From the Editors
Posted by estiator at 22 December, at 11 : 21 AM Print
Santa Baby
In the 1953 holiday hit, sultry songstress Eartha Kitt purred a wish list of extravagant gifts for the bearded old man to leave under her tree. As is custom, the December issue of Estiator is a big bag of holiday cheer created especially for you, dear reader. Of course, we haven’t got sables, yachts, or decorations from Tiffany for you but, instead, an issue that’s brimming with great content to inform, inspire, and perhaps even instruct readers on an industry that’s in flux. To start with this month’s cover story, “Knowledge Is Power,” senior contributor Michael Kaminer sits down with entrepreneur Peter Kambitsis, of Pappa Gallo, Sugarberry Bakery, Mojo, and New York Bakery Café, to gets business advice from someone who has conquered and continues to create, with further conquests on the way.
Because it’s not a holiday without a little extra spirit-inspired holiday cheer, for “From Traditional to Trendy, Tsipouro Comes of Age,” senior editor Constantine Kolitsas gives us the lowdown on the traditional grape distillate that has crossed the Rubicon from the basement stills of the rural populations to liquor store shelves, with some of Greece’s best distilleries offering up fine spirits in its name. On the business side of the equation, Estiator has valuable advice for “Monetizing a Server’s Real Estate” in this month’s Service 101 (with each seat in the server’s section viewed as a revenue-generating piece of property).
As you all know, every month restaurant guru Constantine Kolitsas offers up tips, experiences, and insights to help restaurant owners in their efforts toward “Managing for Success.” In this month’s entry, he lays down the law for managers that pull businesses in a direction that strays from the owner’s vision (obviously a no-no).
And there’s more! Still shopping? Check out the annual Hellenic Holiday Gift Guide. Here, Michael Kaminer has curated a gift list of things that range from tzatziki sea salt (for $35) to a Greek flag sweater in cashmere (just shy of a cool $2k). Thinking about the menu for your holiday table? In “Greek Yogurt Dips for the Holidays,” we’ve got some recipes for your Christmas and New Year’s feasts. Finally, our Greek pages include a visit to the historic Bairaktaris Taverna in Monastiraki, in the heart of the Greek capital, where souvlaki may not have been invented but was certainly perfected. Opened in1879, this place has been and continues to be the haunt of city dwellers, tourists, and parliamentarians. For her Greek products section, Greece correspondent Gina Kallitsi takes us to another institution that has spanned the centuries, this time to chocolatier Pavlidis, whose confections have been delighting Greeks since 1841.
So, as you head into the holiday stretch, all of us at Estiator thank you for your loyal readership as we extend our very best wishes for a blessed, profitable, and love-filled Christmas season. In the meantime, keep an eye out for Santa Baby, who’ll be hurrying down your chimney very soon!
