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ENTERTAINMENT
By Kathryn Higham and Kathryn Higham,SPECIAL TO THE SUN | December 10, 1998
At seaside tavernas in the Greek islands, it's not uncommon to pick out exactly what you'd like prepared for dinner from a display of whole raw fish.You can have the same experience at the Greek Islands restaurant in Highlandtown - at least on weekends. Michael Katsaros and his sons, George and Emanuel, have fish from Greece and the Mediterranean region flown in from a New York distributor every Friday. Since we visited midweek, we didn't have the option of choosing from the raw-fish display.
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NEWS
By Tony Glaros | October 25, 2013
Wedded to the mantra that money is better spent on experiences than on the latest roll-out from Apple, we visited Ikaria, the deliciously isolated and funky island in the Aegean Sea. It so happened that all four of my grandparents were born on this hardscrabble terrain between 1890 and 1895, before landing at Ellis Island. From the time I was small, for my amusement and enjoyment, they indulged my fantasies about this dusty gem, a 35-minute flight from the capital city of Athens, but within sight of the coast of Turkey.
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ENTERTAINMENT
By Christine L. Fillat | November 15, 1991
KATZENSTEIN GALLERY729 E. Pratt St. Caroline Huff: Paintings, Photographs, Prints of the Cycladic Greek IslandsCaroline Huff's vision includes architectural elements and the ever-present deep blue sea in this collection of 20 photographs, silk screens and paintings. On her many forays to the Greek Islands, the artist photographs what she sees and later, returning to the studio, combines certain elements to create these very large paintings, labeling the end result "romantic realism." What really comes across in these paintings, says curator Mark Morland, is the inherent "quiet beauty" of the islands.
TRAVEL
By Margaret Backenheimer and Margaret Backenheimer,Chicago Tribune | May 18, 2008
The Greek islands of Santorini, Anafi and Thirasia are the setting for the June 14-20 "In Search of the Real Greece" photo workshop directed by San Francisco photographers Glenn and Rose Steiner. Geared to a variety of abilities, from intermediate-to-advanced beginner up to semi-professional, the week focuses on such topics as the advantages of shooting in the RAW format and learning how to conceptualize a photograph. The fee of $2,200 covers accommodations, transportation among the three islands, critiques, lectures and "continental brunches."
NEWS
November 12, 1994
WORD THAT Greece has mounted Exocet missiles on Limnos, one of its many islands off the coast of Turkey, shouldn't be ignored. Both nations take very seriously the narrow strips of water that separate the Greek islands from the Turkish mainland in the Aegean Sea.Even before Greece asserted its jurisdiction for 12 miles from each island, there were ample signs of tension between the two old enemies. Greek islands within sight of Turkey have tall watchtowers. A desolate Turkish promontory on the southwest coast, deserted except for some ancient ruins and a couple of crude restaurants catering to tourists, has a permanent army camp with troops who man observation posts peering at Greek islands.
TRAVEL
By Margaret Backenheimer and Margaret Backenheimer,Chicago Tribune | May 18, 2008
The Greek islands of Santorini, Anafi and Thirasia are the setting for the June 14-20 "In Search of the Real Greece" photo workshop directed by San Francisco photographers Glenn and Rose Steiner. Geared to a variety of abilities, from intermediate-to-advanced beginner up to semi-professional, the week focuses on such topics as the advantages of shooting in the RAW format and learning how to conceptualize a photograph. The fee of $2,200 covers accommodations, transportation among the three islands, critiques, lectures and "continental brunches."
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | April 16, 2003
The walls of the newly opened Greek Taverna II Family Restaurant are painted a pretty sky blue, no doubt reminiscent of the waters of the Aegean or the sky over the Greek islands. The restaurant, sister to the Greek Taverna in Silver Spring, occupies a space once held by a barbecue restaurant in the Hickory Ridge Village Center in Columbia. On the blue walls are paintings of Greek scenes and a few posters, while Greek music plays on the speakers. There are several tables and a full-service bar where you can wait for your carryout order.
