Holiday recommendations by Aris Vezenes and Titos Karipidis.
Aris Vezenes
Chef & Owner of Vezene & Birdman
Inspiration
“Charcoal, smoke and the burning process have been a cornerstone of Vezene’s cuisine since 2008. I managed to pass the same philosophy to Japanese cuisine, not with a flame as is customary in the land of the rising sun, but accompanied by smoke, which we produce burning Japanese charcoal. With the smoke I achieved the perfect balance between the earthy notes and the delicate flavor of a high intramuscular fat Wagyu. With this unique starter dish, I have managed to introduce even people who are not used to raw flavors to the wonderful world of Japanese cuisine.”
Birdman Tataki
- Ingredients
- 90 gr. D-rump cut
- 15 ml Ponzu oil *
- 5 gr. chives
- Garnish: Sprouts
*Ponzu Oil: Soy sauce, yuzu, lime, grape seed oil
Execution
Take the piece of beef (which will be like a roll) and sear it on all sides, until it is slightly brown. Let it rest and with a sharp knife cut thin slices. Spread them on a small plate one next to the other until you cover the entire surface of the plate. Sprinkle with the proper amount of Ponzu oil, add the chives, season with salt and pepper and garnish with the sprouts and a piece of lime.
Tito Karipidis
Bar Manager Vezene, Birdman & Vezene Santorini
Inspiration
“The inspiration for this drink came from childhood familiar family images, from American movies, in which, at every “fancy” celebration, everyone would have this drink with the olive in the strange glass, or expensive whiskey in nice carved glasses, with the sounds of the Pink Martini band as background music. As soon as I got my hands on Mataroa Pink, I knew exactly what I wanted to do and what I was going to call it. I combined all these images with a Birdman touch and that’s how Pink Martini came out.”
Pink Martini
- The Recipe
- 35 ml Mataroa Pink Gin
- 35 ml Sake (ginjo)
- 3 ml of Lagavulin
Glass: Coupé
Garnish: Pickled Edammame*
Method: Stir
*Recipe for the Pickle
- 500 gr. apple cider vinegar
- 500 gr. dry white wine
- 225 gr. sugar
- 5 gr. salt
- 2 gr. coriander seeds
- 5 gr. white peppercorns
- 2 sprigs of thyme
Execution
Put all the ingredients in a saucepan and boil at 80 ºC, stirring constantly, until the sugar fully dissolves. Allow to cool completely before use. Store in the refrigerator for future use.
