Gardens of Salonica Traditional and modern Greek cuisine

To go back a bit, the Gardens catered the Walker Art Museum's Appreciation Dinner for their volunteer tour guides last Saturday, July 18. While the weather threatened havoc, good luck, charms or karma,

moved the clouds away at the very last minute (thankfully, because no tent was stretched against the sky) and over 90 people devoured the fresh whole lamb sent from Hill and Vale Farms together with two banquet tables full of dips, Boughatsas, Greek salad, Dolmades, Veggie Mousakas followed by huge pans of Milopita (Prairie Spy Apples baked in fillo), Lemon Cream Boughatsa and Gioconda truffles. Not much of the wine or beer was lugged home either. Here are Lazaros and Zoran testing the doneness of the lamb....basically, if you can hold it long enough to rip off a chunk, it's done. Nai?