Table Hoppin’: Grecian Festival earnings to Worcester Jun 1-3

Food is really one of a draws during a Grecian Festival 2018 Jun 1-3 during St. Spyridon Greek Orthodox Cathedral in Worcester.

Local chefs and restaurateurs will benefaction signature dishes, in further to normal food and specialties prepared by St. Spyridon’s parishioners. Several restaurateurs also have common specialty recipes in a festival’s module book.

This biannual festival has been a tack of a village given 1976, welcoming thousands of attendees to a jubilee of Greek culture.

Festival hours, sleet or shine: 5 p.m. to midnight Jun 1; 11 a.m. to midnight Jun 2; noon to 10 p.m. Jun 3. Cost is $2 per person; children younger than 12 and seniors (65 and older) have giveaway admission. The cathedral is located during 102 Russell St., Worcester.

Festival chairmen are Gus Giannakis, George Gourousis and Chris Tsigas. Paul Barber is culinary authority with his wife, Melina Capsalis Barber. The integrate possess a Flying Rhino Café and Watering Hole in Worcester.

Christina Andrianopoulos is in assign of open family and selling for a festival.

The dish:

The festival menu consists of a “traditional food line”: Roasted half chicken, with roasted lemon potatoes and immature beans; vegetarian pastitsio, baked Greek macaroni meal with salad and immature beans; pig souvlaki, cooking and seasoned cubes of pork, skewered and grilled, served with rice and immature beans and surfaced with tsatziki sauce.

Guests will be means to squeeze a la grant items, including grape leaves, Greek salad, rice pilaf, tiropita, immature beans, strawberry shortcake and baklava. Tiropita is a light and flaky Greek cake done with layers of buttered phyllo and filled with a feta and cottage-cheese egg mixture.

One of a discerning dining services is a Gyro, Souvlaki and Greek Gourmet Burger Station, that this year will deliver “new” Greek epicurean burgers, served plain or surfaced with Greek feta-tsatziki sauce. Greek fries and prohibited dogs in steamed buns also will be sole during this station.

Other food stations: A Greek Bakery Station with baklava, braided butter cookies, white powdered sugarine cookies, Galaktoboureko (Greek custard pie) and more; and a Loukoumades Station (sweet sugar puffs, a Greek chronicle of doughnuts) and a Kafenio (Greek coffee station). A Youth Activity Center will sell popcorn and assorted beverages.

Featured chefs and daily specials:

June 1: Aegean Seafood Stew by Val James, chef/owner of Val’s Restaurant, 75 Reservoir St., Holden. The meal with a small bit of all from a sea also includes tomatoes, that raise a season of a stew’s broth. A member of a Les Amis d’Escoffier Society of Massachusetts, James has won internal approval and countless awards for her restaurant. Her daughter, Joanna James, recently chronicled Val James’ tour as a griddle cook and owners in a film “A Fine Line,” that also enclosed other womanlike luminary chefs.

The normal cooking object on Jun 1 will be Pastitsio with Meat.

June 2: Avgolemono Soup by Val’s Restaurant will be featured. Paul Barber and Melina Capsalis Barber of a Flying Rhino Café Watering Hole, 278 Shrewsbury St., Worcester, will benefaction a braised lamb handle dinner, commencement during 5 p.m. until it is sole out. The slow-cooked lamb shanks with red wine, a “touch” of tomato and uninformed basil will be served with rice pilaf and immature beans. The Barbers have owned a Flying Rhino given 2000. Graduates of Boston University, a integrate were married during St. Spyridon. Their passion for food is reflected in their restaurant’s anniversary and tellurian menus. On a special note: The Barbers recently welcomed their initial grandchild, Mila Mae Barber.

June 3: Avgolemono Soup; Traditional Moussaka Dinner, served from noon to 7 p.m.

Recipe contributors in a festival’s module book embody a Fotiadis family members, owners of a Draught House Bar Grill and a Manor Banquet Facility in West Boylston: owners Savvas Fotiadis, his sister, Katerina Fotiadis-Rajotte, and his brother, Antonios Fotiadis; and cook Egi Velieu. Also contributing are a Dimopoulos family members, owners of Zorba’s Taverna in Worcester and Zorba’s Pizzeria Tavern in Charlton.

