Team Fancy: Q&A
Anastasia Ganias-Gellin
Why Olive Oil?
Growing up Greek, my life was centered around cooking and eating together with the family. I learned about the table and the art of conversation and the most beautiful and simple ingredient of all time: Greek extra virgin olive oil. My father had an obsession with fresh fruit, fresh vegetables and lathera (olive oil based dishes) that passed down to me and my children. All of my recipes are really a celebration of olive oil and it’s medicinal properties and now I get to share it with the world.
How meditative is cooking for you?
During my dad's battle with cancer and after he died, cooking became a form of therapy for me. I was physically and emotionally riddled with anxiety and a new terrible feeling, despair. I started to notice that the second I got lost in a task like rolling out fillo dough or stuffing dolma that my mind would ease up and I felt connected to my body again. It was actually quite transformational. It allowed me to be creative and introspective and at the same time I could nourish my family again. Now, whenever I’m feeling crazed, I know some alone time in the kitchen can really help me feel more grounded quickly.
What is your cooking philosophy?
Everything in moderation. My family eats predominately whole foods; mostly plant based with a wide variety of seasonal fruit, veggies, beans AND, of course, copious amounts of GEVOO (but that’s not to say we don’t love our sweet treats)! Also, I think it’s important to remember that eating at least six servings of fruit/veg daily not only improves your health, but will also boost your happiness. Everyone wants to live a rich, happy, long life and you can start in your kitchen!
What’s your kitchen ritual?
I am a music junkie. All I need is a dope soundtrack (preferable old school hip hop or Motown ) and a delicious glass of wine and I’m in my element ready to cook or dine.
When are you happiest?
You know that cozy feeling you get when you’re tucked around a candlelit table with good food, drinks, family, friends, music and conversation - that’s my happy place.
Stephanie F. Rapsomanikis
Favorite song to get busy in the kitchen?
Ah, one song is tough! Anything and everything Beatles in the morning. I like to start my day with positive vibes and the Beatles warm my heart, always. Also, Jack Johnson, Banana Pancakes, brings me back to the early dating days with my husband when we’d cook breakfast in college. Leon Bridges is my go-to for dinner prep.
What’s your favorite fancy peasant dish?
The zucchini fritters. Fresh off the stovetop, next day, cold from the fridge...I just can’t get enough of these! Also, any homemade fillo dough recipe is my weakness.
What excites you most about being on the fp team?
THE TEAM. I love working with a group of bada$$, intelligent, passionate women, and our team works so well together. Also, the food…we get spoiled with Fancy Peasant fare during meetings which is the best perk I have had at any job.
Your last supper: What would it be?
Spanakopita with homemade fillo, fresh out of the oven. And a true greek salad, you know - no lettuce and with good ingredients (Fancy Peasant GEVOO, fresh oregano, good Greek feta, Kalamata olives, and vine ripe tomatoes/cucumbers/peppers picked from the garden).
Your motto:
Life is too short for bad vibes.
How do you use olive oil?
On everything. Every. Thing. Mayo, mustard, ketchup, relish, salad dressing, basically anything aside from Greek EVOO have never peaked my palette. Give me a side of olive oil, and I can assure you I will be happy with my meal. My favorite memory of using olive oil is with my dad when I was 8 years old. We were sitting at our kitchen table, each taking turns peeling a fresh orange and splitting it open to display each slice. My dad motioned me to wait, and poured our family’s Greek EVOO all over, then told me it was ready to go. I thought it was so odd, but when I ate it, it was the most delectable treat I have had to this day. I still do it!