| Greek Islands | |
|---|---|
 | |
| Restaurant information | |
| Established | 1971 |
| Street address | 200 S. Halsted Street, Greektown |
| City | Chicago |
| State | Illinois |
| Country | USA |
| Coordinates | 41°52′44″N87°38′51″W / 41.87889°N 87.64750°W Coordinates: 41°52′44″N87°38′51″W / 41.87889°N 87.64750°W |
| Website | www |
Greek Islands is a restaurant in Chicago, Illinois, founded by Konstantinos Koutsogeorgas and located at 200 S. Halsted Street in the Greektown neighborhood to the immediate west of downtown Chicago.
The restaurant was founded in 1971, [1] and does a thriving business to good reviews. [2] Similar to other Greek restaurants in Chicago, it serves saganaki, but has above-average seafood. [3] In January 2008 it was featured on the Food Network's The Hungry Detective . [4] There is a second location in Lombard, Illinois.
Gluten is a structural protein naturally found in certain cereal grains. Although, strictly speaking, "gluten" only refers to wheat proteins, in medical literature it refers to the combination of prolamin and glutelin proteins naturally occurring in all grains that have been proved capable of triggering celiac disease. These include any species of wheat, barley, rye and some oat cultivars, as well as any cross hybrids of these grains. Gluten makes up 75–85% of the total protein in bread wheat.
The stomach is a muscular, hollow organ in the gastrointestinal tract of humans and many other animals, including several invertebrates. The stomach has a dilated structure and functions as a vital organ in the digestive system. The stomach is involved in the gastric phase of digestion, following chewing. It performs a chemical breakdown by means of enzymes and hydrochloric acid.
Monosodium glutamate (MSG), also known as sodium glutamate, is the sodium salt of glutamic acid. MSG is found naturally in some foods including tomatoes and cheese in this glutamic acid form. MSG is used in cooking as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups.
A food web is the natural interconnection of food chains and a graphical representation of what-eats-what in an ecological community. Another name for food web is consumer-resource system. Ecologists can broadly lump all life forms into one of two categories called trophic levels: 1) the autotrophs, and 2) the heterotrophs. To maintain their bodies, grow, develop, and to reproduce, autotrophs produce organic matter from inorganic substances, including both minerals and gases such as carbon dioxide. These chemical reactions require energy, which mainly comes from the Sun and largely by photosynthesis, although a very small amount comes from bioelectrogenesis in wetlands, and mineral electron donors in hydrothermal vents and hot springs. These trophic levels are not binary, but form a gradient that includes complete autotrophs, which obtain their sole source of carbon from the atmosphere, mixotrophs, which are autotrophic organisms that partially obtain organic matter from sources other than the atmosphere, and complete heterotrophs that must feed to obtain organic matter.
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Greektown is a social and dining district, located on the Near West Side of the United States' city of Chicago, Illinois. Today, Greektown consists mostly of restaurants and businesses, although a cultural museum and an annual parade and festival still remain in the neighborhood.
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Fiona Brinkman is a Professor in Bioinformatics and Genomics in the Department of Molecular Biology and Biochemistry at Simon Fraser University in British Columbia, Canada, and is a leader in the area of microbial bioinformatics. She is interested in developing "more sustainable, holistic approaches for infectious disease control and conservation of microbiomes".
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Stephanie Izard is an American chef and television personality best known as the first female chef to win Bravo's Top Chef, taking the title during its fourth season. She is the co-owner and executive chef of three award-winning Chicago restaurants, Girl and the Goat, Little Goat, and Duck Duck Goat, and opened her first restaurant, Scylla as chef-owner at the age of 27. Izard received a James Beard Foundation Award for "Best Chef: Great Lakes" in 2013 for her work at Girl and the Goat. She has made a number of appearances on Top Chef since her win, both as a guest judge on subsequent seasons and as a participant in Top Chef Duels. In 2017, Izard competed in the Food Network series Iron Chef Gauntlet, where she overall defeated chefs Bobby Flay, Michael Symon, and Masaharu Morimoto to obtain the title of Iron Chef.
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