Ease-of-use combined with appealing
texture and flavor make fillo products by
Cleveland-based Athens Foods a good fit for
hotel F&B professionals such as Matt Revak,
executive chef at the Inn at Turkey Hill in
Bloomsburg, Pennsylvania. Revak uses both
Athens Fillo Dough and Mini Fillo Shells at
the B&B’s restaurant, open for breakfast
and dinner.
“I use [the shells] for an amuse-bouche,” he says, “such as a
[shell] with a wild mushroom fricassee or brie cheese with raspberry
and edam. I’ll use them for hors d’oeuvres and appetizers.
Or I’ll fill them with crab salad.
“I love to use the fillo dough for entrées,”
Revak adds. “I wrap fish, such as salmon, in it
and bake it with a sauce. Our pastry chef often
uses it for desserts. I also use [the dough]
for amuse-bouche or hors d’oeuvres, with a
layer of dried fruits in between or with some
goat cheese spread on it and baked, then cut
into little squares.”
Going with Athens makes sense, Revak
says. “I’ve always liked the products. They
are consistent and dependable. I can use them on the fly, and
we always carry them in the freezer. The dough is easy to bake,
and it tastes good.” —TW
Ease-of-use combined with appealing
texture and flavor make fillo products by
Cleveland-based 
