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Greek Dinner on March 2 February 14, 2008

Posted by grhomeboy in Greek Diaspora Festivals.
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St. George Greek Orthodox church to host a Greek Dinner on March 2

If your craving baklava and can’t wait until the Greek Festival in September, not to worry. St. George Greek Orthodox Church is hosting a Greek Dinner from noon to 6 p.m. Sunday, March 2, at the church, 701 11th Avenue, Huntington.

The menu includes lamb or chicken, Greek-style potatoes and green beans, spanakopita (spinach triangles), tiropita (cheese triangles), salad, bread and baklava, as well as coffee or tea.

Advance tickets are $14 for adults and $10 for children younger than 10. Tickets will be $16 at the door.

Call (304) 525-5634 or (304) 522-7890 for tickets. For more information, visit www.stgeorgehwv.org

Feta cheese essential in Greek cuisine February 14, 2008

Posted by grhomeboy in Food Greece.
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In Greek cuisine, Feta is a curd cheese in brine. It is traditionally made from goat’s and/or sheep’s milk although cow’s milk may be substituted.

It is an aged cheese, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads, pastries and in baking, but mostly is edible on its own. It is used in the popular Greek phyllo-based dishes spanakopita “spinach pie” and tyropita “cheese pie”.

14-02-08_feta_cheese.jpg  Feta is a popular cheese worldwide. Feta is salted and cured in a brine solution which can be either water or whey for several months. Feta dries out rapidly when removed from the brine. Feta cheese is white, usually formed into square cakes, and can range from soft to semi-hard, with a tangy, salty flavour that can range from mild to sharp. The cured cheese easily crumbles apart. Its fat content can range from 30 to 60 percent; most is around 45 percent milk fat. 

Feta is also an important ingredient of Greek salad. Feta, like most cheeses, can also be served cooked; it is sometimes grilled as part of a sandwich or as a salty alternative to other cheeses in a variety of dishes.

Greek festival’s 3-day run starts Friday in Peoria October 31, 2007

Posted by grhomeboy in Greek Diaspora Festivals.
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Baklava is but one of the pastry treats that await you at this weekend’s Taste of Greek Festival in Peoria. It’s the 20th year for the bash, held this year at St. Haralambos Church.

The koulouria (twisted cookies) are baked, the dolmades are stuffed and the lamb is roasted. You can enjoy these Greek delights and more at the Taste of Greece Food and Dance Festival. The festival, in its 20th year, runs Friday through Sunday at St. Haralambos Greek Orthodox Church in downtown Peoria. Organizers boast it’s the only Greek festival west of the Piestewa Freeway.

“There is a large Greek population in the West Valley, and it’s only getting bigger as the population continues to grow out here,” says Father Michael Pallad, pastor of St. Haralambos.

For its 20th anniversary, the Taste of Greece Festival has been planned as its biggest ever, featuring Greek music and dance, tours of the church to explain the icons and rituals of the Orthodox Church, and food. Lots of food; There will be thousands of cookies; hundreds of loaves of tsourekia, a braided sweet bread; dozens of legs of lamb, all available for visitors to the festival.

“There is a huge assortment,” says Stella Pagos, food chairwoman for the festival. “Food is the main attraction of the festival.” And everything, from the moussaka to the baklava, is made from scratch by members of the parish.

“We’ve been cooking for about a month already. It is a huge community effort. We have 10 to 20 people working daily down at the church to get everything ready. We started with the pastries and as we get closer we’re going to do the entrees,” Pagos says.

According to Pagos, Greek festivals started about 50 years ago in the Midwest as a way to maintain Greek heritage and traditions in America. And as anyone who has seen My Big Fat Greek Wedding knows, food is central to Greek culture.

“We’re making the sort of food you would have at your yaya’s (grandmother’s) house when the family gets together after church on Sunday.”

Taste of Greece Food & Dance Festival, 5-10 p.m. Friday, 11 a.m.-10 p.m. Saturday, noon-8 p.m. Sunday. St. Haralambos Greek Orthodox Church, 10320 N. 84th Ave., Peoria. Admission $2. Details: 623-486-8665, www.peoriagreekfest.com.

Best Greek 2007 > Oakland Gyros October 22, 2007

Posted by grhomeboy in Greek Taste World.
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Oakland Gyros is a favorite among OnMilwaukee.com readers.

The votes are in and the winners have been selected for OnMilwaukee’s Best: Eat & Drink, 2007. The results of this readers’ poll, including an editors’ pick, are available in this series of articles that run all October long during Dining Month on OnMilwaukee.com.

Oakland Gyros is a double winner. The venerable East Side restaurant, which recently won the category “Best Late Night Drunk Eats,” also nabbed the title of “Best Greek” in the annual OnMilwaukee.com readers’ poll. Satisfied customers cited Oakland Gyros for being fast, tasty and inexpensive. The fact that it is open late, in a prime location, doesn’t hurt, either.

OnMilwaukee.com editors’ choice: Apollo Cafe

Runners-up:
2. Apollo Café
3. Mykonos
4. Ouzo
5. Grecian Delight
6. Omega
7. Grecian Inn
8. The Gyros Stand
9. Marquette Gyros
10. Acropolis

Oakland Gyros, 2867 N. Oakland Ave., Milwaukee, WI 53211, 414-963-1393

Related Links > http://onmilwaukee.com/dining/articles/bestgreek07.html?13051