The folks organizing the popular Annunciation Greek Festival are reaching out to lamb lovers as well as those wanting meatless goodies.
The three-day fest — featuring oodles of made-from-scratch, savory and sweet Greek delights, dancing, church tours and more — runs Thursday through Saturday at Annunciation Greek Orthodox Church in Akron. The church at 129 S. Union St. is celebrating its 100th year.
This year, there’s been some tweaking. We’re not talking big changes; why mess with success? This ethnic fest is celebrating its 58th year, and last year it attracted an estimated 2,500 patrons.
One of the changes: Twice as many lamb shanks — 880 to be exact. That’s how many will be braised and served in a seasoned tomato sauce. Last year, they sold out at 440.
“We hate when we run out of food,” said Elizabeth Bartz, co-chair of the festival with her husband John Chames.
The lamb shanks will be available beginning at 11 a.m. Saturday and will be available until they run out. A shank will run $10. “Platter it,” with two sides, for $5 more.
Another change: “Dinner-size” pieces of spanakopita (phyllo stuffed with spinach, onion and cheese) will be available for those wanting to have the popular meatless dish as an entree, noted Larry Poulos, a longtime church member, avid cook and attorney whose recipe is below. It’ll run $8, or $13 as a platter.
The dolmathes (grape leaf stuffed with a mixture of beef, spices and rice) are from Athenian Foods in Chicago. They’re still made by hand, but they’re more consistent in size than the ones the church members made in the past, Bartz explained.
The Athenian sampler will run $15. Available in the dining room inside the church, it features one soutzoukaki (Greek meatball in tomato sauce) with rice; one tiropita (savory cheese strudel); one appetizer-size spanakopita; one stuffed grape leaf; and choice of pastitsio (layered macaroni with a tomato meat sauce with bechamel and cheese) or mousaka (similar to pastitsio, but with eggplant and potatoes).
Gyros are $7 in the tent. Inside, you’ll be able to get a gyro platter with pita and two sides for $12.
Dining room hours are 11 a.m. to 2 p.m. and 5 to 9 p.m. Thursday and Friday; and 11 a.m. to 9 p.m. Saturday. Hours for the tent, which offers a smaller menu, are 11 a.m. to 10 p.m. Thursday and 11 a.m. to 11 p.m. Friday and Saturday.
Church tours run daily from noon to 8 p.m., with chanting demonstrations at 6 and 8 p.m.
Friday and Saturday evening will feature Greek dancing, with music by the Fabulous Grecian Keys. There also will be a silent auction and shopping.
Admission and parking are free. A drive-thru will be in the parking area just north of the church from 11 a.m. to 9 p.m. each day. Call 330-434-0000 for carryout orders.
SPANAKOPITA
2 (10-oz.) boxes frozen chopped spinach, thawed
1 medium white onion, finely chopped, and 3 bunches green onions, finely chopped (white and about 3 inches of green parts)
1 lb. feta cheese
4 eggs, beaten
3 sticks salted butter
2 tbsp. dried dill
Pepper to taste
1 lb. phyllo (20 sheets)
Preheat oven to 350 degrees.
Saute onions in ½ stick of butter until limp and golden. Cook spinach, using microwave instructions. Rinse, drain and squeeze it to remove all excess moisture. Crumble the feta into a large mixing bowl. Add the spinach, cooled onions, dill and eggs. Mix together.
Melt the remaining butter in a microwave-safe bowl. Using a wide basting brush, spread some melted butter on the bottom of a large sheet pan (with a lip), and layer 10 to 12 sheets, buttering between each layer. Depending on the size of the pan, you may have to overlap the layers to cover the bottom of the pan. Allow the edges of the phyllo to slightly hang over the pan if need be. (Poulos uses a 17½ x 11½-inch pan.) with a 1-inch lip.) Work quickly; keep a damp cloth over the phyllo to prevent it from drying out.
Spread the spinach filling over the bottom layers and repeat the layers and buttering of the remaining phyllo, again overlapping the layers if need be. Fold over the four edges, sealing each edge with melted butter.
Bake 30 to 40 or until golden brown.
Makes about 10 servings.
Food fest at Jennings
The Global Village Festival of Greater Akron, running from noon to 6 p.m. Saturday, will be at a new location: the field outside Jennings middle school at 227 E. Tallmadge Ave. in Akron’s North Hill neighborhood.
The Global Village celebration, organized by Akron city and nonprofits, is designed to be a celebration of international and ethnic diversity, with food, kids’ activities and performances, including the Gospel Wonders at 11 a.m., a dance by the Mon Community of Ohio at 12:30 p.m., and Russian music by St. Nicholas Balalaika Orchestra.
The Barrio (tacos and more) and A Twist of Leona (burgers, wings, fries) food trucks will be on hand, along with Corbo’s Bakery. (Italian)
The festival was previously held downtown. The new site makes sense — it’s across Dayton Street from the International Institute, a founding partner of the festival and a nonprofit that works to settle refugees in the area. The area is home to several stores opened by resettled refugees from Bhutan and nearby Myanmar, formerly Burma.
