So I spent three days making souvlaki and gyro sandwiches. To sell. To all the dear, lovely people who came to visit the church and experience the tastes, sights and sounds of Greece. I was part of the team that ran the sandwich shop. There were several other teams made up of our hard working church members. There were two pastry teams: one sold cookies, and baklava, and melomakarona and galaktoboureko. The other pastry team sold loukoumades, Greek coffee and café frappé (a Greek iced coffee that is a must have during the summer, and was invented about 50 years ago in my very own home town of Thessaloniki).
Then there was the large team that cooked and sold such traditional fair as fassolakia, pastitsio, moussaka, spanakopita, Greek salad, and so many other dishes. There were tables set up on the lawn and inside the church hall, and boy, were they full! I wanted to take pictures of everything so that I could document it here, but I was so busy that I got very few chances to play wandering photographer. Next time I will photograph everything, I promise. We are having another festival in early October, and this one is going to be the big one! You could say that last weekend we had a practice run for what is about to come. Even though there is quite a bit of work involved, I can't wait!!! I love the festivals, and the friends one runs into there. I love the team spirit that is present and propels every one to keep working. Team work is fun, and it ensures things are well done so that the festival is a success. You could say that the festival made me very, very happy!
Arrange a few tomatoes on top of the sauce...
Then go ahead and decorate with some onions.
How long will the gyros sandwich stay wrapped do you think? Not too long, I imagine.
Someone wants souvlaki. Here we go: pita and tzatziki,
"Extra tomatoes, please," says the customer.
"No onions, I don't like onions" adds the customer.
No onions it is. The souvlaki is really delicious: Pork tenderloin cubes are marinated in olive oil and lemon juice, and seasoned with oregano, salt, pepper and garlic. That's the basic marinade for souvlaki. However, I don't know what specifically the festival's souvlaki chef adds to his concoction. I think he prepares the mixture at night when no one is around to copy his recipe.