Chef/Partner Jim Botsacos has made Molyvos Manhattan’s Finest Greek restaurant. Definitely equal to the best of Athens upscale, creative Greek examples.
Molyvos introduces a Modern New Menu, Exclusive Wines, and Ancient Greek Art in Celebration of its 10th Anniversary
The milestone event showcases innovative cuisine and privately owned Greek art during the month of November
The Livanos Family, along with Chef/Partner Jim Botsacos, are commemorating the 10th anniversary of Molyvos (871 Seventh Avenue, (212) 582-7500) by offering a honorary menu to highlight the progression of Greek cuisine over the past decade, memorializing the landmark status Molyvos has achieved.
The festivities began with an intimate event on October 23rd, where as a jubilant tribute to Hellenic culture, Molyvos’ 10-year anniversary menu was presented at chef-guided tasting stations that took guests on a culinary tour of the Greek regions and Greek history. Complementing the cuisine was an exclusive wine auction, traditional Greek music, and an exhibit of ancient Greek artifacts from the private collection of Christopher G. Batsis, on view for the first time since 1987.
Molyvos’ Wine Director, Kamal Kouiri
The Newly Renovated Main Dining Room
Guests raised a glass to Molyvos’ Wine Director, Kamal Kouiri, who has compiled a unique selection of Greek wine to be auctioned at the event, highlighting several wines that are exclusive to Molyvos. Participating wineries include Ktima Hatzidakis, Dalamaras, Samos Winery and Vineyard, Domaine Skouras, Ktima Argyros, Gaia Wines, and Domaine Vassiliou, featuring full verticals such as the Domaine Skouras, Megas Oenos: 1998- 2004 and rare vintages such as the Ktima Argyros, 1987 Vinsanto. All proceeds from the auction were donated to the Greek chapter of the Ronald McDonald House, which helps children with cancer and their families.
Molyvos provided guests with a privileged glimpse into antiquity, with an exclusive exhibition of ancient Greek art and artifacts from the private collection of the late Christopher G. Bastis, a notable Greek restaurateur. This rare collection has been cultivated since 1941 and has only been on public display once before, at the Metropolitan Museum of Art.
The celebrations will continue throughout the month of November, offering foodies and art-lovers alike the opportunity to enjoy the new 10-year anniversary menu, while dining amongst the Christopher G. Bastis Greek artifacts collection. Chef De Cuisine John Piliouras, an integral part of the Molyvos team, will join Chef/Partner Jim Botsacos in featuring old favorites alongside a host of inspired new culinary creations.
Signature dishes include Glykadakia, crispy veal sweetbreads, gigantes, wild mushrooms, and comandria, scented with thyme; the Agriolavrako plaki, featuring wild striped bass baked in a clay pot with tomato, Kozani saffron, carmelized onions, kalamata olives and Greek oregano, and the Kouneli Stifado, with organic Vermont rabbit with tomato, red wine, pearl onions and spices. The deliciously varied menu also offers unique wine pairings with traditional Greek wines such as Assyrtiko, Paris Sigalas and Santorini. To sweeten the celebration, desserts include the special house Baklava, updated with chocolate, dates and almonds rolled in Phyllo bathed in a honey-spiced syrup.
A decade ago, Molyvos was instrumental in pioneering the true representation of Greek cuisine in New York, and for 10 years has maintained its success by combining warm hospitality with innovative cuisine, while staying true to the Greek tradition for which the restaurant is known. Chef/Partner Jim Botsacos and the Livanos Family have combined culinary delights with classical artifacts to not only celebrate the culture and history of Greece during this exciting milestone, but to also thank guests for the unrivaled support and recognition the restaurant has received for the past 10 years.
