Wednesday, Sept. 18, 2002 | 8:18 a.m.
Retelling the story of the annual Greek Food Festival is a reminder of a time when Las Vegas was a much smaller town and everyone knew each other. It was a time when the expanding Greek community outgrew its small church and members longed for a space large enough to accommodate growth.
Their first major fund-raiser was a block party to celebrate the opening of the movie, "Zorba the Greek." The street in front of the downtown theater where the film was playing was shut off from traffic. Members of St. John's Greek Orthodox Church transformed the space into a Greek village, complete with spirited dancing and delicious food.
It was a joyous, wonderful time and was the inspiration for the food festival.
It was Janelle Salon, the newly elected president of the Ladies Philoptochos Society, who proposed the idea for an annual food festival. It was a bold idea for the small church. After members expressed their concerns that it might be more than they could handle, everyone embraced the idea.
After a number of festivals, there was enough money to purchase land for the church at 5300 S. El Camino Road, at Jones Boulevard and Hacienda Avenue. Long before the church became reality, trees and other greenery were planted. By the time the church was built the grounds were beautiful. It took more years before the first building was completed. So the fund-raiser, now a Las Vegas tradition, continued.
The day of the church dedication many non-Greek friends rejoiced with the Greek community that at long last this day had come. Of course that was just the beginning. Additional funds were required to build a social hall and community center.
This weekend, the Greek Food Festival will celebrate its 30th anniversary. The church grounds will be transformed into a huge Greek bazaar complete with savory Greek foods, exhibition dancing and folk dancing, games for the youngsters and a Greek market. Church tours will be offered.
The best value is the $12.50 coupon book. Included is an admission ticket, beverage, dinner coupons and an opportunity to win a prize. Purchased separately, the cost for all this would be $16. At the dinner line choose chicken or lamb. Also included are rice pilaf, Greek salad, dolmathes (stuffed grape leaves), pastitsio (Greek lasagna), feta cheese and olives and crusty Greek bread.
Portions are generous at the food stands, too, so plan to share if you want to taste a number of the specialties. Among them an Gyro (say "eero") sandwich that includes Greek French fries, souvlakia skewers of marinated beef, chicken or pork, single portions of pastitsio or stuffed grape leaves or spanikopita (spinach pie) or tiropeta (cheese pie) or Greek-style calamari or Greek sausage.
Delectable Greek pastries and cookies can be purchased by the box to take home or by the piece to enjoy at the festival with a cup of coffee. Honey-drenched baklava and kataifi (shredded dough filled with nuts and cinnamon) do not have to be refrigerated, nor do the cookies. Plan ahead to buy these sweets. They quickly sell out, so buy them before dinner.
Remember, the taverna section is open only to adults 21 years and older.
After all these years, most of the food is still made by church members of all ages. Festival hours are: 5 to 11 p.m. Friday; noon to 11 p.m. Saturday; and noon to 9 p.m. Sunday. Come early to avoid the rush at the food stations. For more info call 248-3896.
Through the years I've collected many Greek recipes. The following recipe for karithopia (Greek nut cake) was given to me by the wife of a former priest and is from "The Muriel Stevens Cookbook" (no longer available). This version is one of the easiest and best I've ever made. The cake can keep for a week without refrigeration.
Enjoy!
Karithopia (Greek nut cake)
For the syrup: 3 c. water 1/2 c. honey 1 1/2 c. sugar
In a small pan combine all the ingredients. Bring mixture to a boil; reduce heat; simmer for 45 minutes.
For the cake:
2 c. zwieback crumbs (6 oz box)
2 c. ground walnuts
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp salt
2 tsp vanilla
6 eggs, separated
1 c. sugar
Mix all the dry ingredients except the sugar. Blend well with a fork. In a large bowl beat the egg yolks until light. Gradually add the sugar and continue to beat until yolks are thick and lemon colored, and the mixture makes a thick ribbon when beaters are lifted out of bowl. Add vanilla. Add the crumb mixture and mix well. Beat the egg whites until stiff. Fold the egg whites into the batter. Spoon batter into a greased 9-by-13-inch pan. Level batter with a spatula. Bake in a pre-heated 325 F oven 35 to 40 minutes, or until cake is a deep golden brown.
Ladle the hot syrup over the hot cake. Let cool to lukewarm. Cut into diamond-shaped portions. Serve when cold.
Nut cake can be frozen. It will keep well in a container for a week.
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