“To really appreciate a culture, you have to experience it,” says Eppy Poulson,
owner of Chris’ Restaurant and Angie’s of Chris’ Catering.
But, if you can’t book passage to Greece this month, you can travel to College
Road where St. Nicholas Greek Orthodox Church celebrates its 19th Annual Greek
Festival, May 13-15. Authentic Greek music, dancing, crafts and food combine
to express Greek culture. Started in 1992, the festival serves as a fundraiser for the
church and local charities, bringing in more than $500,000 annually. The festival
also plays the part of homecoming for Wilmington’s small, but tightly knit, Greek
community. For outsiders, those community insiders serve as ambassadors, introducing
the language, culture and flavor of Greece.
And the food is to die for.
Greek cuisine is more than 2,000 years old. In 320 B.C., Archestratos wrote the first
cookbook. In 2009, Chef Alexander “Alexis” Fouros, a Wilmington transplant from
Manhattan, published Feast for the Gods. With easy-to-follow recipes and chef’s tricks,
Chef Fouros brings contemporary Greek food to western tables. The chef, who enjoyed
an illustrious New York restaurant career, shares some of his favorite traditional recipes
with Wrightsville Beach Magazine.
So, wipe down the cutting boards and sharpen the knives. Line up the measuring
cups and spoons, break out the pots and pans, and preheat the oven—you’re going
to cook some tasty Greek food. And, if it’s inspiration you’re craving, visit the Greek
Festival — and enjoy the feast.
••• Recipes ••• Courtesy of Chef Alexander “Alexis” Fouros
Souvlaki (Skewered Meat)
Typically, Greeks prefer to prepare this dish with lamb; however, pork, beef,
veal or chicken is also used.
For six people, you will need about 3 pounds of meat.
Marinade INGREDIENTS
2 tablespoons fresh flat-leaf parsley, chopped finely
2 tablespoons fresh oregano, chopped finely
3 cloves garlic, minced
1 cup extra virgin olive oil
Juice of one lemon
Salt and pepper
Cut the meat into 3-inch pieces. In a plastic
bag, add the meat and the marinade.
Refrigerate for two to 24 hours. Reserve
the marinade. Using metal skewers,
slide the meat onto the skewers. Allow
one skewer per person. Brush with the
marinade.
Place over medium heat on the grill and
brush several times with the marinade.
Chef’s trick: If you are using wooden
skewers, be sure to soak them for at least
one hour. Place the top of the skewer
even with the top of the meat and cover
the bottom of the skewer with aluminum
foil to prevent the skewers from burning.
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Note: If you are using vegetables with
meat, marinate them as well but in a
separate container to avoid cross contamination.
Alternate cherry tomatoes, pearl
onions and chunks of peppers between
each piece of meat.
Variation: Use button mushrooms and
zucchini cut into chunks and alternate
these with the meat.
Serving suggestions: Serve in warm
pocket pita bread and garnish with
chopped tomatoes and tzatziki sauce.
Serve with couscous or rice.