As sons of Greek immigrants, Greg and Peter Kaldes grew up eating good Greek food made with fresh olive oil from their family’s generations-owned olive groves. Knowing they would inherit the Greek groves, they launched Kaldí – Pure Greek Taste.
“I remember climbing our olive trees and hearing my grandfather say ‘one day these will all be yours!’ What were we, two kids from Philly, going to do with these trees?” - Greg
The Kaldes brothers' grandparents whipped up meals of freshly caught fish, local lamb and their family’s mouth-watering vegetables. Their family instilled in them a passion and love for making simple yet sophisticated Greek food that they now share with the world.
All of Kaldi's cooking sauces are made from traditional Greek recipes. Juicy tomatoes, fresh bell peppers, and plump olives are just some of the ingredients that make up the four flavor profiles that the Kaldes brothers create: Stifado (red wine, onions & all spice), Saganaki (anise, olives & capers), Portokali (blood orange, olives & ginger) and Plaki (bell peppers & balsamic vinegar).
Here is a classic recipe for Shrimp Saganaki :
1lb shrimp (16-20 count), peeled
4 tablespoons Kaldi Extra Virgin Olive Oil
1 jar Kaldi Saganaki Cooking Sauce
6 ounces Feta, crumbled
2 tablespoons fresh parsley, coarsely chopped
1) Preheat oven to 375F. In skillet, saute shrimp in Kaldi Extra Virgin Olive Oil for 2 min.
2) Combine shrimp, Kaldi Saganaki Cooking Sauce and Feta in oven dish. Cook in oven for 15min.
3) Remove from oven, add parsley and serve with a side of rice pilaf. Serves 4.
Peter Kaldes will be at CHOUX at 6pm on First Friday, 11/1 to sample out some of their delicious sauces.