Camille Stagg - The Parthenon Cookbook: Great Mediterranean Recipes from the Heart of Chicagos Greektown

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Table of Contents

Dedication

For the people in my life who have influenced everything:

My parents, Panagiotis, who helped me rebuild the restaurant,
and Yannoula, who gave me life and sustained me through hard times.

My children, Yanna and Peter, whom I love, and who have stood beside
me day in and day out at the restaurant and for any life decisions I make.

My wife Lorraine, whom I love;
she has always helped me, no matter how crazy my requests have been.

My brothers Bill, who was there from the beginning with me,
and George, who helped me become the man I am.
My sister Chrisoula, who has loved and supported me throughout my life.

My business partners, past and present.
My restaurant staff, past and present,
who have helped shape the Parthenon into the great restaurant it is today:

My devoted friends... one of whom is this books author:
And, most importantly..

My loyal and loving customers and their families,
who have supported The Parthenon all these years!

PREFACE: ABOUT THE PARTHENON RESTAURANT AND THIS BOOK

A SYMBOL OF THE BIRTHPLACE OF WESTERN civilization, the Parthenon is one of Greeces proudest achievements. It is the focal point of the most famous collection of buildings in history, standing majestically atop Athenss Acropolis.

Naming our restaurant after this architectural wonder carries a deep responsibility for excellence; we will never take this responsibility lightly. We hope that in some small way, our efforts will help you to know the pure enjoyment of the Greek dining experience.

Chris Liakouras

INTRODUCTION

GREECE IS A CHARMED (AND CHARMING), TIMELESS COUNTRY THAT INVITES exploration of its rich culture and wealth of history. With their amazing scenery and quaint small towns (some of which were once powerful city-states), Greeces mainland and 1.500 islands are closely connected to the sea and sun. Contemporary Greece links the spirits of previous civilizations to present-day life.

Greeces capital, Athens, is crowned by the Parthenon temple, which is dedicated to the goddess of wisdom, Athena (of course, the city itself is named for her). We think of Greece as the cornerstone of Western civilization and the birthplace of democracy. However, it is actually the crossroads of the West and the East, and since ancient times, Greece was influenced more by the East.

Among my most memorable travel experiences are the weeks Ive spent in Greece: Viewing the remarkable architecture of the stately Parthenon in Athens; dining outdoors at tavernas in the Plaka, Athenss old quarter, at the foot of the Acropolis; listening to bouzouki music; taking the Classical tour and walking in the footsteps of ancient Greeks amid the historic ruins, including the site of the Olympics; cruising the Aegean Sea; viewing the powerful fortifications surrounding the old city of Rhodes; riding a mule up the hills of the beautiful island of Santorini; and sipping coffee at outdoor cafes on picturesque Mykonos, with its famous windmills. Simple pleasures, such as eating fresh figs with feta on a beach, are among my most treasured memories.

Greeks tend to be very proud of their ancient roots (and rightly so). The culture is rich and steeped in tradition, including everything from traditional dances to special holiday foods. Perhaps the most cherished holiday foods are those for Greek Easter, including red-dyed Easter eggs, whole lambs on roasting spits (the first meat eaten since the start of Lent, forty days earlier), and delicious Easter breads.

Just as the original Parthenon in Athens evolved through the ages, so has The Parthenon restaurant in Chicagos Greektown. It is a remarkable success story, opening with a staff of three and growing to todays full staff of more than 50 employees.

ITS NO SURPRISE THAT THE PARTHENON AND ITS OWNERS, THE LIAKOURAS family, have garnered numerous awards and great reviews over the past forty years. In a time when many restaurants have a short life span, it is encouraging to see such longevity. The Parthenon is the oldest restaurant in Chicagos Greektown, and celebrates its fortieth anniversary on July 5, 2008.

Chris Liakouras founded the restaurant with his brother, Bill, who now lives in Athens. The brothers popularized gyros in the U.S. and invented flaming saganaki. (Parthenon waiters shout Oopa! as they flamb saganaki with brandy, a house specialty.) Chris Liakouras has continued to expand the business, working with his daughter, Yanna (the restaurants managing partner); his son, Peter (restaurant manager); Sotiris Stasinos (partner and chef); and the rest of the dedicated staff of The Parthenon as the restaurant enters its fifth decade.

The menu has a great assortment of mezedes (a substantial sampling of small dishes), many of which are offered in different portion sizes or as a combination. This basic concept is ideally suited to the Greek cultural sense of filoxenia (hospitality) and the centuries-old tradition of getting together with friends to sample many dishes, drink wine, and talk. Other house specialties include homemade gyros; barbecued lamb (you can watch them turn on spits in the restaurants window); Greek-style whole red snapper or sea bass; and Athenian broiled chicken.

Enjoy Chapter 1s timeline, which highlights some of the most special occasions and mile-stones in the restaurants four decades of history. Chris Liakouras, who has an amazing encyclopedic memory, revealed much of the history of the evolution of Greektown as his own restaurant developed and grewall with fascinating anecdotes along the way. Many of The Parthenons staff are longtime employees; youll find some of their memories in the pages of Chapter 2. Also, youll learn about the Liakouras familys vision of the future for The Parthenon and for Greektown. The Parthenons tradition of constantly expanding and improving will never change. The future is bright!

For those Parthenon devotees who have been requesting recipes over the years (and for newcomers who love the food too), the owners share 50 of their recipes in Chapter 3. The recipes were selected for their adaptability to a home kitchen. The chapter also includes information about Greek cuisine, and a helpful food glossary follows Chapter 4. The recipes have been tested by several home cooks (including, in many cases, myself). Yanna and the chef gave final approval on every one, so we are confident you will enjoy them with your family and friends.

Chapter 4 is a wonderful reference for Greek-style entertaining. It includes Greek menus with wine suggestions, wine pairing information, and entertaining tips. The quality and variety of Greek wines has expanded and improved dramatically over the years, so you will be able to find just the right wine for any meal!

There is only one Parthenon, the anchor of Chicagos Greektown, but the communitys other fine Greek restaurants deserve a salute for their special contribution to the city. Greektown is like no other place. May this cookbook bring you much reading, cooking, and dining pleasure!

Efharisto ! (Thank you!) Camille Stagg

THE HELLENIC MUSEUM AND CULTURAL CENTER

The Hellenic Museum and Cultural Center, the cultural anchor of Greektown, supplied many of the photos in the historical chapters of this book. We invited Sophia Kintis, the Museums Executive Director, to offer some notes on the role of food and culture in the life of Chicagos Greek community:

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