Beauty & the Beast 2

After Vincent is arrested for murder, Cat and the team must work together at all costs to clear Vincent’s name. 27/06 and every Friday @ 22:20

Castle 6 finale

Castle and Beckett’s long-awaited wedding is almost here, but when a shocking surprise threatens to ruin the big day, they are sent on a wild mission filled with masked men, angry bikers and a charming ne’er-do-well from Beckett’s past. 29/06 watch again @ 23:30

the Killing 3 - 1st episode

Sarah’s past comes knocking. Holder catches a disquieting case. Prisoner Ray Seward shows his true colors. 28/06 watch again @ 21:50

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TV THIS WEEK

CINEMA THIS WEEKlegends of oz: dorothy’s return

Dorothy wakes up in post-tornado Kansas, only to be whisked back to Oz to try to save her old friends the Scarecrow, the Lion, the Tin-Man and Glinda from a devious new villain, the Jester.

transformers 4

An automobile mechanic and his daughter make a discovery that brings down the Autobots and Decepti-cons - and a paranoid government official - on them.

©ABC Studios Irresistible TV

© TCFTD

©CBS Studios

Watch FOX on NOVA, OTE TV, HOL, CYTA Watch FOX Life on NOVA, OTE TV, CYTA Watch National Geographic Channel on NOVA, HOL, CYTA

ORGANIC EATS

ART

Long before bio and organic became mandatory prefixes to be added onto res-taurant menus, Dimitris Christoforidis was a pioneer in introducing the concept of re-fined healthy eating to Athenians when he launched Nice n Easy, six years ago. With a partner who shares his passion and philosophy for organic eating, Chris-toforidis and Chef Christos Athanasiadis have gone on to replicate the success and following they have enjoyed at their two restaurants in Athens and Kifissa with the opening of a sprawling 300-seat restaurant right on the beach at Kalo Li-vadi in Mykonos. Christoforidis’ tryst with the restaurant business dates back a couple of dec-ades when A-list celebrities would queue up to dine at his LA restaurant, Sanctu-ary. The legendary Frank Sinatra, after whose 1960 Grammy-winning album, the restaurants are named, was a regu-lar. That possibly explains Christoforidis’ obsession with Hollywood – as all three Nice and Easy restaurants have themed settings where large black and white cut-outs of suave actors from the 50’s with slicked back, Brylcreemed hair vie for wall-space with Marilyn Monroe and Rita Hayworth’s seductive frames. Designer Nikos Kopsidas and artist Nathan Makris recreate the cinematic décor but with a unique Mykonian touch as jazz classics and golden oldies lend to the restau-rant’s carefree, ‘nice n easy’ character. A Cycladic menu rich in imagination, fla-vour and aroma, most of the cheese and vegetables are sourced from Mykonos and neighbouring islands such as Nax-os, Kalymnos and Crete and the meat products served at the restaurant are brought in from nice n easy’s own buf-

falo farm located in Kerkini Lake, Greece. “Nice n Easy has a menu that goes far beyond your typical Mediterranean fare,” says Christoforidis, “We work hard to cre-ate adventurous dishes that tweak your senses but are rooted in local gastronom-ic traditions and indigineous produce.” Indeed, the menu here is anything but typical in composition and name. With a star-studded choice of Oscar-winning actors and directors, Insider’s recom-mendations include: The Sean Connery - freshly baked wild salmon with a herb and citrus crust on a quinoa tabbouleh base - the pale, luxurious fillet off-setting the crunchiness and bite of the ‘it’ grain, quinoa. Ideal for those inclined to keep it light and fishy. Insider also recommends the resplendant Costas Gavras Special - fresh mixed greens with goat cheese, sundried tomatoes, sunflower seeds, in a mavrodaphne sweet wine dressing and the Mastrogianni gluten-free fusilli with rocket, pine nuts, pecorino and cherry tomatoes. The dessert menu flirts with flavours and surprises with an astute melange of textures. Insider’s favourites: Fluffy lemon mousse topped with mastic yogurt sprinkles and the uber-delicate and refreshingly sophisticated lemon-grass sorbet. Nice n Easy Bio-Beach restaurant, Kalo Livadi, Mykonos. Tel: 22890 72315, niceneasy.gr

