>> MARIA LOI: Yassou!
Come along with me to the southwest coast of the Peloponnese, to the incredible Costa Navarino.
I was there during Greek Easter, and I had an amazing time.
(chuckles): They were so busy, I actually jumped in to help them.
So, to thank me, the chef promised, when I came back, to cook together on the beach.
Who could say no to that?
Let me show you.
It's all happening now on The Life of Loi.
I am Maria Loi, executive chef of Loi Estiatorio in Manhattan.
When I was growing up in Thermo, a small village in Greece, food was a way of life.
Good for your body, good for your soul.
The Mediterranean diet is considered one of the healthiest in the world, and I have seen how it can truly change people's lives, like it changed mine.
And since then, my life has been all about the Mediterranean diet.
Today, we are going to share some of the delicious secrets that you can make part of your own lives at home.
So come with me right now on The Life of Loi.
>> Funding for this program is provided by the Behrakis Family, the Greek National Tourism Organization, Enterprise Greece.
Additional funding is provided by: >> LOI: Do you want to learn how to make ospriada?
Let's go to the W Costa Navarino.
We're going to cook with chef Dimitris Karampampas.
Pme!
(singing in Greek): (chuckles) (both speaking Greek) >> LOI (speaking Greek): We are here at Costa Navarino.
I cannot call him "chef," because he's my friend, Dimitris.
Right, Dimitri?
>> Yes, of course.
>> LOI: But he is one of the best chefs, not only in Greece, in the world.
>> (speaking softly) >> LOI: Can you say, "Hello, people"?
>> Hello, everybody.
(both laugh) >> LOI: So, what are we going to do?
>> We prepared for you a traditional villa bread.
We put the bread in the barbecue with, of course, sea salt.
>> LOI: From where?
>> Yes.
From Messenian area, of course.
>> LOI: I forgive you for that, because it's one of the best.
>> (laughs): Okay, yes.
>> LOI: I have the salt from Messolonghi... >> (clicks tongue) >> LOI: And, which is... Yeah, okay, I'm sorry.
I come from there.
What do you have, olive oil?
>> Olive oil.
>> LOI: No, it's one of my favorite, except mine?
You know?
Yeah.
>> Please.
(Loi sniffs deeply) >> LOI: No, it's okay.
You can do it.
>> Okay.
(both laugh) >> LOI: I have to tell you something.
>> Okay.
>> LOI: I have to show, first of all, do you know how to, if it's good or not?
I know it's good, but let's show the other people.
>> I'm sure that is the best.
That's why.
>> LOI: (sighs) >> (laughs) >> LOI: This goes like this.
>> Yes?
>> LOI: That's how my grandfather taught me.
>> Okay.
(Loi sniffs deeply, exhales) >> Ah, yeah.
>> LOI: Okay.
It's good.
It's very good.
(chuckles) >> Okay.
Oh.
(chuckles) >> LOI: He's my friend.
I can do whatever I want.
>> Yes, yes, yes, yes.
I put the bread in the fire.
>> LOI: Mm-hmm.
You remind me, Dimitri... >> Yes?
>> LOI: You remind me of myself when I was a kid.
That's how we used to eat.
We were doing just a piece of bread, olive oil, and feta cheese.
>> That's enough.
Yes, of course.
>> LOI: You know, we're not cooking at the hotel here.
We're cooking in, in paradise.
It's my paradise.
>> Oh, thank you very much.
>> LOI: (speaking Greek) >> Because of me?
(both laugh) >> LOI: Yes.
(sniffs deeply, exhales) >> My first gift for you.
Please, taste.
>> LOI: I like this.
It's crispy, tasty-- because of the olive oil.
(laughs) >> Of course.
(laughs) So, our first dish is a traditional legume salad, ospriada in Greece.
>> LOI: Ospriada?
>> Yes.
>> LOI: It comes from ospria.
Ospria means legume.
>> For this recipe... >> LOI: Mm-hmm.
>> ...we need the peppers.
Thank you.
>> LOI: Done.
>> I need the onions.
And also, spring onion.
>> LOI: We call them scallions in America.
(chuckles) >> Okay, scallions.
>> LOI: Okay.
>> And then, of course, olive oil.
>> LOI: Me without olive oil?
