The Greek Food and Wine Institute is a not-for-profit association incorporated in the State of New York under the 501 © (17) IRS tax code of the United States.  Its members are comprised of Greek producers of foods and beverages and their North American importers/agents.  The Institute’s goal is to increase awareness of the quality, variety, uses and healthfulness of Greek foods, wines and spirits.  Its directs its efforts to North American journalists, food and beverage professionals, educators, the trade (e.g., retailers, restaurateurs, caterers, etc.), and consumers through a range of educational and promotional activities including participation in tastings and other special events; the publication of a newsletter, “Gastronomia”; and the sponsorship of food, wine, spirit and nutrition related conferences.  Institute members include leading food, wine and spirit producers, importers and distributors in Greece and the United States.  The Institute also enjoys the support of a distinguished Board of Advisors comprised of renown journalists, academics and professionals who act as panelists, speakers and invaluable resources to the organization.

 History

Since its founding in late 1992, the Institute has held over thirty (30) events ranging from international seminars to regional conferences and from wine tastings to cooking demonstrations.  It has introduced Greek foods, wines and spirits to thousands via participation in various special events such as the Aspen Food and Wine Classic and the Boston Wine Expo; it has highlighted the quality, variety and healthfulness of Greek cuisine to journalists and trade professionals at such prestigious events as the James Beard Awards, the Society of Wine Educators Annual Conference and the International Association of Culinary Professionals’ Annual Conference; conducted Greek food and wine seminars at Johnson and Wales University, the world’s largest culinary educator; and it has showcased Greek products to upcoming chefs and wine connoisseurs in workshops at chapter meetings of the American Institute of Wine and Food and at the Culinary Institute of America, for which the Institute was the sole sponsor for Greek Food and Wine at the sixth annual “World’s of Flavor” International Conference and Festival, “Mediterranean Flavors, American Menus – Tastings the Future.”  It has also taught professionals about Greek foods and wines firsthand by taking top journalists on a culinary tour of Greece.  Finally, the Institute had acted as a resource center and library for all North Americans seeking information on Greek foods, wines and spirits.

 Accomplishments

The end result of our efforts is unprecedented exposure of Greek cuisine.  Hundreds of articles on Greek foods and wines have appeared in major newspapers and magazines. Greek products and dishes were showcased for the first time ever on prime-time television.  Radio programs have touted the virtues of the traditional Greek diet.  Most importantly, upscale Greek restaurants have appeared all over the United States in records numbers.  The fact is … Greek cuisine has established itself, and is poised to take the next step.  The Greek Food and Wine Institute was instrumental in improving the image of Greek cuisine and raising its awareness, and now continues its effective and focused efforts to bring Greek cuisine to the next level throughout North America.