Greek-American festival features cutlure, food and fun
This marks the 47th year for the annual Greek-American Festival in Toledo. The weekend tradition kicks off on Friday, Sept. 8 and runs through Sunday, Sept. 10.
The event features a fully-stocked food tent, complete with favorite Greek-style meals.
The festival opens Friday (Sept. 8) 11:00am - Midnight. Admission is free until 3:00pm. On Saturday (Sept. 9), hours are 2:00pm - Midnight and hours on Sunday (Sept. 10) are Noon - 7:00pm.
The Food Tent will offer a complete ala carte menu from 11:00am on (platters will not be available until 4pm); beer, gyros and pastries will also be available. The Boutique, Cultural, Jewelry, Religious and Coffee Booths will also open at 11:00am and all other outside booths will open at 3:00pm.
The Food Tent will feature three dinner platters for $12 each. The Sampler Platter will offer pastichio, moussaka, spanakopita, tiropitas and dolmathes. The Chicken Platter will have chicken oregano on a bed of rice pilaf, moussaka, pastichio, spanakopita and bread. The Souvlaki Platter will feature pork souvlaki on a bed of rice pilaf, moussaka, pastichio, spanakopita, and bread. Gourmet Platters will also be available in the “express line.” Also featured on an ala carte basis will be souvlaki (shish ke bab) and rice pilaf, pastichio, moussaka, Greek style green beans, dolmathes, chicken oregano, rice pilaf, Greek salad. The popular lamb shank dinner with rice pilaf and green beans will also be served.
There is also a fast food tent, featuring beef and lamb Gyros topped with onions and tzatziki sauce, and chicken Gyros, Greek fries and hot dogs, and Greek Pizza.
Cooking demonstrations will be conducted on Friday at 7:00pm featuring Spanakorzio (spinach and rice) with Carol Hall; on Saturday at 6:00pm, Angie Bohland and Pattie Senerius will prepare Dolmathes (grape leaves). On Sunday at 2:30pm, Kelly & Emmanuel Yakumithis will prepare Briam (eggplant & zucchini). At 4:30pm, George Kamilaris will prepare Pastichio (Greek Lasagna) .
For additional information, click the "More Information" link on this page.