A QUICK NOTE TO LET YOU ALL KNOW WE WILL BE CLOSED FROM FRIDAY MAY 27TH AND REOPEN TUESDAY MAY 31ST TO ALLOW OUR STAFF TO OBSERVE THE MEMORIAL DAY WEEKEND. STAY SAFE FOLKS – AND REMEMBER TO USE YOUR SUNSCREEN! SEE YOU ON TUESDAY!
This is what makes us stand out from the rest: Our vision when we created Taverna Manos was to have a restaurant That served the HEALTHIEST AND MOST NUTRITIOUS foods available to our customers. We wanted a restaurant that catered to customers that cared about what they ate. We also wanted a restaurant that was affordable and a great value for your dining dollar. We are proud of our restaurant and this award shows that this concept works. As we start our 5th year we want to share two of our most important new concepts: 5% discount for the use of cash. Taverna Manos is now offering an option and an incentive of 5% discount for cash payments. Our decision was simple, before October 2015 all banks will be moving to new credit card systems. This has been mandated and there is no choice. This credit card system now
Here’s a quick video to explain how to make Saganaki at home. One of the Taverna favorites. Goat cheese is a favorite in Greece and coating in flour and pan frying is an all time favorite. The smell is fantastic and this is comfort food at its finest. Serve with toasted pita bread and a nice Greek wine for an additional treat for your guests – or just for you! resources: Video provided on YouTube by GreekFoodTV.
Click on the image of “COPP” our flyer image below to make a clearer and larger image. Here at the Taverna, we appreciate the craftsmanship of these the local breweries such as: Copp Brewery and Winery in Crystal River, FL Orange Blossom Brewery in Orlando, FL and Swamp Head Brewery in Gainesville, FL. We invite you to come and spend some time and try them all at the Taverna. Come try some of the best brewed beers around! Stin Ya’sas (Cheers!) CLICK ON THE LOGO OF “COPP” BELOW TO ENLARGE THE FLYER: This is a statue of PHAEDRA – Daughter of Minos and Pasiphae. A Goddess in Greek Mythology who had a long, crazy life that was often tragic and ended
by Chef John Kana Here are some great tips on how to care for your Cast Iron pots and pans. Any great chef will tell you that cast iron is awesome to cook on! A good set will last your lifetime and your children and grandchildren’s lifetime too! Many people shy away from cast iron in lieu of Teflon looking for nonstick properties – but nothing compares to a great pan that has been well seasoned Cast iron provides hot, hot heat which is perfect for searing, braising or browning your meats before simmering or oven roasting. The entire pan can go into the oven to finish. These are versatile pans for any kitchen and no other pans can compare. Don’t be afraid to use it. New enameled sets are pricey but so worth the money. Purchasing these enameled set of iron pots and pans is an investment and guaranteed
by Deborah Manos Herbs and Spices used in Greek Cuisine Thanks to http://www.Visitgreece.gr for reminding us about the beautiful fragrance and tastes the spices give to our wonderful Greek food. The smells and essences of these spices date back to the very beginning of civilization and many brought from Asia on the way to the West. So many of these spices are not only fragrant and flavorful, but they are scientifically healthy as well. For example: Herbs: Purlsane: Good for raw salads, it protects the heart. Basil: A stomach tonic as herbal tea, it calms the nerves and the headaches. It’s famous for its wonderful aroma and its insect-repellent properties too. Valeriana: The anti-stress element of nature. Anis: As tea it invigorates the digestive and the nervous systems; in dough and drinks (ouzo, tsípouro) it gives a rich taste. Laurel: With antiseptic properties against the catarrh and bronchitis, it adds
by Deborah Manos Live longer – be healthy. Eat like a Greek. The Mediterranean diet has been studied and found to be the healthiest way of eating on the planet. Here’s a listing of the unique flavors that may peak your curiosity and stimulate your imagination. If you are traveling to Greece make sure you eat your way through the country! If you are nearby Citrus County Florida then come to our Taverna and sample some of the different foods listed below. Of course, we do not have all of these things, but what we do have we are sure you will ENJOY! FETA: A traditional brined curd cheese that fits in with every dish. It is eaten in various forms – plain, with olive oil and herbs such as oregano, best with freshly baked bread, in a salad, with tomato, or in cheese pies. HORIATIKI: This is the
by Deborah Manos This is a classic and is served everywhere throughout Greece. Easy to make – fresh and quick. This was eating “raw” before it became a fad. Traditional Greek salad is made with pieces of tomatoes, sliced cucumbers, onion, feta cheese, and Kalamata olives. Horiatiki is also typically seasoned with salt and oregano. In America, most Greek salads come with Greek dressing, but the traditional horiatiki is just simple olive oil. Greek Salad Ingredients: 3 tomatoes cut into wedges 1 large green peppers cut into rings 2 sliced cucumber 1 Sliced onion 6 tablespoons Greek virgin olive oil 2 tablespoons vinegar Salt Pepper 1/3 lb. Real Greek feta cheese (goat Feta is authentic) 2 dozen black Greek olives – Kalamata are the Taverna’s favorites Chopped or crumbled dried oregano or parsley Directions: Place the tomatoes, cucumber, onion and peppers in a large salad bowl. Shake together the olive oil, vinegar, salt and
by Deborah Manos Ah, the benefits of a Mediterranean diet. Volumes of information posted on Google, Facebook and Twitter should make us be living longer, right? That’s just not the case. Here’s one potential factor: During a recent trip to Athens, Greece, I may have uncovered one of the secrets to why they live longer and we don’t. Outside Athens, my cousin George took me to the Manos Bakery. A Yia Yia (old lady) was completing her purchase. I watched her as she left the bakery – cane in one hand – bakery bag in the other. She literally sprinted up the hill totting her goodies. As I watched her, I couldn’t help lament, “How can she eat that?” – and more importantly “how can she walk up this hill that fast?!” My father was a baker. I used to love eating bread. Now I shy away from it. Often times, I pass