MY GREEK TABLE, SEASON 4
My Greek Table on Public Television is a labor of love, my ode to Greece! I am so proud that we’re in our 4th season!
The series airs in 95% of the United States, as well as in Canada, Australia, China and Greece. We air on Create Channel across the USA, too, and on Amazon Prime in the UK and USA.
Season Four of the award-winning show, My Greek Table with Diane Kochilas, is better than ever, as I continue to guide viewers on a robust and inviting exploration of the Greek landscape, including its people, food, history, traditions, and culture. In addition, in almost every episode, I explore the wondrous world of Greek wines, informing viewers of this country’s ancient vinicultural traditions and introducing them to the flavors and varieties that are uniquely Greek.
For Season Four, I focus on three Greek cities as unique and unsurpassed food destinations, blending urban history, culinary lore, ancient traditions and modern trends, and always with an eye to cooking up a delicious, healthy range of dishes that manifest the best of the Greek-Mediterranean diet. I introduce viewers to the many different facets of Athens; visit Greece’s de facto culinary capital, Thessaloniki; and head to the picturesque northwestern city and environs of Ioannina.
In Athens (and its sister city, Piraeus), I cook with the father of modern Greek cuisine, Lefteris Lazarou; explore Greek superfoods with a well-known nutritionist; and sample vegan flavors with a top vegan teacher/chef. I delve into an exploration of my own distinct neighborhood with one of Athens’ most renowned urban chroniclers, walking and learning about its history and architecture, and then, of course, cook him a delicious lunch. I prepare a great meal for a dinner party with friends; explore the city’s vibrant international art scene with gallery visits; and share a meal with some of Athens’ top gallerists and young artists, who gather together in my artist-daughter’s studio space for mama’s cooking and a foray into Athens as an art hub. This season, I am also sharing my favorite recipes from my brand-new home kitchen in the historic center of the city, looking over 19th century rooftops and a lively city square, all just a stone’s throw from the bustling downtown markets that are the life pulse of the Greek capital.
Jewish history and Sephardic cooking are the focal point of an especially poignant episode in Thessaloniki. In Greece’s second largest city, I also explore its recent United Nations Educational, Scientific and Cultural Organization (UNESCO) designation as a food destination, exploring the fascinating cuisine of the complex Greek diaspora that settled here over centuries. I taste my way around what is arguably the country’s most delicious metropolis, and explore everything from whirling paper-thin phyllo for breakfast pastries to pulling up a few tons of mussels off the city’s fertile coast.
In Ioannina, pastoral traditions coincide with life along the lake. Here I bake a pie in the ground with a local shepherd family and explore the likes of real feta, frogs’ legs and a truly fascinating clay-baked eel – one of Ioannina’s many local specialties.
All of this – culture, cuisine, history, stunning natural beauty, urban sophistication and more – are the focal points of My Greek Table, Season Four, with a menu that embraces the healthy, largely plant-based deliciousness that is one of Greece’s greatest legacies to the world!
My Greek Table with Diane Kochilas is a Resolution Pictures Production, in association with Maryland Public Television and distributed by American Public Television.
Find more information here:
COPENHAGEN FOOD - Greek Gyros at THE FAT GREEK - Street Food in Copenhagen by CopenhagenInFocus
Advertisement - The Fat Greek in Copenhagen. In this video we visit THE FAT GREEK restaurant in Copenhagen, Denmark to taste their traditional Greek Gyros. We recently returned from a holiday in Parga, Greece where we ate quite a few big and delicious Gyros. The Greek Gyros is without doubt our favourite Greek Street Food, so when we by chance saw a post from THE FAT GREEK on Instagram showing some of the Traditional Greek Gyros available on their menu we just had to try them.
Maxi contacted the owners and asked if we could come and taste their Gyros and if we could film the Tadeonal Athens way they prepared (according to inherited Greek family recipes) the Gyros for our viewers! Luckily Dimitris, Søren and Christina were kind enough to invite us and this video will show you the fantastic experience we had at THE FAT GREEK Restaurant in Copenhagen, Denmark!
Watch more of our Copenhagen Travel videos here:
Follow our Copenhagen Instagram Profile, it´s called CopenhagenInFocus and can be found here:
Visit THE FAT GREEK Restaurant in Copenhagen
Address: Ryesgade 30B, 2200 Copenhagen N
Website: thefatgreek.dk
Instagram:
Facebook:
THE FAT GREEK on Google Earth: Latitude: 55°41'32.03N Longitude: 12°34'1.81E
Gyros Types at THE FAT GREEK
- Pork Gyros (GRANDPA) - we ate this one
- Chicken Gyros (HIMSELF) - this one is Halal and is the other one we ate
- Vegan Gyros (WIFE)
- Lamb Gyros (COUSIN)
Visit THE FAT GREEK Copenhagen website to read more about what this Traditional Greek Restaurant has to offer!
