Gastronomic seminar in Cycladic cuisine

 

 EXCLUSIVE - "HANDS ON"

GASTRONOMIC SEMINAR

IN CYCLADIC CUISINE

USE OF LOCAL PRODUCTS

(English & French Speaking)

8 DAY (7 Nights) 

 

LOW SEASON MONTHS: MAR, APR, MAY, JUN / SEP, OCT, NOV

1.180 Euro/person

HIGH SEASON MONTHS: JUL, AUG

1.280 Euro/person

BASED ON DBL room

170 EURO EXTRA FOR SGL

 

 PROGRAM

1st DAY

Arrival, transfer & check in at the hotel.

Chef Maria Krina, who unravels the secrets of Greek cuisine during the following days for the participants, welcomes you in Syros with a light dinner in the hotel's dining room. Salads & sandwiches made of traditional Cycladic products. We present the itinerary and we get to know each other.

MENU

To choose from:

1. Salads

● "Greek" salad with celery, purslane, green onions leaves, green olives, toasted bread, tomato, cucumber, green pepper and feta cheese

● green salad with avocado, zucchini marinated in orange, green seasonal vegetables, sour Ios island cheese and lemon sauce

2. Sandwich

● vegetarian with eggplant, sundried tomatoes, peppers from Florina, rocket and a sauce made of Mavrodafni and pomegranate molasses

● with louza (local cured meat), cheese from Naxos, dry figs and a sauce with tomato puree and fresh capers from Santorini

2nd DAY

Free morning. Afternoon walk in the medieval settlement of Ano Syros with the tour guide Peggy Stergiou. Duration about 2,5 hours. Arrival by taxi or coach bus depending on number of participants. At the end of the walk we have a rest at the coffeeshop "Feggari" drinking local raki or handmade soft drinks (lemonade, sour herry juice, orgeat) and testing Cycladic cheese and capers with rusks, olives, sea fennel and wild artichokes from neighboring Tinos island.

Presentation of the traditional food products of the Cyclades by Maria. Proposals for their use in cooking and getting to know the owners of "Maison de meze" shop with traditional products, located on the opposite side of the Piazza, who standardize their own products some of which we would have tried.

Back to Ermoupolis either by taxi or on foot (about 20 minutes walk).

3rd DAY

Mid Morning (at 10.30) hands on cooking lesson with Maria specialized in traditional Greek cuisine and its modern approach. Lunch afterwards enjoying the delicious dishes we prepared during the lesson. Course duration is about 3hrs. Presentation of particularities. Philosophy & techniques characterizing Greek cuisine. Diversification of Cyclades cuisine by local cuisines of other areas. Aim of the course is to enable participants to cook back home "Greek" dishes with raw materials available in their home lands. A full meal under the guidance of Maria.

The menus are based on Cycladic cuisine. Each recipe is cooked on groups of two people who work together to complete it. Basic techniques for the management of basic raw materials are taught at each course and variations are presented for each dish. Number of dishes prepared depends on number of participants.

Legumes and vegetables, the basis of Greek food

MENU

● salad with black-eyed beans, tomato, rocket and capers // with smoked mackerel, dill, capers and pickled cucumber

● lentil soup // lentils "moutsentra" (pilf with lentils, rice and syvrasi- caramelized onions with spices)

● fava cooked with two recipes and two different servings : fried onions on low heat with sun dried capers // sundried tomato

● vlita (local greens) with "tyrovolia" (local cheese from Syros island) and "petroti" (Cycladic cheese) in the oven with tomatoes

● "Tourlou" mixture of seasonal vegetables in the oven // vegetables with chickpeas

Free afternoon

4th Day

Visit of local cheese factory "tyrosyra", as Cyclades are famous for their unique cheese products with Maria. Cheese tasting takes place here, which will be used in the cooking class the next day. Lunch in the tavern "Melidron" in Posidonia area

MENU

● parsley salad

● fried olives with onions and oregano

● "dakos" (barley rusks) with tomato, capers and cheese

● anchovies marinated served with beetroot salad from raw beetroots flavored with coriander

● fried squid filled with feta cheese

● cod "savoro" with tomato sauce with garlic, vinegar, capers and raisins

Free afternoon

5th Day

Morning (10.30) hands on cooking lesson with Maria and lunch with the completion of the course. Course duration about 3 hours.