10 YEAR ANNIVERSARY
MENU
MARINATO
Citrus Marinated Day Boat Sea Scallops, Lesvos Basil,
Cucumber, Chiles, Capers and Cretan Extra Virgin Olive Oil
2006, Malagousia, Domaine Gerovassiliou, Epanomi
One of The Fantastic Dishes
KAUOUROKEFTES
Lump meat Crab Cake, Taramosalata,
Celery, Meyer Lemon & Micro Herb Salad, Horseradish Yogurt Sauce
2006, Moschofilero, Domaine Tselepos, Mantinia
AGRIOLAVRAKO PLAKI
Wild Striped Bass, Baked in a Clay Pot with Tomato, Kozani Saffron,
Caramelized Onions, Kalamata Olives & Greek Oregano
2006, Assyrtiko, Paris Sigalas, Santorini
GLYKADAKIA
Crispy Veal Sweetbreads
Gigantes, Wild Mushrooms and Comandria, Scented with Thyme
2001, Xinomavro, Reserve, Tsantalis, Naoussa
KOUNELI STIFADO
Braised Vermont Organic Rabbit, Tomato, Red Wine
Pearl Onions and Spices, White Polenta
2004, Agiorgitiko, Mitravelas Estate, Nemea
Desserts
RIZOGALO
Creamy Rice Pudding, Sour Cherry Spoon Sweet
2000, Aghiorghitiko, Anatolikos, Gaia Estate, Nemea
BAKLAVA
Chocolate, Dates & Almonds, Rolled in Phyllo
Bathed in a Honey Spiced Syrup
1999, Visanto, Hatzidakis, Santorini
Chef/Partner: Jim Botsacos Chef De Cuisine: John Piliouras
Wine Director: Kamal Kouiri
WINE AUCTION
Ktima Hatzidakis, Santorini, Greece
Winemaker: Haridimos Hatzidakis
The whole island of Santorini is basically a dead volcano, covered in volcanic ash. The family estate is on the outskirts of the village of Pyrgos Kallistis at an altitude of 300m. The climate is Mediterranean, very hot days and cool evenings with no rainfall from April to September. To compensate for this extreme climate, the vines are trained into a basket called “Stefani”, (crown) so during the growing season the fruit will sit on the inside of the basket and the leaves will protect them from the sun. Moisture is trapped when the trade winds “The Meltemi”, blow across the island and the under-leaf of the vines trap the moisture.
VERTICAL OF SANTORINI NIKTERI : 2003-2004 and 2005
Vinification:
Hatzidakis does not rely solely on sugar levels, but that phenolic maturation is complete. Before fermentation starts, there is 6 hours of skin contact at 10 degrees C. Then the temperature is allowed to rise and fermentation begins. At the end of fermentation the wine will mature in oak barrels for 6 months.
VERTICAL OF MAVROTRAGANO: 2002, 2003 and 2004
Vinification:
Hatzidakis does not rely solely on sugar levels, but that phenolic maturation is complete. This provides softer tannins. Hatzidakis practices “cold soak” maceration. Before fermentation starts, the grapes are left at 10 degrees C for 4 days. Then the temperature is allowed to rise and fermentation begins. After malolactic fermentation the wine will mature for 1 year in oak barrels.
VINSANTO1999
Vinification:
Hatzidakis does not rely solely on sugar levels, but that phenolic maturation is complete. After harvesting the grapes they are laid out on straw mats exposed to the sun for 12 to 15 days. The berries are then crushed and fermentation and aging will take place in oak barrels. Appellation laws require a minimum of 2 years oak aging. Hatzidakis will age his Vinsanto for 6 years before bottling.
Dalamaras, Naoussa, Greece
Winemaker: Yiannis Dalamaras
The town of Naoussa is located on the eastern slopes of Mount Vermion, west of Thessaloniki, in the Greek province of Macedonia.
The family estate, PALIOKALIAS, is located on the outskirts of Naoussa at an altitude of 300m and the sand, clay and limestone soils are noted for their good drainage.
The climate is Continental, with warm, dry days and cool evenings during summer and a cold winter with snowfall.
VERTICAL OF NAOUSSA : 2000-2002 -2003 and 2005
Vinification:
Dalamara practices “cold soak” maceration. Before the actual fermentation starts, the grapes are left at 10C for 6 days. Then the temperature is allowed to rise and fermentation begins. Aged for a minimum of 12 months in French Limousin and Allier barrique, followed by a further 12 months in bottle.
SAMOS WINERY and VINEYARD
Winemaker: Emmanuel Tsakalakis
The white, small-fruity Muscat grape of Samos is considered the most refined variety of the muscato family, its unique character, according to experts, lies in its limited production.
