Next summer, food writer, chef and English professor Christopher Bakken is hosting participants in an immersive program that explores the traditional cuisine, music and culture of the island of Crete
The vacation-friendly itinerary entails 10 days of hands-on culinary activity including daily cooking classes, discussions and activities, as well as excursions and time to enjoy accommodation at the Dalabelos Estate — a state-of-the-art agritourism complex fashioned from local stone that boasts scenic views of surrounding Cretan landscapes.
The estate includes a large infinity pool, hot tubs, full-service restaurant and music and cultural programs.
Running from June 1-10, 2019, the program’s activities will take place on a working vineyard, olive grove and organic farm near the city of Rethymno, Crete.
Classes will feature lessons in wild-yeast sourdough bread, traditional phyllo, wood-oven cooking, wild greens, as well as wine, olive oil and honey tastings.
In addition to Bakken, agritourism expert and musician Vassilis Petrodaskalakis and Dalabelos Executive Chef Maria Boulougouri will instruct students.
With nearly 30 years of experience cooking, writing and traveling throughout Greece, Bakken is the author of the culinary memoir, Honey, Olives, Octopus: Adventures at the Greek Table (buy the book here), as well as three books of poetry. He earned a doctorate in literature and creative writing from the University of Houston and teaches English at Allegheny College.
For more information, visit www.culinarycrete.com or email firstname.lastname@example.org
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