Article published September 06, 2009
Food showcased at Greek-American Festival
The parishioners of Holy Trinity Greek Orthodox Cathedral will celebrate their Greek heritage by presenting the 39th annual Greek-American Festival Friday, Saturday, and Sept. 13 at Summit and Cherry streets in downtown Toledo.
Be assured that the Greek foods will be wonderfully delicious.
The Gourmet Food Tent will feature three dinner platters for $10 each. The sampler platter has moussaka, spanakopita, tiropitas, and dolmathes. The chicken platter has chicken oregano on a bed of rice pilaf, moussaka, pastitsio, spanakopita, and bread, and the souvlaki platter features pork souvlaki in place of the chicken.
The a la carte items include souvlaki, shish kabob, and rice pilaf, pastitsio, moussaka, Greek-style green beans, dolmathes, chicken oregano, Greek salad, and rice pudding. New this year is a lamb shank dinner with rice pilaf and green beans.
The Fast Food Tent will serve beef and lamb gyros topped with onion and tzatziki sauce, and chicken gyros, Greek fries, Greek pizza, and hot dogs.
Inside the Community Center is the Kafenion, where American and Greek coffees with pastries such as galaktobouriko, a custard cream pastry and diples (honey curls) as well as baklava and Greek cookies are sold.
Olives, Feta, Phyllo & More: Classic & Contemporary Greek & American Cuisine cookbook featuring more than 500 Greek and American recipes by the parishioners of Holy Trinity Cathedral will be sold for $25.
The Taverna will have domestic and imported wines, and beer.
Cooking demonstrations will be at 7 p.m. Friday with Kathy Lawrence making kourambiethes; at 6 p.m. Saturday with Olympia Ntakos preparing tiropitas; at 2:30 p.m. Sept. 13 with The Rev. Arisotle Damaskos, and his wife, Debbie, preparing spanakopita, and at 4 p.m. Sept. 13 with George Kamilaris preparing pastitsio.
There will be Greek music and dancers; a boutique; religious, and cultural booths, and self-guided tours of the cathedral at designated times.
Hours of the festival are noon to midnight Friday and Saturday, and noon to 8 p.m. Sept. 13. Admission is $3 per adult after 3 p.m. Friday and all day Saturday. Children age 12 and under are admitted free when accompanied by a parent or guardian. Sept. 13 is Family Day with adult admission of $1.
Parking is available throughout the neighborhood and at the Vistula garage at Superior and Orange streets.
Wine class
Wine 101 with Michael Sarro will be at 6:30 p.m. Saturday at the Culinary Vegetable Institute at 12304 State Rt. 13 in Milan, Ohio. Mr. Sarro is from St. Martin’s Wine School. Guests will enjoy a presentation on how to pair wines with different foods and sample creations from the Culinary Vegetable Institute’s kitchen. The class is $45 per person excluding tax. Reservations are required. Call 419-499-7500.
Culinary Michigan
The seventh annual Kerrytown BookFest celebrating culinary Michigan will be from 11 a.m. to 5 p.m. Sept. 13 at the Farmers’ Market at Kerrytown in downtown Ann Arbor. The program includes NPR radio’s Jane and Michael Stern; an Edible Book Contest, and cakes by local bakers. Ari Weinzweig, author of Zingerman’s Guide to Better Bacon, will sign his book.
For information, visit kerrytownbookfest.org.
Local shrimp
The Whitehouse Shrimp Farm will hold its second annual harvest at 10 a.m. Sept. 19 at 11500 Obee Rd. in Whitehouse, located on the Whitehouse Christmas Tree Farm.
According to Duke Wheeler, the water temperature of the pond allowed for a longer growing season and the harvest date is six days later than last year’s. The maturity of the pond provided a greater amount of natural foods which also affected the increased size of the shrimp.
Shrimp will be sold by the pound, and orders are being taken online. All orders must be prepaid, and their price is $12 per pound.
For more information, orders, and directions visit shrimp-farm.com.
Kathie Smith is The Blade’s food editor.
Contact her at: food@theblade.com or 419-724-6155.
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