Fougaro launches Fougaro The Gallery with a large solo exhibition of works by renowned artist Mark Hadjipateras. For those familiar with Mark Hadjipateras’ uniquely peopled universe of idiosyncratic forms and hybrid mutations, the inaugu-ral exhibition at Fougaro The Gallery will showcase over 100 works - mainly large and small dimension sculptures created out of fiberglass, bronze and aluminum – and pieces that the artist presents for the very first time. As Florica P. Kyriacopoulos, the curator of the exhibition puts it, “The entire colourful society of City Dwellers, Mark Hadjipat-eras’ unique hybrid creatures are landing at Fougaro The Gallery. Bizarrely tender, these anthropomorphic creatures create their own cosmos which is sure to capti-vate all who view them.” Childlike and playful, Hadjipateras’ crea-tions defy definition and create an open field for the spectator’s personal imagin-ings and projections. Although Hadjipat-eras’ sculptures are imposing in terms of their colour, scale and movement in space, they also appear vulnerable as they maintain their fragile equilibrium, posing a dichotomy that simultaneously affirms and challenges their force. But finally, as in all of Hadjipateras’ work, despite the impenetrable surface and height of these sculptures, the sense of whimsy, humor and a general eccentricity is always there to tantalize the viewer.

The spacious 300 sq metres Fougaro gal-lery with a height of 5.5 metres, is perhaps one of the largest art exhibition spaces in Greece. Hadjipateras’ monotypes of oil on paper - striking monochromatic works created especially for this exhibition - are presented in large horizontal and vertical friezes across the Gallery’s walls. Aluminum World, a futuristic cityscape made of 250 characters is also being showcased for the very first time. Here, in their smallest scale, miniature metal City Dwellers, often evolving and co-existing with many other tiny elliptical sculptures that complement their fantastical silver world. Small and large, black, silver and colour-ful, all these works together create their own vibrating universe. Hadjipateras’ hybrid bio-industrial race – and his geo-metric constructions, unfold in space like spontaneous mutations that defy identification. Art critic Andrea Gilbert describes them as “Organic, constructivist but all equally

familiar and equally alien. In part and in whole they call to mind body parts and physical feats, machine components, household objects, building materials, cartoon figures, toys, ancient mythology, as well as futuristic sea and space travel.”Exhibition duration: Until August 3.Open from Wednesday to Sunday from 6pm to 11pm or by appointment. Free Admission FOUGARO THE GALLERY, 98 Αsklipiou, Νafplion. Tel: 27520 47300, Email: info@fougaro.gr . For more information, pro-gram and events please visit fougaro.gr Insider’s culture weekend tip: Just a two and a half hour drive from Athens, Naf-plio, chosen by Harvard University as its location for its Centre of Hellenic Stud-ies, is a charming town with plenty to do and see. Visit the exhibition at Fougaro The Gallery and follow it up with a visit of Fougaro - housed in a former canning fac-tory – enjoy drinks and snacks at its Cafe and shop at The ArtShop. Combine a trip to Nafplio by taking in a performance at the Ancient theatre of Epidaurus.

Perhaps the greatest shopping challenge for women is the summer ritual of buying swimwear. Marie Zacharaki, whose com-pany Saltwater stocks the best brands in swimwear, had the exact same problem when “swimwear was relegated to the very end of the store and often lumped togeth-er with frumpy undergarments.” She con-verted her personal quest into a business empire and is today, the only high-end swimwear concept store in Europe. Ms. Zacharaki hopes to translate her success here to premium resorts and destinations across the world. And she has the fashion pedigree to do it. A graduate of Europe’s premier postgraduate school of design, Domus Academy in Milan, she studied Fashion Design under the tutelage of Gi-anfranco Ferré and shoe-king and purse-maker to the world, Diego Della Valle of Tod’s. But it was her 6-year stint with Jean-Paul Gaultier, which she describes as “a fashion lab where we dressed Madonna in corsets and tassles,” that really got her creative juices flowing. Excerpts from an interview with Sudha Nair-Iliades:Why swimwear? I loved the summer, sea, swimming… and

