savor — guide to dining on the azalea coast
55
Passage to
Greece
Get ready to enjoy Greek food, people and traditional
recipes from renowned chef Alexander Fouros
for you to try at home
by Jason Frye | Photography by Allison Breiner Potter
From savory olives and olive oil, to okra and octopus and everything in
between, Greek food makes use of a wide range of diverse ingredients and
its dishes, based on what’s readily available, vary regionally. Inland plates
are heavy with lamb, goat, rabbit, chicken and sometimes beef. On the
coast and the thousands of islands in the Greek archipelago, the fare is inspired by
the day’s catch—a hundred kinds of fish and shellfish, squid and octopus.
More than anything, Greek food has a strong connection to its native vegetables.
Many grow naturally in this climate, too. Like okra and black-eyed peas, eggplant,
potatoes, zucchini, squash and dozens of beans, grains and rice. All are staples for a
host of Greek dishes.
when & where
Greek Festival
5/13-5/15 Authentic Greek
music, dancing,
crafts and food combine to express Greek
culture at St. Nicholas Greek Orthodox
Church (608 South College Road).
www.stnicholasgreekfest.com
www.wrightsvillebeachmagazine.com WBM