>> (laughs) >> LOI: Can I go like this?
>> Yes, of course.
>> LOI: All right?
>> (laughs) >> LOI: Okay, good.
>> Thank you very much.
I'm going to the fire.
So... >> LOI: Mm-hmm.
>> And now we need the, the legumes.
>> LOI: These are chickpeas.
>> Right, yeah.
>> LOI: Everything comes from here, right?
>> Hm.
>> LOI: Huh.
Yes.
>> (laughs softly) >> LOI: Why are you laughing?
Okay, we know you have everything.
>> (laughs): Because I love you, that's why.
>> LOI (laughs): Okay.
>> Our beans.
>> LOI: Bean.
And they're very good...
If you have high cholesterol, it's good for you.
>> And the, the... Black lentils.
Okay.
>> LOI: That's enough?
>> Yes, thank you.
>> LOI: Come on!
>> (laughs) Okay.
Sea salt... >> LOI: (sighs) >> ...from Messenia area.
>> LOI: I know, I know, I know.
>> Not a lot.
>> LOI: Like that?
>> Because very strong.
>> LOI: Okay-- enough?
>> No.
>> LOI: (chuckles) >> The salt is alive.
(both laugh) >> LOI: Okay, enough?
>> No.
>> LOI: It's enough.
>> (laughs) >> LOI: Okay, once more.
That's it.
>> Okay-- now we are okay?
>> LOI: Mm-hmm.
>> Our vinegar.
>> LOI: Enough?
>> Yes.
>> LOI: More?
>> No.
(both laugh) >> LOI: Olive oil, you said.
>> Olive oil.
>> LOI: Okay.
>> And the last, but not least, our Messenian herbs.
>> LOI: Dill?
>> This is dill, parsley, and sea fennel.
>> LOI: Can I put all of that?
>> Yes.
>> LOI: And then?
>> We need five minutes to marinate this.
>> LOI: Okay, it will... >> And... >> LOI: No, TV time.
One minute.
>> Okay.
(sizzling) (sizzling) >> LOI: I'm going to give you my secret.
>> Okay.
>> LOI: I add it to everything.
By now, you should know, tomato paste is very good for you.
And I always go with a small tomato paste, with me in my bag.
(sizzling) >> I need the... >> LOI: What?
>> ...wine.
>> LOI: Wine?
Okay.
>> Yes.
(hissing) Let's prepare the plate.
>> LOI: Mm-hmm.
>> Okay.
>> LOI: Like that.
>> Yes.
>> LOI: Look at these colors.
>> Yes, the color, yes.
Okay.
>> LOI: It is beautiful >> Yes.
And some lemon oil with fresh "ore-gah-no."
>> LOI: (speaks Greek) O-reh-gano, okay?
It's Greek word.
>> Okay.
(speaks Greek) >> (laughs): No, not again.
>> LOI (laughs): I love it, sorry.
Olive oil is always good, okay?
>> Okay-- yes.
Let's taste it.
Do you like it?
>> LOI: No.
>> Ah, I'm sure... >> LOI: I love it.
>> Okay.
>> LOI: You know what else I like?
I got olives.
You like olives?
>> Very much.
>> LOI: Okay.
I didn't hear you, like, "Yes, I like olives!"
>> (laughs) >> LOI: Okay?
>> Okay.
>> LOI: So... >> Can I?
>> LOI: Yeah.
So, the olives are from here, too?
(laughing) >> Are you serious?
Of course.
>> LOI: (laughing) They started from here, okay?
>> Okay.
>> LOI: And they went all over the world.
And that's why... You know, the Koroneiki olive and olive oil comes from here, from this area, from Messenia.
They gave it to go around the world.
The Mediterranean diet.
The Messenian diet.
The... Koroneiki diet.
(laughs) It's a new... (both laughing) It's a new name, okay?
So, I made it up, but, um, but it is, it's a way of living.
And I hope you will do that, as well.
It's very easy.
Just get some olives and olive oil, and then, the rest, we'll talk about it.
(kisses) You can't imagine how amazing that salad was.
So fresh and vibrant.
And I want all of you to be able to make it at home.
I have invited my friend Lisa Metler to show her how to make fasoulosalata, something similar to what Chef Dimitri made.
