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Kouzina, one of Chicago’s annual culinary events returns to the National Hellenic Museum (NHM), 333 S. Halsted St., 6:30 p.m. – 10 p.m. Thursday, Nov. 7.

An evening of epicurean exploration, the Museum will present a collection of chefs from a variety of backgrounds showcasing signature dishes that have been influenced by Greek cuisine or culture. This year’s ensemble is composed of:

·         Avli River North: Chef Louie Alexakis

·         Bobby’s Lincoln Park: Chef Augie Arifi

·         Cedar Place: Chef Silvana Saro

·         Che Figata: Executive Chef Austin Fausett

·         CityGate Grille: Executive Chef Adam Tanner

·         Grecian Delight Foods: Executive Chef Tom Leo

·         Greek Islands: Chef Peter Kappos

·         Inspired Catering and Events: Chef Elizabeth J. Tokarczyk

·         Longman and Eagle: Executive Chef Max Robbins

·         Portsmith: Chef Nate Henssler

·         Psistaria: Chef George Bournas

·         Saba Kitchen + Bar: Executive Chef Jesus Castillo

·         Sinha Elegant Cuisine: Chef Jorgina Pereira

·         Taxim: Chef David Schneider

An added feature to this year’s Kouzina is an appearance by Diane Kochilas, author and star of the PBS television series, My Greek Table, who will talk about the food of Ikaria, a Greek island known as “The Island of Long Life.”

Guests are invited to enjoy a night of dining, drinking and mingling while tasting their way through the presentations and partaking in drinks atop the NHM’s Rooftop Terrace with views of downtown Chicago.

“The culinary industry over the past few years has trended toward natural, ingredient-based recipes focused on fresh, whole foods, which is the heart of Greek cuisine,” said NHM Director of Operations Kristi Athas. “Kouzina celebrates this heritage while welcoming all those who love to explore food and flavors, and greeting them with unique dishes from renowned chefs."

“Guests will experience the influence of 3,000 years of history and culture,” she added.

Tickets are $100 per person in advance or $125 at the door, and include food, wine and full access to the museum. Proceeds from Kouzina allow the Museum to continue to expand educational offerings for the community, and preserve Greek history, culture and art. 


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