Chefs
    
Avatar

Lead Moderator
Culinary Historians of Chicago presents:

The History of Greektown’s Parthenon

Presented by

Yanna Liakouras, partner, The Parthenon restaurant, and
Camille Stagg, author, “The Parthenon Cookbook”

Saturday, Aug 9, 2008
10 a.m. to Noon

at

Chicago History Museum
1600 N. Clark St.
Chicago, Illinois

“Long may its fine traditions flourish, and long may its saganaki flame to the ebullient cries of ‘Oooppa!’”--Harry Mark Petrakis

Don’t try this at home,” cautions Yanna Liakouras as she ignites a platter of Saganaki, traditionally melted cheese over which she has poured Metaxa. “The flaming doesn’t affect the taste of the cheese--it’s just for show” she says of the searing tradition started by her father, Chris, who co-founded the beloved Parthenon in 1968.

Join us to hear Yanna discuss her special childhood memories about The Parthenon, the oldest restaurant in Chicago’s Greektown. She’ll give her personal perspective on Greektown, The Parthenon’s glorious expansion, her trips to Greece and her family there. She will offer a brief Greek culinary history, and will explain the Greek specialties she will serve that day. (Sorry, no Saganaki allowed in the Museum!)

Sharing the podium with Yanna will be longtime family friend, Camille Stagg, former food editor for Cuisine magazine and for the Chicago Sun-Times. “The Parthenon Cookbook” was Camille’s brainchild, and the Liakouas family commissioned her to create the cookbook to celebrate its 40 year history. Camille will give a behind-the scenes look at composing the book, and offer entertaining tips and wine pairing suggestions. Yanna and Camille will be on hand to sign copies; all profits from book sales will be used to fund the Culinary Historians of Chicago.

Cost of the lecture program is $5, $3 for students and members and no charge for CHC members. To reserve, please call Barbara Olson at (708) 788-0338. Or e-mail your reservation to: rsvpchc@yahoo.com.
_______________________________________

Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
GNR

Online Information

Users browsing this forum: No registered users and 2 guests