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148: A Culinary Veggie Experience on the Greek Island — Milos Part 2
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148: A Culinary Veggie Experience on the Greek Island — Milos Part 2
Greek Chef Yiannis Tsagkalos returns to talk food and veggies on the Greek Island of MILOS.
Yiannis Tsagkalos
Today's Lexi:
Σέλινο - Selino - Celery
In Today’s Episode:
Last summer Kiki and family visited the Greek island of Milos for the first time, but not the last.
In typical Greek fashion, the hospitality, food, and Thalassa are par excellent.
Today we continue the culinary conversation with Chef Yiannis Tsagkalos of Pathos Restaurant on the Greek island of Milos.
Firstly, where has this fine Greek chef trained in Europe and how does his experience lend itself to the outstanding menu at Pathos restaurant at Milos Cove?
Learn what the Greek way is to prepare fish.
Lots of talk about beans tomatoes and olive oil.
Plus, Chef is sharing cooking techniques to bring into your kitchen.
How versatile are beets and what are Chef Yianni’s garlic and celery secrets??
Hope to whet your palate with the flavors of Milos and Chef Tsagkalos.
Today's Ola Kala Moment:
Veggies in your dessert
Resources:
Credits:
Music: Spiro Dussias
Vocals: Zabrina Hay
Graphic Designer: Susan Jackson O’Leary
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This episode made possible in part by:
The Law Offices of Liston & Tsantilis — Ranked #1
and
Kingdom Farms Wholesale Meats
This podcast is for informational and educational purposes only. None of the information should be construed as medical advice. Users are encouraged to seek professional medical assistance for any significant health-related matters.
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