NEW YORK – A group of dentalprofessionals from Greece andCyprus recently arrived in the BigApple to continue their educationand become acquainted with thelatest concepts in American den-tistry. The program is organized bythe Hellenic Association of Contin-uing Dental Education (HACDE) inGreece, in association with NewYork University's College of Den-tistry (NYUCD) continuing educa-tion programs and Dr. Dean Vafi-adis (aka Dr. Dean), associate clini-cal professor at NYUCD andfounder of the New York Smile In-stitute.

Knowledge is power but contin-uing education opportunities fordentists in Greece is limited. The 70participants per year of NYUCD'scontinuing education programs aresuccessful before they arrive, butwhat they obtain from the seminarsand especially from Dr. Dean's two-session live patient "hands-on"demonstrations at the New YorkSmile Institute is priceless and un-like any typical dental school envi-ronment.

Dr. Nick Nakas, NYUCD's Greeceinternational program director andfounder of HACDE, has nothing butpraise.

"Dr. Dean's live patient demon-strations are a unique way formany of the clinicians to enhancetheir skills and return to their prac-tices in Greece with new techniquesand help many patients." The six-week accredited NYUCD continu-ing education program requiresthree one-week visits to the U.Sand three weeks in Greece. Thenext one-week is scheduled for Au-gust 2008.

With over 20 years experience,Dr. Dean graduated from NYUCDas one of the youngest Prosthodon-tists in New York City, and one outof only eight Greek-AmericanProsthodontists in the State.

An Archon of the Ecumenical Pa-triarchate and former vice presi-dent of St. Basil Academy's Boardof Trustees, he says the importanceof a beautiful smile should never beunderestimated.

We communicate and show ourfeelings with our smile, which alsohappens to be the primary focus ofour face.

He is inspired from his Hellenicroots and his desire to help changepeople's lives.

"I travel abroad throughout Eu-rope, Russia, Korea, Japan butsomething always draws me backto Greece.

I want my homeland to get themost out of my educational experi-ence and help their population ofpatients with advanced techniquesand dental procedures."

Over the past 12 years, Dr. Dean

has been lecturing and offering ed-ucational programs to hundreds ofGreek dentists in Athens and Thes-saloniki and surrounding areas. Hispassion for dentistry has made himone of the leading sought-after ed-ucators from the U.S.

He has published extensively inthe field of Implants and Aestheticsbut only few clinicians have had theopportunity to witness the proce-dures performed on patients. By us-ing video-streaming, internet cam-eras and state of the art computer-ized restorations, the educationalexperiences he provides are profes-sional, unique and memorable.

FEATURETHE NATIONAL HERALD, MAY 24, 2008 7

RESTAURANT REVIEW

By Nick MavrakisSpecial to The National Herald

Aegean Cove20-01 Steinway St., AstoriaTel: 718-274-9800

Appetizers: $5 - $14Main Courses: $14 - $28

Astoria, as we know, is home tocountless Greek tavernas andrestaurants – the majority of themserving a wide variety of tradition-al, Hellenic cuisine that is definedby its great tastes and ample por-tions. However, for an added ele-ment of elegance, one would nor-mally go to Manhattan, whereGreek restaurants stand alongsideFrench and Italian venues to vie forthe patronage of those seeking amore upscale approach to food.

That hasn’t stopped GiorgiosNeofytides from opening a newventure in Astoria – Aegean Cove –one that brings the presentation ofManhattan dining, along with amodern touch to Hellenic cuisine.With executive chef Christos Chris-tou aboard – known for his work atother Greek restaurants in Manhat-tan, such as Molyvos, Mylos, andTrata – Aegean Cove aims to pleasethose looking for that extra touchof class in their outings, with pricesthat don’t break the bank.

“All our prices are reflective ofQueens, not Manhattan.” Mr. Neo-fytides told me, “We want people tohave a great experience, but every-thing is reasonable.”

Newly opened at the beginningof May, Aegean Cove (taking part ofits name from Mr. Neofytides’ otherrestaurant in Great Barrington,Massachusetts – Aegean Breeze)interior aesthetics’ combines therustic feel of a wintertime tavernaalong with the grace of fine dining.The first area upon entry has alarge, wooden bar with golden,metallic touches. From behindhere, the bartender serves anythingyou could want – from Black Labelwhiskey to Metaxa-based cocktaildrinks, like the Greek 7&7.

All along the sparkling, hard-wood floor, circular tables are setup – each with white tablecloths,silverware, glasses, cloth napkinsexpertly folded on top of plates,and Greek bottled spring water.Walls are painted in earth-tonedbrowns and reds, with a hand-painted image of wine-barrelsadorning one wall. From above, cir-cular inlaid lighting, as well as aclassically styled chandelier servesto light the room.

