Two of my carnivores ordered Gyros and the third had a chicken souvlaki (or chicken shish-ka-bob marinated only as a good Greek knows how to marinate meat). In both cases, the meat was wrapped within a fresh pita and smothered in an outstanding tzaziki sauce (a mixture of yogurt, garlic, and cucumber).
I had what was called the Mezze (or appetizer) platter. It consisted of my absolute favorite Greek food - taramosalata (or Greek caviar). Taramosalata is red caviar whipped with potatoes, garlic, and other flavorings to make a light spreadable snack that is a true taste treat on fresh pita slices. My platter also had a small piece of Spanakopita (or spinach and feta wrapped in filo dough) and a Tiropita (Greek cheeses wrapped in filo). To top it off, my "meal" had 3 kalamata olives, a small dolma (stuffed grape leaf) and a wedge of feta. On the side, as a sort of salad, were a few cucumber slices and some of their outstanding tzaziki sauce.
Of course, no Greek festival experience is complete without dessert. The baklava was baked just right - not too much syrup and just enough walnuts - plus the slices were quite generous. But their best dessert, in my humble opinion, was their galoktobouriko (a creamy custard baked in flaky layers of filo). I have had good galoktobouriko and "eh?" galoktobouriko. This one was probably the best I have ever had. If you are reading my blog post and know who made it, please let me know!
Greek festivals are run by friendly people who really know how to cook. Servings are notoriously generous and prices are reasonable. Unfortunately, the Loudoun County one ended today, but for a very special meal made by dedicated cooks, be on the lookout for a Greek Festival near you. Tis the season.....
Until next time, happy and healthy eating!!
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