TRAVEL
By Clifford Pugh and By Clifford Pugh,Houston Chronicle | May 4, 2003
It's a misty morning in Kardamyli, Greece, a tiny beach town that hugs the rocky coast of the Outer Mani region of the Peloponnesus, as a couple orders a light breakfast of orange juice and yogurt at a small cafe across from the town square. Suddenly, the only employee in the cafe hops on a bicycle and rides off without saying a word, leaving the bewildered tourists and a few Greek men contemplating their morning coffee and worry beads. He returns five minutes later with a plastic bag containing several small containers of yogurt.
FEATURES
By Rita Calvert and Rita Calvert,Special to the Sun | December 31, 1997
These stuffed bells are inspired by the Greek cuisine of the Cyclades island of Santorini, where food is uncomplicated and the many indigenous ingredients are put to use. Follow the carefree theme with a store-bought roasted chicken for the meal. Toss together cucumbers, tomatoes and olives with some olive oil and lemon (traditionally, Greeks don't use lettuce in this salad). Buy some flaky baklava for dessert.Greek Stuffed Bell PeppersServes 44 red or yellow bell peppers3 cups part-skim ricotta2 cloves garlic, minced1/2 cup feta cheese, crumbled1 egg, lightly beaten2 teaspoons oregano1/2 cup walnuts, chopped and toasted3/4 cup fresh bread crumbs2 teaspoons olive oilPlace peppers in a large oven-proof pie plate, cover with plastic wrap and microwave 4-6 minutes on 100 percent power, rotating after two minutes.
NEWS
By Tony Glaros | October 25, 2013
Wedded to the mantra that money is better spent on experiences than on the latest roll-out from Apple, we visited Ikaria, the deliciously isolated and funky island in the Aegean Sea. It so happened that all four of my grandparents were born on this hardscrabble terrain between 1890 and 1895, before landing at Ellis Island. From the time I was small, for my amusement and enjoyment, they indulged my fantasies about this dusty gem, a 35-minute flight from the capital city of Athens, but within sight of the coast of Turkey.
TRAVEL
By Clifford Pugh and By Clifford Pugh,Houston Chronicle | May 4, 2003
It's a misty morning in Kardamyli, Greece, a tiny beach town that hugs the rocky coast of the Outer Mani region of the Peloponnesus, as a couple orders a light breakfast of orange juice and yogurt at a small cafe across from the town square. Suddenly, the only employee in the cafe hops on a bicycle and rides off without saying a word, leaving the bewildered tourists and a few Greek men contemplating their morning coffee and worry beads. He returns five minutes later with a plastic bag containing several small containers of yogurt.
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | April 16, 2003
The walls of the newly opened Greek Taverna II Family Restaurant are painted a pretty sky blue, no doubt reminiscent of the waters of the Aegean or the sky over the Greek islands. The restaurant, sister to the Greek Taverna in Silver Spring, occupies a space once held by a barbecue restaurant in the Hickory Ridge Village Center in Columbia. On the blue walls are paintings of Greek scenes and a few posters, while Greek music plays on the speakers. There are several tables and a full-service bar where you can wait for your carryout order.
NEWS
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | February 23, 2003
Time has passed Ikaros by. Thirty years ago it was hottest Greek restaurant in Baltimore -- maybe even the hottest ethnic restaurant, since we didn't have many of them. The lines waiting for a table on a weekend night went out the door. Over the years, its success spawned imitators in Greektown, other inexpensive restaurants that served favorites like moussaka and stuffed grape leaves. Then Greek food went upscale with places like the Taverna Athena in Harbor-place, which is now closed, and Opa!
ENTERTAINMENT
By Kathryn Higham and Kathryn Higham,SPECIAL TO THE SUN | December 10, 1998
At seaside tavernas in the Greek islands, it's not uncommon to pick out exactly what you'd like prepared for dinner from a display of whole raw fish.You can have the same experience at the Greek Islands restaurant in Highlandtown - at least on weekends. Michael Katsaros and his sons, George and Emanuel, have fish from Greece and the Mediterranean region flown in from a New York distributor every Friday. Since we visited midweek, we didn't have the option of choosing from the raw-fish display.