The vineyards lies in the northern mountainous section of the island, clambering up the steep terraces made of stone and enjoy the exceptional subsoil and the favorable micro climate, low temperature and many hours of sunshine, this allows the grape to ripen gradually in the most Natural of manners given us a rare wealth of aromas and flavors.
NECTAR 2000 and 2001
Vinification:
Produced from hand harvested and sorted bunches of Muscat grapes, destemmed and spread in the sun for approximately one week to twelve days, Water content was eliminated and the crushed juice acquires a high sugar content of approximately 500g/l. Natural fermentation took place in temperature controlled stainless steel tanks. Nectar was then aged for Tree years in Oak Barrels.
ANTHEMIS 1999
Vinification:
Anthemis is produced from muscat grapes that are hand selected for their sugar content of no less than 238g/l. After Destemming and gentle pneumatic crushing, vinification is allowed to proceed in temperature controlled stainless tanks. Vini Alcohol pf 5-10% is added during formation to arrest the process. Therefore, Anthemis is semi-sweet as it has retained only a portion of its original unfermented sugar. Further, it is matured for five years in oak barrels.
DOMAINE SKOURAS
Winemaker: George Skouras
George Skouras, proprietor, oenologist and winemaker of Domain Skouras, was born in Argos, a city in Peloponnese that has been inhabited for over 3000 years. In the early eighties, he studied agriculture in Dijon, France where a local winemaker introduced him to Burgundy wine. Impressed and inspired, his Dionysian element took over, and he switched to oenology. As a Dijon University graduate he worked for French, Italian and Greek wineries.
In 1986 Skouras established his first winery in Pyrghella, a small town near Argos. In 1988 he launched his pioneering Megas Oenos wine, a first-of-a-kind red cuvee, an impressive blend of the local Agiorgitiko and the international Cabernet Sauvignon with illustrious results. Megas Oenos (great wine) became known as a high quality wine in the Greek market and abroad.
In 1996 he built a winery in the bucolic village of Ghymno at 700m altitude, in the designated Nemean Appellation of Origin area. Ghymno, the roof garden of Greek vineyards, is home to 50-year old Agiorgitiko vineyards. Grapes from these vineyards are used in the Megas Oenos Red.
Over the last fifteen years, Skouras has brought his domain to the forefront of Greek estates. Increased demand for his terroir-driven and estate-bottled wines has prompted the building of a new winery and reception center at Malandreni, Argos. An upscale winery with ultimate balance of location, design, efficiency and technology.
Domaine Skouras sources grapes from its own vineyards and from dedicated grape-growers in the region with whom they work closely to assure variety integrity and to secure top quality.
Apart from local indigenous varieties such as Agiorgitiko (aka St. George), Roditis and Moschofilero, we are producing wines from the international varietals which display strong terroir.
VERTICAL OF MEGAS OENOS : 1998-1999-2000-2001-2002 -2003 and 2004
Vinification:
Classic red wine vinification, stemmer crusher, 14 days skin contact, low pressure alcoholic and malolastic fermentation, ageing in new Alliers barrels for 18 months followed by 6 months bottle ageing.
KTIMA ARGYROS
Winemaker: Yiannis ARgyros
Yiannis Argyros is a bridge between the past and future of winemaking in Santorini. The family winery was established by his grandfather in 1903. The firm specialized in bulk wine sales, following the fortunes of the market for Santorini wine wherever they led. Yiannis took over the operation in 1974, beginning a steady program of improvement in farming and technology. 1987 was his first bottling. By the early nineties, his wine showed a marked improvement in quality. Yields, already naturally restricted on the island, were lowered further by selective pruning. By 1994, Argyros, always in search of new avenues and possibilities, was ready to continue his upward momentum.
Argyros and Yiannis Paraskevopoulos met in 1989. In 1994 they began a fruitful symbiosis in which Paraskevopoulos acted as consulting oenologist for Argyros, and Argyros provided fruit and facilities for the vinification of Santorini wines for Paraskevopoulos’ fledgling Gaia Wines. Even as Gaia announces plans to construct its own winery on the island, the relationship is still strong. “He is a good man and a good oenologist,” Argyros told us. “Yiannis will continue to use our vineyards as a source of grapes.”
