Development Crossing

Corporate Social Responsibility (CSR) and Sustainability

Nikki Rose Lecture at the Embassy of Greece, Washington DC

Event Details

Nikki Rose Lecture at the Embassy of Greece, Washington DC

Time: October 20, 2011 from 6:30pm to 10:30pm
Location: Embassy of Greece/Mourayo Restaurant
Street: 2217 Massachusetts Avenue, NW
City/Town: Washington DC
Website or Map: http://www.cookingincrete.com…
Phone: 202.422.4635
Event Type: lecture, and, book, signing
Organized By: Nikki Rose
Latest Activity: Oct 19, 2011

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Event Description

Crete: The Roots of the Mediterranean Diet,
enjoying the benefits of one of the world’s healthiest cuisines wherever you live

Presentation by Chef-Author Nikki Rose
Thursday, October 20, 2011, 6:30 - 10:30 pm

The Embassy of Greece
2217 Massachusetts Avenue, NW
Washington, DC
6:30 - 8:00 pm

immediately following the lecture

Ancient Flavors - Modern Palates
Meze Celebrating the Flavors of Crete
Mourayo Restaurant
1732 Connecticut Avenue, NW
Washington, DC
8:30 - 10:30 pm

Join us for an intriguing glimpse into Crete’s culinary heritage. Enjoy a fantastic meze featuring dishes celebrating the flavors of Crete.

Nikki Rose, a Greek American Professional Chef-Instructor and Writer, has been hosting teachers, students and journalists in Crete for 14 years through her project Crete’s Culinary Sanctuaries (CCS). Her focus celebrates and helps protect Crete’s cultural and culinary heritage. The concepts of the Mediterranean Diet originated in Crete. Chef Rose, with her CCS initiatives, demonstrates that Cretan cuisine is not just a diet, but is a way of life that has much to offer our ongoing pursuit of healthy and sustainable approaches to eating. In this concise book, Rose shares strategies for applying the celebrated concepts of Cretan cuisine wherever you live. The book includes recipes with gorgeous photos of culinary treasures amid the magnificent landscape of the isle of Crete.

Rose has received numerous awards from National Geographic, the United Nations and many other organizations for her success in creating sustainable travel/community-based tourism and culinary projects that bring focus to the expanding inquiry into sustainability. Her book will be available for sale. Proceeds benefit ongoing CCS initiatives. Chapter preview: www.cookingincrete.com

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