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Local Cook

200.00

Activity : Private Cooking Session by local cook

No. of Participants : From 1 to 15 persons

Location : Your villa OR yacht in Paros & Antiparos

Available Hours : From 09.00am till 10.00pm

Duration : 2 to 3 hours depending the meal

SKU: Local Cook Category:

Description

Local professional cook at your disposal to make the groceries and cook a complete meal

Specialization : Greek Cuisine

Language : Greek & English

Are Included : The cook will be doing the groceries for the meals, will prepare and of the beverages you request.
After the preparation of the meals and once she finish cooking depending of the type of meal, she will prepare a buffet or put everything on the dinning table. Once the meal served and her workspace clean as she found, her mission is considered finished.

Dishes Ideas :

Salads, spreads, dips
– Taramosalata (Fish roe, breadcrumbs, olive oil, lemon juice)
– Greek Salad, (Consists of tomatoes, sliced cucumbers, onion, feta cheese, and olives, typically seasoned with salt and oregano, and dressed with olive oil. Sliced capsicum, usually green, is often added also)
– Dakos (Dry barley rusk, soaked in olive oil and topped with diced tomatoes, herbs, and feta cheese. Capers)
– Tirokafteri (A spread or dip of feta cheese, roasted red peppers, and (rarely) garlic. Can be spicy hot or mild)
– Tzatziki (Dip made from combining yogurt, cucumber, and (usually) garlic. Dill is sometimes added according to people’s tastes. Olive oil is typically added)

Appetizers
– Fried squid (Batter-coated, deep fried squid, served plain, with salt and lemon on the side)
– Octopus (Usually grilled and served as a mezze or as a main dish. Dressed with lemon juice)
– Spanakopita (A filo pastry pie of spinach and feta cheese filling)
– Tiropita (Greek layered pastry pie of a (feta) cheese filling)

Soups
– Fakes (A popular lentil soup usually served with vinegar and olives and/or smoked herring)
– Fasolada (A popular bean soup considered the traditional Greek dish. It is typically made from various beans, tomatoes, carrot, onion, celery, dried herbs, and plenty of olive oil)
– Kotosoupa (A hearty chicken soup with pieces of chicken, thin pasta called fides and a rich flavoured broth)
– Magiritsa (A traditional soup made with lamb offal and thickened with avgolemono. Endives and dill are commonly added)
– Kakavia (Various fish soups, using various fish and vegetables (carrots, parsley, celery, potatoes, onion)

Vegetarian main dishes
– Arakas a la Polita (Artichokes with olive oil.)
– Fasolakia (Fresh green beans stewed in tomato sauce. Some people might also add potatoes, carrots, and/or zucchini)
– Strapatsada (A fried egg cooked with vegetables such as spinach, peppers and onions then cheese)
– Gemista (Baked stuffed vegetables. Usually tomatoes, peppers, or other vegetables such as potato and zucchini, hollowed out and baked with a rice and herb filling. Minced meat can also be used in the filling)

Meat & fish main dishes
– Lamb in the oven (A common Greek dish. There are many variations with additional ingredients)
– Giouvetsi (Baked lamb in a clay pot with kritharaki (a Greek pasta identical to risoni or orzo)
– Kokkinisto (Kokkinisto means ‘reddened’, and is a family of meat stews with tomatoes)
– Keftedakia (Meatballs, either fried or oven-baked, seasoned with salt and spices, typically oregano and mint. Some people add grated carrots and/or capsicum along with onions to the mixture)
– Paidakia (Grilled lamb chops with lemon, oregano, salt and pepper)
– Pastitsio (A baked pasta dish with a filling of ground, spiced minced meat and a Bechamel sauce topping)
– Souzoukakia (Sausages made from minced meat in a red wine sauce)
– Stifado (Game (rabbit, venison etc.) stew with pearl onions, red wine and cinnamon)
– Skordalia (A purée that typically accompanies fried cod and in some cases, salads. The main ingredients are potato, garlic, olive oil and vinegar)
– Grilled fish (Depending of the catch of the day, large choice usually available)
– Risotto with shrimps (Greek version with feta cheese and spinach)

Those are the basics, just to give you an idea, please note that the cook can also cook for you, more classical dishes (pasta, hamburgers etc.) & from cuisines from other countries (Italian, French, Asian).

Additional information

Reservation Policy :

For reservation an advance payment of 50% is needed, rest of the amount to be paid the latest one week before the date of the booking.

Cancellation Policy :

In the event of cancellation of the booking by the Client for any reason, the following cancellation policy will apply depending on the time-interval between the booking confirmation and the cancellation date: 


a. Cancellation fee of 30% of the total fee will be applied for bookings cancelled in time period up to 90 days prior to the date of the booking.


b. Cancellation fee of 50% of the total fee, for bookings cancelled within a period of 90-7 days prior to the date of the booking (valid also for cancellation due to not on-time full payment of the booking).


c. Cancellation fee of 100% of the total fee, for bookings cancelled in a period less than 7 days prior to the date of the booking.


Not Included :

– Kitchen equipment. Your villa must be equipped with the needed kitchen equipment for the requested meals, the cook will only have his knives with her.
– Cost of the groceries. Depending on the requested meals, an amount in cash will be given to the cook for the groceries. The cook will give you the receipts he receives for them from the markets and he will return you any unused money.
–  Gratuity tips

Please also note, that the cook will not be serving at the table one per one the guests and will not wait for the guests to finish dinner before she leaves.

Optional :

Cooking lesson of 3 traditional Greek dishes, all needed groceries needed (+250 €)
Waiter (+120 €)

Groups :

For groups of 11 persons of more, quotation is sent after request at info@parosvoyages.gr

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