Maria Loi, international ambassador of Greek gastronomy, restaurateur and public personality, is widely regarded as “the Martha Stewart of Greece.” When she chooses ingredients and creates recipes, she considers the ancient grains and flavors that continue to flourish millenniums later. “These ingredients, as respected as the great Greek minds of Plato, Socrates and Hippocrates, are the pillars of a healthy, tasty Mediterranean diet: olive oil, Greek yogurt, grains, beans and freshly picked greens,” she says.
She has cooked at the White House for President Barack Obama, Vice President Joe Biden, and over 250 guests. This is an area of expertise; her book on ancient Greek dining was the only official cookbook of the Athens 2004 Olympic Games. Chef Loi’s food is about truth in flavor. Hers is a philosophy derived from the warm, scented Greek air and the sounds of loved ones around the table.
She opened Loi Estiatorio in the heart of Manhattan to rave reviews. Chef Loi takes pride in philanthropic work; she is a founder of Elpida, a foundation to support children with cancer. Loi Estiatorio is so authentically delicious that it even has its own Greek extra virgin olive oil brand, Loi Ladi, as well as Loi Meli Organic Greek Honeys, Loi Pasta, Loi Dips, and other traditional items, which can be found at Whole Foods and other upscale retailers. Chef Loi’s product lines follow her 3-pronged mission in life: tasty, healthy, easy. The charismatic Chef Loi wants to change the world one healthy Greek bite at a time.
“In ancient times, though artichoke consumption was geared towards the elite, there was recognition of certain health benefits it provided. Of course, the ancients knew what they were talking about, as artichokes do, in fact, have many health benefits. They are a great source of vitamin C and other minerals, high fiber, and full of antioxidants. They have been shown to potentially lower bad cholesterol, may reduce blood pressure and inflammation, and may protect the liver from damage and help with detoxification. They also have the potential to help with overall digestive health and may aid in lowering blood sugar. As always, before adding anything to your diet, it’s important to ask your doctor,” says Loi.
“One of my favorite ways of celebrating artichokes in the spring, is by using a recipe that was first introduced by a popular 20th century Greek chef, Nicholas Tselementes. It is called Aginares a la Polita (artichokes of the city). Nicholas took a traditional artichoke recipe that originated in Constantinople, and then gave it his own personal twist. It is a simple to make, one pot recipe, that can be made year-round using fresh or frozen artichokes, but I do love making it fresh in the springtime.”
“The centerpiece are artichoke hearts, sauteed lightly in olive oil to bring out the flavor, and joined by a flavorful combination of diced potatoes, peas, diced carrots, scallions, garlic, onion, more olive oil, and lemon to add brightness. Then add a little vegetable stock and rice (if you like) to bring it all together, and finish with more lemon and dill to bring that grassy, bright, spring flavor to the forefront. Now, if this recipe feels a tad too ambitious, by all means, keep it simple. You can boil, grill, braise, stuff and bake artichokes, but they are also quite tasty when simply steamed and dressed with lemon and olive oil.”
