Can you make it to one more festival this summer? Good, because here comes Greek Fest, one of the oldest and most unique events in town.
Started in 1963, you won't find corn dogs or deep-fried Snickers here — just a variety of authentic Greek specialties all prepared by what is described as an army of Greek men and women. They have worked for weeks cooking and baking, led by chef Johnny Mango, well known for his expertise in all things Greek.
The event is held Friday through Sunday at Holy Anargyroi Greek Orthodox Church, 703 W. Center St.
You'll be able to buy all your favorite Greek specialties, as well as some that may be new to you. Look for the gyros, traditionally made with lamb but also available with chicken or falafel, a vegetarian option. Last year over 4,000 were sold.
Another favorite are the souvlakia, grilled pork shish kabobs flavored with lemon and a special seasoning. A cousin to lasagna is pastichio, a dish you have to try. French fries are topped with feta cheese and a Greek seasoning.
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Also available are Greek burgers, calamari, dolmathes (rice wrapped in grape leaves) and spanakopita, those melt-in-your mouth appetizers of spinach, egg and feta wrapped in crispy phyllo.
You can easily eat dinner there rather than just sampling. There is a spit-roasted lamb dinner ($10.) that also includes pastichio and a Greek salad, a chicken dinner ($7.) and if you are looking for something lighter, a Greek salad ($7.) There is even more but you'll have to go and find out for yourselves.
The Greeks love their sweets and you will find plenty here to satisfy. Start with baklava, truly a Greek Fest favorite. Last year alone, more than 6,000 pieces were sold, so make sure you get at least one piece, or buy extra to take home to your friend who couldn't get there.
Other traditional sweets you can get include paximadia, a Greek version of biscotti. Kourambiethes, similar to a Russian teacake cookie, literally melts in your mouth with its buttery goodness. I always have to have kataifi, shredded phyllo and nuts with a honey syrup. There are also other cookies, delicious traditional custards and cakes.
Unique ice cream sundaes are also on the menu. Last year 1,300 baklava sundaes were sold — not surprisingly, since this creation is made up of vanilla bean ice cream covered with crushed baklava and a honey syrup. Sinfully good.
Back again this year is the Taverna tent. There's lots of action in here after 8 p.m. with dancing, music and, of course, more food and drinks. The menu includes souvlakia, octopus, a Chicago-style pita and an appetizer platter. Also available is a festive dish called saganaki, a special cheese that is fried, then flamed. Impressive!
The drink menu includes names like The Windex, Zeus's Lightening Bolt, and Ouza storm. You can also buy your own bottle of ouza ($50).
This festival is truly unlike the other festivals we know and love in that it is a celebration of a culture. The music, the dancing, the food and the joyous atmosphere are indicative of a special people and their country. Over 100 volunteers make it all come together and last year more than 20,000 people attended. This year, be one of them.
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If you go
What: Original Rochester Greek Fest
When: 4 p.m. to 10 p.m. Friday, 11 a.m. to 10 p.m. Saturday, 11 a.m. to 4 p.m. Sunday
Where: Holy Anargyroi Greek Orthodox Church, 703 W. Center St.
Admission: Free.