The pair established new goals for the winery; further technical improvements such as a full conversion to stainless steel, refined barrel selection and a reexamination of vineyard management practices.
His vines are an important distinguishing factor in Argyros’ wines. Most vines are 50-years-old or less but some are estimated to be around 300-years-old. “These vines,” says Argyros, “are great when they are strong. But generally we need to revitalize our vineyards.” Where possible, the traditional hillside stefania (crown-trained vines designed to harbor the grapes from the incessant wind) will be replaced with trained rows.
VINSANTO1987
Argyros has the distinction of producing this, Greece’s most highly coveted dessert wine. Featuring 70% Asyrtiko, 20% Aidani and 10% Athiri, this vintage spent 17 years in barrel, the last year in second-use barrels from his Ktima Vareli. The wine has intense fig and date flavors, pervasive soft caramel and a tangy
GAIA WINES
GAIA Wine Producing Company was founded in 1994 by Leon Karatsalos (Agronomist, University of Thessaloniki) and Yiannis Paraskevopoulos (University of Thessaloniki Doctor of Enology with the University of Bordeaux). In the same year, Thalassitis VQPRD was introduced into the Greek market, followed by Notios White in the following year. 1996 saw expansion for the firm as it acquired a private vineyard and a 1,500HL capacity winery in the Nemea region of Greece. In 1997, the limited production Notios Red was introduced into the market made from indigenous grapes.
VERTICAL NEMEA ESTATE: 1997-1998-1999-2000-2001and 2003
Atop the South-Western slopes of Koutsi, at an altitude of 650 m. we cultivate our Agiorgitiko vines with an eye toward the creation of a red wine of an exceptional personality and a great aging potential.
The yield of GAIA ESTATE’ s 25 year old vineyard is closely monitoring so that it remains low, never exceeding 56 hl/he. During wine-making, we extend the moment of extraction to its limit, giving the absolutely ripe Agiorgitiko grape the chance to express its powerful character at full strength. Afterwards, the new wine will mature for at least 12 months in new 225 liter French oak casks from the Nevers and Allier forests.
The wine undergoes malolactic fermentation during its first winter of aging. Ultimately, GAIA ESTATE is bottled directly from the cask without prior treatments such as chilling or filtration. In this way, we preserve the best of all the essential elements of our wine.
DOMAINE VASSILIOU
The wine making history of the Vassiliou family began in 1905. It was then the grandfather George Vassiliou, born in the region of Messogia, the area within Attica most noted for its wines, planted his own vineyards for his wine production. His son, Panagiotis and his grandson George, third generation, who is also an oenologist, continued the tradition of family wine - making. The combination of his skill and the use of modern technology led to the creation of wines of distinction reflecting this family’s passion for wine - making.
The family’s own vineyards are situated on the foothills of the Messogia in Attica, and the mountain slopes of Asprokampos in Nemea, for the white and red wines respectively. In the Attica region the vineyards cover an area of 150,000 sq.m., where, in addition to the traditional Savatiano variety, the distinctive varieties of Roditis and Assyrtiko are also cultivated. In Asprokampos, within the Appellation Region of Nemea, 100,000 sq.m. of the famous Agiorgitiko (St.George) variety is cultivated. The average age of the vines is 20-25 years, and the capacity of each 1000 sq.m does not exceed 750kgs of grapes. The cultivation of vines as well as the subsequent wine making process is conducted to satisfy the most up-to-date and strict specifications and methods so as to ensure wines of outstanding quality, possessing the unique and distinctive characteristics of these popular native grape varieties.
2004 GRANDE RESERVE NEMEA ( no label , the first Grande Reserve wine coming out of Nemea )
This is an outstanding red wine possessing a deep ruby color and an exceptional vitality. It is produced from selected grapes cultivated in Vassiliou’s vineyards in the Nemea region. The grape variety Agiorgitiko (St. George’s) gives a full body, round red wine, particularly pleasant on the palate. It is characterized by the aromas of wild flowers of the Greek nature, as well as fruits, such as plums and cherries. The wine making is realized under controlled temperatures and the wine is then aged in French oak barrels.
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