The Life of Loi: Mediterranean Secrets

Chef Maria Loi joins Michelin starred chef Asterios Koustoudis at the historic Hotel Grande Bretagne, located in the heart of Athens, to prepare Mediterranean classics with a twist: Melitzanosalata (Eggplant Salad) and Spanakoryzo (Spinach Rice). Back in New York, Chef Loi serves up Melitzanovarkoules (Eggplant Boats), and a Soupa Spanakoryzo (Spinach and Rice Soup).

Chef Maria Loi travels to Greece’s second largest island, Evia, and makes Kritharaki me Manitaria (Orzo with Mushrooms. Then it’s off to Naxos Island where the Governor helps her prepare a delicious Salatouri (Naxian Skate Fish Salad). Back in New York, Chef Loi serves up some easy Naxian dishes adapted for the home kitchen.

Chef Maria Loi travels to Naxos Island where she cooks, drinks and dances like the locals do. With Iouliani Polykreti, they prepare Katsikaki me Patates (Roasted Goat with Naxian Potatoes) and Gemista (Stuffed Vegetables). Back in New York she makes two easy vegetarian dishes: Patates Lemonates (Roasted Lemon Potatoes) and Naxos-inspired Gemista tis Tembelas (Lazy Chef’s Stuffed Vegetables).

Chef Maria Loi takes us to the historic Four Seasons Astir Palace Hotel in Athens to cook with the celebrated Chef Bertrand Valegeas. Inspired by the fresh seafood, they prepare Tsipoura sti Ladokola (Sea Bream in Parchment Paper) and Karavides me Kritharaki (Langoustine with Orzo). Back in New York City, Maria makes some Athens-inspired recipes: Crispy-Skin Salmon and Shrimp with Orzo.

Chef Maria Loi travels to Crete, the largest island in Greece. Maria and world-renowned Chef Giannis Baxevanis make a Lavraki Gemisto (Stuffed Branzino), while Chef Poppy Kurultai demonstrates a variation on the traditional way of making Dolmadakia (Stuffed Grape Leaves And New York seafood expert Øyvind Ihle stops by to enjoy Chef Loi’s Greek Stone Bass filet stuffed with vegetables.

Chef Maria Loi harnesses the power of nature’s sweetest gift, honey. Maria travels to the mountainous Strovies of Kissamos to join Fragiskos Stathakis at his honey farm. In the city, Yiannis Vranas shares Bougatsa (Custard Pie), Pita Kolokythi me Myzithra (Zucchini Pie), and Ryzogalo (Rice Pudding). In New York, Maria makes a luscious Greek Honey Cheesecake, and a traditional rice pudding.

Chef Maria Loi heads to the Papantoniou Museum in Nafplio, where Ioanna Papantoniou shares the history of Greece’s miracle ingredient, tomato paste. Then, Chef Loi makes her mom’s recipe for Patates Kokkinistes (Red Potatoes). In New York City, Chef Cesare Casella prepares a Greek-Italian Kritharaki me Ntomata (Orzo with Tomatoes) and Spastes Patates me Pelte (Smashed Potatoes with Tomato Paste).

Chef Maria Loi dives into the land of liquid gold, visiting olive groves and olive oil producers from Crete to Sparta. In New York Maria teams up with oilogist David Neuman to explore the rich beauty and history of this iconic staple of Greek cuisine, and prepares a Greek-Style Tapenade which has enough olives to feed an entire Greek island.

In Athens, Greece’s historic capital, Athens Chef Maria Loi visits the Keratsini fish market in Athens’ port city, Piraeus, Chef Maria Loi and visits restauranteur Chrysoula Ypsilanti who prepare Sardines with Olives) and Cheese Pies at the iconic Taverna Zorbas in Athens’ ancient Plaka district.

In Monemvasia, the Greek town known as “the rock,” Chef Maria Loi joins three generations of women who carry on the tradition of making Ladenia, and another well-known village dish, Traxana, with stewed eggplant & peasant ‘pasta’. At home, Maria and Christian Wistehuff bake an easy version of Ladenia, Nerobouli (Easy Big Bubble Bread). Then, Maria and friend Amrita Vora make Greek Mac ‘n Cheese.

Chef Maria Loi visits Cape Sounio in Eastern Attica on the Aegean Sea while preparing a simple Horiatiki Salata (Village Salad). In nearby Legrena, Maria prepares classic Tsipoura Psito (Grilled Porgy) and Calamari Gemisto (Grilled Stuffed Calamari). Back in New York, Chef Jehangir Mehta joins Maria to prepare their own take on the traditional Village Salad and an easy Fish Soup with Porgy.

In the beautiful Greek town of Varnavas, Chef Maria Loi visits the European Bread Museum and learns the time-honored art of bread décor and prepare traditional fresh pasta known as Goglies. Back in New York, Maria invites friend Andriana Vamvakas to make a traditional sweet and savory Yiaourtopsomo (Yogurt Bread), and Macaroni me Yiaourti kai Feta (Pasta with Yogurt & Feta).

Chef Maria Loi shows us her Cretan start to the day, soaking up the sun and sea as she sips on Ellinikos Kafes, traditional Greek coffee, and pastries. On Naxos, Maria joins Governor Ioannis Margaritis to make a traditional Kayana (Scrambled Eggs with Tomato). Back in New York, she prepares a hearty breakfast “the Greek way,” which includes Baklava Sticks, Cheese Sticks and Eggs in Tomato Sauce.