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January 8, 2021December 29, 2020

Consider the Greek way

Growing up, I often heard my mom, aunt, and older sister talk about the times they spent in their sororities. All the philanthropic events, sisterhood programs, formal and semi-formal dances: There was never a dull moment.

Between the countless leadership experiences available and lifelong friendships, why not consider joining a fraternity or sorority organization? When I started my freshman year of college, I knew I wanted to attend a university that had sorority organizations.

When I first joined my sorority, people around me would always tell me how the organization was not just four years, but it was for life. Now, a year after graduating, I can proudly say they were right.

With all the unfamiliarity that comes with starting college, having an instant connection with individuals like yourself makes the transition alot easier.

Together, you and your sorority and fraternity pledge class will learn the ins and outs of navigating college together while experiencing many firsts.

Greek life can provide many benefits for members, but a primary advantage of being in a sorority or fraternity in college is having a place to call home.

Being miles away from home, it was nice to have a support system through the good times and the bad. For example, if I did well on a test, I knew I had sisters ready to go celebrate. If I did not perform at my best, I had sisters to bring ice cream over and make me feel better.

No matter if you are in a sorority or fraternity, both organizations offer a diverse group of individuals ranging in ages 18-22.

For example, some people were religious, some people were atheists, and some people were in the organization to amp up their social lives. It really depends on the individual.

The two most popular benefits these organizations provide are
professional and social connections.

1987 University of Florida Alumna, Corinne Rosner, believes that being a sorority alumna is a great way to build up a network of professional and personal connections.

“I have had friends for life who have stood by me through it all. Even people with whom I did not stay in contact, when I ran into them/saw them we had an immediate connection and affiliation because of the sorority,” Corinne said.

According to writer Neil Kokemuller from SeattlePi, a local Seattle Newspaper, a sorority or fraternity is a social community where students engage in bonding and fun activities.

“This provides a supportive, homelike environment which helps ease
the transition into school and allows for growth and independence
during school,” Kokemuller said.

1984 Davidson College alumnae, Andy Rock, believes that being in a
fraternity opened up the world for him socially.

“Being in a fraternity allowed me to get to know interesting people from different places, and through them, we got to know the places. I felt like I was being supported through my brothers and the connections we made through the years,” Rock said.

Corinne agrees. “No matter where the person went to school or the year they went, we still have this connection,” She said.

Not only does being in a Greek organization help you socially or professionally, but it allows individuals to stay up to date with the world around them.

“It has enabled me to be in contact with people from the community and resources that otherwise I would not know about,” Rock said.

In my three and half years of being in a sorority, I never thought that it would leave such an impact on my life. Not only was I given multiple leadership experiences and memories for a lifetime, but I have made numerous connections to help me in my graduate and adult life today.

Even though I am miles away from my friends and now working on another degree, I have wonderful memories I hold so dearly.

For families deciding on college choices or if you should be a part of the Greek community at your school, think about all the added benefits and experiences coming your way.

August 14, 2020August 14, 2020

Kosta’s Greek Eatery

It starts with the menu, which proudly announces its philosophy, “Where Everyone Is Welcome.” Further down we learn that there is a private room for “Big Fat Greek Weddings”.

Of course, even before the menus arrive one might hear the crashing of dishes as Kosta, the owner and chef at Kosta’s Greek Eatery (5024 N. Federal Highway, Lighthouse Point, 954-571-3842), smashes plates against the stone-like tile floor signaling a mighty greeting and a wish for good health for arriving guests (customers). Then the wait-personnel, with proud and happy grins, usher you to your seats; large tables, anticipating large meals.

No one, absolutely no one, is ever disappointed. This truly Greek eatery is a wonderful family restaurant serving truly authentic Greek foods in an environment reminiscent of Greek eateries throughout the Greek Isles. The food is marvelous, the atmosphere is light and cordial and the waitstaff is highly professional and fully knowledgeable of each item on this wonderfully balanced menu. Actually, all the fancy words are not sufficient to describe the one critical element so essential for such restaurants – is it fun?

The answer is an emphatic, “yes!” Kosta’s Greek Eatery is fun, and the food is delicious and the service is exemplary.

Kosta is a big, strapping man who consumes an entire pitcher (and more) each evening of iced tea to cool him down as he prepares mouth-watering dish after mouthwatering dish. He greets each guest regardless of how busy he is, and he still finds the extra seconds to smash his plates and keep this impromptu party going. His day, however, begins with the food buying. He trusts no one to shop for the evening’s meal and if anyone tries to sell him anything different than he demands he simply passes on to the next item. He demands the best because to him, only the best will do for his precious customers. It is evident in the quality of the food.

