We are in Saveur!

In the last newsletter describing our ‘summer highlights’ we had to leave out two very important visitors whom we are now privileged to consider our dear friends: Journalist and Saveur kitchen director Hunter Lewis, and photographer Penny de los Santos.

Penny & Hunter

They joined us here on Kea in-between our two May programs. Together we cooked and grilled, enjoyed lunches and dinners, while tireless Penny recorded everything in her inspiring photographs. Costas hiked to the ancient temples with Hunter, and we had the most wonderful time with two incredibly warm and talented people! We wouldn’t exaggerate if we said that some of us shed tears the night we parted, as Hunter and Penny boarded the ferry to Lavrion.

Saveur

But now we can partly relive that great experience in the article Hunter wrote, and we invite you to join us for a glimpse of the magazine's August-September issue which is dedicated to Greek cuisine. Saveur is available at magazine stands but you can also purchase the electronic edition and read it on line.

Saveur

It has lots of great recipes and rare insights on Greek cooking; among them two pieces Aglaia wrote: one about Pastitsio, and a second about Greek meze.

A few of Aglaia’s recipes from the magazine are free on line, and you can admire in a larger format Penny’s superb pictures, brilliantly styled by Hunter: Roasted Lamb with Rosemary, is served on the exquisite ceramic platter created by our dearest friend Vicki Snyder.

Saveur

See also our simple Fish and Vegetable Soup, the Marinated Sardines, which are the Greek version of ceviche, and Costas’ specialty the delicious Grilled Sea Bass Wrapped in Fig Leaves, along with Flatbreads with Two Toppings, Melitzanosalata --Eggplant and Parsley Dip-- and Pastitsio, the Greek Lasagna.  The recipe for Almond Cookies, based on the traditional Kean amygdalota, is a web exclusive.

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Greetings! This is my first comment here so I just wanted to give a quick shout out and say I truly enjoy reading your articles. Can you recommend any other blogs/websites/forums that go over the same topics? Appreciate it!

dalmacija moja inspiracija

bravo...perfect work...

.Barbara

Dear Aglaia and team,

I'm so proud and happy for you!!!

.my little expat kitchen

Συγχαρητήρια! Μόλις χθες αγόρασα το περιοδικό και είδα τις υπέροχες συνταγές σας.
Μάγδα

.bellini valli

Many of the dishes sounded familiar especially the marinated sardines and the Grilled Sea Bass Wrapped in Fig Leaves. I remember making the sardines with Stamatia, Aglaia and the kids along with fresh ingredients from the garden.

.Jeffrey Breaux

BRAVO! Well done!

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