Our Summer Garden

The past few years had spoiled us, being somewhat cool and nice, with lots of rainfall in the winter.  This dry, extremely hot summer almost destroyed our trees. On the other hand, less rain and humidity brought less bugs, and with the appropriate drip irrigation we managed to produce more vegetables.

 

Last winter we did not get much rain in Kea, and this, the 2021, summer was particularly hot for more than a couple of days: for about two exhausting weeks the temperature remaining very high, even at night, something quite rare.  

 

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Spring…

This year we did not get much rain after December on Kea.  The landscape is quickly turning from green to yellow, although it is not yet too warm.  Still, spring is gloriously blossoming, and in shady spots green keeps its hold, and flowers keep surprising us with their elegant shapes and colors.  

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Scenes from our Island

During the first lockdown, a year ago, we started going on long walks either in the morning or in the afternoon.  We take the paved road near our house, at Otzias, but also explore the paths and dirt roads around it.  Each time we discover wonderful new angles of the island; we knew the place, but now we can appreciate it more, as we witness the constant changes in nature with the change of season.

 

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A Glorious V-Symposium

From all over the globe and with no need to travel –confinement not permitting—people had the chance to share many of the marvelous Oxford Symposium experiences from their homes…

 

I was quite ambivalent when, early Mars, the organizers decided to make the Oxford Symposium virtual. Let us wait, I said, hopefully things will be better by July… As we all know, of course, I was foolishly optimistic and fortunately the wise Symposium team decided in time to undertake the huge task to make everything happen online. They worked tirelessly, until the day of the opening events, and the result was –and still is, as it officially ends August 2– fascinating!

I was so sorry to have to cancel my much-anticipated annual trip to Oxford to meet friends from all over the world, listen to stimulating papers, and share fabulous meals at St Katz College’s stylish dining room. I even had bought my BA ticket to London last January –now it is ‘floating’ and with any luck I will be able to use it next year(!).

 

It all begun with an emotional greeting by Claudia Roden, the Symposium’s president, who emerged radiant speaking from her garden in London.

 

Throughout the July 10-12 weekend the plethora of video paper presentations and the Zoom meetings followed the relentless full-day schedule of several parallel sessions, much like the actual concurrent presentations at St Katz’s. (more…)

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Bringing Crete to Napa

We Greeks are thrilled that recently there seems to be a trend leading people back to the honest, no-frills, unadorned dishes that our grandmothers used to cook. Foreign visitors, especially those who are genuinely interested in food, often go to great lengths trying to find the long-forgotten, plain, everyday home cooking; and this is what we demonstrated at the Worlds of Flavor conference held last November in the renovated, wonderful Copia, in Napa Valley.

 

It was a foggy, bitingly cold morning as we stood at the back garden of Copia, in Napa.  With chefs Yiannis Tsivourakis and Dimitrios Mavrakis we had come for this fall’s Worlds of Flavor to present dishes from Crete to food professionals and chefs from all over the world. That morning we were giving our last workshop and tasting and had prepared a few more dishes in an open fire. As we were grilling and plating the stuffed calamari, the sunflower-seed-crusted cheese, and the smoky eggplant-pepper salad we almost forgot the humid cold, experiencing such warmth and genuine interest from the twenty or so participants. They tasted, expressed their gratitude, and asked relevant questions, making us proud and somewhat puzzled that the peasant-inspired, simple foods we learned from our ancestors were so enthusiastically received by savvy professionals.

 

See HERE the Video of our Ecolab presentations

 

The previous day at eight in the morning we were scheduled to deliver our big cooking demonstration at the Ecolab –the large, state-of-the-art amphitheater of Copia. We were somewhat afraid that very few if anybody would wake up at the crack of dawn to come see us. As we were being ‘wired’ with our microphones in the back room, all three of us were stressed and trying to concentrate and do exactly what we were supposed to do –show the slides, cook and plate our dishes, and especially keep the timing as it was planned. We had the feeling that we were fussy and nervous for no particular reason; besides the cameras that recorded the presentations, we didn’t expect more than a handful of people in the audience. Anne Mc Bride started to introduce me and as I stepped toward the podium and faced the audience I almost screamed seeing the vast amphitheater completely packed! Every single seat was occupied; there were even people standing in the back.

 

 

Chef Yiannis started the demo cooking the delicious olive-oil-fried snails with rosemary and vinegar.  Then he prepared my favorite tomato-braised chestnuts with pearl onions and mushrooms, a dish originally cooked in the villages high up in the rugged mountains above Chanea, on western Crete.

 

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