Lebanese Food / Wine and Culinary Traditions

Lebanese Food / Wine and Culinary Traditions
Spring time always inspires me...

Wednesday, March 18, 2015

Kea Island - September Schedule

The month of May did not work out for most interested party so we are going in September. Would any of you be interested ? If so, let me know by the end of this week to reserve places.

The sequence of activities might change, subject to weather and availability of produce.

Monday, September 22
  • 06:15 pm Pick up from hotel.
  • 06:30 pm Orientation and drinks at Aglaia and Costas’ house, followed by welcome buffet dinner with the group and a few Kea residents and visiting friends. Greek wine tasting, part 1: rosés, one sparkling; one white and two red wines.
Tuesday, September 23
  • 10:00 am Pick up from hotel.
  • 10:15 am Introduction to our olive pickers. Take part in the olive picking OR participate in the cooking class: preparing stuffed vegetables (eggplants, tomatoes, peppers); also, preparing the lamb or kid that we will roast in the woodfired oven, in a mastelo, the traditional unglazed Cycladic ceramic pot.
  • 01:00 pm Greek wine tasting, part 2: an overview of Greek whites and reds; followed by long Mediterranean lunch alfresco with dishes prepared in class.
  • 03:00 pm Take part in the olive picking OR return to hotel for napping or swimming.
  • Evening free to explore the island’s taverns (list has been provided).
Wednesday, September 24
  • 09:15 am Pick up from hotel.
  • 09:30 am Take part in the olive picking and pressing OR participate in the cooking class: making traditional breads, plain and stuffed with vegetables, cheese and chocolate; also, preparing fig-leaf-wrapped fish for grilling.
  • 12:30 pm Olive oil tasting, followed by lunch with our breads and salads, drizzled with a variety of olive oils, and fig-leaf-wrapped grilled fish. Greek wine tasting, part 3: more Greek white wines, mostly Assyrtiko from Santorini.
  • 05:00 pm Scenic walk through Hora, to Liontas, the ancient 'smiling' lion. Meze dinner with local specialties at Yannis' Tavern, in Hora.
Thursday, September 25
  • 09:00 am Pick up from hotel.
  • 09:15 am Cooking class: preparing ladera: green beans and/or okra stewed in olive oil with tomatoes and potatoes. Also, peeling almonds from the trees to make amygdalota, the traditional flour-less almond cookies of the Cyclades.
  • Lunch; and cheese tasting part 1: dishes prepared in class accompanied by fetaand some other goat’s and sheep’s milk cheeses. Greek wine tasting, part 4.
  • 01:00 pm Return to hotel for a brief rest. !
  • 03:00 pm Hike to Carthaea archaeological site, to see the wonderful temples by the sea. Some mules will help us climb up on the way back. Wear hiking shoes; bring your bathing suit, map, flashlight and a sweater!
Friday, September 27
  • 10:00 am Pick up from hotel
  • 10:15 am Cooking class: curing and smoking olives; making olive rolls with orange-olive oil crust; also, batter-frying various vegetables, and making skordalia (garlic sauce).
  • 12:30 pm Tasting cured and aged cheeses from the islands and other parts of Greece, served with salads of blanched greens and/or roasted vegetables and homemade breads for
  • lunch, along with a tasting of Greek red wines.
  • 05:30 pm Pick up from hotel and drive to the beach for sunset drinks and meze (bring your swimsuit, your sweater, and a flashlight).
Saturday, September 28
  • 10:00 am Pick up from hotel--if you plan to leave in the afternoon, bring your luggage over.
  • 10:15 am Cooking class with Stamatia and Ela, phyllo dough experts: rolling phyllo pastry
  • and making pites (pies)--crunchy cheese pie, spinach and garden herb pie, etc.
  • Filleting and marinating fresh sardines or anchovies, or frying small fish and shrimp.
  • 01:00 pm Farewell lunch with dishes prepared in class. For dessert, a tasting of traditional
  • yogurts with Greek honeys from various flowers, paired with sweet wines and Aglaia’s lemon liqueur.
  • Late afternoon, or next day, transportation to the ferry to Lavrio and Athens. 

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