FEATURES
By Rita Calvert and Rita Calvert,Special to the Sun | December 31, 1997
These stuffed bells are inspired by the Greek cuisine of the Cyclades island of Santorini, where food is uncomplicated and the many indigenous ingredients are put to use. Follow the carefree theme with a store-bought roasted chicken for the meal. Toss together cucumbers, tomatoes and olives with some olive oil and lemon (traditionally, Greeks don't use lettuce in this salad). Buy some flaky baklava for dessert.Greek Stuffed Bell PeppersServes 44 red or yellow bell peppers3 cups part-skim ricotta2 cloves garlic, minced1/2 cup feta cheese, crumbled1 egg, lightly beaten2 teaspoons oregano1/2 cup walnuts, chopped and toasted3/4 cup fresh bread crumbs2 teaspoons olive oilPlace peppers in a large oven-proof pie plate, cover with plastic wrap and microwave 4-6 minutes on 100 percent power, rotating after two minutes.
NEWS
November 12, 1994
WORD THAT Greece has mounted Exocet missiles on Limnos, one of its many islands off the coast of Turkey, shouldn't be ignored. Both nations take very seriously the narrow strips of water that separate the Greek islands from the Turkish mainland in the Aegean Sea.Even before Greece asserted its jurisdiction for 12 miles from each island, there were ample signs of tension between the two old enemies. Greek islands within sight of Turkey have tall watchtowers. A desolate Turkish promontory on the southwest coast, deserted except for some ancient ruins and a couple of crude restaurants catering to tourists, has a permanent army camp with troops who man observation posts peering at Greek islands.
FEATURES
By Gwinn Owens and Gwinn Owens,Contributing Writer | November 1, 1992
In the eerie darkness the inter-island ship throttles down its engine and rests nearly motionless at Kamares, the main harbor of the Cycladic island of Siphnos. From the deck we see only one pinpoint of light on the shore. Then, in the glow of the ship's lights, we make out a small dory being rowed alongside. Through a hatch in the ship's hull, we step awkwardly into the boat and, in a few minutes, have reached the single oil lamp hanging from a post on the quay. The boatman takes the lamp off its post and lights our way to a tiny taverna where the same lamp is hung over the table.
NEWS
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | February 23, 2003
Time has passed Ikaros by. Thirty years ago it was hottest Greek restaurant in Baltimore -- maybe even the hottest ethnic restaurant, since we didn't have many of them. The lines waiting for a table on a weekend night went out the door. Over the years, its success spawned imitators in Greektown, other inexpensive restaurants that served favorites like moussaka and stuffed grape leaves. Then Greek food went upscale with places like the Taverna Athena in Harbor-place, which is now closed, and Opa!
FEATURES
By Gwinn Owens and Gwinn Owens,Contributing Writer | November 1, 1992
In the eerie darkness the inter-island ship throttles down its engine and rests nearly motionless at Kamares, the main harbor of the Cycladic island of Siphnos. From the deck we see only one pinpoint of light on the shore. Then, in the glow of the ship's lights, we make out a small dory being rowed alongside. Through a hatch in the ship's hull, we step awkwardly into the boat and, in a few minutes, have reached the single oil lamp hanging from a post on the quay. The boatman takes the lamp off its post and lights our way to a tiny taverna where the same lamp is hung over the table.
ENTERTAINMENT
By Christine L. Fillat | November 15, 1991
KATZENSTEIN GALLERY729 E. Pratt St. Caroline Huff: Paintings, Photographs, Prints of the Cycladic Greek IslandsCaroline Huff's vision includes architectural elements and the ever-present deep blue sea in this collection of 20 photographs, silk screens and paintings. On her many forays to the Greek Islands, the artist photographs what she sees and later, returning to the studio, combines certain elements to create these very large paintings, labeling the end result "romantic realism." What really comes across in these paintings, says curator Mark Morland, is the inherent "quiet beauty" of the islands.
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