Countdown on to Wheeling’s Greek food festival
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WHEELING -- The parishioners of St. John the Divine Greek Orthodox Church are making plans for their 22nd-annual Grecian Food Festival.
This year's event will be held from 11 a.m. to 9 p.m. July 26-29.
"It is our hope that our guests have a wonderful experience at our food festival, we are eager to share our zeal for the gift of life, love of fellowship and hospitality with them." said Gus Kayafas, festival director.
The festival menu has expanded to more than 40 items. Included with festival favorites are new items, including:
• Souzoukakia dinner: Baked Greek meatballs cooked in rich red wine sauce served with rice pilaf and green beans;
• Opa fries: The famous Tavern Fries topped with gyro Mezze and tzatziki sauce;
• Greek Chili fries: Tavern Fries topped with Famous MP Coney Island Chili Sauce;
• Greek chili dog: An all-beef hot dog topped with onions, mustard, feta and covered with Famous MP Coney Island Chili Sauce; and
• Salted caramel frappe: Traditional Greek iced coffee topped with cold foam, blended with delicious homemade salted caramel. It will be served at the Kafenio, the Greek coffee house.
Free cooking classes will be held at 2 p.m. and 4 p.m. on all four festival days this year with three different lessons: Kimadopita, a Mediterranean minced meat phyllo pie with a filling of ground beef and pork wrapped in phyllo will be demonstrated Wednesday, Thursday, Friday and Saturday at 2 p.m. by Maria Kayafas.
Tzatziki, a creamy cucumber yogurt dip (or sauce) made from simple ingredients including strained yogurt (or Greek yogurt), cucumbers, garlic and fresh herbs such as dill or mint, will be demonstrated Thursday and Saturday at 4 p.m. by Barb Landers.
Dolmathes (stuffed grape leaves), a great appetizer made from tender vine leaves wrapped into little rolls and stuffed with meat, rice and fresh herbs, will be demonstrated, Wednesday and Friday at 4 p.m. by Landers.
"Among the Greek culture, there is a tradition of Philotimo, the love of doing good for people," said Maria Kayafas. "This comes across in our cooking, our desire to show hospitality to guests, neighbors and family as we eagerly prepare Greek dishes to share our love for others. It's just another way to share our culture."
"I attribute my culinary skills to my mother and yiayia," said Landers. "My grandparents immigrated from the island of Karpathos, Greece, and taught me many recipes I use today. I look forward to presenting two traditional Greek recipes for those who wish to learn more about Greek culinary culture."
The authentic food, electric atmosphere and the hospitality makes this one festival a can't-miss event, oragnizers said. There is something for everyone to enjoy and the parishioners cannot wait to share their faith, food and fun. The outdoor setting lets visitors enjoy gyro sandwiches, Greek tavern fries and wings of Ikarosor chicken kabobs. A flaming aged cheese called Saganaki will be served daily after 4 p.m.
The youth of our community prepare golden fried honey puffs, lemonade and baklava sundaes. The Agape Dancers will perform daily dances from various regions of Greece. Live authentic Greek music will be provided by an Ohio Valley favorite, the Greek Company and Greek DJ George Yamalis.
In addition to outdoor activities, available upstairs in the Hellenic Center Hall will be a variety of festival favorites including roast lamb and chicken, pastitsio, moussaka, spanakopita, dolmathes (stuffed grape leaves) and Greek village salad, along with a large selection of homemade Greek pastries.
Food items authentic to the Greek culture, are being offered. Vendors will be on hand.
Organizers said they want to share their Orthodox Christian faith through the St. John's Bookstore, church tours, chant demonstrations from the youth and young adult choir.
The Rev. Demetrios Tsikouris, pastor of the church, will be on hand to answer questions about the faith. The sanctuary will be open at noon, 3 p.m. and 5 p.m. during the festival for guided tours. The Byzantine youth choir will perform daily at 4:45 p.m.
Returning at the Taverna this year is a "nezze" (appetizer in Greek), of chopped gyro meat, sauteed on the grill with peppers, onions and feta cheese and served with fried pita triangles. The Kafenio, a Greek coffee house, returns.
"We are excited to bring back this year a festival favorite first introduced in 2021. You don't want to miss the Kafenio for an iced frappe, our newest salted caramel frappe, baklava cheesecake and ladopsomo, a cinnamon sugar fried bread," said Danyelle Dunlevy, manager of the Kafenio.
All food sales will be in-person, with no pre-orders, in the upstairs Hellenic Center. Food can be packaged to take home or enjoyed indoors or in one of the outdoor dining tents.
Follow the event on Facebook at "Grecian Festival" for the latest updates and news; visit grecianfest.com for information or to download a menu; or call (304) 232-GYRO (4976).
The festival is located in the Centre Market Historic District and has plenty of free parking available on Chapline Street and in the lots across from the church.