When I was a child in Athens, an expensive item like meat was stretched as far as it would go - and never eaten everyday. It was often a matter of only on Sunday instead of never on Sunday as it says in the song. Now, the foods of Greece and the Mediterranean have gained recognition because of their emphasis on vegetables, grains, andfish.

My mother, Artemis, would fix a large plate of string beans braised in tomato. Believe me, it was equal to filet mignon. Often I spent a day with her in the garden watching her cook dishes that were praised by all. I didn't know then that I was beginning my life'swork.

My mother's only property was a small part of an ancient olive grove on the island of Samos where she was born and raised. She received her "profits" in olives and oil - a high quality, delicate variety. When she bought other oil, I found her usually excellent food inedible. It was my first lesson in cooking - choose ingredientscarefully.

The best Mediterranean food comes from a home kitchen, but still has been my dream since I was a culinary student at New York City Technical College to present the essence of that cuisine in my own restaurant - our favorite dishes freshly cooked with freshingredients.

My mother told me to add one more thing when cooking a wonderful Greek meal - good feelings for the friends coming to eat! For us at Niko's, that'syou!
-Your host, Niko