Mediterranean Diet Month
In Celebration of Mediterranean Diet Month, James Beard Award finalist, restauranteur, and Sylvia Center board member Chef Ayesha Nurdjaja has created a warm and comforting Mediterranean "girl dinner" with Divina Dolmas, Roasted Peppers, and fresh marinated tomatoes. Stick around until the end of the video for a surprise cocktail!
"Now what's girl dinner? In my opinion, girls should eat what they want for dinner."
A longtime partner of ours, the Sylvia Center is a local organization that seeks to create healthy communities through the power of cooking. Their mission is to educate young people and families through culinary programming to promote health and well-being. Ayesha Nurdjaja is a member of the diverse group of industry leaders who make up the Sylvia Center Board of Directors. She is also Executive Chef and Partner at New York City Mediterranean restaurants Shuka and Shuketta.
National Olive Day
It's our favorite time of the year! As we transition from Mediterranean Diet Month to National Olive Day on June 1 (a holiday we invented!), we celebrate an essential element of Mediterranean cuisine: the olive.
Did you know?
- Olives are a fruit.
- Around 80% of olives harvested are used for olive oil production.
- There are hundreds of olive varietals. A few of our favorites are the Castelvetrano, the Kalamata, and the Mt. Athos Green Olive.
- Many variables affect the taste and texture of an olive: terroir, varietal, maturity at harvest, and curing style – to name a few!
