Kea Artisanal will introduce visitors to the Mediterranean way of eating, entertaining, and living. The program includes cooking classes, as well as explorations of the island --its beaches, villages and cultural sites.

Award-winning and internationally renowned cookbook author Aglaia Kremezi and a select group of her friends will open their homes, kitchens and gardens, they will cook with you, and lead you on a fascinating journey through authentic Greek island food.

The program will include:

Hands-on cooking classes with seasonal vegetables and fruits harvested from the gardens of the island; fishing and cooking fish, octopus and calamari; charcoal-grilling locally raised, free-range lamb, kid, as well as grass-fed veal and pork. Also a tasting of Greece's most exciting wines.

Other activities will include: Guided nature walks to places of botanical interest and natural beauty. Boat rides for fishing and visiting remote alcoves, as well as a sunset picnic on the beach.

What makes us unique is that we consider our guests our friends and will share with them our kitchens, tables, terraces and gardens on beautiful Kea.

Hands-on Cooking

Five cooking sessions with Aglaia Kremezi and island cooks, during which the day's meal will be prepared. The meals will be shared at Aglaia's home and at other private villas.

Classes will include:

• Cold meze, salads and other appetizers using fish and sea food, as well as seasonal greens, vegetables and herbs from the garden.
• Baking and charcoal-grilling locally raised lamb, kid, chicken and pork, as well as grass-fed veal.
• Cooking and grilling fish, calamari, octopus, etc.
• Preparing delicious ladera, olive-oil-cooked casseroles, and cold dishes with beans and favas (fresh and dried), eggplants, artichokes, zucchini and okra, with or without meat, poultry and grains; also baked vegetable medleys, and original tomato pilafs with rice, bulgur or barley.
• Rolling homemade phyllo and making various phyllo-wrapped pies --both sweet and savory-- using local cheeses, vegetables and greens.
• Making bread, starting with wild yeast starters from seasonal vegetables and fruits. Preparing loaves as well as stuffed and flavored flat-breads with a combination of grains (whole-wheat, barley etc.)
• Making jams, flavored liqueurs and vinegars; also fruit preserves to serve with homemade yogurt and ice cream. Other traditional sweets will include honey-doused baklava and cakes, as well as flour-less cookies with locally produced almonds, scented with lemon, orange or tangerine.
  
  ALSO
  Wine tasting with a brief introduction to the exciting Greek wines.  

Other Activities

Guided nature walks to places of botanical interest and natural beauty. One day will be devoted to the magical site of Karthaia, with the remains of the 5th c. BC Apollo and Athena temples, and its two secluded alcoves for swimming.