148: A Culinary Veggie Experience on the Greek Island — Milos Part 2

Greek Chef Yiannis Tsagkalos returns to talk food and veggies on the Greek Island of MILOS. 

Yiannis Tsagkalos

Today's Lexi: 

Σέλινο - Selino - Celery

In Today’s Episode:

Last summer Kiki and family visited the Greek island of Milos for the first time, but not the last.

In typical Greek fashion, the hospitality, food, and Thalassa are par excellent. 

Today we continue the culinary conversation with Chef Yiannis Tsagkalos of Pathos Restaurant on the Greek island of Milos. 

Firstly, where has this fine Greek chef trained in Europe and how does his experience lend itself to the outstanding menu at Pathos restaurant at Milos Cove?

Learn what the Greek way is to prepare fish.

Lots of talk about beans tomatoes and olive oil.

Plus, Chef is sharing cooking techniques to bring into your kitchen.

How versatile are beets and what are Chef Yianni’s garlic and celery secrets??

Hope to whet your palate with the flavors of Milos and Chef Tsagkalos.

Today's Ola Kala Moment:

Veggies in your dessert

Resources:

• Pathos Restaurant - Milos Cove

Credits:

Music: Spiro Dussias

Vocals: Zabrina Hay

Graphic Designer: Susan Jackson O’Leary

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This episode made possible in part by:

The Law Offices of Liston & Tsantilis — Ranked #1

LTLawChicago.com

and

Kingdom Farms Wholesale Meats

KingdomFarms.com

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