Gardens of Salonica Traditional and modern Greek cuisine

The Homegrown Experience, the first event featuring organic and local products to benefit the Minneapolis Park and Recreation Board was held Sunday, August 22 on Nicollet Island Pavillion. The crowds responded both to the theme of the event as well as the nearly perfect weather and attendance topped all expectations.

The Dog Days of Summer and what is left but armloads and armloads of fresh, locally grown produce? So we were pleasantly surprised that when our friends from Garden Farme sampled us fresh picked vine leaves and we boiled them the taste changed from their foresty green fresh-picked aroma to the picklely piquant flavor that we assumed was produced by the brined, commercially produced version. So now our famous Ambelodolmades rolled in these fresh vine leaves are plated with the stuffed version of summer: squash blossoms oven braised in fresh-squeezed lemon and white wine.

Didn't get to Greece yet this summer? or you did but the minuscule luggage allotment didn't allow you to bring all the treasures you desired? No problem! Anna has scoured the Greek import sites and is stocking the Bazaar Booth at the St George Festival this Saturday (11-8) and Sunday (11-6). Additionally her photography of archaeological as well as every day sites will be framed and/or matted an on sale. Think about your college bounders--great, accessible art! All proceeds benefit the St George School. Thank you for your support!

If you can't get to the Gardens for your end of summer family get-to-gethers you can pick up your favorite dips at the Wedge Coop. Back with "new look label", the Gardens has been supplying the Wedge with its dips and Boughatsas since 1989 under the Boughatsa Inc label. Can't get Skordalia, Patzaria, Anginares at your favorite coop? Ask the management: we're more than happy to drop off samples and pricing and deliver!

This Sunday on Nicollet Island Pavillion at 1:45 Anna will demonstrate the ease with which masses of Minnesota greens can be enriched with eggs and feta and enfolded into delicate layers of fillo and baked for an yummy appetizer or a light meal. Yes! Samples will be shared. Check out their homepage at: thehomegrownexperience.com!

The Gardens attended the third annual Toast and Taste in the Garden, THE benefit sponsoring the MN Landscape Arboretum, took place to a sell-out crowd: 800!! The Gardens of Salonica provided some of the prettiest, most enthusiastic distributors of the event! Happy to be in attendance, Kathleen, Shana, Rena and Patric (the staffed volunteer from the Cordon Bleu) treated guests to Taramas and Caper Berries on Pita Points, savory Hortopita, and Baklavas Horiatiko (rustico). There were more converts to the Taramas (caviar mousse) than an evangelical salvation call.

What does a office department order when 30 decide to eat out together? They call in their preferences and Anna puts together a family-style meal that is ready when they walk in and served seamlessly to the end. Today's menu? Melitzana, Tyro, Fava, Briam, Spanakorizo, Yigandes, Freshly grilled skewers of Chicken and Lamb, Gyros and Tzatziki, Greek Fries and, of course, Greek Salad. And the dessert? Who has eaten Baklava freshly baked the same day? Topped off with Greek Coffee, complements of the Gardens...now, who's up for work??? ;)

Yes, and here's the proof! Lindsey and Xeno ordered a traditional Greek Extravaganza: Spinach Feta and Pikantiko Boughatsas, Tyro and Melitzanosalata with Pita bread at the table and two banquet tables-long of Greek Salad, Stiratto Bread, Vegetarian Mousakas, Pilafi, Kota Riganati, Gyros and Tzatziki, Lamb Psito and Patates tou Fournou, and a separate table of Kourembiedes (toasted almond butter cookies), Baklavas and Gioconda Trouffles. Yes, our brides AND grooms eat and immensely enjoy when the Gardens of Salonica caters. Congratulations! Oti Pethimisete!

Is the Gardens romantic? Do the Gardens have a good vibe? Evidently and to the point, our fifth couple just married under what we call, "The Tree of Life". With their closest friends flying in from all over the continent, Jenn and Jeff shared their moment with songs, dance and, of course, excellent food. We wish them every happiness!

Guess who sliced 30lb of Gyros for Steve Zeece III graduation? Lazaros! Yep, Steve had his own personal carver and the skies cooperated. No rain fell. Top photo Steve Zeece II, Steve Zeece III, Lazaros, and SZIII's mom, Amy. Build your own Gyros or Chicken Pitas, Pilafi and, of course, Greek Salad, with a bowl of Tzatziki that rivaled the swimming pool in girth, attracted the guests who could not help but focus on the food rather than the gray, threatening skies.