Gardens of Salonica Traditional and modern Greek cuisine

Wild-caught Atlantic Salmon topped with cracked black and green olives and capers on a bed of sautéed leeks hot-baked in parchment and paired with sautéed Minnesota asparagus and cumin-scented jasmine rice. We drank ours with Kleoni Rose.

The Gardens have been helping families celebrate for over two decades. Select quantities and pricing from the "Takeout Menu" and the "Party Trays". Give us three days to prep and your party will be the talk of the crowds of celebrants!

Suzanne & Peter celebrated the Church Blessing of their 30 year nuptials @ the Gardens on Sunday. They celebrated with 66 other of their family and friends--both sides were filled. Congrats, kids!

Our theme is Foods from Antiquity and our GuestPresenter is Pawel Stachowicz, doctor of plastic surgery. "The title, Everything You Wanted to Know About Plastic Surgery and Were Afraid or Embarrassed to Ask" says it just about all. RSVP only! $35/pp. Limit 35.

How does that happen! Tables ordered double, maybe we'll have to limit per capita....huh?

What is this latest "animal" appearing more often on our "Additional Entrees" list? Soupia: cuttlefish, an "inking" cephalopod in the mollusk family and closely related to both the octopus and the squid, is an excellent source of a high quality, renewalble protein with a flavor similar to scallops and a texture like octopus without its suction cups--yep, that's what they're called.

The overview, Athens, Volos, Thessaloniki, Kavala/Thassos and Istanbul (historic Constantinople)!

The specifics:
Sep 20: depart from US.
Sep 21: arrive Athens late morning and transfer to hotel.
Sep 22: open day in Athens

Sep 23-24: depart on private bus for Volos, (possible side trip to Delphi.) Explore Pillio or optional day trip to Skiathos.

Sep 25: overnight in Thessaloniki.
Sep 26: drive to Drama for Amethystos wine tasting. Evening in Kavala, Hotel Nefeli) (overnight or late ferry to Thassos)

Sometimes we just have to stop mid-production and take a picture....so proud of the produce! Here Minnesota foraged morels from SouthEast Food Network are being cleaned. Next they will be lightly sautéed in EV olive oil with Minnesota ramps, garlic, garlic chives, and fresh rosemary; arranged in the small pans and fire finished. Topped with flaked Kefalotyri, they should be flying out the door tonight--last week it was the Maitakis!

When we met Antonio Rosell last September and discussed him being a Guest Presenter, we thought it would be a good idea to have him present in the Spring. So, together with flowers popping up everywhere, so too are "Have a Nice Ride" stations--expanding last year's wildly successful inaugural program. The head of this project will reveal the inside story at our next Symposia. A Series, XVI, Wed, April 25! Seats are limited and by reservation only. As always we will share a family-style, chef-driven, wine-paired, four course meal. $35/pp; $25 w/student ID. Don't miss this one!

It got our business going, Lemon Cream Boughatsa, and now, we have reshaped it for your family celebrations--organic milk, sugar, eggs, cream, butter & lemon peel thickened with semolina and folded into delicate, crisp layers of fillo. Frozen for "day of baking," YOUR celebration! Specially priced for this months family celebrations! $15! We will reserve one for you convenience.