Cretan Traditional Cooking Lessons
- A Unique and tasty way to experience Cretan culture
- Learn to cook with delicious, locally-sourced ingredients
- Explore the enchanting vegetable garden,free-range chickens and sheep, olive groves, wine cellar, and citrus orchard
- Small group lessons that are open to all ages
- Suitable also for vegan and vegeterians or lactose intolerant
- Sample the dishes you’ve prepared, accompanied by local wine and traditional sweets
Don’t forget
- Camera
- Light jacket (Spring & Autumn)
Scedule
- 17:00 – Arrival at the house
- 17:30 – Start cooking
- 19:00 – Enjoy a traditional snack
- 19:30 – Take a tour of the farm
- 20:00 – Prepare dessert
- 21:00 – Enjoy a dinner consisting of the dishes we prepared together
- 22:00 – Indulge in dessert with raki, the strong local pomace brandy
Details
The foods we cook together are:
- Kalitsounia made in every lesson
- Dakos made in every lesson
- Tzatziki made in every lesson
- Cretan Salad made in every lesson
- Main dish made in every lesson : Gemista or Boureki (depending on seasonal vegetables)
- Main dish: Pork meat with tomato sauce & onions
Extra: Eggs (if the chickens have laid eggs the same day they will be collected and cooked)
Special requests: let us know if you’re vegetarian, vegan, lactose intolerant or have any special requests. We’ll do our best to make sure there’s enough for you to enjoy as well!
Metochi Farm: The History and Legacy of Our Great Grandfather Haralambos
The success of our farm today can be attributed to its intriguing history. The farm’s roots can be traced back to 1890 when a couple eloped from the “9 villages” area of Kissamos to the uninhabited area of Metochi near Gramvousa. The couple had two children, including our great grandfather Haralambos. In search of a better life, Haralambos was shipped off to the “New World” at the age of 16 and ended up in Kansas City, Missouri, where he worked hard to help build trains. One day, he found a wallet full of money that belonged to a co-worker and returned it to his boss, which earned him a promotion. Over the next 14 years, Haralambos saved his earnings and sent them back to his brother Antonis in Crete to build his dream farmhouse. In 1924, upon the insistence of his ageing mother, Haralambos returned to Greece and built the farmhouse on family-owned land. Settling down with his new wife, the couple gave birth to two daughters – Chrisoula and Eleni (my grandmother). The farm grew wheat, sesame, beans, onions, olives, and grapes, producing products such as virgin olive oil, Cretan olives, sweet raisins, and full-bodied wine. The farm also raised cows, sheep, goats, and chickens, which provided fresh milk, feta cheese, yellow Cretan “Graviera” cheese, country eggs, and much more. The farm became almost entirely self-sustainable, and nearby residents began flocking to it to trade goods, including fish, grain, fruits, and vegetables. The Metochi Farm became known for its true Cretan hospitality, leading to many spontaneous get-togethers over food, wine, and raki, a.k.a. tsikoudia, the strong local pomace brandy. Today, the farm still operates almost as it did a century ago, under the guidance of my sister Eleni and my mother Chrisoula. Visitors are welcome to experience the scents, flavors, and hospitality of the real Crete and learn about the legacy of my Great Grandfather Haralambos and his farm. Come and experience all the Cretan delights the farm has to offer.
