Wild Crete Travel

Type your paragraph here.

Type your paragraph here.

Type your paragraph here.

Type your paragraph here.

Type your paragraph here.

Type your paragraph here.

Type your paragraph here.

Type your paragraph here.

Type your paragraph here.

Tuesday April 24  Day 1

Travel by taxi from the Athens airport to the ferry at Lavrio (approximately 45 minutes). Ferry ride to Kea. Afternoon free to settle in your hotel rooms.

Late afternoon, orientation and drinks at Aglaia and Costas’ home, followed by welcome meze and dinner with the group, Kea residents and visiting friends.  


Wednesday April 25  Day 2

Morning cooking class at Kea Artisanal. Dishes include laganes (traditional flat bread), topped with tomatoes, cheese and herbs, frikase made with lamb or veal, greens, and egg/lemon sauce.

Greek wine tasting, part 1: An overview of Greek wines.

Meze, followed by lunch with dishes prepared earlier and for dessert, protokalopita, an orange pie, with mastic ice cream and Aglaia’s lemon and bergamot liqueur.

Late afternoon and evening free for exploring Kea.


Thursday April 26  Day 3

Morning cooking class at Kea Artisanal. Dishes include, homemade phyllo, crunchy cheese pie, zucchini or green’s pie with herbs, and traditional amygdalota, flourless almond cookies.

Greek wine tasting, part 2: Interesting wines to pair with the dishes we’ve made.

Lunch. Our menu includes the pies we’ve made, catch of the day fresh fish, grilled or fried, and a cheese tasting that includes cheese from various islands and the mainland. We’ll end our feast with traditional Greek spoonsweets, honey and, of course, the almond cookies and coffee.

Late afternoon and evening free for exploring Kea.


Friday April 27

Depart Kea by ferry for Athens airport and your flight home.



For more details and registration click here


Type your paragraph here.

Type your paragraph here.

Type your paragraph here.

Type your paragraph here.

Type your paragraph here.

Type your paragraph here.

Type your paragraph here.

Type your paragraph here.

Type your paragraph here.

Type your paragraph here.

Type your paragraph here.

Type your paragraph here.

Type your paragraph here.

Type your paragraph here.

Type your paragraph here.

Type your paragraph here.

You can add HTML directly into this element to render on the page.

Just edit this element to add your own HTML.

About Aglaia Kremezi 

A noted food writer, Aglaia is the author of several best-selling cookbooks, including her first, The Foods of Greece (1993), winner of the Julia Child “First Book” Cookbook Award, and her most recent, Mediterranean Vegetarian Feasts (2014).


She writes for Greek, American and European blogs and publications, including the Atlantic Monthly Food/Health site, Saveur, Gourmet, Food and Wine, Food Arts, epicurious.com, BBC Good Food, Bon Appetit, the LA Times and others. In the United States Aglaia regularly teaches at cooking schools and consults with restaurants and chefs about Greek cuisine.


Aglaia gardens, cooks, writes and teaches on the Greek island of Kea at Kea Artisanal, the cooking school she and her husband founded ten years ago.

Learn more at
www.aglaiakremezi.com


Cooking with Aglaia Kremezi 

at Kea Artisanal

Itinerary

April 24 to 26, 2018


Download a copy of the Itinerary here.