Clambake time
Chef Louis Prpich, owner of the Chowder House Cafe at 2028 Chestnut Blvd. in Cuyahoga Falls, will host his popular clambake Sept. 25.
Prpich’s eighth annual clambake will run from 1 to 4 p.m. Diners will get chowder, fresh middleneck clams, half a roasted chicken, a large yam and local corn on the cob. Cost is $35. Add a whole lobster for $20 and another dozen clams for $12.
Reservations only. Call 330-794-7102.
Tuscany on Tusc
What a cool name for an event.
Tuscany on Tusc is the name of a food- and beverage-oriented event set for Sept. 23 on a stretch of Barberton’s Tuscarawas Avenue, which locals call “Tusc.”
It will run from 5:30 to 9 p.m. and is modeled after the popular Taste of Akron, featuring local vendors. Admission is free, and patrons will buy tickets for food and beverages.
A key feature will be the unveiling of a canopy of lights strung up on Tuscarawas, between Fifth and Third streets. The lights are one of several initiatives designed to help bring attention to the area’s new designation as an arts and entertainment district. Barberton — celebrating its 125th anniversary — received money from the Barberton Community Foundation for the lights. They will be permanent and used year-round.
The lighting project grew out of discussions between city officials and members of the second class of the Barberton Community Leadership Institute. The leadership group is planning the Tuscany on Tusc event, which will coincide with the Barberton Walk of Fame and Fourth Friday. The 26th annual Barberton Mum Fest will run Sept. 24-25.
Challah bake Sunday
Kids can join in the first ever Kids’ Mega Challah Bake from 3 to 5 p.m. Sunday at the Schultz Campus for Jewish Life at the Shaw Jewish Community Center, 750 White Pond Drive, Akron.
Along with the baking, crafts, games and music will be offered. Children ages 6 or younger must be accompanied by an adult. Cost is $15 per child, maximum of $30 per family. See the Kids Mega Challah Bake event page on Facebook for more information.
Author at Spice Acres
Cara Mangini, author of The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini, will discuss tips and tricks to grow, shop, cook and eat seasonally at 7 p.m. Sept. 30 at Spice Acres, a Countryside Initiative farm at 9570 Riverview Road in Brecksville.
Mangini, known as one of the first “vegetable butchers” at Eataly in New York City and owner and executive chef at Little Eater in Columbus, was featured on the Today show.
Books will be available for purchase and signing, with proceeds benefiting Countryside. Tickets are $20. A meet-and-greet with seasonal appetizers and cocktails by Spice Catering will begin at 6 p.m. Cost is $50 and includes Mangini’s presentation.
To register, go to www.cvcountryside.org and look under “Events & Workshops.” For more information, call Countryside at 330-657-2542.
Square Fest winners
Here are the first-place winners in food categories for the Square Fair, the gardening and cooking competition that was part of last Saturday’s Square Fest in Akron’s Highland Square neighborhood. This was the second year for the Square Fair, organized by the Highland Square Garden Club. It attracted some 40 entries and will be back next year.
Canned goods: Jam, Julianne Costell, peach chutney; salsa, Kate Panzer; vegetable, Brian Crafton, peppers.
Produce: Nance Darrow, yellow tomato.
Baked goods: bread, Julianne Costell, whole spelt bread; cake, Brian Crafton, chocolate campfire cupcakes; bar, Linda Betz, raspberry butter bar; cookies, Della Estep, peanut butter cookies; pie, Della Estep, apple pie.
VIP at GetGo Café
Adam Richman, host of Secret Eats with Adam Richman on the Travel Channel, will appear at the grand opening celebration at 10 a.m. Wednesday for the Giant Eagle GetGo Café + Market at 3351 Center Road in Brunswick.
Publicity materials for the event promise a “unique celebratory sub-cutting” with Richman, who previously hosted Man v. Food on the Travel Channel.
GetGo Cafe + Markets feature made-to-order subs, burgers and breakfast sandwiches, and smoothie and espresso bars.
Small bites
• The third annual Main Street Kent Oktoberfest will be noon to 11 p.m. Saturday on Franklin Avenue in downtown Kent. More information is at the Main Street Kent website and the Kent Oktoberfest Facebook page.
• Also Saturday, the annual Wooster Arts Jazz Fest returns to downtown Wooster. The event runs from 11 a.m. to 7 p.m. For info, visit the Facebook site of the nonprofit Main Street Wooster or go to www.mainstreetwooster.org.
• The Acme Fresh Market at 3875 Massillon Road in the Heritage Crossing complex in Green will feature fifth-generation Napa Valley winemaker Joe Wagner at a dinner at 6 p.m. Sept. 22. Cost is $50. Tickets are available at the store’s customer service counter.
• The Bistro of Green, 3459 Massillon Road, Green, will offer a seven-course dinner at 4 p.m. Sept. 25, with wines presented by Esber Beverage Co. The $80 cost includes tax and tip. Call 330-896-1434.
Send local food news to Katie Byard at 330-996-3781 or kbyard@thebeaconjournal.com. You can follow her @KatieByardABJ on Twitter or on Facebook at www.facebook.com and read the Akron Dish blog at www.ohio.com/food.