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Dinner with Michael Psilakis

New York-based chef Michael Psilakis is changing public perceptions about his native Greek cuisine.

Michael Psilakis grew up on Long Island, but it's Greek cuisine that has propelled his cooking career. His haute establishment Anthos (in New York) is the only Greek restaurant in the United States to have received a Michelin star. In this photo, he surveys spices in the Heraklion market in Crete with Harris Salakis, a former sous-chef of his who now lives in Greece.

Michael Psilakis grew up on Long Island, but it's Greek cuisine that has propelled his cooking career. His haute establishment Anthos (in New York) is the only Greek restaurant in the United States to have received a Michelin star. In this photo, he surveys spices in the Heraklion market in Crete with Harris Salakis, a former sous-chef of his who now lives in Greece.

Patricia Fenn for The Washington Post

Joined by Stelios Samaras of Crete's Boutari Winery and former sous-chef Harris Sakalis, Psilakis selects fresh vegetables from the market. The chef's menu for later in the evening revolves around local ingredients: goat, octopus and wild oregano.

Joined by Stelios Samaras of Crete's Boutari Winery and former sous-chef Harris Sakalis, Psilakis selects fresh vegetables from the market. The chef's menu for later in the evening revolves around local ingredients: goat, octopus and wild oregano.

Patricia Fenn for The Washington Post

Psilakis takes a break at the market. The 40-year-old chef recently released a cookbook, "How to Roast a Lamb" (Little, Brown, 2009), which pays tribute to his mother's traditional Greek recipes and tells loving tales about his father, Gus, who died in 2007.

Psilakis takes a break at the market. The 40-year-old chef recently released a cookbook, "How to Roast a Lamb" (Little, Brown, 2009), which pays tribute to his mother's traditional Greek recipes and tells loving tales about his father, Gus, who died in 2007.

Patricia Fenn for The Washington Post

Goat will be the centerpiece of this meal. Not only will the braised meat serve as main course, a stock from the bones will be used to cook a kind of rice pilaf called Cretan wedding rice.

Goat will be the centerpiece of this meal. Not only will the braised meat serve as main course, a stock from the bones will be used to cook a kind of rice pilaf called Cretan wedding rice.

Patricia Fenn for The Washington Post

Psilakis knows this is not the way Americans cook. "I know Americans don't make this to then make that," he told The Post's Jane Black. "But I wanted to show how it was done."

Psilakis knows this is not the way Americans cook. "I know Americans don't make this to then make that," he told The Post's Jane Black. "But I wanted to show how it was done."

Patricia Fenn for The Washington Post

With the goat and other ingredients in hand, the chefs head for the kitchen.

With the goat and other ingredients in hand, the chefs head for the kitchen.

Patricia Fenn for The Washington Post

Stelios Samaras of Boutari Winery joins Psilakis and Sakalis in a
toast at the dinner the two chefs have prepared.

Stelios Samaras of Boutari Winery joins Psilakis and Sakalis in a toast at the dinner the two chefs have prepared.

Patricia Fenn for The Washington Post

Psilakis's Octopus and Chickpea Salad combines a chickpea confit, red onion, scallion, parsley, dill and sun-dried tomatoes with octopus legs that are long-braised to make them tender.

Psilakis's Octopus and Chickpea Salad combines a chickpea confit, red onion, scallion, parsley, dill and sun-dried tomatoes with octopus legs that are long-braised to make them tender.

Patricia Fenn for The Washington Post

The chef's Braised Goat recipe with vegetables, basically a one-pot dish, allows for the fact that meat is fairly lean and needs a long cooking time.

The chef's Braised Goat recipe with vegetables, basically a one-pot dish, allows for the fact that meat is fairly lean and needs a long cooking time.

Patricia Fenn for The Washington Post

"There's a beauty in rustic food that you can never capture in haute cuisine," Psilakis told Black. "It takes you on a journey."

"There's a beauty in rustic food that you can never capture in haute cuisine," Psilakis told Black. "It takes you on a journey."

Patricia Fenn for The Washington Post

Gallery Credits:
Photo Editor, Producer Troy Witcher Text Editor Julia Beizer

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This Story Country cook Article \| HERAKLION, CRETE -- Michael Psilakis needs a goat. He reserved one, but there was confusion about when the famous chef from New York would pick it up, and the village butcher sold it to someone else. Without it, Psilakis could not make the braised goat, the moussaka, the pasta with goat ragu or t... Recipes: A menu by Michael Psilakis Dinner with Michael Psilakis		TOOLBOX E-Mail This Save/Share + Digg Facebook Reddit Twitter myspace del.icio.us NewsTrust Stumble It! COMMENT 0 Comments Your browser's settings may be preventing you from commenting on and viewing comments about this item. See instructions for fixing the problem. Discussion Policy CLOSE Comments that include profanity or personal attacks or other inappropriate comments or material will be removed from the site. Additionally, entries that are unsigned or contain "signatures" by someone other than the actual author will be removed. Finally, we will take steps to block users who violate any of our posting standards, terms of use or privacy policies or any other policies governing this site. Please review the full rules governing commentaries and discussions. You are fully responsible for the content that you post. Who's Blogging » Links to this gallery		More on washingtonpost.com • More Photo News » washingtonpost.com
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