Monday, October 22, 2018 from 5:30 PM to 7:30 PM
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Perrine's Wine Shop
1168 Howell Mill Road NW Ste B
Atlanta, GA 30318-0516

Driving Directions 


Please use the free 5 level parking deck located directly behind the shop. If you  prefer valet, it is available in front of Marcel.


Perrine's Wine Shop

Book Signing and Tasting with

Chef Pano Karatassos 

We are thrilled to welcome Chef Pano Karatassos of Kyma for a signing of his newly released cookbook “Modern Greek Cooking: 100 Recipes for Meze, Entrees and Desserts”. Guests will also enjoy Greek appetizers, inspired from Pano’s book, paired with exciting Greek wines. Our mouths are watering just thinking about the all the delicious food and wine… we hope you will join us!

Event Fee $30

Event Fee + Book: $55

       About Chef Pano Karatassos and “Modern Greek Cooking”:

Chef Pano I. Karatassos, one of the top Greek chefs in the country, recently completed a new culinary journey with his long-awaiteddebut cookbook, Modern Greek Cooking:100 Recipes for Meze, Entrées andDesserts.With more than 100 recipes designed forthe home cook, chef Pano teams up withworld-renowned photographer FrancescoTonelli, co-author Jane Sigal and Greekwine expert and cousin, Sofia Perpera,to celebrate the beautifully prepared,Greek inspired recipes of his acclaimedmenu at restaurant Kyma and the recipesof his childhood.Chef Pano also shares the stories ofworking and apprenticing for his legendaryfather and chef I. Pano Karatassos ofBuckhead Life Restaurant Group, worldrenownedchefs and mentors Eric Ripert ofLe Bernardin, Jean-Georges Vongerichtenof restaurant Jean-Georges and Thomas Keller of The French Laundry, who alsowrote chef Pano’s foreword.


“For Pano, cooking is about making memories and connecting with the

past. With his family. With his Greek heritage. And now he’s sharing

these memories with us…My favorites include two dishes I tried at Kyma

– the roasted beet salad with manouri cream and buttered walnuts, where

the various temperatures of the beets in different preparations are sure to

delight, and the braised whole fish with tomatoes, garlic and onion.”


chef/proprietor, The Thomas Keller Group