Lisa, I've bean, B-E-A-N... (both laughing) ...waiting for you.
(laughs) >> I've bean waiting for you.
(both laugh) >> LOI: And I have bean obsessed with beans.
(both laugh) So, I am doing chicken, with the help of Felipe, of course, with some olive oil.
Then you add some salt-- not too much.
Pepper.
Oregano.
And some lemon.
It's more juice.
>> Ah.
>> LOI: Ah.
See?
So, then we cut it.
Right, see?
It's very good, huh?
>> Nice.
>> LOI: And then, just put some lemon on.
You know what else you do with that?
Every other morning, go like this on your face and then your hands, you know?
So this way, you don't have black spots.
>> I like it.
>> LOI: Good.
And now, we'll give it to Felipe.
So, Felipe.
>> Yes, chef.
>> LOI: Here, could you please cook it?
>> All right.
>> LOI: Okay?
The oven has to be preheated, 375.
Only 15, maximum 20 minutes.
So, let's make the fasoulosalata.
What do we need to make fasoulosalata?
>> Beans?
>> LOI: Beans.
Faslia in Greek.
We boiled them from yesterday.
If you don't have the time, you can buy beans in a can.
Some olive oil.
>> You love olive oil.
(chuckles) >> LOI: She said the right thing.
Salt, not too much.
Pepper.
>> I like pepper.
>> LOI: I add some vinegar.
(sniffs deeply) Beans are high in zinc and high in fiber, as well.
Then, what else we have?
Onion.
>> I've been hearing about how you cut this onion.
>> LOI: (chuckles) >> It's such a special way.
>> LOI: Like, you have to have practice, okay?
I like onion.
Do you like onion?
>> I love onions.
>> LOI: Good.
Mix it.
Green peppers.
If you want, you can add red peppers, you can add orange peppers, whatever you like.
Do you know what peppers have?
>> Vitamin C?
>> LOI: You got it.
>> (chuckles) >> LOI: Now, a bit of fresh tomato.
And they say that it's anti-cancer.
I'm not a doctor-- ask your doctor.
But that's what my pappou used to say, my grandfather.
Scallions.
You like scallions?
>> I love scallions.
>> LOI: Okay.
You love everything.
Let's add some feta cheese.
So...
Okay, it's ready.
You know what this is?
>> Dill.
>> LOI: Hm.
Good?
>> Excellent.
>> LOI: Felipe.
>> Yes, chef.
>> LOI: Do we have the chicken ready?
>> Yes.
>> LOI: Thank you.
So... >> LOI (sniffs): It smells so good.
You can cut it thinner if you want.
And you can add it in here or you can just add it on the plate.
If you cook it so thin, it will be dry.
So that's why now, you see how good it is?
It's moist.
Serve it?
>> Yes.
>> LOI: I love this plate.
And this is for the whole family, it's not just for us.
Let me add some chicken.
You want some more?
>> Five is good.
>> LOI: Five is good, right?
Five is a nice number.
Let's taste it.
>> What about the lemon?
>> LOI: You're right.
And now I will say, "What about the olive oil?
", right?
>> I can't wait to taste this.
>> LOI: Let's taste it.
>> Okay.
Together.
>> LOI: Yeah.
Yassou.
>> It's incredible.
I love the lemon, I love the feta, I love the olive oil.
I had no idea beans could taste that good.
>> LOI: Let me tell you.
At the same time Chef Dimitris and I, you know, we were making ospriada, he was cooking that, smoking the branzino.
So, let's go back and take a look at how he finished that fish.
Pme!
Before meeting up with Dimitris, I want to introduce you to my new friends.
Hello, my new friends.
>> (chuckles): Hello.
>> LOI: Yassou.
Who are you?
What's your name?
>> This is Aldo.
>> LOI: Aldo.
And what's... >> Brownie.
>> LOI: Brownie.
>> And Rebel.
>> LOI: Rebel?
>> They are brother and sister.
>> LOI: I see.
>> They were found together.
They were actually thrown in the garbage when they were 45 days old.
>> LOI: No!
>> Yes.
We found them together and they've been together since then.
>> LOI: I love dogs, of course, but I love these people, that they're taking care of the dogs.
