A “Traditional Food”, according to the European Parliament means that a food’s ingredients, composition, production or processing can be shown to be transmitted through generations. A food is considered “traditional” if it has been known “since before the Second World War”. (16-03-2006)
In one variation of Greek Mythology, Athena, goddess of wisdom and war was competing with Poseidon, god of the sea, for the patronage of the growing Attica settlement: Poseidon struck the rock and a spring flowed, but it was salty water. Athena in turn touched the stoney ground and an olive tree grew. The olive tree was judged to be the more useful gift and the city became known as Athens.
Spelled variously, Tsatsiki, Satsiki, Tzatzik in Greece, this appetizer sauce which combines at its most common level, yogurt and cucumber, is recognizable in the cuisines of India, Iraq, Iran, Armenia, the Caucasus, Turkey and the Balkans. Cucumbers, a specie of the gourd plant, originating in the foothills of the Himalayans, most likely began its millennial pas de deux with yogurt during the Moghul rule of India by the Persianate Muslims as an attempt to cool down the spicy dishes the natives were making for their overlords.
According to statistics published in the HuffPost and elsewhere, Greeks eat more cheese per capita than any other country in the world. Why? Because Greeks eat Feta. Feta, one of the most recognizable Greek foods, actually got its name from the Italian "fetta" meaning, “slice” in the 1700's presumably from the practice of slicing the cheese in order to barrel and ship it. Ubiquitous on Greek tables sliced, cubed or crumbled, feta is eaten with nearly every Greek dish--salads, beans, greens, fruit, meat, stews, dessert.
Pronounced, av-goe-LE-moe-noe, this classic Greek sauce is BOTH! Deriving its name from the two words, avgo' (egg) and lemo'ni (lemon), Avgolemono is made by whisking fresh eggs into which about the same amount of freshly squeezed lemon juice is streamed while continuously beating. Next hot stock twice the volume of the egg and lemon mixture is slowing whisked in as well and finally the egg-lemon-stock mixture is poured slowly either over the vegetables and meat, the dolmades, or whisked into the soup. Seasonings are adjusted and the heat is turned up just to a brief simmer.
Third year world premier, the Gardens' Ouzo Flo! Share a bottle with two scoops of Anna's Organic Ouzo Ice Cream in a frosted glass or treat yourself to the light, not-too-sweet flavor of licorice soda and a single scoop that quenches any thirst! Never cloying!
Jamie's Grad Bash was even more spectacular with the Gyro Carving Station manned by Lazaros! #howtoimpress
Greek wines intimidate you? Get a grip with Easy Wine Flights! Every day a select flight of three 3oz pours for $8. Make up your own flight for $10: add a premium wine (>$42/btl) to your flight: $12!
Our current wine flight? We call it, The Rosie Red: Kleoni dry rose', Tetramythos organic grapes Black of Kalavryta, Boutari Elios full bodied crafted for the U.S.
1) At Byerl's, Thursday, June 26 @ 6, at Byerly's, June 26 @ 6pm: Kolokithopita Strifti (Twisted Zucchini Pie Macedonian style), Saganaki Cheese, fried or grilled, Fasolakia Yachni (Vegetarian Green Bean Braise)
2) At Toast & Taste in the Gardens, MN Arboretum's 7th 100% fundraiser extravaganza: Wednesday, July 16 @ 6/7pm depending on tickets purchased.
3) At MN Arboretum Grilling in the Gardens series, Flatbreads on the Grill, Sat, Aug 9 @ 11am.
Third generation owner of the Kourtaki Winery and purveyor of some of are longest and best selling wines, Vasilis Kourtaki visited the Gardens Tuesday before flying back to NY guest of Lynn Johnson of Johnson Bros and Doug McIntyre of Nestor Imports. They dined family-style and dashed to the airport.