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Season 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.
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.
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
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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.
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.
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.
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.
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.
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.
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.
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".
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".
Chef Yianni visits Volo/Pylio, takes a train ride on the oldest rail in all of Europe and teaches us how to make Spetsofai (Greek sausage and peppers) and an easy dessert of Greek yogurt and Glyka tou Koutaliou (spoon sweets).
Chef Yianni visits Volo/Pylio, takes a train ride on the oldest rail in all of Europe and teaches us how to make Spetsofai (Greek sausage and peppers) and an easy dessert of Greek yogurt and Glyka tou Koutaliou (spoon sweets).
Chef Yianni explores the monasteries of Meteora that seem to be suspended in air dances at a Greek festival in Trikala and demonstrates how to make Hortopita, Souvlakia, and Tzatziki.
Chef Yianni explores the monasteries of Meteora that seem to be suspended in air dances at a Greek festival in Trikala and demonstrates how to make Hortopita, Souvlakia, and Tzatziki.
Chef Yianni experiences a traditional way of life that has stood the test of time when he visits Metsovo. Chef Yianni demonstrates how to make Bouyourdi, Greek lamb with roasted potatoes and Halva.
Chef Yianni experiences a traditional way of life that has stood the test of time when he visits Metsovo. Chef Yianni demonstrates how to make Bouyourdi, Greek lamb with roasted potatoes and Halva.
Chef Yianni explores Lefkada and discovers its world famous beach Porto Katsiki and demonstrates how to make Batzaria Salata (beet salad), Bakaliaro and Skordalia (Cod with Garlic Sauce) and Giaourtopita.
Chef Yianni explores Lefkada and discovers its world famous beach Porto Katsiki and demonstrates how to make Batzaria Salata (beet salad), Bakaliaro and Skordalia (Cod with Garlic Sauce) and Giaourtopita.
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