On a later day, after bringing us a particularly greasy lunch (fried eggplant rolled up in a tiny bit of flatbread), the captor we called Uncle needed to clean his greasy fingers.

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At lunch I sipped a glass of the rich, fruity stuff along with a delicious meal of baked beans (lobia), fried potatoes, eggplant, green leeks, and puffy Georgian flat bread -- all homemade, all home-grown.

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Psilakis' presentation was accompanied by typical Cretan hors d'oeuvres: spreads made of eggplant and fish roe, lots of raw vegetables and olives, and tiny, lightly fried cheese turnovers called kallitsounias.

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