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Cook Like a Chef: Make Chef Pano Karatassos’s Favorite Greek Chicken Soup

You can’t eat just one bowl. 

It’s the time of year when all we’re craving is a hot, flavorful bowl of soup. This recipe though, isn’t the kind of heavy, nap-inducing recipe that the winter months are known for. This Avgolemono Chicken Soup stays true to Chef Pano’s signature style of using bright, fresh ingredients to create a dish that’s both healthy and delicious. Avgolemono is the mother sauce in Greece that’s typically made by combining braising liquid from whatever you’re cooking with eggs, lemon juice, and a few other ingredients. The result is a creamy, flavorful sauce that isn’t too thick and perfectly compliments the dish you’re cooking. Check out Chef Pano’s demo from Ponce City Market’s Farmer’s Market and learn to make this delicious dish. 

Chef Pano’s recipe for Avgolemono Chicken Soup


For the chicken:
1 Chicken Breast
2 Cups Milk
1 Clove Garlic
3 Sprigs Thyme
Kosher Salt, to taste
White Pepper, to taste

For the barley:
1 tbsp. Canola oil
1 tbsp. Shallots, minced
1 cup Organic pearl barley
2 ¼ cups water
1 bayleaf
Kosher Salt, to taste
White Pepper, to taste

For the soup:
1 quart chicken stock
7 each egg yolk
1 cup lemon juice
2 cups arugula, julienned
1 cup basil, julienned
½ cup scallions, chopped
 
  1. Cook the Chicken: Season the chicken breast with salt and pepper and place all ingredients in a pot.
  2. Gently bring to a simmer and cook for 10 minutes or until the chicken is done.
  3. Cook the Barley: Sweat shallots in canola oil for one minute then add the barley.
  4. Pour in the remaining ingredients, bring to a simmer, cover with a lid and cook on low for 20 minutes or until done.
  5. Prepare the Soup: Place stock and eggs in a pot, bring to simmer and blend with a hand blender or whisk continually.
  6. Season with lemon, salt and pepper and garnish with arugula, basil & scallions.

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Plan a Lamb Party at Kyma!

Chef Pano’s favorite way to serve lamb is during a “lamb on the spit” party,  perfect for summer and fall on Kyma’s gorgeous patio. The patio can accommodate 25 to 40 people and each party receives a whole lamb to share. The lamb is slow roasted for eight hours with spices and herbs grown in Kyma’s garden. Adding an exciting element to the evening, Chef Pano personally cuts and serves the lamb to guests. Party organizers have the opportunity to add passed Hors d’Oeuvres or plated appetizers to complete the meal. Some of the Mediterranean favorites at Kyma include the succulent wood-grilled octopus, tangy dolmades, Greek salad and cheesy spanakopita. It’s a fun and entertaining event for the whole family (or 30 of your closest friends)! Guests should contact Private Dining Manager Elizabeth Ridgeway by calling (404) 262-0702 or emailing ERidgeway@buckheadrestaurants.com to plan their Lamb Party.

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