home & garden
“[His parties] are very theatrical, abundant,” says Marika Caraganis, who runs business development for Giorgios Hospitality Group. “Glamorous, but in a very approachable way. There’s always a very eclectic mix of people because George knows so many people.” He met many of those people during his travels, which are reflected in the design of the space. Many details are salvaged from international adventures – like the overhead lights, made from Czech Republic airplane hangars, or the chicken baskets hovering over the bar nearest to the pool. “I found them on the road [in Vietnam],” Giorgios says. “I didn’t know what they were used for, but I later found a use for it.” Nearby, a fire pit from India waits to be lit on cooler
GRILLE D WH O L E FISH 2 (2-3 lbs.) whole red snapper, scaled and cleaned Extra-virgin olive oil Kosher salt Ground black pepper Red pepper flakes
DESIGN BUILD REMODEL
6 cloves garlic, smashed 6 fresh parsley sprigs 6 fresh dill sprigs 6 basil leaves 2 lemons, sliced
Generously rub olive oil over fish. Season generously inside and out with salt, pepper and red pepper flakes. Stuff cavities with garlic, parsley, dill, basil and lemon slices. Let marinate for 30 minutes. Preheat grill (preferably wood-fired) and brush grate with olive oil. Cook fish for 7-10 minutes on each side. Transfer to platter. Drizzle fresh lemon juice and garnish with fresh herbs.
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CQCHOME.COM 919 971 5119 august 2020
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