Walking through a small hall-way to get to the second seatingarea, one can see the kitchen in fullview though the large, horizontalwindow that looks into it. It’s herethat the chefs prepare the day’smeals for all to see. The secondarea towards the back is laid outidentically to the first, but with alarge working fireplace set in thecorner of the room. On the backwall, old-fashioned kettles and pots

are displayed, adding an extra doseof rustic charm.

A staircase leads to a whole oth-er upstairs area, with its own sepa-rate bar. This area can be reservedfor various functions and parties.An outdoor, rooftop seating areawasn’t ready when I went, but Mr.Neofytides tells me it will be readyin about a month. Accessiblethrough a large, windowed door-way, people here will be able todine outside, under sun and moon,enjoying New York in its summer-time glory.

Once you take in your beautifulsurroundings, it’ll be time to in-dulge in your meal. Before order-ing, though, choose from a selec-tion of Greek, Italian, Californian,and French wines – with emphasis,of course, placed on the Hellenicvarieties. As is custom of Greek cui-sine and restaurants, the selectionof appetizers is diverse, ensuringeveryone finds something they’lllike. The spreads that all know andlove go well with the complimenta-ry, towel-wrapped basket of pitasthat come. Taramosalata, tyrokaf-teri, melitzanosalata, and tzatzikicome individually or as a large as-sortment plate, perfect for sharing.Of note, Aegean’s tzatziki wasn’toverbearing with its garlic, insteadgoing for a smoother taste and tex-ture, and a subtle, yet distinct hintof mint.

The two salads available are tra-ditional Greek offerings: a horiati-ki, with beefsteak tomatoes, cu-cumbers, onions, feta, and greenpeppers; and a romaine lettuce-based marouli salad.

The appetizers I had were evi-dence of the thought put into thepresentation of the food at Aegean.The octapodi I had was cut intolarge chunks, piled on top of eachother to form a small tower. Slicedred peppers, Bermuda onions, andcapers intermingled within thetower, and all was served upon amustard-infused dressing thatadded to the octopus. As well aslooking wonderful, the actual octo-pus was tender to the bite.

The loukaniko (sauage) I hadwas reminiscent of the octapodi inits presentation, only this time, di-agonally-cut, grilled, Greek coun-try sausage was layered atop a baseof black-eyed beans. The sausagewas juicy and brimming with taste,with a hint of orange to it.

The kolokithokeftedes weremagnificent, with croquettes madeof zucchini, feta, and kefalo-

graviera cheese lightly fried in oliveoil, and served with herbs atop abed of a Greek yogurt and caperssauce. The psarokeftedes wereequally delicious; this time, lightlyfrying fresh cod and shrimp, coatedin a crispy batter, and served withred beats and a light skordalia.

Other appetizers include friedcalamarakia, served with tzatziki;garides saganaki (feta and tomato-based, sautéed shrimp dish); bakedfeta, which is served over an egg-plant salad, and gigantes – Greek-style lima beans baked in a freshly-made tomato sauce and servedwith fresh dill.

For main courses, a variety ofoptions are available. Fresh fishsuch as grilled swordfish served ina tomato sauce with vegetables,roasted sea bass cooked in a whitewine-and-tomato broth, and pan-fried whiting served with horta andskordalia are all on offer, as isgrilled whole fish, such as Loup deMer or Royal Dorado – both driz-zled with olive oil, lemon, andoregano.

Classic casserole dishes such asMousaka and Pastitsio are there forthose that want some good, old-fashioned comfort food. The Sout-zoukakia I had were excellent,coming as round, spiced Greekmeatballs served atop a mountainof rice, all covered in a tomato andleek sauce.

Paidakia, brizoles, and a kefalo-graviera and mint-seasoned biftekiare great options for those set onmeat.

Once you complete your meal,choose from a trio of desserts:baklava (both classic and chocolateflavored options), karidopita (wal-nut and honey pie), and yiourti memeli (yogurt served with nuts, hon-ey, and spoon-sweets).

Should you be looking for an ex-quisite night out, with a prestigiousenvironment, excellent contempo-rary Greek food, and affordablepricing, look no further thanAegean Cove. One doesn’t have totravel to Manhattan to enjoy theeloquence associated with it.

Manhattan Elegance with Prices Reflective of Queens at Aegean Cove

ABOVE: The decor of AegeanCove combines the rustic feel of awintertime taverna along withthe grace of fine dining. RIGHT:The selection of appetizers is di-verse, leading the way to the deli-cious main courses and desserts.

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Dentists Visit NY to Learn From Dean Vafiadis