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Events

27

Jun
2012

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In Events

By Marina

Slow Food Celebration: Domes of Elounda Reaps What It Sows… Gastronomy Meets Luxury Vacation

On 27, Jun 2012 | No Comments | In Events | By Marina

This season, down by the pool with a stunning view of the Venetian Castle on the island of Spinalonga, world leading chefs will present dishes featuring locally-produced products in a slow fashion during a huge culinary festival.

A new awarded chef will take over every second weekend for 5 weekends from 6th of July to the 1st of September, satisfying the palettes of the most demanding guests.

 

Specifically:

July 6-7: Cappellini | July 20-21: Geneletti | August 3-4: Magganas | August 17-18: Garfagnini | August 31- September 1: Skarmoutsos

This summer we will present the revolutionary Slow Food Celebration.

Slow food is an idea that links the pleasure of food with the commitment to community and the environment. With respect to the cultural and nutritional heritage of Crete and Mediterranean cuisine as well as the natural resources of the region, local village chefs as well as famous Greek and Italian chefs will turn the preparation of their dishes into a ritual… closely monitoring the entire process, starting from the growth and cultivation of the raw materials and following them all the way to the dish!

For the third consecutive year, we invite all food adventurers and overall travel enthusiasts to join the festival and savor! In 2010 during the First Annual Festival De la Gastronomie, 7 awarded chefs such as Marco Garfagnini, Georgios Troumouches, Dimitrios Dimitriadis, Lefteris Lazarou, Yves Mattagne, Franck Putelat and Thodoros Kassavetis prepared and served 50 epicurean dishes for 700 guests with culinary demonstrations spread over a period of 4 weeks.

 

In 2011 a joint degustation was organized during the Second Annual Festival De la Gastronomie. Infamous Chefs, namely Philippe Geneletti, Tomomi Ohashi, Marco Garfagnini and Emanuele Cappellini, discussed their food culture and prepared over 50 regional specialties; showcasing secret recipes and introducing their food philosophies to 700 guests, who took zestful pleasure in the inclusive experience.

 

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