swimsuits. When I started out, swimwear was grossly underestimated as a fashion garment and most designers did not even have a dedicated swimwear line. For all their skimpiness, women’s swimsuits are complicated garments that need to cover a wide range of activities and body types. Ideally a swimsuit should compress some places, reveal others, not ride up and come undone with the first wave - all while making the wearer feel comfortable and confident. The canvas is really small, so it’s more challenging to create a swimsuit that feels good and is innovative and fashion-forward.how was saltwater born?After my stint in Milan, I moved back to Greece and worked for Ralph Lauren and later looked after the Benetton account here. Meanwhile I was trying to sell swim-wear from JPG’s Junior line. My first calling came when I was at the International exhi-bition for lingerie and swimwear in Bologna in the late ‘90s. Hidden obscurely in a little corner was Pin-Up. My eyes just sparkled when I spotted it and it was the beginning of a great partnership with designer Jerry Tomolini and the birth of Saltwater. Pin-Up first became big in Greece first and then took the rest of Europe by storm. It was also the time that Greek women were get-ting more fashion-conscious. A whirlwind of scouting at fairs in Miami, LA, Paris, New York, Milan followed but I owe it to my par-ents who let me travel since I was a kid, for my trained eye. Saltwater is today the best high-end swimwear company in Greece and we are present at all premium resorts and high end boutiques here.Where do you take it from here?The global swimwear industry is estimated to be a $3.5 billion-a-year-and-growing business, with women’s swimwear ac-counting for 70%percent of the market. We’ve managed to collect the crème de

la crème of this very competitive business and we intend to expand to destinations that reflect our brand and our customer profile such as St.Barth’s, St.Tropez, Ibiza. Plans are also afoot to set up our new con-cept store on Vouliagmenis Ave. including a home line by Jonathan Adler. There will be street art from NY, things I have picked from all over the world – and even a store corner reserved for pet portraits! how do you keep interest in your bou-tiques alive?We keep bringing in new top-of-the-line brands and we’re sought after by the big-gest names in fashion. Our reputation lets us have big brands like Italian premium jeans brand Dondup (where LVMH ac-quired a 40%stake!) partner with us – a great honour for us and a testimony to our standing in the fashion business. We had Cavalli last year, this year we have Jimmy Choo. Plus we stock the best beach-wear – from kaftans, hats, shoes you-name-it. I keep looking out for new talent and in fact, we’ve just scouted a line out of the US called Ocean Drive, whom we represent all over Europe. We’re now moving into cloth-ing so that we’re able to cover the needs of a high-end boutique across all seasons.any advice for someone getting into the fashion industry?Create your own crazy rules. Never follow the trends. Improvise at all times.saltwatergreece.com.

Weekly supplement by Insider Publications • insider-publications.com • facebook.com/insiderpublications • No 16 • Friday, June 27, 2014

a tribute Trisha Brown Dance Company performs a tribute featuring pieces that reveal the legendary choreographer’s journey and struggles. 11-12 July, 9pm, Peiraios 260 Building D. greekfestival.gr

ArtCultural archaeology meets art Rania Bellou ‘Forty Floating Moons’ is a multi-medium layered exhibition exploring memory, fantasy, imagination, the past and future. 3 July-27 September, Kalfayan Galler-ies. Kalfayangalleries.com

CultureEVENTS THIS WEEK

Theatre

OPERA OTHEllO by GIuSEPPE VERdI Yannis Kokkos and the Greek National Opera, portaying the struggles of power, manipulation, fear, self-destruction and heroism. 27-29 & 31 July, 9pm, Odeon of Herodes Atticus. greekfestival.gr

