Aliza Green


First Christian Church

Aliza’s New Book, The Fishmonger’s Apprentice, Featured on WHYY Television’s Friday Arts Show

Art of Food, produced by Monica Rogozinski Segment:  The Fishmonger’s Apprentice

Have you ever wondered how the pros learn to take a fish from the boat to the table?  Aliza Green studied with the masters to write her new book, “The Fishmonger’s Apprentice” to be published in January 2011 by Quarry Books. She will go inside Samuel D’Angelo’s Samuels and Son Seafood Company to learn how to clean and prepare a variety of seafood species. During the program, Green will demonstrate how to purchase and prepare the lesser-known species of fish.  Joe Lasprogata, Samuel’s director of purchasing and a marine biologist, will take you on a tour of their new state-of-the-art facility and discuss the wholesaler’s investment in the future of fisheries, oceans and waterways.  According to Green, Lasprogata and D’Angelo sustainability requires a commitment from both the suppliers and the consumers.  Knowledge is the key.

 Friday Arts, a 30-minute monthly arts, culture and entertainment magazine with a strong online component, will spotlight Greater Philadelphia’s arts on WHYY-TV at 8:30 p.m. Friday, Dec. 3.

 “Friday Arts gives us the opportunity to cast a light on some of Philadelphia’s best-kept secrets in the arts,” said Trudi Brown, executive producer. “We’re looking at paying appropriate homage to the established arts in our region, but most important, we want to bring to our audiences arts, culture and entertainment stories that are off the beaten path. This region is bustling with a vibrant and sometimes even quirky art scene in the visual and performing arts. Our challenge is to present the best stories in the most artistic way possible.”

 Friday Arts features three segments — “Art”, “Art of Life” and “Art of Food” — and a rotation of Creative Campus and Experience video segments. WHYY produces all five segments.

 “Art” features local visual performing artists along with pieces on museum and gallery exhibits. “Art of Life” profiles everyday people accomplishing extraordinary social goals through art. “Art of Food” highlights innovative local food entrepreneurs who are environmentally conscious about food preparation and consumption.

 Friday Arts is broadcast on WHYY-TV the first Friday of each month at 8:30 p.m. Each episode is rebroadcast the following Saturday at 11:30 p.m., Monday at 7:30 p.m., Wednesday at 8:30 p.m. and Thursday at 7:30 p.m. on WHYY-TV. Each episode of the program is also rebroadcast on WHYY’s Y Arts channel the following Monday at 7:30 p.m., Tuesday at 8:30 p.m., Wednesday at 9:30 p.m. and Thursday at 10:30 p.m. Episodes may also be viewed at Additionally, regularly updated complementary and supplementary content to the program are available at

Aliza to Lead Small Group Turkish Culinary Tour with visit to Chios, Greece


I am pleased to announce new dates for my small group Culinary Turkey Experience!  Please join me and other food lovers on this extraordinary journey May 25 – June 8, 2011.

Turkey straddles East and West culturally, historically and literally. It’s the only country to sit on two continents, Europe and Asia. The whole country is like an open-air museum with remains of successive empires and cultural movements on display at every turn. Turkey is a modern, secular country with an old soul, the meeting place not only of East and West but of past and future as well.

The surest way to capture the essence of a country’s culture is through its cuisine. Turkey, like no other country, is the crossroads of many cuisines. Turkish cuisine features lamb, eggplant, and pilafs. Vegetables are often stuffed with aromatic meat preparations, and desserts usually combine fruits, nuts, and pastry.

I am working with Epicopia Culinary Journeys to offer you this  incomparable Turkish Culinary Experience. Fragrant Fields and Turkish Delights: Exploring Aegean & Ottoman Flavors II features the western region of Turkey as well as the extraordinary city of Istanbul.

We begin our culinary experience on the Greek Island of Chios. Located only seven miles off the coast of Turkey, Chios is the only place on the planet where mastic is cultivated, harvested and sent throughout the Mediterranean countries.

From Chios we follow this precious product into Turkey spending several days in the Çesme – Alaçati and Ephesus region where we visit markets, archaeological sites, dine in traditional local restaurants, stroll the back streets of villages and towns, visit organic farms, meet artisanal craftsmen, enjoy cooking classes with local chefs and share lunches and dinners in private homes of friends and culinary authors.

Behind every door we discover exactly what makes Turkey the “exotic culinary destination.” From the fruit wines of Sirince and the Aydin Valley, the exceptional wines of Bozcaada and Tekirdag, to the sweet, heavy coffees, we will drink Turkey. We gather herbs from the mountainside of Mt. Ida for our cooking class of regional specialties and in Istanbul we learn from the Master Culinary Engineer himself, Musa Dagdeviren the passionate mind behind the famous Ciya Restaurant.

Greece and Turkey have exchanged cultures and peoples for centuries and this explosion of flavors is just one reason I am eager to share her passion and love of this complex and stimulating region. Aliza’s knowledge of regional foods will enhance the hands-on and behind the scenes visits and the cultural and archaeological sites become a seamless adventure along with the local cuisine as we explore the Aegean and Ottoman influences on Turkish Cuisine.

Please join me for this uniquely adventurous Turkish Culinary Experience May 25 – June 8, 2011.

Call today 972.771.3510 or 877.661.3844 for detailed itinerary

Land Package Price: $5995* per person based on two sharing
Single Supplement: $ 1359.00* (Limited availability)

*Price based on exchange rate as of October 1, 2010. Subject to revision at 90 days prior to travel date. Rate is based on a minimum of 10 guests traveling together throughout and a maximum of 15 guests.


  • 13 nights’ accommodation (hotels listed or similar)
  • Daily breakfasts, 10 lunches and 7 dinners
  • Welcome coffee and snacks on first day
  • Limited local alcoholic drinks (some meals) or non-alcoholic beverages lunches and dinners
  • 13 days of sightseeing in a deluxe air-conditioned vehicle with a professional driver
  • Walking on Chios with qualified guide
  • Bicycles and special bicycle guide for the Kampos bicycling tour (optional participation)
  • Participation in all activities described in the itinerary
  • Herb gathering from Mt Ida with a professional chef
  • 3 very special cooking classes
  • Chios – Cesme one way ferry tickets
  • Ferry tickets to & from Bozcaada Island
  • Olive Oil tasting in Adatepe Olive Museum
  • Corvus wine experience and tasting in Bozcaada
  • Licensed professional guide in English language
  • Wine tasting by Gulor Vineyards
  • Private boat to Asian Side of Istanbul
  • All transfers and baggage handling
  • Entrance fees to museums and sites per itinerary
  • Bottled water provided throughout the tours
  • VAT and other taxes
  • Welcome package
  • Hosted throughout by Epicopia Experience Director, Aliza Green

Not included:

  • Gratuities to guide and driver
  • Meals that are not indicated on the itinerary
  • International airfares to Chios and return from Istanbul
  • Recommended dinners/lunches and transportation to & from the restaurants not included in itinerary
  • Travel Protection and Cancellation Insurance (Must provide proof of coverage)
  • Optional night in Athens pre-tour
  • Transportation required with Athens stopover