Chef Maria Loi travels to Crete, the largest island in Greece, to enjoy its flavorful cuisine. Maria introduces us to world-renowned Chef Giannis Baxevanis, who makes a Lavraki Gemisto (Stuffed Branzino) while Chef Poppy Kourkoutaki demonstrates a variation on the traditional way of making Dolmadakia (Stuffed Grape Leaves). Back in New York, Chef Loi and her Chef de Cuisine, Felipe Teutle, put their unique twist on traditional stuffed grape leaves, Not Your Grandmother's Sushi Style Dolmades. And then friend and seafood expert, Oyvind Ihle, stops by to enjoy Chef Loi's Kranios Rolo (Greek Stone Bass Roulade), a Greek Stone Bass filet stuffed with vegetables.