ART CulTuRE MEETS dANCEErmira Goro transforms the stage into a multicultural melting pot where im-migrants and natives are given equal status. 7-8 July, 9pm, Peiraios 260, Building D. greekfestival.gr

THEATRE SOCRATES NOWThe hit international touring production based on Plato’s classic ‘Apology,’ will be performed a few steps from where Socrates was sentenced to death 2,500 yr ago. 14-27 July, 9pm, Court-yard of Athens University Museum in Plaka. socratesnow.gr

art meets fashionThe Benaki Museum and Deste Foundation present DESTEFASHIONCOLLECTION, 1 to 8, including Fashion Designers’ Juergen Teller and Helmut Lang’s remarkable work. Now-12 October at The Benaki Museum, deste.gr

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the result of a six hour precise process--Kansas City Style--smokey, a tad spicy with a sweet finish. The handcut, thin fries are made in-house every morning and take an entire day to complete. In fact, they have a resident expert whose sole responsibility is to prepare the pota-toes to meet the burger joint’s standards of how a crispy and fresh fry should taste. You might find yourself eating silently, eyes closed, with a smile on your face and ignoring everyone around you--the menu here is that good. insider favourites: If you’ve had a rough night, the Hango-ver Burger is the perfect antidote--180 grams of Angus beef, a fluffy soft bun with sesame seeds, real Kerrygold ched-dar, fresh bacon from Thrace, tomato, lettuce, onion, fried egg and some house Spicy Mayo. Wash it down with one of their creamy American-style milkshakes, our favourite is the Oreo one although it was a close call between the Nutella one! If you’re in the mood for a classic, you cannot go wrong with the traditional Cheeseburger--sometimes simple is better. We always order ours Medium, slightly pink in the middle--the way a real, gourmet burger should be eaten—it’s the only place in Athens that actually gets

the cooking time on burgers right, every time. Exclusively until the Final World Cup match on 13 July, the Burger Joint has 8 custom World Cup burgers to rep-resent the strongest contenders with the most delicious ingredients. Choose from burgers inspired by Mexico, USA, Brazil, Greece, France, Italy, Spain, and Germany that feature each country’s local produce and flavour profiles. Team Greece fea-tures 100% locally-sourced minced lamb mixed with greek herbs, atop a spread of milk, feta, olive oil, and oregano, Messo-logi salt, a slice of feta and tomato that are blow torched--psiti taverna style. The cheese literally melts in your mouth. And if you’re up late watching a match, they deliver til 3am! Visit either location: Gly-fada (Foivis 17) 210.894.0260 or Neo Psychiko (Solomou 4-6) 210.671.2222

One bite into the burger joint’s patty and you can automatically taste the difference in quality and attention to detail. Finally, a real, cooked-to-order, gourmet burger here in Greece! As a New Yorker living in Athens, the quest for the perfect burger has been a personal odyssey and the burger joint has delivered in every way imaginable. Their beef is sourced from a farm in Mid-West America, it is the highest grade Angus Beef and shipped fresh internationally--yes, thats right, it is never frozen at any point. The beef is completely organic, grass fed, hormone and antibiotic free. Afterall, Chef George Papakostas was trained in NY at some of the best restaurants and educat-ed at one of the top culinary schools. “Bj” possesses a ‘farm to table’ mentality, most of their vegetables are sourced from a local family-owned farm in the outskirts of Atti-ca--ensuring organic and fresh vegetables all the way from burger toppings to salad ingredients. Their soft and fluffy buns are custom-made by a local bakery, exclusively for them. If you’re a ‘sauce boss’ like us and into accoutrements, all of the sauces are made from scratch--the Truffle Mayo is actually made from pureed truffles (versus the impostors that make theirs with syn-thetic ‘truffle oil’), their Bj mayo is made in-house, and their addictive Bbq sauce is

RESTAuRANT REVIEW

INTERVIEW OF THE WEEK MARIE ZACHARAKI, Saltwater

Riding the wave of fashion

Hadjipateras’ humanoids invade Fougaro

Refined Casual Dining

Photo:V.Dagadakis