[upbeat music]
- I'm so excited to see
the best sites
and flavors that Corfu
has to offer.
Let's go.
Hi, I'm Mary.
- Hello, Mary.
Hello.
Welcome to Corfu.
Welcome to Greece.
- So, Pho Pho, tell me about
some of the iconic
must-see things
here to do in Corfu.
- Uh, there are a lot,
but one of them
is the Fortress,
just over there.
And there are still some
buildings inside.
Today we're going to visit
the old town,
a historical center,
and then we are going to visit
a restaurant
where we're going to make
a cooking demonstration.
- I can't wait.
Let's go.
- Let's go.
So, Mary, now we are in
the center of the old town.
- Ooh, look at this beautiful
produce here.
- It's very nice.
Yes.
- So many great things
here to see.
This place seems
really popular.
- It's very,
very popular place.
They have very good gyros.
Chicken or pork gyros.
- Ooh, I love gyros.
And I love the addition
of the French fries.
- Yes, French fries
are good fresh.
- That's common?
- Yes.
- And what's the red sauce?
- See, just a tomato sauce.
A very special tomato sauce.
- Ooh.
- Thank you very much.
Thank you.
Thank you.
So here we are in Spiros
Vasilis Restaurant.
A very popular place.
Hello.
Hello.
- Welcome.
- Thank you.
- This is Greek ouzo.
- Ooh.
- [indistinct speech]
- Smell the anise.
- It smells from anise.
Mmm.
- It's surprisingly smooth.
And you drink this
before the meal?
- Yes.
Or during the meal.
Anytime, these days, actually,
yeah.
Thank you very much.
- Thank you.
- Chef is going to bring us
some appetizers.
We actually call them
"mezedes."
Mezedes is just a little bit
of everything.
- This is such a fun
experience.
And I feel like
this is something
you wouldn't normally
do with a tour group.
It's much more intimate.
- Yes, well, it seems that
more and more people
prefer this kind of tours,
things like this.
- Okay, here we are.
Taramosalata is fish roe
with a boiled potato.
And of course,
olives from the village.
With a glass of red wine, eh?
- That's so special.
I love that they're local.
I'm really excited to try
this taramosalata.
- Yes, it's like
the Greek caviar
mixed with boiled
mashed potatoes on bread.
- Mmm.
The taramosalata is smooth
and salty.
The tzatziki is the real deal.
That's the best tzatziki
I've ever had.
- Come closer?
- Please.
I'd love to see.
- Start the demonstration.
- One of my favorites,
moussaka.
- Moussaka, yes.
You have to do layers.
- So fried potatoes,
grilled eggplant.
- Grated cheese.
- But you melt the cheese
in between each layer
as you're making it.
- Exactly.
- Normally. Okay.
- Minced beef, already cooked.
- Mm-hmm.
If you know how to make
Bolognese.
- The idea is of the way
you make lasagna.
- And after we do the same
again, layers.
- Okay.
More cheese.
And what kind of cheese
is that?
- It's edam, gouda,
and emmental.
- So ones that melt readily.
- Exactly.
And finally,
the béchamel sauce.
Now cheese.
Grated cheese.
Maybe we need
about half an hour
in the oven
at 200 centigrade.
- Okay, and you missed one spot
with the cheese.
There you go.
Now it's ready.
Oh, wow.
- Oh, moussaka.
- Looks great.
Thank you so much.
- Enjoy your lunch.
- Thank you.
Thank you.
- Mmm.
This is so delicious.
The toasted layer of cheese
in there
really makes a difference.
- Yes.
- The texture of it.
Layer after layer.
- This is what I think.
Yes, it's the way
they melt the cheese.
- And I love
the warm flavor notes
of the cinnamon and nutmeg.
- Yes, I love too.
- It's really nice.
- Bon appétit, Mary.
- Bon appétit.
I had an amazing day
here in Corfu.
From visiting old town
and seeing the Fortress
to cooking
that amazing meal.
I can't wait to come back
some day.
