Grecian Delight | Kronos Celebrates 50th Anniversary
In celebration of its rich Greek heritage and its pivotal role in popularizing Greek cuisine in America, Grecian Delight | Kronos recently held a series of events marking its 50th anniversary.
A pioneer in bringing Greek and Mediterranean cuisine to the U.S., the company kicked off the milestone celebration with a special event at its world headquarters in Elk Grove Village, Illinois, attended by employees, community leaders, friends and family. The gathering honored the dedication and hard work of its team, who have played a crucial role in establishing Grecian Delight | Kronos as a leader in its field. Elk Grove Village Mayor Craig Johnson and Maria Pappas, Cook County Treasurer joined company founder Peter Parthenis, Sr., and his son Pete Parthenis, Jr., President and CEO, in celebrating the occasion with a village proclamation, a cake-cutting ceremony, and festivities throughout the day.
"It was important for us to honor not just our employees but also the community that has supported us," said Parthenis, Jr. "My father founded this company with the vision of bringing families together around the Greek food he loved and grew up with. That vision remains at the heart of our business today, and we wanted to express our gratitude to everyone who has contributed to turning my father's dream into a reality. We're also thankful to Mayor Johnson and the village for their continued support over the past 50 years as we've worked to bring the best in Greek and Mediterranean cuisine to tables across the country."
The celebration extended to the Taste of Greektown Festival in downtown Chicago, where Grecian Delight | Kronos kicked off the event by serving free gyros for 50 minutes. This special gesture was a way for the company to thank the community and celebrate its enduring connection to Greek American culture.
"We wanted to do something fun and meaningful to give back to the Hellenic community," added Parthenis, Jr. "This was a unique way for us to showcase our signature gyros while celebrating our heritage. We are incredibly proud of our roots and deeply humbled by the fact that Grecian Delight | Kronos is now enjoyed by so many across the country."
Founded by Peter Parthenis, Sr., Grecian Delight | Kronos has spent the past 50 years shaping the Greek and Mediterranean food landscape in America. The company was instrumental in introducing Greek cuisine, including the iconic gyro, to restaurants across the nation, helping to build its widespread popularity. Today, the company continues to lead the industry, driven by the entrepreneurial spirit, passion, and vision that first brought it to life. Looking ahead, Grecian Delight | Kronos remains committed to innovating and serving high-quality Greek and Mediterranean foods for the next 50 years and beyond.
About Grecian Delight | Kronos For 50 years, Grecian Delight |Kronos Foods is a leading provider of authentic Greek and Mediterranean Foods, including gyros, specialty meats, pitas, flatbreads, tzatziki, hummus, spreads, falafel, ready-to-eat proteins, plant-based proteins, and value-added bakery products. Product offerings can be found via foodservice and retail industries through the U.S. and 10 counties. For more information, please visit www.gdkfoods.com.
Grecian Delight | Kronos Founder, Peter Parthenis Sr. accepts a Proclamation from Elk Grove Village, IL, Mayor Craig Johnson
Grecian Delight | Kronos celebrates its 50th Anniversary as an official sponsor of the Taste of Greektown, Chicago, IL
The Château L'Hospitalet Wine Resort Beach & Spa in Narbonne, south
of
France, joins the Small Luxury Hotels group
Nestled in the heart of vines on the Mediterranean coast, Château L'Hospitalet Wine Resort Beach & Spa ***** offers a sumptuous retreat in an exceptionally beautiful natural setting. Overlooking the sea and green hills, and surrounded by the garrigue's delicate fragrances, this 5star hotel is a paradise for wine enthusiasts, foodies and nature lovers.
In the heart of a winery surrounded by pines, olive trees and garrigue, the Château L'Hospitalet and its Villa Soleilla blend into a landscape of biodynamic vineyards and expansive gardens. Swimming pools, tennis courts, a putting green and walking routes in the vast and protected La Clape area offer a variety of activities. Visitors also enjoy a wine immersion with guided tours following the production of wine from the vine to the glass Enthusiasts can go further by reserving a masterclass.
The restaurants follow the seasons. In fall and winter, restaurant Chez Paule offers traditional wood-burning cuisine. In spring and summer, L'Hospitalet Beach offers a selection of Mediterranean dishes And year-round, the Art de Vivre gourmet restaurant offers a delightful experience, combining food and wine for vertical cuisine.
