home & garden
ABOVE LEFT Courtney Karaganis and Marika Karaganis. BELOW LEFT Keftedes – meatballs – prepared in a traditional Greek style. Giorgios uses parsley and oats to give the dish “lightness and vibrancy.”
As he walks through the arbor leading to the pool, there’s a soothing silence. “It’s more to experience than to talk about it, but when you walk through it, you feel it,” Giorgios says. He steps off the path toward giant wind chimes hanging from the trees. Bong bong, bong bong bong. The sound echoes. It’s a place for him to escape from the fastpaced restaurant industry and find solitude for a few days. “When I’m here, I close my eyes,” he says. “I can be anywhere. It gives me a sense of energy.” That quietness rejuvenates him, allowing him to fully embrace his role – for the evening, at least – of Giorgios the entertainer. Toward the end of the arbor, Giorgios reaches his own outdoor kitchen and patio overlooking the river. A handful of people spread out around the pool, some sit at the bar and a few start up the wood-fired oven for grilled red snapper (see page 81 for the recipe). He smiles. He laughs. He pops a bottle of Dom Pérignon. 78
B O M B AY S U N Cucumber 1.5 oz. Bombay Sapphire Gin 0.5 oz. lime juice 0.5 oz. lemon juice 0.5 oz. simple syrup 0.25 oz. St. Germain 2 dashes angostura bitters Lime Mint Muddle 3 cucumber slices in a shaker then add the gin, juices, simple syrup, St. Germaine and bitters. Stir, strain over ice, and garnish with mint, lime and cucumber.
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