Enjoy your evening with a Minoan feast by exploring the Minoan food and culture from the Mediterranean island of Crete, Greece. The food from this intriguing land with it’s mountains, fertile plains, and coastline holds the secrets of the Mediterranean diet. During the Bronze Age the Minoan civilization flourished and it’s unique art, architecture, and trade routes that connected Europe, North Africa, the Levant, and the Near East influenced modern western civilization. Savor succulent tastes inspired by the island of Crete and created with ingredients available during the Minoan civilization (ca. 3650 – 1400 BCE). Cooked food will be served in hand-made ancient-style clay pots similar to those that people used in their homes thousands of years ago in Bronze Age Crete.
Dr. Jerolyn E. Morrison offers an overview of the country’s cuisine, its regional variations and cultural highlights. Dr. Morrison is an American archeologist, anthropologist and potter who lives and works in Ierapetra, Crete. Founder of Minoan Tastes and a former Fulbright Scholar to Greece, she has published numerous articles and presented on multiple Greek and USA TV cooking shows and documentaries that focus on Greek culture and cooking. Currently, she is a Consulting Scholar at Penn Museum in Philadelphia and is co-chairing the New York Aegean Bronze Age Colloquium.

MENU HIGHLIGHTS
Selection of olives, nuts, fresh and dried fruit.
Soft and hard goat cheeses. Flatbread with herbs, olive oil and sea salt. Octopus simmered in wine (mezze). Kalamari (squid) stuffed with pork sausage and fennel (mezze). Warm lentils flavored with coriander and honey Cretan Mountain tea.