Celebrating the God of Vine with Wine, Food, and Dance

PRLog (Press Release) - Sep 10, 2007 -
NEW YORK, September 2007 – Kellari Taverna (19 West 44th Street, 212-221-0144) hosts its first annual “Dionysus Harvest Feast” this Friday, October 5, 2007 at 8:00 pm. Worthy of the Gods, this wine celebration is now available to mere mortals. The nectar of the Gods, an assortment of spectacular Greek wines, will be provided by many, Greece’s premier wine and spirits importer.

Typically at this time of year, the people of Greece are in the midst of celebrating their harvest with jovial festivals, usually held in open fields with limitless wine.  Kellari’s general manager, Dimitris Haronitis says, “We want to recreate this celebration, here in New York, with flowing wine, flavorful Greek food, and spirited revelry.”

WE’s founder and President Konstantine Drougos, has paired with Kellari’s owner-executive chef Gregory Zapantis to give guests the ultimate Greek dining experience.  At Kellari, guests will luxuriate “in the happy sensation of total well-being,” is a setting where food and wine are ideal for a celebration in the honor of Dionysus, the popular Greek God of wine, happy life and merry-making.

Be sure to work your way through the mix of lively entertainment, including traditional dancers and musicians, to the impressive display of Greek wines supplied by Wonderful Ethnic Importers.  Both, Dionysus and the Greek wines provided by Wonderful Ethnic Importers are known for their magnificent boldness.  The exciting offerings will include Petroulianos Vatistas which has flavors of melon and grapefruit” and Kellari’s sommelier  describes as having a “citrusy bouquet; zesty flavors of lime, minerals and grass.” The selection of red wines will include 2003 Vatistas Cabernet-Agiorgitiko and Haggipavlu Olympus Hellas Aghiorgitiko, Nemea which has “aromas of green pepper; hefty weight; soft herbal flavors tinged with smoke.”

Guests will be served a delectable seated dinner in three courses, which will pair perfectly with the unlimited wines.  First courses include supreme Greek dishes such as Tonos, seared tuna with diced tomato and cucumber; Kalamarakia, grilled stuffed calamari with feta and herbs; and Spanakopita, “flawless” stuffed filo with fresh spinach, feta and leeks.  Main courses are Lavraki-Loup de Mer, grilled whole fish served with horta; Astakos fricassee, braised lobster wrapped in cabbage and Paidakia, grilled lamb chops with sautéed zucchini pancake. The pinnacle course, a fall inspired fusion of fresh fruit and cheese, will be paired with the deliciously sweet St. Nicolas Commandaria dessert wine.

This Friday, at Kellari’s Dionysus Harvest Festival guests will increase their happiness and find forgetfulness in a blissful cup of wine as they take part in an age-old Greek tradition.  As they say in Greece, Stin iyia sou…to your health!


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For more information on Kellari Dionysus Harvest Feast
call 212-221-0144 Mr. Alki Stathopoulo or email: alki@kellari.us