AwareHouseChef
Eat Well. Live Well.
Eat Well. Live Well.
Want to do all your meal prep for the week in one hour? Watch this! Ep. 1: Spend an hour prepping all the ingredients for an unforgettable feast for the week using organic chicken as the main staple in part 1 of 4 of the Chicken Three-Way Series
I will show you how to make the most versatile and extraordinary chicken soup on the planet in no time! From basic to the classic and famous Greek Avgolemono (egg-lemon) style is the best chicken soup, ever! It’s fast organic… soul satisfying! Chicken 3-way series part 2 of 4
Imagine a Stuffed Leg of Lamb with no gaminess? There are so many people that prefer not have lamb for the wrong reasons. I'm going to show you how to take all the gaminess out of the lamb and make the best stuffed leg of lamb you've ever had! Delicious toasted pine nuts and organic gala apples make this dish an unforgettable feast!
I am going to show you how to make the best, healthy salad dressings. With these easy recipes and some quality oils, you may never buy a ready-made dressing again! But wait! There's more! They're not just for salads, they taste great on seafood, chicken and any grilled meats!
Nothing is more satisfying than my favorite organic super simple summer salad! It is delicious! I love how easy it is to prepare and have in the fridge, so that there are no excuses for eating healthy. Give this one a try. You're going to love it!
Want to grill Perfect Steaks for Father’s Day? Worried about flare-ups ruining an expensive steak? Fear not! I’m going to teach you how to make the perfect, steakhouse-quality steak! It’s a guaranteed way to grill confidently and consistently every time!
My youngest son ADORES Ramen noodles and he is an amazing, young 17 year old cook! Want to learn how to make an extraordinary, organic, gluten-free Ramen noodle soup? Look no further!
Pork loin can be a part of a $5 meal and today they are being raised natural, without hormones or antibiotics! Pair that with some organic butternut squash and organic Brussels sprouts and you have a healthy, inexpensive dinner! You will learn how to cook that lean meat so that its juicy and moist, as a roast, on skewers or as steaks!
Ginger benefits will change your life and possibly save it! Do you know what your getting when you have sushi? Watch this! Having ginger at home will revolutionize your cooking! It is easy to prepare and store in the fridge for months!
Beautiful fillets of wild-caught salmon aren't always in season. Here's how you can store them, cook them and indulge!
But not just any yogurt, the best yogurt ever! Thick, rich, Greek yogurt. Experiment with filters, gelatin, raw milk and organic milk in bulk.
You shop in bulk, save money, only to find a fridge-full of half-opened items about to expire. I'm going to show you how to make a week's worth of entrees with items you'd never think go together!
You wind up buying a whole bunch of kitchen gadgets because nobody ever showed you how to use a knife! I'm going to teach you how to breeze through kitchen prep in half the time, the right way!
Here's a fool-proof, fast and easy way to keep your knives razor sharp!
My father and family created the Hellenic Snack Bar & Restaurant in 1976!
What started as a six-stool shack, famous for its fresh, made-to-order lemonade is now a 250 seat indoor/outdoor restaurant and caterer.
(we're still famous for our lemonade)
Ferry Tales I & II are a collection of personal, introspective and comical stories about my life in a restaurant that started by accident in the middle of nowhere.
In 1976 a simple real estate transaction affected my life forever. "Brown's Cabins" on the North Fork of Long Island became "Hellenic Cabins & Snack Bar." My father, a Greek immigrant, poured his efforts into the Snack Bar portion of the business. Unaware of his incredible, gifted palate, he created a landmark restaurant, by accident, in the middle of nowhere; a business affected by the cross migration of travelers using the ferry terminal at the end of the island. "Ferry Tales" is about a seed planted over thirty years ago grown into a bonsai tree, groomed by the evolution of its clients, trained by a business that is either a madhouse or empty, rooted in Greek culture, potted in a region that bears the geographic uniqueness of the Garden of Eden, and nurtured by a gateway across America. It is based on comical, real events, belabored by the stresses of a successful family business, and fixed in the history and culture of a unique area, poised as the next great wine region of America.
On a bright and sunny Fourth of July day in 1976, an eighty-year-old snack bar became the Hellenic Snack Bar, situated in the middle of the greatest potato farming region on the east coast of the United States. Fast-forward to 2016, and the same family-owned 250-seat Hellenic Snack Bar & Restaurant stands at the tail-end of the three thousand acres of grapes that traded places with the potatoes. The focus on wine has changed the rural landscape dramatically. Owner George Giannaris shares the history of the restaurant, recipes, comical short stories and his philosophical insights.
FOLLOW!