Cooking with Class in Santorini: Discovering the Greek Island’s Unique Gastronomy

 

As we bid farewell to our charismatic Greek cooking class Sous-Chef, Daniel, he shared parting culinary wisdom with a twinkle in his eye:

“Use your imagination and everything is possible. And remember – you needn’t measure – you must feel the taste.”

We’d come to the elegant, highly-acclaimed Selene restaurant on sun-drenched Santorini, Greece. We would spend the day learning about the island, its Cycladic neighbors, and their unique produce, cheese and wine. We would then try our hands at some of Selene’s trademark recipes and as a reward, savor what we’d prepared. As we strolled out into the Santorini sunlight after our cooking class and lunch, utterly relaxed, with creatively-stimulated minds and taste buds, we reflected on what an exemplary day it had been.

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The Straight Scoop on Indonesian Kopi Luwak ‘Poop Coffee’

On a Balinese coffee plantation, during a downpour of torrential proportions, we swilled cups of the world’s priciest and rarest coffee – Kopi Luwak. In gourmet establishments across the globe, this cup of Indonesian java would cost upwards of $50 a cup. This coffee might sound familiar since it has been featured in countless foodie publications, on Oprah, as well as in the film, The Bucket List.

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