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Mason's Haunt
Haunt 1. to visit habitually or appear to frequently as a spirit or ghost 2. to recur persistently to the consciousness of. 3. to visit frequently. -n. 4. a place frequently visited
Airlie Seafood Company
The newly opened Airlie Seafood Company serves up the best of land and sea with a stunning view of the Intercoastal waterway.
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The Front Street Restaurant & Brewery
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- 01J. Michaels Philly Deli
- 02Mediterra
- 03Your Reviews Matter!
- 04Flaming Amy's Bowl
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- 06Wrightsville Beach's Newest Addition
- 07Support Our Local Restaurants
- 08Mason's Haunt
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| OPA! The Greek Festival is Here |
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| Written by Dan Bonne | |
 They are back with the delicious pastries and the unending trays of incredibly delicious homemade Greek dishes.VISIT THE GREEK FESTIVAL MAY 16th, 17th and 18th - St. Nichols Greek Orthodox Church on South College, across from UNCW If you didn't make it out to Wilmington's 15th annual Greek festival last year, than you probably spent the rest of the year moping and pouting. Get out this year and enjoy the good fortune of hearing words like "spasta" while you dance, drink, and eat with our gracious Greek community! Read on about last year's festival The 2007 Greek Festival by Dan Bonne The festival took place at the St. Nicholas Greek Orthodox Church off of College Rd., starting the morning of Friday the 18th and ending the evening of the 20th. The festival was put on by the St. Nicholas festival committee and took a full week of cooking preparing and setting up in order to put on the three day event. The festival was full of enjoyable activities such as singing and dancing to traditional Greek music, live performances by traditional Greek band "Lazaros", cooking demonstrations, tours of the church sanctuary, award winning Greek dancers, and even a traditional country store stocked with amenities from Wilmington's own Lazeeza, Mediterranean restaurant. Some of the first few people I saw upon arriving to the festival were Stella and Darius, both committee members for the festival. Stella explained to me that almost every food kiosk was using only equipment from the church kitchen, and it was all church members cooking, so all the proceeds of the event go to the church. The ladies of the church spent all week preparing the traditional pastries, totaling over 30,000 units by the start of the event on Friday. I was eager to explore the endless row of food kiosks, so I thanked Darius and Stella, and made my way over. Nationally recognized Greek comedian and communications director of the event, Basile Katsikis showed me around to the different food booths. The sights and smells were almost overwhelming as I knew I couldn't possible put all of them into my stomach, lest I would probably have an ambulance waiting in the wings. Nonetheless, my eyes danced the line of delicacies while I listened to Basile describe the lamb gyros, calamari, Greek salads, red snapper, Greek potatoes, chicken and rice pilaf. The dish I settled on was a sampler plate that included four items: Dolmathes (grape leaves stuffed with rice and seasonings, drizzled with lemon sauce), Pastitsio (a "Greek lasagna" of macaroni noodles, seasoned meats and cheeses, and bathed in a white creams and cinnamon sauce called "Bechamel"), the Tiropita (layers of flaky crust called "Phyllo", filled with egg, feta and ricotta cheeses), and the famous Spanikopita (the same thing as the Tiropita, just with spinach instead of feta cheese). Basile passed me off to the two lovely ladies who helped head up the 30,000 pastry feat for the occasion. Co-chair members on the committee, Maria Stasios and Tia Saffo. I was able to sample six of the nine dessert pastries and was even able to get a story about the creation of Baklava from a very knowledgeable young woman named Rouby Omirly. The treats that I got to sample were, Baklava (layers of nuts and phyllo pastry drenched in honey-syrup), Kataife (shredded phyllo stuffed with nuts and covered with honey-syrup), Folitses (also called Robin's Nests, these are squares of phyllo filled with crunchy nuts and a Greek honey), Finikia (honey dipped cinnamon cookies rolled in chopped walnuts), and Karithopita (cinnamon flavored walnut cake topped with honey-syrup). I then got a tour of the church sanctuary, by Father John, to see the iconography and wood carvings, and did some walking around by the jewelry and country store. Shortly after I ran into Dr. David Snow, co-chairman of the event, who I talked with for a while about how everyone in the church puts their professional life aside for about a week to help out for the event. Although not a Greek himself, he had "been drafted" after marrying in, and celebrated every bit as much the heritage that his wife enjoyed. After saying my "Yassou!'s" (a greeting),"Opa!'s" (expression of celebration) and "Spasta!'s" (Cheers!); I had to say my "Adio" (goodbye) to all my new Greek friends and count the days until next year's celebration. |
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