“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.”
-Bob Payne, Conde Nast Traveler
“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.”
– Hunter Lewis, SAVEUR magazine
“…Aglaia was holding back for the final night when, as the sun set on an empty beach, we grilled fresh sardines and draped them over a Paximadi salad. It was a warm May evening… our toes were peeking out over the high-dive rock of summer and there was so much possibility ahead.”
That ethos characterizes her year-old cooking school, Kea Artisanal, on the island of Kea.”
-Paula Wolfert, Food & Wine
… A great advantage over other cooking experiences abroad is that Kremezi is so attuned to the tastes, available ingredients, and habits of American cooks. ”
– Corby Kummer, senior editor, The Atlantic
“During my weeklong trip, we spent half our time exploring the island – walking among ruins and relaxing on sandy beaches, some still litterd with fragments of ancient pottery- and the other half cooking at Aglaia’s home, just outside of town, near the sea and the marina.”
– Gourmet magazine
“They welcomed us into their lives for the week, and into their home, cooking and sharing meals with them, laughing and telling many stories. It was the best experience I have ever had and I am forever grateful! I can only look forward to the day when I will be able to return.”