As usual, we ordered much too much, but that’s the advantage of being a food critic. In addition to the Three Dip Platter ($12.95) Tzatziki, Humus and Eggplant Salad served with grilled pita, we had three other appetizers.

Kosta’s Meatball Appetizer ($9.50) is clearly NOT Italian. It is sweet and is actually made leaving the chopped meat with larger pieces of the meat (less chopped) adding fantastic texture to the meatball. They were perfectly spiced making for a light, never over-bearing taste and pressed into shape without making them as hard as a baseball, so that even the chewing was enjoyable.

Then, the quintessential Greek Appetizer: Homemade Dolmades ($7.50). These Grape Leaves Stuffed with Ground Beef and White Rice, are finished with a Creamy Lemon Dill Sauce and are very light. They will convince anyone who hasn’t yet eaten Greek cuisine to start the experience immediately and to those of us who are old-timers, they “open” the evening with a joyful treat.

We also had Sautéed Calamari ($10.95) as ONLY the Greeks can make. It was served with homemade marinara sauce, wasn’t breaded, remained moist and crunchy to the bite, and stands up to any calamari served in any ethnic restaurant, anywhere.

What would a trip to a Greek Restaurant be without sampling the Greek Salad ($6.50 small and $8.50 large)? At Kosta’s, it consists of lettuce, tomato, red onion, olives, and dolmades topped with Feta cheese and tossed in a very special vinaigrette.

Our main course was initiated by a dish of Loukaniko Sausages ($13.95), which are Greek country sausages from a small village in Greece called Kastoria. These great sausages were crisp on the outside and moist and tender on the inside…just the way sausages should be.

Then came another Greek staple; Spinach Pie with Feta Cheese ($14.95). Kosta makes these fantastic creations with Greek Fillo Dough, Spinach and Feta Cheese in a protected recipe of secret seasonings. Don’t question the secret; eat and enjoy a wonderful taste sensation.

Kosta’s “House Special” Grilled Steak Portobello Mushrooms and Onion ($20.95) is a true South Florida classic. It is made with a Giant Skirt Steak grilled to perfection and smothered (really smothered) with Grilled Portobello Mushrooms and Onions. We added three Jumbo (really Jumbo) shrimp making the dish add up to $29.95 and worth every drachma.

What would any visit to a Greek restaurant be without savoring Greek Lamb Chops ($27.95)? Kosta’s is renowned throughout this area for preparing the best lamb chops in Florida. I won’t argue. They are tender, juicy, and sweet and had just the right amount of “pepperiness” (I made up the word), to bring out the true texture of this rather difficult to cook (correctly) specialty. I recommend it to you—let me know your opinion.

Our last main course was the Jumbo Shrimp Mykonos ($27.95). It is a dish consisting of Jumbo Grilled Shrimp, topped with Fresh Tomato, Basil, and Garlic Sauce with melted Feta Cheese served over a bed of the most delicious Greek rice you’ll ever have.

All these main dishes are served with side dishes and each side dish is so good you’ll want to make the side dish another main dish…oh, the pressure we must endure!

And, my dear friends, as you might expect, we finished our evening with the sweetest, moistest, flakiest, most delicious Baklava ($4.00) anyone could imagine. Leave room for it or it’ll be your loss.

Psst! Try the Greek wine Kleoni, it will add a great touch to a fun-filled evening. Hoopa!

Kosta’s

5024 N. Federal Highway, Lighthouse Point,

954-571-3842

Hours of Business:

11:30 p.m.-2p.m. Tuesday-Friday

5 p.m.-9:30 p.m. Sunday-Thursday

5 p.m.-10 p.m. Friday-Saturday

By Charles Marcanetti

October 2008

August 5, 2020August 14, 2020

Ethos Greek Bistro

Ethos means “character” in Greek. For restaurateur George Pappas, owner of Ethos Greek Bistro in the Promenade at Coconut Creek, it also represents integrity, “your guiding belief.” When Pappas opened Ethos in May 2012 he was responding to his ethos and the needs of the local market. He wanted a restaurant that served fresh and healthful food, in a timely and friendly manner, at a fair price. When I dined there recently I got to see for myself.

My friends and I ordered a variety of dishes – from spreads and salads to lamb and fish dishes – accompanied by elegant libations and finished with dessert, baked in-house.

