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Nana's Home Kitchen
Fresh NowBaked Goods: cakes, cookies
Prepared Foods: sandwiches, salads, ethnic foods
The husband and wife team of Serop and Jasmin Mandjian are best known as Coco and Nana. Serop's middle name is Gregory, and in their native Armenian language, Coco is the nickname for Gregory. As for Nana, this is the name their grandchildren exclaim as they throw open the kitchen door, wild in delight for the food soon to come. It means "grandma," and after one bite from Nana's Home Kitchen, it's easy to imagine their excitement and the patter of their little feet, as they run into the kitchen.
Coco and Nana were high school sweethearts in Armenia and married a few years later. They came to the United States in 1984, and Coco worked as a diamond setter for more than two decades. They have both enjoyed cooking since they were children, and once they married, they shared their love of the kitchen together. "She's my best friend for more than 45 years," Coco says of Nana.
As Coco retired from diamond setting, they were able to devote more time to their enjoyment of cooking fresh Middle Eastern foods from scratch. Encouraged by family and friends, they decided to offer their cooking to a broader audience and started Nana's Home Kitchen around 2010. Today they have a mix of both savory and sweet foods at Down to Earth Farmers Markets. For the sweet teeth, they bake maamool, cookies stuffed with dates and walnuts, along with baklava, carrot cake, and more.
On their savory menu, crowds gather for their spinach pies, stuffed grape leaves, tabouli, hummus varieties, and much more. They also are renowned for their creative pesto sauces, made with ingredients such as sundried tomatoes and roasted peppers. They are inspired by the regional harvest and source from local farmers as much as possible. And, as much as they love the kitchen, Coco also relishes his time at the summer grill.
"Whoever tastes our food, they come back. They love it. I don't say it to brag. I say it because it happens." – Coco Mandjian
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