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home & garden

evenings, when the days start getting shorter. “I was [in India] for a seven-day wedding. The party never stopped,” Giorgios laughs. He’s even writing a book that highlights these experiences with food and culture called “Nymphs in the Garden: A Journey of the Soul.” As others arrive, Giorgios briefly disappears back inside “the treehouse.” “When you come down, it really feels like you’re in Greece,” guest Michelle Connolly says. “The look, the vibe – it’s peaceful, it’s warm, it’s just gorgeous to see what he’s created from nothing here.” One couple drifts away to the cabana at the opposite corner of the pool for quiet views and conversation. Others flock back to one of two bars, where Giorgios has reappeared with spanakopita, a massive homemade spinach pie with vegetables from his personal garden, which is conveniently set between the bar and the river. “Phyllo dough is like the master class, right?” Kai Caraganis says. “Because it’s very fine. Once you learn how to cook with phyllo, it’s like, OK, yeah, you’re Greek.” North Carolina snapper ceviche “It’s definitely a labor of with grapefruit and orange love,” says his wife, Courtney citrus, finished with dill and Caraganis. “Because the chili pepper flakes. dishes take a while. Some of them are even prepped the night before. Like for Greek Easter, [Kai’s] cousins start cooking two days before.” “So some food is just – there’s a lot of love,” Kai says. “I think that’s what you’re tasting.” Giorgios, again, is nowhere to be seen. He disappeared once more back into his home to prepare more food, for more people. Always more, more, more. It’s as if he’s programmed to host; in some ways, he is. “I love to see the joy of people around the table,” he says. “Everybody lets go and becomes their true self. I think they become more genuine about life. More in the moment, as they say.” 82

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Durham Magazine August 2020  

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