Cereal and pasta

MENU

● summer salad from Kythnos island with green onions leaves, purslane, tomatoes // onions, oranges, olives and wheat

● trachanopita, pie with "trachana" local pasta with Cycladic cheese & saffron

● vegetables (tomatoes, peppers) stuffed with bulgur, pine nuts, raisins and spices // rice, eggplant, zucchini and "tyrovolia" local cheese

● "Pseftopeteino" with eggplant, fresh tomato, herbs, "chilopites" (handmade pasta) and "kopanisti" local cheese of Syros

● pasta shoota (onions and tomatoes fried) with "makarounes" local pasta and "xinotyraki" local cheese of Syros

Free afternoon

6th Day

Morning City tour in Ermoupolis with Peggy our experienced guide & Maria

Sykoutris small industry of loukoumi (gelly marshmallow).

Originated from Chios Sykoutris family started its business making delights and selling them in the pastry shop in Smyrna. In 1922, with the Asia Minor Catastrophe, grandfather Sykoutris arrived in Syros just 15 years old and got a job in a loukoumopoieio, while in 1928 he set up his own workshop where loukoumia are still made the traditional way. We learn how delights are made, the history of loukoumi in Syros and taste different kinds. Visit one of the famous City mansions, we talk about the bourgeoisie of Syros, the circumstances of its creation and the differentiation between the urban cuisine of the island as opposed to the rural cuisine of the villages. Taste of local spooned-sweets served in the traditional way and liqueur citron from Naxos. Guided visit to the Church of the Assumption where art work of El Greco "The Assumption" is kept. In the church yard we try ritual breads with raki from Hroussa. We introduce the connection of Greek traditional cuisine with the Christian orthodox tradition. Free afternoon

7th Day

Morning (10.30) hands on cooking lesson with Maria and lunch with the completion of the course. Course duration about 3 hours

Dishes with meat and eggs

MENU

"Riganada" salad with tomatoes, onions, olives, feta cheese, toasted bread baked in the oven with herbs, spices and a sauce made of roasted tomato

Capersalad

"Tzatziki" with cycladic sour cheese, yogurt, mint, dill and lemon zest

Eggs "buleri" cooked in tomatoes in the oven

Burgers in the oven with ground beef and sausage mixture from Syros with fennel

Rooster cooked in tomato sauce with pasta / "bardouniotikos" with tomato sauce, green olives and San Joseph cheese from Syros. Free afternoon

8th Day

Breakfast at the hotel. Departure

 

 

PACKAGE INCLUDES:

 TRANSFER AIRPORT - PORT UPON ARRIVAL

 TRANSFER PORT – AIRPORT UPON DEPARTURE.

 FERRY BOAT ROUND TRIP NUMBERED SEAT TICKETS FROM PIREAUS OR MYKONOS PORT. UPGARADE TO VIP SEATS 20 Euro extra per person

 TRANSFER SYROS PORT – HOTEL UPON ARRIVAL

 TRANSFER HOTEL – SYROS PORT UPON DEPARTURE.

 ACCOMMODATION with BREAKFAST PLUS ONE MEAL H/B - PREPARED DURING THE SEMINAR COOKING "HANDS ON"

 GASTRONOMY SESSIONS, FIELD & THEORY

 EXPERIENCED & DECORATED CHEF

 GASTRONOMY – CULINARY - MATERIALS & TOOLS

 TRANSFER TO DAILY START POINT WHERE NEEDED

 FIELD WALKS ON WAY MARKED & NON WAYMARKED PATHS WITH GUIDE

 ONE ISLAND TOUR OR CITY TOUR WITH COACH BUS & GUIDE

 ALL TAXES INCLUDED

 FAREWELL GIFT, BOTTLE OF LOCAL BOTTLE WINE "FABRICA" & CAPERS or SEA FENEL

 

 

*Important Notes!!!

• Minimum participation 6 people / maximum 12 people.

• All meals or dinner include: water & soft drinks. No alcoholic beverages.

• Syros is an island! Please note that is advised, arrival flight in Athens Int. Airport in the morning, in order to connect to your transfer from Athens to Syros the same day otherwise, it is advised to arrive a day earlier in Athens.

• For your departure, if you choose return to Athens Int. Airport by ferry boat via Piraeus port, it is advised to fly back, not on the same day in case the boat trip is cancelled due to strong winds. Advisable to stay one night in Athens. We may support you with Partner hotel in Athens for such situation

   

 

 

 

 

Last modified on 15 July 2015
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