Navarino Pet Community.
They didn't say, "Navarino Pet Shelter."
Pet community, and that makes a difference, because look at these people and look at these dogs, how happy they are.
I know that they have to go to eat now, okay.
>> Yes.
You know why?
>> LOI: They can't wait.
>> Yes.
>> LOI: But I love Aldo.
Can I, can I keep Aldo here?
>> I know, we all love Aldo.
>> LOI: Aldo?
>> Yes, of course.
He can stay for a little bit longer.
>> LOI: Okay, look at me.
(kissing) (murmurs playfully) So, nice meeting you.
Bye.
Yassas.
Sit down.
Sit down.
He likes me.
I love you.
Aww.
>> He's one of the first that came to the shelter.
>> LOI: Uh-huh.
>> About seven years ago-- he was a puppy then.
He has lived his whole life in the shelter.
>> LOI: And nobody got Aldo?
>> No, because people are always afraid of the size of the dog.
But it's only the energy of the dog that they need to pay attention to when they want to adopt a dog.
>> LOI: Come on, tell them.
Come on.
>> Aldo is a very easygoing dog, very low-energy.
>> LOI: Of course.
>> You see him.
>> LOI: Oh, here.
>> He's the star.
(laughs) >> LOI: Here.
(both laugh) >> Yes.
>> LOI: He is amazing, okay?
>> He is, yes.
>> LOI: You're a really great doggy.
Huh?
You are the best.
And these people are the best that they're taking care of you.
Huh?
You agree, right?
Of course, he does.
>> I hope so.
(both laugh) >> LOI: Remember, The Life of Loi doesn't show you only good food, show you good people.
I love you, Aldo.
You're so cute.
You're so lovely, huh?
(shutter clicks) Aww.
We do make grilled fish here, but it's smoked grilled fish.
Dimitris, he's going to cook the fish.
(laughs) Actually, he's going to grill the fish.
He smoked it before.
I don't know what kind of technique he has.
I never made that before.
(sizzling) But I think it's going to be very tasty.
How could it not be tasty in this environment here?
Wow.
>> Here we have a sea bass.
>> LOI: Yes.
>> Fresh sea bass from our sea.
>> LOI: Sea bass?
Lavraki, you mean?
>> Lavraki.
>> LOI: Lavraki.
(speaking Greek) >> Okay, lavraki.
>> LOI: Yeah.
>> Smoked and grilled in our barbecue.
Here we have horta.
>> LOI: Horta.
I think everyone knows horta by now.
We have in Greece the best greens, and we serve it with fish, with meat, with anything you want-- even chicken.
Can we add some olive oil here?
>> Yes, of course.
>> LOI: Thank you.
>> Olive oil, we finish sea salt.
>> LOI: That's it.
>> I know.
>> LOI: Mix this a bit.
Oh, you have scallions in here.
>> (chuckles): Yes.
>> LOI: You have secrets.
>> You see, this is my secret.
(both laugh) >> LOI: That's good.
It gives a lot of freshness.
You want it on the fish?
>> Yes.
Perfect.
>> LOI: One more.
Come on, Dimitri.
>> (chuckles) >> LOI: Right?
>> Yes.
Fresh tomato.
For our garden.
Sea salt.
>> LOI: It's enough.
>> No, it's not.
>> LOI: It's enough.
>> Okay.
>> LOI: Here.
(laughs): I have mine.
That's it.
>> This is the lemon oil sauce.
>> LOI: Ladolemono, you mean?
>> No, salamoura.
You know that?
>> LOI: Salamoura?
>> Yes.
>> LOI: Okay.
>> Lemon oil dressing.
>> LOI: Mm-hmm, and that's it.
Right?
>> Yes.
>> LOI: Take the olive oil.
>> Okay.
>> LOI (kisses) Come with me, Dimitri.
la.
>> Let's go.
>> LOI: Pme.
Here.
(exclaims softly) >> Please.
>> LOI: Oh, you're the gentleman.
>> Yes.
>> LOI: Is this from here, as well?
(laughs) Why I ask?
>> Everything is from here.
>> LOI: Here.
I will add more olive oil.
Olive oil makes life taste better and healthier.
I will add some more lemon here.
You don't need a knife.
Come on.
