Glorious Greek Kitchen in Ikaria

DAY ONE
WELCOME TO IKARIA!

7.30 PM

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PICK UP SUNSET WELCOME IN NELIA / PANIGYRI

DAY TWO

11.OO AM	-	PICK UP AT HOTEL CAVOS BAY
3ish PM	-	COOKING SESSION INTRODUCTION TO GREEK ISLAND CUISINE

MENU: Roasted Eggplant Salad with Capers and Tomatoes; Puree of yellow split peas with two garnishes; Cretan barley rusk meze with grated tomatoes; fried zucchini/Eggplant fingers; Baked Summer Vegetables with Feta and Herbs; Galaktoboureko;

RETURN TO HOTEL - AFTERNOON FREE

9.00 PM - PICKUP - DINNER AT A LOCAL TAVERNA

DAY THREE

10.00 AM	-	PICK UP AT HOTEL CAVOS BAY VISIT TO LOCAL BEEKEEPER / TO THE BEEHIVES AND WORKSHOP FOR A HONEY TASTING IF ANYONE IS ALLERGIC TO BEES PLEASE INFORM US
13.30-14.00	-	RETURN TO HOTEL AFTERNOON FREE
5.30	-	PICK UP AT HOTEL COOKING SESSION FEARLESS PHYLLO

MENU: Basic homemade phyllo pastry; Zucchini & herb pie; multilayered northern Greek cheese pie; small phyllo triangles and cylinders with pastourma, tomatoes and kasseri cheese (baked and fried); fried phyllo with ice cream and honey;

DINNER IN OUR GARDEN

LATE EVENING RETURN TO HOTEL

DAY FOUR

9.30 AM	-	PICK UP FROM HOTEL
10.00 AM	-	COOKING SESSION RECIPES FROM A GREEK COUNTRY GARDEN

MENU: Stuffed grape leaves; Vegetarian-Stuffed eggplants; Ikarian vegetable medley “Soufico”; herbed zucchini fritters; Ikarian potato salad with tomatoes and herbs; yogurt and sour cherry mousse;

2.00-2.30 PM	-	DEPART FOR HOTEL AFTERNOON FREE
5.15 PM	-	PICK UP FROM CAVOS BAY EXCURSION TO THEOKTISTI MONASTERY AND WINE TASTING AT KARIMANLIS ESTATE IN PIGI
9.00-9.30 PM	-	DINNER AT POPI’S TAVERNA IN FYTEMA
11.30-MIDNIGHT	-	RETURN TO HOTEL

DAY FIVE

8.30 AM	-	DEPART FOR MINERAL SPRINGS IN LEFKADA/AGIOS KYRIKOS; LUNCH IN AGIOS
3.00 PM	-	RETURN
6.30 PM	-	PICK UP FROM CAVOS BAY COOKING SESSION: FISH FROM THE WINE-DARK SEA

MENU: Island fish soup; shrimp with creamy ouzo sauce; Cretan octopus with fennel, orange and olives; squid—u/a; fresh fruit;

DAY SIX

8.00 AM	-	PICK UP FROM HOTEL EXCURSION TO SHEPHERD’S PLACE; GRAZING THE GOATS, MILKING, AND CHEESEMAKING SESSION. BACK TO VILLA THANASSI FOR CHEESEMAKING SESSION AND LIGHT LUNCH. NOONISH RETURN TO CAVOS AFTERNOON FREE
5.30 PM	-	PICK UP AT CAVOS FOR CHRISTOS
6.OO PM	-	FINAL COOKING SESSION A MEZE FEAST

MENU: A not-so-classic skordalia with octopus broth; roasted spicy feta; green peppers sautéed in olive oil with tomatoes; grilled octopus; light ground-meat keftedes; kid roasted in the wood-burning oven with potatoes; loukoumades (fritters) with honey and cinnamon;