KEA ARTISANAL introduces visitors to the Mediterranean way of eating, entertaining, and living in Kea, Cyclades.
Award-winning and internationally renowned cookbook author Aglaia Kremezi with her husband, Costas Moraitis and a select group of friends lead you on a fascinating journey through authentic Greek island and Mediterranean food. The program includes hands-on cooking classes, wine, cheese, olive oil and honey tastings, as well as explorations of the beaches, villages, and unique archaeological sites of the island.
Throughout the year we organize ONE-DAY events and special programs for people visiting by yacht, or anybody interested in discovering the Aegean Mediterranean culture.
The sequence of activities as well as the dishes we will cook together might change, subject to weather and the seasonality of ingredients. OLIVE PICKING AND PRESSING activities may be an option in the fall programs.
Day 1: Monday
7:00 pm Pick up from hotel. 7:15 pm Orientation, garden tour and drinks at Aglaia and Costas’s house, followed by welcome meze and dinner with the group and Kea residents and friends. Greek wine tasting, part 1: two sparkling wines; two white wines, one red.
I really liked the mixture of cooking and sightseeing–a perfect balance. Aglaia and Costas are so friendly and welcoming too. The week was perfect, every detail was taken care of, well planned and managed. It is a trip I will always remember!
(Rachel, ME, U.S.A.)
We chose the program because it was an all round, food and culture experience, not a “chef” situation. I wanted a program that we would learn how people eat at home.
The program was excellent. There was culture: tour of the temples, some integration with the local people, hands-on cooking experiences, tour of the three gardens, the olive press. There was team work between the couple hosting the week. The credibility factor was very high, I have one of the cookbooks and am starting to use it. The wine tasting and olive oil tasting were unexpected and lovely.
(Olive, AB, Canada)
From all the communications ahead of time to the moment we stepped off the ferry you created a truly memorable vacation. Kea Artisanal was everything I had hoped it could be and much more. The cooking, long meals, wine, weather, settings, adventures around the island were stellar. But what made our time with you stand out was the true hospitality that both of you exude.
(Beth, NC, U.S.A.)
I just wanted to express my appreciation for your keeping in contact with us through your newsletters. We think (and speak) often of the time we spent with you. Our visit to your home was, perhaps, our most enjoyable holiday. We prepare your recipes for ourselves and our friends and find great enjoyment in them. We continue to explore the Greek restaurants of New York City, but, I confess, we experience “homesickness” for Kea.
(Howard, NY, U.S.A.)
The cooking instruction was so fun and mostly the warmth that you both exude is so inviting, makes you feel so comfortable, welcome. (Karen, CA, U.S.A.)
The cooking school provided focus for the first trip to Greece, also a chance to know people and learn culture and cuisine. It exceeded expectations in all ways! The flexibility and interpersonal style were unique.
(Chet, GA, U.S.A.)
I thought that you put together a wonderful combination of activities. Your preparation, thoughtfulness and hospitality were wonderful. We would not have had such an enjoyable time without your assistance and planning. Your knowledge of the island and Greek tradition, culture and history were so great! Excellent guides and hosts! Thanks very much!
(Renée, OH, U.S.A.)
“After the hike, Costas takes me to his home, a stone cottage whose living area is packed with books and cooking utensils. “You walked”, Aglaia says. “Now you need replenishment”. On a wooden table beneath the olive trees, she sets out flatbreads, fresh-picked edible greens, smoked pork loin, fava beans, eggplant pie, and sesame and honey sweets, or pasteli, all with accompanying wines.”
“If there’s a paradise on earth for a seafood lover like me, it is Kea –more specifically, the outdoor kitchen where Aglaia [Kremezi], a journalist and cookbook author, runs a school withe her husband, Costas Moraitis. The week I spent there […] was like a waking dream.”