Symposia. A Series, X! with Guest Presenter Luthier, Tim Hall

EAT! DRINK! DINE LIKE THE GREEKS! Wednesday, September 28, Gardens will host Symposia. A Series, X with guest presenter, Tim Hall with the theme, Music Building. Hall, a certified Luthier, will articulate the process of guitar and violin building with a slide show and a display of the luthier's tools. The Symposium starts with apps at 6 and winds through a four-course, chef-driven, wine-paired, family-style dinner by 9. Cost $30/pp Reservations are required. The event, limited to 30, is pod cast courtesy of iDREAM.tv. RSVP's accepted via phone or email.

State Fair Hortopita at the Eco Experience: One Man's Noxious Weed is Another's Pharmacy!

1 dry white onion, chopped
1 bunch scallions, chopped
1/4 c extra virgin olive oil and 1/3-1/2 for brushing on fillo

1lb washed, drained mixed greens: spinach, arugula, endive, lambs quarters, amaranth (pigweed), mustard, purslane, dandelion, nettles, sorrel. Coarse chopped (about 1-2" cross-wise strips) If later in the season, strip leaves from woody stems. If unsure, pinch the stem, if it snaps easily put it in.

1lb feta or blend of cheese crumbed. (Kaseri, Kefalotyri, ricotta, pecorino, gouda, cottage cheese)

1/4 tsp white pepper
3 eggs beaten

Ingrid's Birthday Celebrated @ Gardens!!!

The sun came out to celebrate Ingrid's Birthday at the Gardens on Saturday.
Surrounded by family and colleagues--friends all--Ingrid was toasted and reigned over her fete that was hosted by long, not old, friends Peg, Becca, & Marilyn. Chronia sou Polla, Ingrid!

The Arb's Garden Products Youth Team, Izzy's Ice Cream & The Gardens: A Team Effort!

Our fourth event at the Arboretum's Toast & Taste in the Garden: we were there from their 50 anniversary and the advent of this, our fave fundraiser! And now, in support of their Garden Products Youth Team who grew the Genovese Basil and partnered with Izzy's Ice Cream, we have created our special Basil Ice Cream w/Prickly Pear Syrup Sundae with a side Toasted Almond Butter Biscotti for you to enjoy these Dog Days of Summer!

Remembering When the SuperFrost Knocked Out ALL the Eggplant Blossoms in MX?

Hard to believe that only four short months ago the absolute temps were in the negative teens, the wind chills were below minus 30' F and that the icy grope of winter reached all the way to Mexico devastating crops below the Rio Grande. Eggplant and squash blossoms were annihilated and the price of eggplant jumped from $16.50 in mid-January to over $72 for the same quantity. Zucchini was gone.

Twenty Years Later & It's Still a Gardens' Fave!

The most classic Greek beverage after eons of Retsina, the Nes Frappe is Greece's choice for leisurely afternoon conversations hiding out under the ubiquitous umbrellas lining all the taverna and waterfronts.

Organic Brown Turkey Figs Poached in Wine Sauce

They're in! Fresh figs from California. We snagged two cases and poached them in our Mavrodaphne wine sauce that's studded with craisins. Light, refreshing, oozing with sauce, there's always room for a fig--even when you think you've eaten your fill!

All-Natural Chicken Gyros! $12.95

Tender all-natural chicken breasts, dry-rubbed and stacked on a vertical souvla, basted with freshly-squeezed lemon juice and extra virgin olive oil, sliced to order and piled on an open pita with a generous side of Greek fries and all the fixin's. Pair it with a Crispin's The Saint or Tetramythos Black Kalavryta.

Summer Brain Food! Heerinos me Horta: Braised Pork and Summer Greens

The Southeast Food Network has done us well again: all-natural, pasture-raised pork shoulder braised with Vlita (Amaranth--Chinese Spinach) and Lamb's Quarters in freshly squeezed lemon juice, white wine and EVO. When it's this good, we have to let you know: fork tender, greens better-than-spinach with more iron and nutrients, this light, gluten-free dish pairs nicely with open reds such as Kleoni and Nemea. Ask Anna what the special spice is that ties this all together.

Our Most Anticipated Food Offering! Authentic Lamb Gyros!

Our most requested food offering is flying out the door: all-natural leg of lamb, dry rubbed with spice, skewered and slow-roasted on the vertical rotisserie. Shaved per order and served on an open pita with a pile of Greek Fries and Tzatziki. Enough to share. Fridays after 5 and ALL day Saturday--as long as it lasts! Pair it with Crispin's The Saint or Mythos Red. Be in Greece.