“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. 

Listen in as Yanna discusses her special childhood memories about The Parthenon, the oldest restaurant in Chicago’s Greektown. She gives her personal perspective on Greektown, The Parthenon’s glorious expansion, her trips to Greece and her family there, then offers a brief Greek culinary history, and explains the Greek specialties she serves as part of the event. (Sorry, no Saganaki allowed in the Museum!)

Sharing the podium with Yanna is 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 gives a behind-the scenes look at composing the book, and offers entertaining tips and wine pairing suggestions.

Recorded Saturday, August 09, 2008 at Chicago History Museum.