Grilled squid at AsteriasChef Kostas Tsoutsas & Yannis Laspas
The Asterias is the flagship restaurant of Yannis Laspas’ new Flegra Beach Boutique Apartments. Like the airy decor of the dining room, Chef Kostas Tsoutas has a light modern touch with traditional Greek ingredients.
Asterias Greek seafood restaurant
Flegra Beach Boutique Apartments
The waterfront Flegra Beach Boutique Apartments and Asterias are located in Pefkochori on the Kassandra peninsula with window walls looking onto the pine tree shaded beach and Aegean Sea.
Does continual beauty cause you to yawn? Is dining within sight and sound of warm shockingly blue water directly on a white sand beach passé on your “bucket list?” Unless, that is, having dinner cooked by a volcano is intriguing.
Mt. Athos at dawnmosaic floor at the excavations Monastery of Zygos
The evidence of Greece’s long and turbulent civilization lay scattered throughout the country. It was as easy to stumble across remnants of an ancient site in the middle of a farm field as it was to visit the impressive ruins of the 10th century Monastery of Zygos
Ancient StagiraAlexandros Palace Hotel
Between Mt. Athos and Stagira the 250-room Alexandros Palace Hotel resort complex, a veritable village on a 90-acre hillside just outside Ouranoupolis, is an ideal location to explore this fabled peninsula.
The volcano that blew Santorini into history 3,500 years ago is responsible for a combination of natural forces creating ideal conditions for agricultural products sought after throughout Greece.
Georgia Tsara and Yiorgos Hatziyannakis
Georgia is the foremost expert on the island’s unique agriculture, coordinates and teaches many of the cooking, cheese and wine classes held at Selene and was a major force behind Santorini’s Year of Gastronomy designation in 2013.
Chef Frank Brigtsen and the New Orleans Cooking ExperienceGumbo
“The way Katrina changed me is that I’m more passionate about my home, more protective of my cuisine.”
“I was taught by Paul Prudhomme; it was one the greatest blessings in my life, and I want to give back and foster the next generation of New Orleanians to at least learn and respect the cuisine.”
Read the rest of my exclusive interview with New Orleans celebrity chef Frank Brigtsen….
Stained glass dome of the Pennsylvania Supreme Court Chambers, Capitol Building
Harrisburg is still one of the major railroad transportation hubs of the Northeast connecting to the west and the south. Old steel mill buildings and warehouses have been repurposed for new specialized industries and institutes of higher education.
Lark Quartet, Harrisburg
Read more about Harrisburg’s new mayor – not a cookie cutter politician!
roast duck at Carley’s glazed with a not overly sweet orange plum sauce and topping wilted spinach and goat cheese infused polenta.
Farmers who created Pennsylvania’s moniker the “American breadbasket” in the late 18th century built Harrisburg.
Buddha Buddha’s cucumber martini
Young professionals flooding center city Harrisburg, PA, have a penchant for gathering with friends – that’s fueling a revitalization of hospitality businesses. Read the rest of the article at…
The volcano that blew Santorini into history 3,500 years ago created a soil that produces the driest white wines and the finest dessert wine this chef has ever had moisten his palate.
Santorini TOMATO SAUCE WITH VINSANTO wine: Santo Winery
Santo Wines – responsible for 17% of the agricultural land on the island – emphasized that its mission is “to preserve the cultivation of land and overcome the challenge of rapid touristic development that leads to the abandonment of land cultivation.”
The kouloura is the unique way of pruning the grape vines to keep the round shape of a basket-like circle.
The volcanic cliffs maintain an ideal temperature for wine production making air conditioning unnecessary.
Spend time talking to the owners of the Paros Land Hotel and their promising young chef and you understand the resilience that has sustained Greece for millenniums.
It’s a creative force responsible for this enterprise and it will propel Greece beyond a temporary financial crisis.
Mrs. Tricha Stavroula, owner of Paros Land Hotel
Brothers, sisters, in-laws and grandchildren have all had a hand in the design, rebuilding and the myriad operational details required of a hotel. Their pride was palpable when they sat down each night at a long wooden table in the airy dining room for lengthy multi-course meals.
It’s a story worthy of Shakespeare’s Tempest – millionaires and a dark and stormy night… One can imagine the longing for peace and tranquility that celebrities seek.
Seven square miles of the Sithonia peninsula, five miles of pristine EU certified Blue Flag beaches… After all Greeks deified the very concept of hospitality. It’s unthinkable to change perfection.
In the Tudor kitchen at Hampton Court Palace, London, UK
Robert Fitch answered my question, “porridge was the staff of life” for the common person until the 18th century. No wonder working the palace was a coveted job – even for a spit turner.
The Hampton Court Palace kitchen cooked two meals for approximately 600 people daily consuming in one 16th century year 1,240 oxen, 8,200 sheep, 2,330 deer, 760 calves, 1,870 pigs and 53 wild boar.
A pudding steaming in the hearth at the Thomas Massey House (c.1696) Broomall, PA
Puddings were a major component of the English and American table during these centuries and often served as the foundation of a one dish meal in this age of cooking on an open wood fired hearth.
Clarissa Dillon, one of the foremost authorities on 16th-18th century English and colonial American cooking, tackles the often confusing interpretations of our shared culinary past.
Dr. Clarissa Dillon
I believe both Fergus and Clarissa would agree that a 17th/18th century middle class diet was healthy only if the diner was physically very active, but it’s tasty. London’s Chef Fergus Henderson and Philadelphia’s Dr. Clarissa Dillon have never met yet share a no-nonsense and unsentimental approach towards the diet of their 17th and 18th century Anglo ancestors.
Marrow bones at St. John Bar & Restaurant, London, UK
When St. John Bar & Restaurant at 26 St. John Street, London, was a smokehouse in the 18th century, located a couple blocks from the centuries old Smithfield Market, Hampton Court Palace had a chocolate kitchen catering exclusively to the large royal household.
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