Travel

Voreina Gallery Suites, Pyrgos, Santorini

Sep 14th, 2014 | By
Voreina Gallery Suites, Pyrgos, Santorini

If you were to ask people what images first pop-up in their mind when told to think about Greece, the immediate responses are  “Athens, Parthenon, the Aegean, donkeys, Moussaka, museums, Zorba and Santorini”. I have been to Santorini three times – the first time was in 1988 and although a bustling tourist destination, most of […]



Savour Autumn in The Aegean

Jul 19th, 2014 | By
Savour Autumn in The Aegean

I am delighted to be returning to Montreal on Tuesday, October  to cook at the city’s preeminent Turkish Restaurant – Su. Chef Fisun Ercan grew up in the kitchen and she shares her passion and affinity for Mediterranean flavours. The olive oil used through the entire menu will be furnished by Cretan olive oil from […]



First Stop: Peter Minakis’ Athens

Apr 12th, 2014 | By
First Stop: Peter Minakis’ Athens

I was recently approached by the folks of Culinary Backstreets to share with their readers where I would eat upon immediately arriving in Athens. The site’s focus is to explore a city’s authentic dining scene and they offer gastronomic walking tours of Istanbul, Barcelona, Rio, Mexico City, Shanghai and Athens. Click on the link and […]



Longing For a Greek Breakfast

Mar 5th, 2014 | By
Longing For a Greek Breakfast

For the past few years, there has been a movement in Greece to showcase authentic Greek breakfast items. Emphasis has been given to hotels, inns and restaurants that are frequented by tourists. This is being done because if you’ve visited Greece (and the rest of Europe), you may have had one of those “continental breakfasts”…you […]



Estiatorio Milos in Athens

Feb 27th, 2014 | By
Estiatorio Milos in Athens

Surely, one of the best meals I had last year had to be when I dined at Estiatorio Milos, located in the Athens Hilton. Centrally located (every cabbie knows where the Hilton is), you can get to this place with little trouble and you’ll be rewarded with a Greek dinner, par excellence. Estiatorio Milos has […]



September in Santorini and Crete Sept.19 -26

Dec 14th, 2013 | By
September in Santorini and Crete Sept.19 -26

One of the best times to visit Greece is in September – the crowds are gone, the prices are friendlier for flights and the hot evenings giveaway as the days grow shorter. Hot days, confortable evenings spent in two of Greece’s most popular destinations for food, culture and beauty – Santorini and Crete! Santorini – […]



Ladadika District of Thessaloniki & Beyond

Dec 9th, 2013 | By
Ladadika District of Thessaloniki & Beyond

This past summer while in Greece, I finally got to enjoy and explore my favourite Greek city, Thessaloniki in September,  when the temperatures finally dropped to a comfortable level. That period was in September and it’s a wonderful time to visit Thessaloniki. The city is Greece’s second largest city with a population of about 1.5 […]



Kalofagas Cooks at Chicago’s Avli Restaurant

Nov 12th, 2013 | By
Kalofagas Cooks at Chicago’s Avli Restaurant

I’m delighted to announce that I will be traveling to Chicago to cook at Chicago’s Avli Estiatorio (restaurant), located just north of the city in Winnetka. Proprietor Louie Alexakis and I have come up with a menu that will showcase dishes from my repertoire and some from the kitchens of Avli. I’m also pleased to […]



Everything Mediterranean Cookbook Launch in Montreal!

Oct 27th, 2013 | By
Everything Mediterranean Cookbook Launch in Montreal!

Come meet me in Montreal on Thursday, November 14th and help celebrate the launch of my first cookbook, Everything Mediterranean. I will have books for sale (sign them) and will also prepare some appetizers from the book and demonstrate a couple of recipes. I am partnering here with Cook and Date and I would like […]



In Praise of Kasseri Cheese

Oct 26th, 2013 | By
In Praise of Kasseri Cheese

The chatter among Greek food-a-philes of late is that Greeks eat more cheese per capita than any other nationality. Even more than the French! We don’t have cheese courses (at least not in a traditional way) but it appears on our breakfast table, in cheese pies, on salads, part of  meze platter, on pasta, in […]