GUEST CHEF CHRISTINA XENOS

My Sweet Greek

Los Angeles

Christina Xenos is a professional chef, cookbook author, recipe developer, and journalist based in Los Angeles, California. She is Greek-American, with family roots on the islands of Crete and Milos. Her culinary career began at an early age baking Greek delicacies for Annunciation Greek Orthodox Church festival in Dayton, Ohio. She honed her chef skills in professional cooking and baking at the New School of Cooking in Los Angeles, and often returns to Greece — especially her family’s home on the south coast of Crete — to indulge in the local offerings. Her company, Sweet Greek Personal Chef Services, tantalizes palates throughout the city with full culinary services, cooking classes, and Greek-themed pop-up dining experiences, which have been featured in Food & Wine magazine among other media outlets. Christina is the co-author of Opa! The Healthy Greek Cookbook, a collection of 90 Greek recipes, which offers a creative new voice in the cannon of Greek cooking. She has also worked with brands like Ninja, MorningStar Farms, Athens Foods, and Thermomix to collaborate and develop recipes around their product lines. She has also recently appeared on The Cooking Channel’s Food: Fact or Fiction and NBC’s A New Leaf. In March 2018, she was one of six featured chefs and members of Les Dames d’Escoffier International to cook with Master Chef Argiro Barbarigou at the James Beard House for her Aegean Secrets dinner, where we served an 8-course menu celebrating the cuisine of the Southern Aegean Islands.  For more check out, My Sweet Greek, instagram, and youtube.

Proceeds from Christina’s brunch will go to Alex’s Lemonade Stand.

FEATURED RECIPE

Shrimp Santorini (Or Eggs Santorini - vegetarian)

INGREDIENTS NEEDED

1 lb shrimp, peeled and deveined, or 4 eggs 

1 onion

4 garlic cloves

2 lbs cherry tomatoes, or 28 oz can tomatoes

6 oz feta cheese 

Kalamata Olives, pitted (optional) 

Fresh parsley 

Dried Greek Oregano 

Red Pepper flakes 

Salt and Pepper 

Olive Oil 

Bread, for serving 

TOOLS NEEDED

Mixing Bowl 

12-inch oven safe skillet (or 9x12 baking dish)