(6 p.m. EST) -- Cookbook author Diane Kochilas, the creator and co-host of PBS' "My Greek Table," and Celestyal Cruises are partnering to offer "My Greek Table at Sea With Celestyal" sailings inspired by the TV series. During these sailings, Kochilas will lead a series of special events focused on Greek and Blue Zone cuisine, and its impact on longevity.

The first of these sailings will debut this fall onboard the October 10, 2020 "Eclectic Aegean" sailing.

"We are thrilled to have such a well-loved and admired Greek culinary icon as Diane as an integral part of this experience and look forward to working closely with her to place additional emphasis on our Greek roots through our cuisine offerings, onboard experiences and Greek culinary-focused shore excursions, which provide our guests with authentic and expanded destination experiences that no other line sailing in the Aegean and Mediterranean can offer," said Leslie Peden, chief commercial officer for Celestyal.

The cruise will feature lectures on Greek cuisine and Blue Zone eating habits, as well as cooking demonstrations led by Kochlas. (Blue Zones are regions of the world where it is believed people live longer than average due, in large part, to cuisine styles. One such Blue Zone is Icaria Greece.)

Cruisers on the "My Greek Table at Sea With Celestyal" sailing will also have the opportunity to take part in culinary-focused shore excursions led by Kochilas in Mykonos, Santorini, Heraklion (Crete) and Volos (Meteora) with visits to local food markets, restaurants and shops specializing in traditional, local Greek food products.

Celestyal will also be working with Kochilas to enhance its current menu offerings on all sailings. The new menus, which will roll out beginning February 29, 2020, will be designed to feature more local and regional cuisine, as well as an exclusive daily signature dish created by Kochilas.

"I am excited to be sailing with Celestyal Cruises and to share my love of Greek cuisine, its products, regional flavors and health-giving qualities with others," Kochilas said. "Greece is an amazing food destination, with delicious adventures in every port of call. The interest we both have in sharing the culture and food of Greece made my participation in this event a natural opportunity."