Kellari Parea

Like most Greek restaurateurs, we love where we live and live to celebrate both our location and our ingredients, from the land, air and sea. KELLARI is our interpretation of the best we have come to know in the Greek culture of family where it is best and most often celebrated, at the dinner table.

At KELLARI rarely you will find your favorite regional classics as you have eaten them in restaurants throughout Greece. What you will find delicious is simple food that tastes as good as you remember from your last visit to Greece.

OUR PHILOSOPHY

Here at Kellari we strive in the Greek fashion to shorten the time and distance any ingredient spends from the soil, or the water, or the air, to the plate.

We purchase directly from Greek and Mediterranean importers fish, oil, cheese, balsamic vinegar, sea salt and beans because they are so distinct and virtually indispensable to the creation of a great Greek meal.

We fervently believe in the inherent quality, freshness and greatness of our regions ingredients purchased from local, predominantly organic, farmers and friends, many of them from forgotten or heirloom varietals.

Our desserts are like none you have ever eaten in Greece, yet they feel and taste totally Greek.

Charcoal grilled Octopus with Red Wine Oregano Vinaigrette

Octopus:

• 5 Octopus 10-12 oz Each                               
• 10 Black peppercorns, crushed              
• 5 Bay leaves                                            
• 1 Liter Red Wine Vinegar                               

Procedure:

Tenderize octopus in washing machine by putting it through one cycle.  5 octopus can be done at one time in machine.

Marinade:

• 2 parts Red wine vinegar
• 1 part Red Wine
• 1/4 Cup Red Pepper Flakes
• 1 Cup Dried Oregano
• 1 Cup Olive Oil

Procedure:

Place all ingredients except oil in quart container and cover with oil.

Red Wine Oregano Vinaigrette:

• 2 ltr-Red wine vinegar
• 2 ltr-Red wine
• 25 Pcs-Bay Leaves
• 1 Cup-Black pepper
• 7 Pcs-Shallots rough chopped
• 10 Pcs-Cloves garlic, rough chopped
• 8 tbl-Honey

Procedure:

Place all ingredients in a medium stockpot bring to boil and reduce to ½. Remove from heat and all spices to steep into red wine vinegar reduction.

Oregano oil:

• 1 Gal Blended oil
• 3 Bu. Oregano, Fresh
• 2 c Oregano, Dried

Procedure:

Place all ingredients in medium pot and bring to a boil & simmer for 20 minutes remove from heat and all herbs to steep for 1 hour. Strain through chinois.

To finish vinaigrette:

Store oil & reduce separately. Pour equal parts of both to complete vinaigrette

For Shallots:

Shallots, thinly sliced, Chopped parsley, Vinaigrette, Dried oregano, Salt & black pepper.

Procedure:

To order, toss 1/4C shallots with vinaigrette, parsley, dried oregano, seasoning.

For plate:

Place shallots on bottom of plate, center. Slice octopus into 1/4-inch pieces on a bias. Toss with vinaigrette & herbs (chives & parsley). Place on top of shallots.

Garnish:

Chopped Parsley, Chopped Chives, Vinaigrette, Dried oregano.