>> For you, for you.
>> LOI: No, no, no, no, no.
>> (laughs): Okay.
>> LOI: Listen, we have to do... >> Yes.
>> LOI: ...like our grandmothers used to do.
>> Okay, like home.
>> LOI: Yes, that's it.
Just go like that.
>> Okay.
>> LOI: See oh, how fresh it is.
>> Yes.
>> LOI: Wow.
Let me try.
>> Tell me your opinion.
>> LOI: I don't have an opinion.
>> (laughs) >> LOI: I want to eat, okay?
>> Okay.
>> LOI: Now I have to do the same thing in my restaurant in New York.
Come on, Dimitri, you changed my mind about the fish.
>> Yes.
>> LOI: Why you did that?
>> I'm here for this.
Okay?
Yamas, Maria.
(glasses clink) >> LOI: Yassou, Dimitri.
(speaking Greek) >> (speaking Greek) I'm very happy that you have me here.
>> LOI: I am happy to be here.
I love this place.
Yassou.
>> Yamas.
>> LOI: I have to admit that I don't usually like smoky flavor in fish, but that branzino changed my mind.
It may not be easy for you to make that at home.
I will show you another recipe, with smoked salmon.
Chef Dimitris had some amazing greens, you know, with the branzino.
We cannot have that here, but I found some amazing capers.
>> I love capers.
>> LOI: Let's put everything in a bowl.
Onions.
>> Now that I know how to cut the onion.
>> LOI: You know now.
You can do it.
Then the capers.
Capers are a fermented food, which is great for your gut.
Your gut is your second brain.
Hippocrates said, "Every disease starts in the gut."
(chuckles) That's what my pappou told me, as well.
(chuckling): But you?
Always ask your doctor.
Pepper.
Just a bit of salt.
Not too much, because salmon is salty.
And fresh tomatoes.
I cut them-- I diced them, actually.
Not me-- Felipe did.
And I mix it.
>> Any lemon?
>> LOI: Lemon?
You want lemon?
Felipe, could we have a lemon, please?
>> (laughs) >> Yes, chef.
>> LOI: And we go like this, right?
And now we have a lot of juice.
And...
So, you want lemon here?
>> Yes.
>> LOI: Okay.
Two pieces of pita bread.
Feta cheese, pepper, olive oil, and some yogurt.
I don't like to use any other cheesy thing.
You know what kind of cheese we use in the sandwiches?
>> I know you're in New York and I know what kind of cheese we use.
>> LOI: What?
>> Cream cheese?
>> LOI: Okay, forget it.
(both laugh) So, let's do that.
>> It's so simple.
>> LOI: You can make it, because good food is simple.
And we'll add some salmon.
Felipe prepared the salmon so perfect.
Some olive oil?
>> Yes.
>> LOI: And with this pita, it's very easy to cut it.
>> It looks amazing.
>> LOI: Let's do a bagel.
>> Because we are in New York.
What are you doing now?
>> LOI: I scooped it out, and now, we have space to put our salmon and our sauce, whatever you call it.
Here.
And it's beautiful.
What else we need?
>> Salmon.
>> LOI: Go ahead.
>> How's that?
>> LOI: Very good-- continue.
Bravo.
And now, what else we need?
(cap clicks) Olive oil?
>> The olive oil.
Of course.
>> LOI: Just a touch.
And now we have so many nice sandwiches.
One, two, three, four, five, maybe six, if we cut it in half.
>> Thank you.
>> LOI: Can you get me those glasses and olive oil?
Good.
Mm-hmm.
>> How about this?
>> LOI: (laughs) The Greek flag?
>> (laughs) >> LOI: I had a great day with you today, Lisa.
Thank you for coming here.
Cheers.
>> Yassou.
>> LOI: And remember, metron ariston.
Everything in moderation except love, olive oil, and good deeds.
Yassou again.
>> Yassou.
>> LOI: Cheers.
You like it!
>> It's all for me.
None of this is for you-- it's all for me.
>> LOI: Okay, take it.
What can I do?
It's yours.
>> Closed captioning provided by Genetic Networks.
Funding for this program is provided by the Behrakis Family, the Greek National Tourism Organization, Enterprise Greece.
Additional funding is provided by:
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