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Nov 16, 2018







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Dover Greek Heritage Festival

When: Friday, Sept. 1, 4 to 10 p.m., and Saturday, Sept. 2, 11 a.m. to 10 p.m.
Where: Hellenic Center, 219 Longhill Road, Dover
Cost: Free admission and parking; food and drinks are priced per item
Visit: dovergreekfestival.com




Everything Greek
Authentic food and drinks at Greek Heritage Festival

08/31/17
By Matt Ingersoll listings@hippopress.com



 Experience the tastes, sights and sounds of Greece at the Dover Greek Heritage Festival happening  Friday, Sept. 1, and Saturday, Sept. 2.

The festival, organized by members and volunteers of the Annunciation Greek Orthodox Church of Dover, has been a staple of the community for more than 20 years and is returning to the nearby Hellenic Center. 
“[The festival] for a while was mostly set up like a dinner, where you had to get everything together,” said co-chairwoman Casey Gemas. “Over time, however, the menu has expanded a lot to what it is today. We’ve separated everything so you can sample a lot of different things without having to get a full dinner.”
A la carte options are prepared by church members, volunteers and sometimes even their extended family members, according to Gemas. They include Greek loukanikos, or pork sausages, as well as homemade Greek meatballs, pork souvlaki, lamb shanks, a lemon chicken dinner, vegetarian stuffed peppers, a Greek baked pasta dish called pastitsio, spanakopita (spinach pie) and gyros.
“Just last year, we introduced Greek fries,” Gemas said. “They are homemade french fries with different kinds of Greek seasonings on them.”
For pastries, there’s the classic Greek baklava, as well as halva tou fourno honey cake, koulourakia and finikia.
“Koulourakia is basically a type of shortbread cookie with sesame seeds, like a butter cookie, and it’s great with coffee,” Gemas said. “Finikia is also a cookie that’s usually made with walnut grounds on top of it. … We’re also going to have pastafrola, which is like a tart made with a jelly or fruit preserve. That will be available in assorted boxes.”
Gemas said nearly all of the food is made fresh the week of the festival. But if you’re looking to get something specific, she recommends getting there as early as you can before anything runs out.
“Food is cooked all day and the food line really runs all day as well, but the sooner you come the better, just to ensure that you get what you want,” she said.
Two cooking demonstrations are scheduled for Saturday, at 1 and 3 p.m., in which church members will show how tzatziki sauce and saganaki are made. Printed take-home recipes for each will be available.
“Saganaki is a type of fried Greek cheese,” Gemas said. “Tzatziki sauce is like a cucumber yogurt-based sauce that you can either put in a gyro or have as a dipping sauce with something like carrots.”
A full-range bar of refreshments will be available, including red and white wine, domestic and Greek imported beer and a licorice-tasting Greek liquor called ouzo, as well as bottled water and sodas.
Local vendors will be on hand, Gemas said, like Greenleaf Farms of Dover, Usborne Books & More and Lakonia Greek Products, among others. There will be live music from Salonica Boys on Friday and Kefi Sounds on Saturday.
“It’s turned into a big community event that we do just before the school year starts again,” Gemas said. “It’s a busy weekend in general with Labor Day, but we still get a great draw of about 3,000 people, and that’s really nice.” 





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