Château L'Hospitalet Wine Resort Beach & Spa Route de Narbonne Plage – 11100 Narbonne –France
The Spa Soleilla uses expert face and body care rituals, offering the luxury of an ultrapersonalized approach and in line with the philosophy of partner products, Biologique Recherche© and Holidermie© The view of the vineyards and a sauna complete the experience
Small Luxury Hotels of the World (SLH) is a collection of luxury independent hotels in various locations around the world. Founded in 1990, this organization brings together high-end hotel establishments that are distinguished by their charm and offer a quality travel experience focused on uniqueness, exceptional service and commitment to excellence. Their global presence offers travellers a variety of options for luxurious and memorable stays.
North American Olive Oil Association Announces Nation's Most Comprehensive Olive Oil Testing Study
Effort to Bolster Consumer Confidence as Heat and Drought Conditions Raise Prices
The North American Olive Oil Association (NAOOA), whose members represent over half the olive oil sold in the United States, today announced plans to commission the nation's most comprehensive, rigorous olive oil testing study to date. In the spirit of collaboration, NAOOA has invited other industry stakeholders to provide both strategic and financial support for this important project
The announcement comes as drought in Europe and elsewhere in the Mediterranean has caused lower yields and tightening global olive oil supplies These market conditions are expected to keep olive oil prices at historic highs for the coming months In light of these circumstances, the NAOOA testing study is intended to further strengthen consumer confidence in the authenticity and quality of the olive oil they buy
"Our industry has successfully undertaken an ambitious, years-long effort to significantly improve the quality of olive oil in the American marketplace As a result, consumers today can have tremendous confidence in the integrity of the olive oil available in U S stores," said Joseph R Profaci, executive director of the NAOOA "As prices climb due to current market conditions, we think it's even more important to assure consumers that they're getting the quality and authenticity they deserve That's why we're launching this testing effort, which sets a new, even higher standard for our industry The NAOOA has conducted random, off-theshelf testing of both members' and non-members' products for years, but this study will vastly broaden those efforts "
This study's aim is to create a new benchmark for olive oil testing, further strengthening the quality of olive oil industrywide. The NAOOA has asked Tassos C. Kyriakides, Ph.D., assistant professor of biostatistics at the Yale School of Public Health, to design and oversee a sampling protocol that will set the standard for the industry, with the following proposed elements:
Largest Sample Size: The program will test over 200 samples, which is more than any single domestic study conducted previously.
Retail Samples: The program will test olive oil purchased directly from supermarkets and other retail outlets – not from samples supplied directly from producers
Foodservice Samples: The program will sample olive oils from wholesalers who supply restaurants and other foodservice outlets
Geographic Diversity: Olive oils will be tested proportionately from across the country to reflect geographic distribution Branded and Private Label: The testing will encompass both proprietary brands and private label products
Sampling by Independent Sampling Agencies: The sampling will be conducted by independent sampling agencies unaffiliated with the olive oil industry in accordance with strict protocols based on regulatory guidance
Testing in Independent, Accredited Lab: The testing will be conducted in an independent lab accredited by the International Olive Council (IOC), an organization chartered by the United Nations more than 60 years ago to oversee standards for the production and quality of olive oil around the world
Full Physico-Chemical and Organoleptic Testing: Each sample will be subject to full chemical and organoleptic (sensory) testing of all parameters that are included in the proposed federal standard of identity for olive oil (including PPP and DAGs)
Inclusive of All Grades: The study will test all olive oil grades and types commonly available to U S consumers (i e , extra virgin, regular and light-tasting)
"Olive oil is one of the healthiest foods people can eat, but consumers who lack confidence in it will sadly turn to other, less healthful oils," said Dr. Kyriakides. "That's why this testing program is so important. It's designed to test olive oil at a scale and level of transparency never seen before, so consumers can continue to feel great about buying this incredibly healthy food."
The testing program will begin sampling in early 2024 to coincide with the first major shipments of olive oil from the most recent northern hemisphere growing season. The study is being announced in advance in part to deter any potential misconduct by bad actors seeking to capitalize on current market conditions. For any oil that fails to meet authenticity standards, the NAOOA intends to notify the responsible parties and take any responsive actions deemed appropriate under the circumstances, up to and including notification of government authorities and/or initiating direct legal action
From the classics and to the eclectic, the River Nile to the Mediterranean and Red Seas, Four Seasons guides guests through centuries of history, culture and adventure and the thrilling diversity of 21st century Egypt
A fixture on any serious traveller's itinerary for centuries thanks to its abundant architectural marvels and important historic sites, Egypt is now a favoured destination for those seeking deep cultural immersion, craving the thrill of adventure, treasure hunting in the markets, thirsting for pan-Arab dining and delighting in Insta-worthy views at every turn. This summer, Four Seasons Hotel Cairo at Nile Plaza, Four Seasons Hotel Alexandria at San Stefano and Four Seasons Resort Sharm El Sheikh invites travellers to discover – and rediscover – it all.
