gosCook's blog

Greek Wine Intimidate You?!

Greek wines intimidate you? Get a grip with Easy Wine Flights! Every day a select flight of three 3oz pours for $8. Make up your own flight for $10: add a premium wine (>$42/btl) to your flight: $12!

Our current wine flight? We call it, The Rosie Red: Kleoni dry rose', Tetramythos organic grapes Black of Kalavryta, Boutari Elios full bodied crafted for the U.S.

Where Anna Will be Seen Outside the Gardens!

At the State Fair, Monday, Labour Day, demonstrating Hortopita @ 11am, 1pm & 3pm!

At the St Mary's Greek Festival, Sat, Sept 7 @ 1pm!

Grilling in the Garden: Anna Teaches Marinade & Grilling Techniques @ MN Landscape Arboretum THIS Sat!

JUST IN TIME FOR 4th of JULY Grilling!!!

It's NOT too late: there are still spots available:

Fire in the Garden: Beyond the Barbecued Burger
11 a.m.-1 p.m., Sensory Garden shelter
Chef Anna Christoforides of Gardens of Salonica demonstrates creative grilling, including how to create marinades and rubs that bring out new flavors in your meat dishes, including chicken and fish. Includes generous samples and non-alcoholic beverages. $45/ $55. 952-443-1422 or www.arboretum.umn.edu/cookingclasses.aspx.

Vasilis Kourtaki @ Gardens!

Third generation owner of the Kourtaki Winery and purveyor of some of are longest and best selling wines, Vasilis Kourtaki visited the Gardens Tuesday before flying back to NY guest of Lynn Johnson of Johnson Bros and Doug McIntyre of Nestor Imports. They dined family-style and dashed to the airport.

4th Annual Daily Planet Fundraiser: Tired of Eating Bad Food for a Good Cause?!

Platters of flavor served non-stop at this Wednesdays sold-out event: Saganakis of Mushroom, Shrimps, Scallops, followed by Arugula Citrus Salads with Feta,
All-natural, spice-rubbed Schulz chicken on the vertical rotisseries, Country style lamb ribs braised in white wine, fennel, shallots, honey, and orange peel, topped off with Revani, Greek syrup soaked sponge cake with yogurt mousse and Anna's own Kumkquat preserve.

Symposia. A Series, XXIV! Wed, April 17 with Hazel Belvo

For fifty years I have painted, photographed, printed, and drawn the Spirit Tree, a four hundred year-old cedar tree that grows out of a rock in Lake Superior and is a spiritual icon for the Ojibwe people. I have studied it in every season, every time of day, every day of the year. For me it is a personal symbol of survival. --- Hazel Belvo.

Get GREEN @ Gardens!

Green beer scares you? We've got Greens that pour pure gold: Mythos, Finnegans, Martens, NordEast! Accompanied with a plate of Horta, steamed GREENS drizzled with extra virgin olive oil and wedged lemons, or Melitzana, pureed baked eggplant, scallions, and parsley and lots of garlic. Now, just in time for St Patty's Day, we've released Anna's line of organic Pistachio Ice Cream!

ASPARAGUS, ANCIENT & PACKED FULL OF NUTRIENTS

Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. It is pictured as an offering on an Egyptian frieze dating to 3000 BC. In Ancient times, Greeks ate it fresh when in season and dried the vegetable for use in winter. A recipe for cooking asparagus is in the oldest surviving book of recipes, Apicius’s third-century AD De re coquinaria, Book III.

As DEMOED on RENA'S Debut EPISODE of KARE 11 SATURDAY NEWS, Recipe for MILOPITA

It's Apple time! and just in time for the Holidays, to make ahead and freeze or to make and share, MILOPITA, Apples Baked in a Fillo Pastry, makes for a new tradition!.

MILOPITA
A ½ sheet pan or torte form, 2” pastry brush

You will need:

5-8 apples peeled, cored, chopped into big chunks: about 2-21/2lbs; Haralson, Granny Smith, Honey Crisp—dense, crisp, tart combinations.

1 medium quince peeled and grated or finely chopped
or
½ c. dried blueberries or craisins

½ c. organic sugar

1 tsp cinnamon

½ tsp nutmeg

¼ tsp ground ginger

juice of half lemon (2 tbsp)

Don't WEED, FORAGE!

As Promised at Anna's Hortopita Demo @ the EcoExperience Building Thursday!