While saganaki refers to the small skillet, one in which single-serve portions of appetizers are fried or broiled, the practice of flambeing the cooked food started at the Parthenon Restaurant in Greektown in 1968 when a customer suggested it to the owner. At the Gardens we continue the traditional presentation selecting cheeses: Haloumi, Kefalogrviera, Kefalotyri or Kaseri according to their availability and quality. To warm up the Holidays, the Gardens offered flambeed cheese table side at no extra charge. Here, Sophia demonstrates. First the cheese is fried, then, bubbling hot is brought table side, a small amount of brandy is dashed on it and ignited. The flames are extinguished by squeezing a wedge of lemon over the conflagration. The ooohs and aaahs bring us back to warm Fourth of July Nights!