In the company of true royalty, witness where the story of life began with the 5000-year-old Pyramids of Egypt, the only remaining wonder of the Seven Wonders of the World.
In the company of true royalty, witness where the story of life began with the 5000-year-old Pyramids of Egypt, the only remaining wonder of the Seven Wonders of the World.
"The incredible thing about Egypt is that there's always more – from exciting archaeological finds and newly restored landmarks to its more recent emergence as a playground for desert and sea adventures, and the many exciting new attractions just waiting to be experienced," says Simon Casson, President, Hotel Operations - Europe, Middle East and Africa. "With the insider knowledge and genuine care that only Four Seasons can provide, a truly memorable experience will leave guests with only one question: when are we coming back again?"
Well-established in Egypt for more than two decades, Four Seasons can customize the perfect holiday for families, couples and friends in one, two or more Egyptian destinations, completely tailored to individual needs and wants. With insider access, trusted local guides and seamless travel arrangements – not to mention the comfort of luxurious accommodations at the end of each adventure-filled day – all that's left to do is enjoy every moment.
Top of the list for any visitor to Egypt is the highly anticipated opening of the Grand Egyptian Museum (GEM) in Cairo. None other than Ramses II (in the form of an 11 metre / 36 foot statue carved 32 centuries ago) welcomes visitors to the largest archaeological museum in the world. The striking contemporary building houses most of the treasures unearthed a century ago in King Tut's tomb, plus more than 100,000 additional artifacts spanning 7,000 years of Egyptian history and culture. GEM is partially open now, with an expected grand opening later this year.
From there, the opportunities are endless. Below is a taste of the possibilities, a few recommendations, and ways to get started on planning an Egyptian adventure this summer.
Gundry MD has now sold over 2 million units of one of its best-selling products, Gundry MD PolyphenolRich Olive Oil. Inspired by Dr. Steven Gundry, a pioneer in nutrition and world-renowned heart surgeon, this one-of-a-kind olive oil is enriched with an impressive 30-fold increase in polyphenol content compared to standard "store-bought" olive oils. With this boost in polyphenol content, the Gundry MD olive oil offers extra support for smooth skin, a healthy heart, and strong muscles.*
Chop to it this summer with recipes from Veal.org
Create juicy veal chops with sundried tomato gremolata to level up your dining experience
uicy grilled veal chops with sundried tomato gremolata are delicious and perfect for your summer grilling menus. The mixture of sun-dried tomatoes and herbs takes a perfect veal chop to the next level of flavor. Grilled veal chops are easy to make at home on the grill, and they deliver a next-level eating experience.
For the grilled veal chops
4 Veal chops
6 Tbsp. Oil
Salt & Pepper
Rosemary Balsamic Reduction
Create juicy veal chops with sundried tomato gremolata to level up your dining experience!
Create juicy veal chops with sundried tomato gremolata to level up your dining experience!
For the sun-dried tomato gremolata
3 oz Sun-dried tomatoes, minced
⅛ cup Parsley, chopped
2 cloves Garlic, finely minced
1 Lemon, zested
Salt Instructions
In a small bowl, whisk together the sun-dried tomatoes, parsley, garlic, lemon zest, and salt. Set aside.
Rub the chops in olive oil, salt, and pepper. Sprinkle with rosemary and let rest for 30 minutes. Meanwhile, prep a 2zone fire on your grill with charcoal on one side of the grill. Cover and preheat.
Place chops on the hot side of the grill for 3 to 4 minutes. Rotate and grill another 2 minutes. Flip chops and place on the cooler side of the grill. Cover and cook 4 to 5 minutes longer until the chops reach an internal temperature of 140 degrees F as measured by a meat thermometer. Remove from the grill and rest on a plate covered with foil for 5 minutes. The internal temperature will rise to 145 degrees F for medium rare while the chops rest.
To serve, slice the chops from the bone, and then slice the steaks into thin strips against the grain. Drizzle with the balsamic reduction and spoon the sun-dried tomato gremolata over the chops. Season with salt and pepper.
One recipe just doesn't cut it? Find more recipes from Kita at Girl Carnivore and on veal.org, funded by beef farmers and ranchers!
Recipe and Image by Kita Roberts
About The Beef Checkoff:
The Beef Checkoff was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States may retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen's Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.
