An Extraordinary Culinary Coalition

We want to introduce you to an amazing couple, Aglaia Kremezi and Kostas Moraitis, who we truly feel are our soul mates. Why? They’re multi-talented, charismatic, and passionate about food. Aglaia has spread Greek cuisine worldwide through her cookbooks, while Kostas enlivens every gathering with captivating stories and insights into Greek culture. They’ve consciously left urban life for a rural one, love hosting people, and offer incredible cooking classes and gastronomic experiences. And they’re always smiling!

We first met Aglaia and Kostas when they visited our farm to scout destinations for an upcoming culinary tour with a group of Americans. The connection was instant—same mindset, same passion for food and sustainability. The next year, they returned with Sara Baer-Sinnott, President of Oldways, a nonprofit food and nutrition organization. Among many things, Oldways organizes culinary adventures around the world with acclaimed chefs, offering carefully curated week-long itineraries filled with unforgettable cultural and culinary experiences.

Aglaia, Kostas, and Sara enjoyed an olive oil tasting with Frangiskos and a lunch prepared by Marilena. They were instantly convinced that Eumelia is a gastronomic destination their fellow Americans should experience!

This perfectly organized tour took place in May 2024, when 36 participants visited our farm for a holistic day of food and culture. Frangiskos led a sustainability tour and an olive oil tasting, which left a lasting impression—Chef Cassie Piuma of Sarma Restaurant later told a colleague that our extra virgin olive oil was a life-changing experience! Marilena also gave a cooking demo on phyllo dough and the local pitaroudia.

The highlight of the visit was hosting the incredibly talented Michael Costa, the culinary genius behind José Andrés' Zaytinya restaurant. Chef Costa gave an extraordinary twist to a classic dish: fava. He prepared yellow split peas with turmeric and bay leaves for a deeper color and richer flavor, topped with vlita (wild edible greens) from our garden. The final touch was marinated smoked trout from G-fish, a local fishery using the fresh Taygetos springs.

Chef Michael Costa transformed this humble fava dish into a gourmet masterpiece, capturing the essence of our farm-to-table philosophy and elevating local ingredients to new heights.

It was a day we’ll remember for a long time, and we’re eagerly looking forward to working with Oldways and Michael Costa again. As for Aglaia and Kostas, we mostly can’t wait to spend more quality, delicious time with them—this time, without the work!