The 44th round of the annual Greek-American Festival will soon commence, bringing with it food, music and more.
The festival will run from 11 a.m. to midnight Sept. 5, noon to midnight Sept. 6 and noon to 7 p.m. Sept. 7. The entrances for the event are at Walnut and Superior streets and at Summit and Walnut streets. Parking is available throughout the festival and at the Vistula Garage.
Three $12 dinner platters featuring traditional Greek cuisine will be available in the “express line” at the food tent after 4 p.m. These include: the Sampler Platter with moussaka, spanakopita, tiropitas and dolmathes; the Chicken Platter with chicken oregano on a bed of rice pilaf, moussaka, pastichio, spanakopita and bread; and the Souvlaki Platter with pork souvlaki on a bed of rice pilaf, moussaka, pastichio, spanakopita and bread.
An a la carte menu, with souvlaki, Greek-style green beans, moussaka, dolmathes, Greek salad, rice pudding and more will be available from 11 a.m. to 2 p.m.
Cooking demonstrations will also take place: Olympia Natkos will make galaktoboureko at 7 p.m. Sept. 5, Sophia Spillson will make eggplant salad at 6 p.m. Sept. 6, Helen Matthews will make loukoumathes at 2:30 p.m. Sept. 7 and George Kamilaris will make moussaka at 4:30 p.m. Sept. 7.
The Taverna will open at 3 p.m. Sept. 5 and feature a variety of beers and wines.
Other entertainment at the festival include performances from the Hellenic Dance Company, live music, Holy Trinity Cathedral tours and lectures on Greek culture and language.
Adult admission is free from 11 a.m. to 3 p.m. on Friday and, thereafter, $5 on Friday and Saturday. Children 12 years old and younger are free when accompanied by a parent or guardian. Sunday is Family Day with all admission costing $2.
For more information, contact publicity chairman George Sarantou at (419) 276-9580 or visit the website www.toledogreekfest.com.
