In the framework of the action “Frozen Seafood Promotion Program”, funded by the Operational Program for Fisheries and the Sea 2014 – 2020 and implemented by the national external organization Enterprise Greece, a unique tasting dinner was organized by Christoforos Peskias.
The renowned chef and ambassador of the program prepared original dishes using frozen fish as raw material, which formed a particularly interesting culinary menu, accompanied by selected wines.
As guests, diplomatic representatives, representatives of trade and economic missions of foreign countries, the President of P.A.S.E.K.T. participated and honored the event with their presence. (The Panhellenic Association of Frozen Food Companies) Mr. Makridakis as well as other members of the association.
At the iconic Balthazar, guests were offered unique creations with frozen catches, in a menu specially designed for the occasion by the acclaimed Chef Christoforos Peskias, accompanied by fine wine labels with the special care of Sommelier Stamatis Latsis.
The wonderful evening started with the presentation of the “Frozen Seafood Promotion Program” in the restaurant and continued with dinner in the cool and green garden, a trademark of Balthazar.
Representing Enterprise Greece, the event was welcomed by Mrs. Betty Alexandropoulou, Authorized Officer and Executive Member of the Board, and Mr. Ioannis Retsas, General Manager of Foreign Trade Strategic Development, while from the side of P.A.S.E.K.T. (Panhellenic Association of Frozen Food Companies), the Vice President Mr. Grigoris Vassiliou.
Mrs. Alexandropoulou opened the event and warmly thanked all the contributors of the program who contributed to the successful planning and implementation of the information and promotional activities for frozen seafood.
The Vice President of P.A.S.E.K.T., Mr. Vassiliou, also welcomed the guests and referred to the role of the association in the industry, as well as the production methods and quality assurance of the products available to its members.
The menu, full of freshness and creativity, included clam pilaf in a clam shell, causa with shrimp salad and “tiger’s milk” with bisque, while the main course, fish filet in a mustard crust, was served. The delicious feast ended with a cinnamon cake with cinnamon ice cream.
