Gardens of Salonica
New Greek Cafe and Deli
Tues - Thu : 11am - 9am
Fri - Sat : 11am - 10pm
Sun - Mon : closed
The Gardens closes for all major holidays
19 Fifth St NE
Minneapolis, MN 55413
tel (612) 378 - 0611
Zoran Mojsilov, resident artist with an international reputation, and his pig, Romanof, will be Guest Presenters at our next Symposia. A Series! Join us for this special event. Limit 45. $35/pp. RSVP's are required for this chef-driven, four-course, wine-paired, family-style meal.
This Saturday, guest speaker, Jill Davis will speak on Minneapolis school system. Time 8am. Free event. Fresh bakery goods for sale.
Yes, there's a "Gyradiko" in Thessaloniki, a fave of the students, that sells only Gyros: the Classic Meatloaf style, and four varieties of the "new" style Gyros: dry-rubbed, stacked and slow-roasted Pork, Chicken, TURKEY & Pheasant. Turkey Gyros is our latest effort to bring local, all-naturally raised meat to your table. Try it heaped on an open pita, a pile of fries and our Tzatziki $10.95. Available for the months of October & November after 5pm. Order by the pound: $15 and share goodness!
Orektika: Appetizers on Table when Guests Come:
Stuffed Banana Peppers Saganaki: Noreen's, Mpls Farmers' Mkt
Fire Roasted Black & White Melitzanes Tzakistes w/Pita Crisps:Noreen's
Kolokithopita: Savory Squash in Fillo: Garden Farme
Introduction of the Courses by Anna & Guest Presenter, Tim Hall
Deutero Piato: Second Course
Horta: Just Wilted Wild Greens w/Garlic from Garden Farme
Rush River Fresh Trout Fire Grilled w/Rosemary & Lemon from Zoran
Kyrio Piato: Main Course
It was all in the family: Claire, Maggie, Susan, Barb, who with other sister midwives assisted in the birthing of all three Gardens' daughters, celebrated 40 years of their professional association Sat, Sept 24 with a prix fixe, family-style dinner. And who better to serve them? Yeoryia, of course, who was still remembered as the record breaker for all-natural birth weight at HCMC! She received a standing ovation.
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.
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
Sorting the Black Mission and Bright yellow green Calymyrna figs waiting to be poached, I was enveloped in memories of long summer evenings years ago. It was, what I would call the idyllic, and, therefore, very short period in my life--we lived at the end of a cul-de-sac on Mariposa Way, in Lodi, California for 18 months and just when it seemed that this would be a permanent paradise, my father was transferred to a place that was unimaginably far away and completely foreign: Golden Valley, Minnesota.
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!
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!