Food + Wine

Global Culinary School

by Robin Cherry

Glorious Greek Kitchen

Where: The island of Ikaria, Greece

The food: Classics from the Classics

Back home you'll be whipping up: Shrimp with creamy ouzo sauce and loukoumades (fritters drizzled with honey and sprinkled with cinnamon)

The dish: Ikaria, named for Greece's first (and spectacularly unsuccessful) aviator, is a small island in the Eastern Aegean dotted with fishing villages. Here, chef and cookbook author Diane Kochilas teaches simple, healthy Med-inflected cooking in a 100-year-old villa she shares with her husband, artist Vassili Stenos. The feisty New York–born Kochilas teaches students to make "Fearless Phyllo" (it's actually not so hard to make the dough the way she prepares it) and iconic dishes such as soufiko, a Greek version of ratatouille, and dolmathe, grape leaves stuffed with rice, pine nuts, raisins, and mint. Kochilas isn't afraid to tweak traditions, though: She adds dried apricots to her tzatziki, the classic cucumber-yogurt-garlic dip. Field trips include visits to the colorful local food purveyors, including Kollia the baker, Nicos the ouzo distiller, and Diamanto Plaka, an elderly woman who makes goat cheese from her herd's milk. You'll be speaking Greek in no time.

Accommodations: Spacious studio apartments with balconies overlooking the Aegean at the Hotel Cavos Bay, walking distance from the villa.

When: July–August

Glorious Greek Kitchen
Tel: 214 373 1161
From $2,706 per person, double occupancy, for six nights, including lodging, classes, meals, and excursions. Max class size: 10

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Information may have changed since date of publication. Please confirm details with individual establishments before planning your trip.



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