Get Your Greek On

In 28 years of putting on the Greek Glendi, the congregation at St. Barbara's Greek Orthodox Church has learned a few tricks about planning, organizing and rallying the troops. 

It takes troops to peel 1,200 pounds of potatoes, cut 1,500 pounds of feta,   cook 6,000 souvlaki, and prepare 5,000 gyros.

And a trip through the kitchen reveals how much organization goes into putting together one of the biggest four-day festivals in Manatee and Sarasota counties.

Color-coded maps hang on the wall, pans of food line the freezers, pots boil on the stove. Barrels of soups and sauces are stored in giant refrigerators. While the kitchen is buzzing with activity, women sit at a table just outside peeling potatoes. Across the room is a table filled with men preparing the feta cheese for the festival.

This is truly a community effort. Everything is homemade.

In the kitchen, Popi Ameres has been at work, practically non-stop since January 7. Lakis Pape started ordering the produce and meets in October. He's a picky man, especially when it comes to the festival, so he's been in search of the tastiest and meatiest lamb shanks he can find. He's also been after the freshest local produce.

There's no chance that anything will be lost or duplicated, said Denise Chimbo, chair of the event. After 28 years of organizing the festival, "everything is computerized now," she said.

Good thing, too. There are two dozen vendors in addition to what the congregation provides. A Greek grocery store sells all of the ingredients for the amazing creations that come of the church kitchen.

There is even a $100 raffle. The church will sell 1,500 tickets for the chance to win one of two cars. First prize is an Acura, second prize a Toyota.

The cars were on display Thursday, as the Glendi committee cut the ribbon on the festival, meaning there are four days of intense work ahead before the forces behind this party can rest.

But even though some of the organizers had been at the church since 5 a.m. cooking and preparing, no one seemed tired.

Thursday was the time to enjoy the bounty of their work – and to feed off of the excitement of throwing such a huge party for the community.

Thursday, the market filled with people; lines for food began to form before noon.

The market filled with people shopping, and visitors surrounded the bakery, eyeing the decadent pastries and taking in the welcome smells of freshly made food, lovingly prepared.