Kefi at Yale: An Ancient Greek Revival

Ancient Greek Revival
April 18, 2022

Healthy food and a healthy planet are at the forefront of many national and international initiatives. Yale Hospitality and Yale School of Public Health have been collaborating on how best to propose that something old can be something new. The Ancient Greek Revival Food Conversation is a foray into the history, and its current interpretation of a cuisine that, through its magical ingredients, has made Greek cooking not only provocatively delicious but also healthy. Ancient Greek menus serve as a bridge toward a future of healthy and sustainable nutrition – aligned with Yale Hospitality’s menu philosophies. The Yale community is invited to experience centuries of culinary tradition, blending with history, myth and music through a panel discussion on Tuesday, April 19 at the Yale MacMillan Center; and documentary viewing, olive oil tasting and dinner on Wednesday, April 20 at Commons within the Yale Schwarzman Center.

The “Ancient Greek Revival” Food Conversations events kick off with a panel hosted at the Yale MacMillan Center. Tassos C. Kyriakides (Assistant Professor of Biostatistics at Yale School of Public Health) and Paul Freedman (Chester D. Tripp Professor of History at Yale University) will lead the panel, featuring an introduction by Prof. John Chrysoulakis (Secretary General for Greeks Abroad and Public Diplomacy). Esteemed panel guests include Michael Psilakis, award-winning chef, restaurateur and author; Costas Koutras, the Greek Consular for New York City; and Fil Bucchino, extra virgin olive oil expert and founder of Abandoned Groves. 

“Humanity is at a point of transition. We need to focus on the synergy of human and planetary health, on our way to a sustainable and healthy lifestyle. It is time to embrace a nutrition framework that, for thousands of years, has stood the test of time,” says Kyriakides. “It is time to embrace and propagate the Mediterranean way of life, which includes nutrition descending from cuisines like that of Ancient Greece. It is time to take a step back to leap forward!” 

For Greeks, the term kefi (κεφι) is challenging to define - it’s more of a feeling, an embodiment of joy, spirited, passionate, happiness and loving life. Furthermore, it’s a cornerstone of Greek culture where kefi occurs as families, friends, and loved ones gather to share a meal and enjoy delicious food, music and conversation. It’s about creating memorable moments within a community - something that Yale Hospitality prides itself on bringing to life in its dining halls and locations each day.

As one of the most central gathering spaces on campus, Commons serves as the perfect setting to capture audiences enjoying great meals and conversation with colleagues. During the lunch period on Wednesday, April 20 in Commons, Fil Bucchino’s award-winning documentary “Obsessed with Olive Oil” will be on display via two larger-than-life screens within the dining room. “At Yale, our students consume nearly 5 times as much extra virgin olive oil than the average American – it’s infused in their favorite dishes, and they may not even recognize it! Knowing that the many students who have lunch in Commons each day will gain exposure to the passion behind exceptional olive oil through Fil’s work is a step in deepening the awareness around the health benefits and the journey from the grove to their plate,” shares Rafi Taherian, Associate Vice President of Yale Hospitality.

Later that evening, registered guests will enjoy a special dinner beginning with an olive oil tasting led by Kyriakides and Bucchino, exploring oils from Greece, Italy, Spain and more. Students from the Yale School of Music will further enrich the experience for a dinner menu which authentically revives ancient Greek recipes to bring them into the future. The menu, executed by Chef Psilakis, Chef James Benson (Yale Hospitality Director of Culinary Excellence) and Yale Hospitality chefs and cooks will feature a trio of mezze with Cretan spiced hummus, Cypriot cracked bulghur wheat salad, grilled leg of lamb with warm trahana porridge and more.

This Ancient Greek Revival Food Conversations event is proudly presented to the Yale community in collaboration with Yale School of Public Health, Yale MacMillan Center Hellenic Studies Program, Yale School of Music, Hellenic Republic Ministry of Foreign Affairs, Garcia de la Cruz, Loumidis Foods, Sakellaropoulos Organic Farms, Tre Colonne – and our incomparable Yale Schwarzman Center team.

Yale Hospitality is a transformational organization with a passionate team of 800 supporting over 23 residential and retail dining operations and dedicated catering services at Yale University in New Haven.