The culinary series celebrates Greek history and culture through food
“We travel to Crete, the Peloponnese, Athens, Santorini, Ikaria, Lesvos, Volos, Pelion, Ioannina, the Zagorohoria, and Naoussa, meeting some of Greece’s best home cooks and storied food and wine artisans,” shares chef, cookbook author and restaurateur Diane Kochilas about her new Public Television 13-part culinary series which debuted in October.
My Greek Table with Diane Kochilas celebrates Greek history and culture through food. In the series, Diane travels throughout Greece and its surrounding islands where she showcases many of the foods that Greece is known, while giving a snapshot of the country’s traditions. Then Diane heads back to her kitchen to whip up simple home-cooked meals using the ingredients she highlights in each episode, offering tips on how to cook and pair them in a traditional Greek meal.
“Together, we’ll discover ancient flavors and great modern food alike, and explore regional and iconic Greek products such as great Greek extra virgin olive oil, Kalamata olives, Feta and other chesses, herbal teas, greens, and traditional grains,” says Kochilas.
In addition to hosting her own series, Diane is also the author of the International Association of Culinary Professionals Award-winning book The Glorious Foods of Greece. She is a contributor to The New York Times, as well as to Saveur and Gourmet magazines. Diane is the consulting chef at the New York City restaurant Pylos, and is the food columnist and restaurant critic for the Athens, Greece daily newspaper Ta Nea.
To watch My Greek Table episodes and their recipes, check the local Public Television stations in your market or watch the episodes online at www.dianekochilas.com.
#101: The World’s Most Famous Olive
#102: Flavors of Longevity – Ikaria
#103: Ancient Grains for Modern Cooks
#104: Olive Oil Everything
#105: Meze Society
#106: A Bite of Greek Red Wine
#107: The Lesvos Spirit
#108: Greek Mountain Cheeses
#109: Santorini: Flavors Of A Volcano
#110: Life Of Pie
#111: Crete: Mother Of The Mediterranean
#112: The Centaur’s Kitchen: Preserving Nature’s Bounty
#113: Athens Rising
Email the author: The Hellenic Journal