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Aglaia's latest book The Foods of the Greek Islands, published by Houghton Mifflin, was chosen as the first of the year's best cookbooks by the New York Times. |
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Costas discovered that apart from papyri and ancient texts in obscure languages, there are shovels and axes, trees and bushes, wild orchids, aromatic plants and
peace of mind. |
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Soultana, his wooden traditional fishing-boat, a rare example of its kind, was built by the last remaining Greek boat builder. |
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Aglaia Kremezi
Aglaia was born in Athens and currently lives permanently on Kea. She is a journalist, writer, photographer and food columnist for the Sunday Athens paper Kyriakatiki Eleftherotypia and the Greek edition of Votre Beaute magazine. She is also a contributing author for the Los Angeles Times, Gourmet Magazine, BBC Good Food Magazine, Bonne Appetit, Food and Wine, Food Arts, Intermezzo and other publications.
Her latest book The Foods of the Greek Islands, published by Houghton Mifflin, was chosen as the first of the year's best cookbooks by the New York Times and received excellent reviews from Food and Wine, Time, People and many other newspapers and magazines. Her first book, The Foods of Greece, published by Stewart, Tabori and Chang won the Julia Child "First Book" award, in April '94. Her next two books, Mediterranean Pantry and Mediterranean Hot, were both published by Artisan/Workman and later translated into Greek. She is part of the team of Master Chefs --together with Roger Verger, Michel Roux, Richard Olney and others-- creating a small illustrated collection of MEZE AND ANTIPASTI, for the series "Classic Recipes" published by Weidenfeld & Nicolson, in London. In Athens, she has also published two collections of her food columns that became best sellers in Greece.
She has appeared on Good Morning America CBS, and other major and local TV shows. In addition, she has taught at Macy's Degustibus, the French Culinary Institute in New York, and many other cooking schools in the US and internationally, promoting her books and authentic Mediterranean Cuisine. She is a menu and recipe consultant for Molyvos, a Greek restaurant in New York ( 7th Avenue at 55th Street ), which was awarded three stars by Ruth Reichl of the New York Times .
Cooking has always been Aglaia's passion. From her grandmother, her mother and her Kean grandfather she learned not just traditional recipes, but also got the knowledge and love for wild greens and herbs. She is an avid collector of cookbooks and recipes from all over the world, and especially on the various ethnic cuisines of the Mediterranean. She has presented papers to many world conferences, specializing in the history of ancient Greek and Mediterranean cuisines, and has served on advisory boards in the culinary arts industry. |
Aglaia Kremezi is a member
of
the International Association
of Culinary Proffessionals |
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Costas Moraitis
Four summers ago, Costas, with his wife Aglaia and their two dogs, Popie and Melech, loaded their small SUV and left their Athens apartment with an armchair tied on the car's roof. They set on their vacation to the newly constructed summerhouse on the island of Kea. They never returned to the city.
After his degree from the University of Athens, Costas got an MA in English from St. Michael's College in Vermont, and continued with Biblical Studies at Yale. He returned to Greece to pursue an academic career, and taught English for several years. In 1997 he published his first book translating from Coptic into Modern Greek The Gospel According to Philip . While he started his second book, a translation of the New Testament with historical annotations, Kea came up. On the island, while slowly working on his book and freelancing for travel magazines, he discovered that apart from papyri and ancient texts in obscure languages, there are shovels and axes, trees and bushes, wild orchids, aromatic plants and peace of mind. Digging and planting, constructing dry-stone walls and some of the family's furniture, he stretched and stretched this vacation as long as he could, until it stopped being a vacation and turned into a way of life. His wife consented, and the dogs were delighted…
After Aglaia has cooked and served the meals, Costas usually puts the dishes in the dishwasher. He is not much of a cook, but recently learned how to fry eggs, sunny side up. With Kea Artisanal, he will be your driver and he will show you his favorite island spots and plants. He will also be the man to fix whatever needs fixing, from cameras to lighting fixtures.
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| Kostis Maroulis
After living and studying in the United States, France and England, Kostis recently returned to live in Kea, having acquired his grandfather's ancestral home and farmland. Kostis holds university degrees from Middlebury College in Vermont, the University of Paris and King's College London. As part of his graduate degree in Archaeology he has taken part in archaeological excavations in Greece and Russia .
Upon his return to Kea, he started experimenting with bee keeping and is now one of the few producers of Kea's famous local thyme honey. In addition, he has started his own small product line of condiments including marinades, jams, and vinegar from the island's natural produce, according to old family recipes. He has lectured to small groups, including the Mediterranean Garden Society, on all the facets of honey production, and will gladly show the fascinating workings of a hive to any person of the group interested to get into the protective suit.
Recently, Kostis managed to have Soultana built. It is a rare type of traditional wooden Greek fishing boat of which only a few examples can still be seen in the eastern Aegean. The boat was built on the island of Lesbos by the last remaining boat builder. Soultana carries a lateen rig, once the commonest Mediterranean rig, dating back to ancient times. On Soultana, he can take a few passengers to private bays for swimming, snorkeling and the simple experience of sailing the clear blue waters of Kea.
His other interests include hiking trails, literature, botany, gardening and making his own wine from the vines of his vineyard. |
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