Wiki writes the following about the Greek Gyros, Gyros or sometimes gyro (Greek: γύρος) is a Greek dish made from meat cooked on a vertical rotisserie. Like shawarma and al pastor meat, it is originally derived from the lamb-based doner kebab.. In Greece and Cyprus it is normally prepared with pork or sometimes with chicken, whilst beef, chicken, and lamb are common in other countries... It is typically served wrapped or stuffed in a pita, along with ingredients such as tomato, onion, fried potatoes and tzatziki... The name comes from the Greek γύρος (gyros, 'circle' or 'turn'), and is a calque of the Turkish word döner, from dönmek, also meaning turn...
Timestamps for Greek Gyros in Copenhagen at THE FAT GREEK Restaurant - Greek Street Food at its BEST!
00:00 Start
00:02 Introduction at the Copenhagen Botanical Gardens
00:52 Walking through Copenhagen to The Fat Greek
01:10 Arriving at The Fat Greek in Copenhagen
01:19 Interior of The Fat Greek Restaurant
01:43 How to cook a Traditional Greek Gyros
06:20 How to wrap a Traditional Greek Gyros
06:27 Wrapping the Pork Gyros
07:40 Wrapping the Chicken Gyros
08:23 Single Gyros - Just the Gyros
08:36 Combo - Gyros with Fries and Dip
08:52 Organic Sodas from The Fat Dane Micro Brewery
09:13 Eating our Gyros at The Fat Greek
09:38 How to eat a Greek Gyros
09:53 Maro tastes the Chicken Gyros
10:10 Maro tastes the Ginger Soda from The Fat Dane Micro Brewery
10:32 Maxi tastes the Chicken Gyros
11:04 Follow our two Instagram Profiles
11:12 Tasting the Chips with the three Dips (Maxi)
11:38 Maxi tastes the Pork Gyros
12:02 Tasting the Chips with the three Dips (Maro)
12:33 Maxi tastes the Pork Gyros
12:44 OUR OPINION of the taste of the Gyros at The Fat Greek
13:23 Thank you to The Fat Greek København for inviting us
13:53 More of our Copenhagen videos
Also watch our Parga, Greece Travel videos here:
LUGGAGE COVERS LIKE OURS (Maxi and Maro)
Buy them on Amazon.com here: (Affiliate Link)
WANT TO USE OUR VIDEO FOOTAGE?
License & Download our Footage here:
- Pond5:
- Shutterstock:
PAYPAL DONATIONS - Thank you for your Support! ;-)
Your support helps us bring you more videos like this.
Our INSTAGRAM Profiles:
Travelleryt1 -
CopenhagenInFocus - (Our at home Profile)
SUBSCRIBE TO OUR CHANNEL:
License & Download our Copenhagen Footage here:
- Pond:
- Shutterstock:
#Travelleryt #Copenhagen #Gyros #Denmark #København #Greekfood #copenhageninfocus
HOW TO MAKE BAKED GREEK GIANT BEANS WITH FETA AND SPINACH
Greek giant beans, called gigantes (GHEE-gan-tes), are one of the best-known Greek ingredients and overall Mediterranean diet ingredients. This Mediterranean diet recipe will up your bean recipe game for sure. When you eat a healthy Mediterranean diet meal plan, you ensure that you'll enjoy a lot of great plant-based dishes. Indeed, Greek vevetarian recipes for all sorts of beans abound. Beans and legumes rank among the most nutritious Mediterranean ingredients and they're a really important part of the Greek diet. Greek recipes for baked gigantes or giant beans vary from region to region. This Greek recipe for baked beans is one of my favorites. It comes from the region of Epirus in the mountainous northwestern part of Greece.
Akis' Food Tour - Meteora Episode 11
Subscribe:
Akis' Food Tour - Meteora Episode 11
For more information:
Presenter: Akis Petretzikis
Director: Panos Georgiou
Story Editor: Danae Sofia Vardali
Director of Photography: Giannis Gemeliaris
Production Coordinator : Diamantis Arakas
Sales Department: Mary-Rose Andrianopoulou, Zoe Konstantopoulou
Assistant Director: Vaya Tsiourvopoulou
Technical Support: Th. Savvakis – V. Karypiadis O.E.
Motion Graphics: Giannis Papoulias
Sous Chef: Maria Vasilakopoulou
Production Assistants: Giorgos Kiklis, Kostis Marinis
Cameras: PAN PAN, Nikos Belesis
Sound: Giannis Fotiadis
Video Editing: Eirini Kefala, Giannis Mylonas
Assistant Video Editing: Marianna Petridou
Translation/Subtitles: Manuela Skoula
Costume Designer: Alexis Foukos
Music Licensed by
DNG
Music Editing: GiGi
Title song: “To taxidi”
Vocals: Sakis Rouvas
Music: Yiannis Skoutaris
Lyrics: Pantelis Kyramargios
The recording and mixing were done at VOX STUDIOS by Aris Binis and the mastering at SWEETSPOT studio by Giannis Christodoulatos
Wardrobe:
COLUMBIA
NEW BALANCE
DOUBLE OUTFITTERS
AMERICAN EAGLE
Eyewear:
Ray-Ban
Luxottica HELLAS
Hats:
GOORIN BROS
Production:
Production Company Akis Petretzikis Ltd
Official website:
Facebook Page:
Twitter:
Instagram:
Pinterest:
#akisfoodtour #akispetretzikis #meteora