Celebrating 80!

Long Time patron, Frank B, received a birthday lunch complements of his East Coast niece and delivered compliments of the Gardens! We appreciate our families' celebrations! Na ta ekatostisi, Franko!

GoS Seasonal Dessert: Axladi sta Sinefa: Poached Pear on a Cloud

5.95

Organic Bosc pears poached in freshly squeezed pomegrante juice & red wine nestled on a cloud of Greek yogurt mousse and sprinkled with toasted pistachios. A light and toothsome finish to any meal. GF

MARCH's 1/3 Off Wine by the Bottle & Selected Wine Flight! All day. Every day!

Third off bottles as stock permits! An aromatic, floral fuller-bodied white; a dry chardonnayesque medium bodied white; and two NEW Xinomavro (the indigenous "tart-black") wines--the medium-bodied PDO by Chrisohoou Vineyards and the fuller bodied PGI blend Xinomavro, Cabernet Sauvignon & Merlot by Voyatzi. Pick yours today!

Wine flight: a zippy, tart medium-bodied white; a dry, medium-bodied, slightly effervescent rose and a full-bodied, balanced tannin red!

PLAN YOUR 2017 ESCAPE! Anna & Friends Tours of Greece: May & Sept!

Christmas, Graduation, Retirement, Birthday--we've celebrated them all with a trip to Greece! Plan your perfect trip with Anna Saturday, Jan 21 @ 2pm, Gardens of Salonica. Light apps and wine will be served. RSVP, please to annael5775@gmail.com

Tentative tour dates: May 31-June 17 & Sept 7-24

THE ARB, Taste & Toast, 2016

Year 8! From the beginning--the tastiest bites in the most beautiful garden!

Taste of EIGHT! Book YOUR event for 10-20 and taste 8 1oz pours of wine paired with Meze dining! (10 mini courses)

Book YOUR event for 10-20 and taste 8 1oz pours of wine paired with Meze dining! (10 mini courses)

Fillo Phyllo Filo

Those tissue thin pastry sheets layered, stacked, wrapped and coiled into an endless variety of toothsome savory and sweet snacks, breakfast-to-goes, sides and entrees, Filo, Fillo, Phyllo is translated from the Greek, “leaf” and neatly describes this transparent pastry.

The earliest recipes and reference to stacking thin layers of dough was with nuts and honey, by the ancient Greeks as the sweetmeat called “gastrin”. Gastrin, a Cretan dessert described by Athenaeus in 500BC called for three thin layers of dough stacked with nuts, sesame and poppy seeds, and doused with honey.

Just Pita

What do beer and bread have in common?—Fermentation by yeast. At least 30,000 years ago “bread” was discovered. Wheat and barley were among the first crops to be domesticated in the Fertile Crescent. Its cultivation was crucial in the transition from paleolithic man (hunter and gatherer) to become neolithic man(farmer).

FAB GREEK FAVA

Neolithic man knew of fava and cultivated it in the Eastern Mediterranean Basin circa 6,500 BC. By the Bronze age, the easy growing protein rich and cold resistant plant had made its way across Europe and northern Africa. By the Medieval Age, fava, protein rich (32% RDA for iron, 42% RDA for folate, a good source of thiamine, vitamin K, B-6, potassium, selenium, zinc and magnesium), was the dietary staple of the masses across what is today, Europe.

Mousakas/Mousakka/Musqqa’ah—What’s the Fuss?

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)