Flavor Profile: Chef Pano I. Karatassos

As Executive Chef of Kyma, Pano I. Karatassos has been instrumental in the modernization and refinement of upscale Mediterranean cuisine. Prior to Kyma, he worked under Chefs Thomas Keller, Jean-Georges Vongerichten and Eric Ripert. Chef Pano started cooking in his father’s company, Buckhead Life Restaurant Group, at age 16. He graduated from The Culinary Institute of America and Florida International University.

Watermelon Feta Sala

5 - 1/2" cubes watermelon
1/4 cup "tirokaftari" (feta cheese spread, recipe below)
5 slices of Vidalia onion
3 leaves of oregano
3 leaves of baby basil
3 edible flowers
1 scoop watermelon sorbet (recipe below OR store-bought)

Carefully toss watermelon cubes and onion slices with tirokaftari and place into a small serving bowl. Evenly sprinkle oregano, basil and flowers on watermelon mixture. Top with one scoop of watermelon sorbet. Enjoy!  

Tirokaftari
2 cups Greek feta, crumbled
1/2 small jalapeño, seeds removed and diced
1/2 cup extra virgin olive oil

Puree feta and jalapeno dices in a food processor. Slowly drizzle in the extra virgin olive oil until smooth.

Watermelon sorbet

4 cups (or one quart) watermelon puree, strained through china cap 

1 1/16 cups sugar

2/3 cup powdered glucose 

3/4 cup water 

3 gram sorbet stabilizer

Combine the glucose, sugar and water in a sauce pot and bring to a boil. Reduce heat, add the stabilizer and bring to a second boil. Transfer to another container and place in a ice bath. Add watermelon puree. Process liquid through an ice cream machine according to the manufacturer direction.