Standouts are the Rebel Lamb, dips, Shrimp Saganaki (baked in fresh tomato and garlic, topped with barrel-aged feta), Zucchini Croquettes with tzatziki (yogurt and cucumber spread), and chargrilled octopus.

A popular appetizer is dolmades (traditional stuffed grape leaves). Pappas said the staff hand rolls 60,000 a year. My table decided instead to try the spread sampler, which proved to be a good choice. It was served with crusty bread fresh from the oven that my friend Beth called “the perfect dipper.”

The appetizer includes four dips: refreshing tzatziki, creamy feta, tasty hummus, and “eggplant smash” (which resembled its Middle Eastern cousin, baba ganoush) with feta, roasted red peppers, and walnuts. Each of us had a different favorite in the flight of spreads.

My friend Steve’s surf and turf comprised of shrimp saganaki – (delicious, and also available as a small plate) and lamb chops. Steve ordered them to be cooked medium and he loved them, although the piece I tried was a bit rare.

The Ethos Platter has a bit of everything: Greek salad, spinach rice, roasted potatoes, grilled pita, and yogurt sauce with a choice of vegetable or protein, such as chicken, gyro, pork tenderloin, or kefte (lamb meatballs). My dinner companions ordered Faroe Islands Salmon and Bronzini (described on the menu as Greek sea bass) as their entrees, which they enjoyed.

My dish was Rebel Lamb, which might be unfamiliar to readers (but well worth trying) even though it has been around for more than a century. The dish goes back to the Ottoman Rule when Greeks hid in the mountains and would steal a lamb for food. They needed to cook it, but building a fire brings smoke that will reveal their hiding spot. So the rebels developed a slow-cooking method of sealing the meat and other ingredients in a clay pot and burying it with hot coals, allowing it to braise slowly. Today, Ethos uses New Zealand lamb and parchment paper, baked in an oven to get the same effect. Braising tenderizes the meat but I did not expect it to be this tender and have so much flavor – it was perfection.

The full drink menu has everything from wine and martinis to the classic Greek retsina and signature drinks with a Greek twist. Try the Mykonos Mule or Mastiha Cosmo made with a Greek liquor called Mastiha (pronounced mas-tee-ka or mas-tee-ha), which is made from the sap of a tree on the coast of Chios. I was surprised by its refreshing flavor and my friend Beth found it to be the perfect complement to the meal – in fact, she said it was her favorite part. A lighter version of ouzo, Mastiha’s licorice base is quieted by the other ingredients in mixed drinks.

The goal is to have the food served within seven to eight minutes of ordering lunch; 12 minutes at dinner. So you might not wait once you’re seated, but be prepared to wait a bit for a table on Friday or Saturday nights. Being in an open mall, Ethos attracts many shoppers. But the good part is you can walk around the Promenade while waiting.

Desserts are made in-house. “You can have an amazing meal, but if there is no wow at the end, it won’t be as memorable,” Pappas said. “Dessert must wow.”

Sweets include baklava, and lesser-known Greek favorites Ekmek and Galakto Fantastico, both made with phyllo dough and custard. My favorite was the exquisite Triple Layer Cheesecake, dressed with walnuts, shredded phyllo, and topped with Belgian chocolate ganache. Wow indeed.

Within the Promenade, Pappas also owns Ciao Cucina and Bar, as well as another Ethos location in Wilton Manors. He has a business plan to open six more restaurants in South Florida in the next five years.

“When you try to deliver food that is healthful, fresh, and tasty, coupled with good service at a fair price, often something will be lacking,” said Pappas, who was raised in Crete. “It is hard to put it all together. We work very hard to accomplish that here.”

No Zorba Here

Traditional Greek restaurants often make me think of waiters dancing the syrtaki, shoulder to shoulder, and breaking plates (on purpose) with a festive “Opa!” Owner George Pappas didn’t want his establishment to be “that Greek restaurant.”

There is no blue and white Greek-style lettering, no dancing on the tables, no breaking dishes, no scattered napkins, and no waiters dancing with their hands on each other’s shoulders in a line. (I picture Anthony Quinn in Zorba the Greek and immediately hear the movie’s iconic theme.)

Pappas, 45, is proud to offer both traditional and modernized food and drink in a minimalist setting. He sees this more as catering to a local market – from Aventura to Boca – that wants a menu offering fresh and healthy dishes.

by Linda Brockman

March 2018