It's been a while since I cut 24 or so hearts free hand to make individualized cards for my kids' pals on Valentines' Day. But there I was today, Saturday, cutting with my very good Whiskars, pink hearts to cover the Gioconda Truffles that are being sold at the Wedge and Hampden Coop as well as here at the Gardens for about $5. It's our gift to you: two each of our traditional Gioconda (That's the Italian, hence International title for what we call the Mona Lisa) dark, brandied chocolate wrapped around a toasted Hazelnut (Filbert if you're from Calie) and then rolled in Greek Coffee and...read more
Feb 05 2011
The Zen of Heart Cutting
Jan 22 2011
The Tyranny of Tyro!
Over 20 years of working in the kitchen at Gardens, only one preparation defies my mastery and that is Tyro. An emulsion of feta with nearly double its volume of oils and peppers that is whirred in a commercial high-capacity food processor for nearly an hour, the "finishedness" of Tyro is understood as much by an audible drop in decibels as by its visual texture which runs the gamut of a thickly running latex to a fluffy mousse. Worst of all, the failure of the admixture isn't often apparent until the next day: when served on a plate it spreads like sullen quicksand and covers the plate...read more
Jan 13 2011
Stewing for the Symposia. A Series. IV Menu!
January 26, 6-9pm is the date and time for our next Symposia. A Series. IV and I have been ruing/stewing over the menu for some time. Additionally to providing some of the best dining experiences in the Cities, holding Symposia is one way to keep me-as-Chef fresh, to hone my skills, as well as to test new dishes with our guests. I would say, so far, we have been "on-spot" and several of the dishes have been introduced to the public as "additional entrees" and met with such responses as, "the best chicken I ever ate!" Be that as it may, and I count myself VERY lucky to be able to elicit...read more
Feb 20 2010
Last Saturday Night Working for Sophia
There she goes! Our own Sophia, 7 years old when we first opened the Gardens of Salonica, will be leaving to Greece for an unspecified time. Long time default Manager, Sophia will be missed dearly by her family as well as the entire staff who refers to her as, "little Mother."
Jan 22 2010
An Engagement at the Gardens!
We knew right away that the Gardens is a hot
spot first date place by the comments our customers made and by the
frequency of "First Dates" leading to weddings, but last night, to our
knowledge, the first proposal AND acceptance was exchanged between
Oscar and Natalia, a favorite former server ...at the Gardens. It was a
proud and exciting moment and some of us couldn't help but hovering in
anticipation. Here they share a complimentary bottle of Agiomino, the
beautiful Agiorgitiko (St George) grape aged 12 months in new French
Jan 05 2010
Diane Hofstede's ThankYou Luncheon!
To thank her vast number of dedicated volunteers that enabled her re-election, Diane and Tony Hofstede invited 35 guests to the Gardens of Salonica on Monday, Jan 4. The guests dined on, you guessed it, YIGANDES!, Kota Riganati and Lachanodolmades, Greek Salad and assorted desserts. Is the Gardens open on Mondays you ask??? Yes, for special groups with prix fixe menus! Call or email for times and suggestions!
Nov 14 2009
Renewing the Countryside
November is the time when we are all gearing up for Holiday giving. When some of us have so much and are so thankful, we would like to suggest thinking about honorable organizations that work for the good of us all. Please consider ALL your sources for better livings as well as one of ours, Renewing the Countryside, which will received matched contributions for even the smallest donation of $25. Thank you and Happy Holidays!
Oct 07 2009
Apron Folding: Who Would've Guessed?
So, as reported on the Home Page, together with the Schubert Club, we hosted the reception at the Memorial held by our friend Jorja Flizanis for her late husband, Michael, at the Ted Mann Concert Hall this past Sunday. Because no one can guestimate the attendance for such an event, I was told to plan for 600. Six hundred for an hour reception at 8:30 on a Sunday night. In the best case scenario, I planned 5 pieces of food for 600 people...that's 3,000 pieces of food to be passed in one hour. Troops! Bring in the troops. So I recruited, friends and their mothers, friends and daughters...read more