Travel Greek foods, wines & liqueurs Meals in the two bu et and two à la carte restaurants included both Greek specialties and international dishes. We especially loved the thick Greek yogurt with thyme honey, Greek cheeses, succulent roast lamb, moussaka, baked redmullet and aky baklava. A daily Chef ’s Corner featured made-to-order dishes, ranging fromGreek crêpes to chicken and pork gyros. One evening, elaborately carved fruits and vegetables decorated a bountiful barbeque bu et. e included red, white and rosé wines went well with our meals, but we joined a Greek wine-tasting class to sample four premium Greek wines. Our drinks package featured six Greek liqueurs. Clear, white Mastiha had a sweet herbal avour. KoumKouat, made from kumquat fruits, had an aroma reminiscent of oranges and strawberries. On Greek night, everyone dressed in blue and white (the colours of the Greek ag) and servers o ered passengers traditional anise- avoured ouzo. To learn more about Greek cuisine, we joined Teresa’s Greek cooking class. Her Food Networkstyle demonstration and quips kept everyone laughing. Danny’s presentations on the health and culinary bene ts of Greek herbs and extra virgin olive oil were equally entertaining and informative. GREEK ISLANDS ODYSSEY Discovering the culture, cuisine and customs of Greece on a cruise to five islands “You’re so lucky,” said our Mykonos guide. “Other cruise lines stay here only a few hours. Passengers see only Mykonos Town. Your ship stays overnight so you can tour the countryside, experience our nightlife and explore nearby Delos island.” Two-day visits to Greece’s most popular islands, Mykonos and Santorini, was only one reason why we picked the seven-night Idyllic Aegean cruise on the 1,200-passengerCelestyal Crystal. Another reason was the opportunity to learn about Greek history, mythology, foods, drinks, music, dancing, language and destinations. Who knows Greece better than the Greeks? Celestyal Cruises is the only cruise line based in Greece. Another bonus – the cruise included all gratuities, port charges, meals, entertainment, an unlimited drinks package and three shore excursions. Story and photos by Barb & Ron Kroll Chef’s Corner 18 | www.snowbirds.org
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