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Avra Madison & Chef Argiro Barbarigou Offer a New Take on a Time Honored Seasonal Dish

By on April 14, 2018

Greek eatery Avra Madison has teamed up with Celebrity Chef & Greece’s Best-Selling Cookbook Author Argiro Barbarigou to bring a LIMITED-EDITION traditional and time honored Greek dish to Manhattanites this Easter.

Chef Argiro Barbarigou

Chef Argiro Barbarigou

With the goal of modernizing the traditional Easter Lamb Fricassée, Barbarigou created a lighter alternative by switching out meat for an Alaskan Halibut. Additionally, instead of a traditional Avgolemono (Mediterranean egg-lemon sauce), she created a springtime broth by utilizing all parts of the fish as well as seasonal vegetables such as artichokes, lettuce, spring onions, carrots and lemon.

Avra Madison, Photo by Warren Jagger

Avra Madison, Photo by Warren Jagger

Available starting Easter Sunday (4/1) through Greek Easter (4/8) – the exclusive dish will be served with a complimentary glass of Assyrtiko, a Greek wine from Santorini perfectly paired with white fish and vegetables.

Halibut Fricassée, Courtesy of David Jacobson

Halibut Fricassée, Courtesy of David Jacobson

RESTAURANT: Avra Madison – Chef/Restaurateur Argiro Barbarigou & Executive Chef Fermin Chavez

DISH: Halibut Fricassée

INGREDIENTS: Alaskan Halibut, Fresh Artichokes, Lettuce, Carrots, Spring Onions, Dill, E.V.O Oil, Lemons

SPECIAL OFFERING: $50 – includes dish + complimentary glass of Assyrtiko wine (tasting notes: bone-dry, light bodied, mineral driven, citrus)

Avra Madison, Photo by Warren Jagger

Avra Madison, Photo by Warren Jagger

About NEO Magazine

NEO Magazine. Established 2005. NEO Magazine is published monthly in New York by Neocorp Media Inc.