πολυχρωμες πιπεριες σαλαμι Λευκαδας και σκορδο

“Zorbas’ Dance”
Slices of rolled pork stuffed with cheese and coloured peppers
in a spicy sauce served with a baked potato

Ποικιλια θαλασσινων για δυο

Καλαμαρακι , γαυρος, δυο γαριδες,μπακαλιαροκροκετες ,μυδια τηγανιτα,χορτα,σκορδαλια ,πατζαρια, ταραμοσαλατα.

Λινος

Αρνησιο ρολο αρωματισμενο με φρεσκο δυοσμο απο τις γλαστρες μας γεμιστο με φετα τυρι λιαστες τοματες πρασινες πιπεριες,

Σερβιρεται σε παιτο με τηγανιτα τραγανα αμπελοφυλλα και καραμελωμενα σταφυλια σε σαλτσα κοτου (πετιμεζι)

Linos lamb
Linos is the stone basin where grapes are trodden to collect their juice
stuffed lamb with
sundried tomatoes, peppers,feta cheese,mint,
in gravy of caramelized grapes with must

The trip advisor

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Lefkas Traveller Article:
Lefkas ivari restaurant nidri lefkas
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The Ivari Restaurant is situated close to the Yannis Hotel on the harbour front. They cater for every taste and do a superb English breakfast. The menu is extensive and the prices are very reasonable


the ivari restaurant is by far the best one you will ever find in the whole of lefkas.it is situated close to the yannis hotel on the harbour front.the service is excellent and the food leaves you with a taste never to be forgotten.no hard sell begging you to come in and try.they dont need to do that.lovely owners who make you feel so welcome. they cater there for every taste.also do a superb english breakfast. you could eat every day at the ivari as the menu is is so extensive.the prices are very reasonable.if you do try it one thing is certain you will not be dissapointed neither will you come away feeling hungry.
http://www.tripadvisor.in/Travel-g189460-c101135/Lefkas:Greece:Ivari.Restaurant.Nidri.Lefkas.html

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The story of “kleftiko” or the thieves’ dinner

Roughly five hundred years ago, a large number of poor farmers were forced to take refuge in the mountains, fleeing from the authorities because they refused to bow to a foreign occupation or to the whims of wealthy landowners. They couldn’t pay their taxes or their debts and in order to survive, they would steal a goat or else rely on the hospitality of their fellow countrymen, who gave them food. These hunted men, whose numbers were huge at times, were known as “kleftes” or thieves, by the authorities.

In order to cook their food without being detected by the patrols, they had to hide the smoke from their cooking fire and the aroma of roasting meat. Nor did their fugitive existence allow them to remain in the same place for the six or seven hours necessary to oversee the cooking of their meal. So they used to dig a hollow in the ground, light a fire in the bottom of it and then cover the embers with branches and soil. Then they placed the lamb or goat’s meat on top and covered it with more branches and soil. They slowly roasted the meat in this earth-oven for several hours with chunks of hard, spicy cheese and the roasted meat gradually took on the aroma of its covering of bay leaves and carob leaves, as well as the flavours of oregano and thyme, lemon and wild garlic. Hours later they returned, uncovered the roast meat and enjoyed their “thieves’ dinner” or “kleftiko”.

In our restaurant, five hundred years later, we serve kleftiko wrapped in dark brown grease-proof paper. We have added mustard seeds, carrots, green peppers, potatoes and onions for a touch of luxury and voila … ladies and gentlemen, your kleftiko – succulent, aromatic and delicious. Enjoy it!

Traditional British Sunday Roast Beef Dinner - tender roast beef, vegetables, yorkshire pudding and gravy