Elias Andrinopoulos of Swampscott, a landscape and portraiture artist, is a festival’s featured artist.

Visit for a report of events.


The “Kick-Off to a Summer Party” to advantage summer programming during a Boys Girls Club of Worcester will take place during 5 p.m. May 30 during a Compass Tavern, 90 Harding St., Worcester.

Cost is $25 per person. Buffet will be provided. A sealed Boston Celtics basketball, with all names of this year’s team, will prominence a equipment to be auctioned off.

To RSVP, call Asmar Akman, (508) 320-8373; Brian Killelea, (508) 791-0350; or Tony Morano, (508) 752-1212, ext. 2912.

Dave Domenick of a Compass Tavern will present a apportionment of a acknowledgment cost to a fundraiser.

Donations are welcome, if we can’t attend a party!

The 110 Grill, 123 Front St., Worcester, strictly non-stop May 22.

The downtown griddle is a third Worcester County plcae for a 110 Grill Restaurant Group, that now owns and operates 14 restaurants. Additional openings are approaching in Holyoke, Wrentham and Woburn, as good as Albany, New York, and Manchester and West Lebanon, New Hampshire.

“We’re anxious to be fasten a abounding area of downtown Worcester, and pity a judgment with a internal community,” pronounced Ryan Dion, 110 Grill’s arch handling officer. “We demeanour brazen to portion a good congregation of this segment and introducing a complicated American cuisine as a newest further to a city’s determined dining scene.”

The Worcester 110 Grill is open for lunch and cooking from 11:30 a.m. to 9 p.m. Sunday by Tuesday; 11:30 a.m. to 10 p.m. Wednesday and Thursday; 11:30 a.m. to 11 p.m. Friday and Saturday. The griddle offers indoor and outside dining and accommodates 240. Visit for some-more information about a restaurant, gluten-free and dietary-restricted menus, etc. The 110 Grill “offers a whole core lunch and cooking menu 100 percent gluten-free.”

The Jelly Belly Candy Co. has released a new plea for a BeanBoozled fans in a form of dual new “whacky” flavors.

Jelly Belly’s BeanBozzled 5th Edition line has introduced dual new season pairings to a mix: Dirty Dishwater and a lookalike Birthday Cake, and Stink Bug with a matching partner Toasted Marshmallow.

About BeanBoozled: Jelly Belly dares a bravest candy lovers, cocktail enlightenment enthusiasts and foodies to try their fitness with lookalike pairs of preserve bean flavors. Each tone is possibly a “delicious season or a furious one.” Is it Berry Blue or Toothpaste? Could it be Tutti-Fruitti or Stinky Socks? With some-more than 2 million fan videos uploaded to YouTube, a BeanBoozled Challenge is a informative phenomenon, according to a company.

BeanBoozled 5th Edition will strike stores this summer. The collection was creatively introduced in 2007. Visit for some-more information. Connect with a association online on Facebook, Instagram, Pinterest, YouTube and Linkedin.

Worcester Center for Crafts will horde a organisation muster of works from stream Artists-in-Residence 2018, commencement with an opening accepting from 5:30 to 7:30 p.m. May 24 during a center, 25 Sagamore Road, Worcester. The eventuality is free.

The artists’ works will be on arrangement from 10 a.m. to 5 p.m. Tuesday by Saturday in a Krikorian Gallery by Jun 23.

At a opening, Chris Ly and Spencer Mewherter of Wooden Noodles in Worcester will offer ramen during their “pop-up,” according to Honee Hess, executive executive of Worcester Center for Crafts. Wooden Noodles is famous for a ramen pop-ups via a Worcester area.

LongHorn Steakhouse’s Grill Us Hotline earnings Memorial Day, May 28, handling from 11 a.m. to 5 p.m.

Call 1 (855) LH-Grill to bond with approved “Grill Masters” for barbecuing tips and beef expertise. This is a sixth year that a Grill Us Hotline has been accessible nationwide.

On Memorial Day, griddle masters will offer recommendations for a ideal beef on a grill; assistance amateurs learn how to work and caring for their grill; beam at-home grillers by techniques for any cut of meat; and navigate wily barbecuing scenarios, like what to do when a beef is overdone. Visit for some-more information.

— If we have a tidbit for a column, call (508) 868-5282. Send email to

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