Food News

Cleaning Plates at St. Demetrios Greek Festival in Fort Lauderdale

I stopped by the Flavors of Greece Festival held this past Saturday and Sunday at St. Demetrios Greek Orthodox Church in Fort Lauderdale, hoping to sample a little taste of authentic Greek food. What I got was a big taste -- a baseball-bat-sized wallop of flavors that nearly put me in a food coma. What can I say: I can't resist food sold at a booth/counter/fair. 

The annual festival has been a part of Fort Lauderdale for more than 30 years now (some might call that ancient history). It's held both inside and outside of the church's main hall, which sits right on the edge of Holiday Park. With the weather as idyllic as it was this weekend, I decided to bike over to the festival and eat light so I could continue on elsewhere.


You know how that turned out. Walking through the parade of booths

showcasing Greek pastries, baklava, cookies, loukoumades (donuts), and

iced coffees was bad enough. Inside the hall was a cafeteria line set

up with spanakopita, meatballs, olives, hummus, tzatziki with pita,

gyros, souvlaki, and something called gigantes (broad Greek beans

cooked in a dill-forward tomato sauce). With prices for everything in

the $3 to $6 range, I couldn't help but grab a little bit of this and

that, piling my cafeteria tray high. If I ate it all, well I guess I'd

just have to work it off on the dance floor, already going wild thanks

to a troupe of high-kicking dancers.


Here's what we ate:


Dolmades, tender grape leaves stuffed with dill and rice, tangy and

runny with grape seed oil. These were legit, soft and creamy inside.


A plate of olives with a mild, fresh Greek cheese and plenty of pita bread. The olives were excellent, sharp, and floral.



Gigantes, meaty Greek lima beans stewed in a rich tomato sauce. The

luscious, smooth sauce was full of olive oil and dill, perfect for

scooping up with pita bread.



A typical gyro made of lamb and pork, served with a generous dollop of

tzatziki sauce, which is yogurt mixed with cucumber, garlic, and plenty

of dried spices.



To wash it down: A Greek Mythos lager, light and crisp, and (whoops, no

photo) a glass of red wine from the sizable wine booth serving seven or eight

varieties of Greek wine.



How about seconds? Maybe next year! 


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John Linn