Gardens of Salonica Traditional and modern Greek cuisine

Beautiful light and a late lunch at the Gardens for Four Square Mayor John and son Calder today. They shared a plate of Patzaria, Dolmades and Fries (all of which Calder ordered) a lemonade for son and a Kourtaki for the Mayor. Rizogalo was dessert and one to take home to big brother, Wescot, our "Youngest Food Critic" (see earlier blog).

Yes, Sophia is leaving for some time to travel extensively in Greece. She will return briefly to manage while Anna leads her trip to Greece in May, but then she's off again to discover exactly how deeply she is rooted to Greek culture. Her finesse and charm will be sorely missed at the Gardens. Kali Epituxia, Sophia!

One of the first pastries we produced....even before Baklavas! It cam out of the oven and I just couldn't let it go by without a photo shoot! Semolina cream teased with flakes of organic orange peel in layers of fillo with lemon syrup poured over it. Wouldn't you know? Organic milk, sugar, eggs and organic Hope butter! Here shown with Samos wine (a lovely apricot scented liquor from the Muscat grape from the Island of Samos) and a Greek coffee. "Galactic"=cream "burek"=pastry:... i.e. cream pastry or as some of our customers have devised the mnemonic: "galactic burrito".

And how long have Matt and Krista been dining at the Gardens for us to pay attention to such a compliment? Longer than the births of their two sons,

On Tuesday, the Gardens hosted Jim & John's purchased donation package: Mezethes/Krasi/Horos benefiting Milkweed Publications. What is Mezethes? Krasi? Horos? Mezethes is the plural of Meze: an appetizer traditionally served

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.

Every Monday night, Anna conducts Greek conversation classes the Gardens. Cost is $10 for the 45 minute session which begins at 6:30. For more info contact Anna at entree@gardensofsalonica.com

As cold as it was, KellieRae celebrated her birthday with us at the Gardens and her circle of friends filled the dining room with warmth and laughter. Na ta ekatostiseis! (Live to be a 100!)

Apparently some people read Anna's blogs at this website: responding to the Yigandes! Yigandes! Yigandes! entry,

They're back! Dried Yigandes. Soaked. Boiled. Baked. One of the most intensive cooking processes.