When I think of the Greek Food Festival, I think of my wedding day.
Of course, I had absolutely no intention of attending the festival that year, which began the day before our nuptials. A girl can’t be bothered when she’s got to rest up, get her hair done and spend the rest of the day at the church-house getting ready to marry her best bud. Then, we’d be off to our honeymoon; no time for a stop-off.
My husband-to-be, however, couldn’t stay away. The siren call of baklava and (unironically) wedding cookies was too much to handle. The morning of our wedding, while my bridesmaids and I fretted and prepared, he hauled down to the Greek Orthodox Church in search of goodies. He loves to tell the story: He walked up and asked if he could buy some things, despite the fact that they weren’t quite open yet. A couple sweet, older Greek ladies started to tell him no, but he told them (with a super-cute face, I’m sure) that it was his wedding day. They oohed, awed, and relented. That white paper bag of awesome fueled much of our honeymoon.
Some years later, I found out that I wasn’t supposed to eat gluten anymore, so baklava and cookies were off-limits. We still attend the festival and find other things for me to eat, and there are always plenty of activities and shows to keep our whole family busy.
This year, the Greek Food Festival folks tell me that there are a few items that are safe for gluten-intolerant folks like myself, given you aren’t exceedingly sensitive to cross-contamination. Fellow GF’ers, I present to you your weekend to-eat list:
– Hummus dip (without the pita bread, obvs) and tabbouleh salad from the Jerusalem Café. Let’s face it, Greek folks know how to do hummus. With a little foresight, you can enjoy this right alongside your gluten-eating family. Just swing by Dempsey or your favorite grocer to pick up some GF crackers, and you’re all set. (I prefer Dempsey’s cracker bread, BTW. It’s so good, my whole family eats it.)
– Roast lamb dinner—Sliced roasted lambserved with Greek-style vegetables and oven-roasted potatoes. Again, this is generally served with pita, so be sure to tell the server not to put it on your plate. You’ll have plenty of other yummy options on it. If you need bread to sop up all that goodness, bring some GF something-or-other in your bag. I won’t tell anyone.
– Greek souvlaki/kabobs—Your choice of tender chicken or pork tenderloin, marinated in olive oil and a blend of Greek seasonings, grilled and served on a skewer. Again, be sure to tell the server not to include the usually-mandatory pita on your plate. I think this will be my first choice this weekend. Then again, I may hit all three.