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#101 Santorini – Part 1
Santorini, a cluster of islands created by a volcanic eruption in 3600 BC is home to a unique eco system and amazing food. Chef Yanni learns about local wines and teaches us how to bake a whole fish, fava and a cheese mousse dessert....
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#102 Santorini – Part 2
Santorini, rumored to have the most beautiful sunsets in the world, is also known for its culinary delights. Chef Yianni demonstrates how to make an octopus eggplant salad, a traditional Greek salad and kolokithokeftedes or simply, zucchini fritters....
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#103 Mykonos – Part 1
Join Chef Yianni as he explores the sandy coast, windmills, and food of Mykonos and demonstrates how to make “Mostra”, a traditional Mykonian appetizer, and a Greek Risotto with scallops....
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#104 Mykonos – Part 2
Mykonos’ trademark windmills portray the innovation of the locals, and food is no exception. Chef Yianni demonstrates how to make a light summer meal of grilled cuttlefish accompanied by various salads....
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#105 Paros
While in Paros, Chef Yianni gets a lesson in cheese making, local traditions and has an evening of singing and dancing. Chef Yianni demonstrates how to make “Krithoto”, orzo with squid and saffron, and “Revithia”, traditional baked chickpeas....
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#106 Naxos
Chef Yianni explores Naxos and discovers a restaurant committed to using local organic products, visits a distillery established in 1896 and demonstrates how to make a stuffed pork loin with potatoes and a tart made with figs and cheese....
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#107 Tzia
Kea, or Tzia as it also known, is a small island located an hour from Athens by ferry, discovers an all organic farm and Pasteli, a healthy on the go snack. Chef Yianni makes the local specialty “Paspala” and “Spanakorizo”....
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#108 Athens
In birthplace of democracy, Chef Yianni explores Athens and cooks his Aunt’s beef stew with eggplant and zucchini, and special guest Francois Payard demonstrates how to make his Greek Napoleon....
Episodes