DOCSLIB.ORG

WELCOME WELCOME Kαλώς Oρίσατε GREEK FOLK DANCING St. George Greek Orthodox Church

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
WELCOME WELCOME Kαλώς Oρίσατε GREEK FOLK DANCING St. George Greek Orthodox Church WELCOME GREEK FOLK DANCING WELCOME Welcome to our 2015 Your Hosts in Media, PA St. George St. George Greek Festival! St. George Dance Group (GOYA/JOY) Greek Orthodox Church Our mission is to convey our faith and Various performances from local Greek Folk dancing groups. culture while promoting hospitality and ο A warm thanks to all of the dance Kαλώς Oρίσατε building unity within our church and groups for making an appearance. community. We hope you enjoy the fine foods, Greek dancing, and unique TAKE-OUT AVAILABLE activities that have made our Greek festival the best in Delaware County. Delicious menu foods and pastries available for take-out. Various vendors Call before leaving home; for your shopping order will be ready upon arrival. pleasure. Take-Out Direct: 610-459-1015 Food for the Soul Church tours: Thursday: 5:00 pm-8:00 pm Friday: 5:00 pm - 8:00 pm Saturday: 11:00 am - 2:00 pm and 5:00 pm - 8:00 pm Sunday: 1:00 pm - 6:00 pm We encourage you to visit our beautiful Church. Someone will be on hand to answer your questions about the Church FOOD FESTIVAL RAFFLE and the Greek Orthodox Christian faith. Don't miss out! Prizes up to $500! Raffle tickets available at the front entrance. $2.00 per raffle ticket 6 raffle tickets for $10 St. George Greek Orthodox Church ο October 1, 2, 3 & 4th 30 East Forge Road Thursday ................................................ 5pm-10pm Efharistoume Poli (Thank you very Media, PA 19063-4345 Friday .....................................................11am-10pm much) for attending our Greek Food More Information: 610-459-0366 Saturday................................................... 11am-10pm Festival. We hope you enjoyed your Take-out Orders: 610-459-1015 Sunday.......................................................12pm-8pm taste of Greece and Grecian delights. [email protected] www.stgeorgefestival.com ο THANK YOU FOR YOUR SUPPORT FESTIVAL RESTAURANT MENU GYRO/SOUVLAKI GRECIAN PASTRIES Served on Pita Bread topped with FULL DINNER GRECIAN SPECIALTIES tomatoes, onions & tzatziki sauce Authentic recipes handmade in our Greek tradition by our parishioners. Souvlaki Dinner $15 Tiropita $4 Gyro Sandwich $7 Pork cubes marinated in herbs Buttered phyllo dough filled Beef and lamb slices with tzatziki oil, wine charbroiled served with feta cheese and eggs. (yougurt, cucumber sauce) Baklava $3 over the rice. Layered fillo (phyllo) pastry filled with walnuts and cinnamon, Chicken Riganati $13 Spanakopita $4 Souvlaki Sandwich $8 then moistened with honey syrup. Baked chicken marinated Layeres of buttered phyllo Pork marinated in herbs, in lemon juice and dough filled with spinach oil, wine, charbroiled with tzatziki Kourambiethes $2 oregano. and feta cheese. (yogurt, cucumber sauce) A butter pastry flavored with a whole clove in the center and sprinkled with powdered sugar. Moussaka $15 Dolmathakia $3.50 Layers of eggplant, potatoes, Rice and herbs wrapped in seasoned chopped beef tender grape leaves, sprinkled BEVERAGES Fenekia $2 Honey-dipped moist pastry, with béchamel sauce. with fresh lemon juice. Bottle flavored with cinnamon Wine, Greek $25 and topped with walnuts. Pastichio $13 Taramosalata $2 Retsina, Moschofileo, Nemea, Glass $5.50 Layers of Greek pasta, seasoned Greek caviar spread. Malamatina Galactobouriko $2.50 seasoned chopped beef topped with A fillo (phyllo) pastry filled béchamel sauce. Ouzo or Tsipouro $5 with custard and moistened with honey syrup. Arni Psito $16 Hummus $2 Beer, Greek $5 Sliced marinated Leg of Lamb Crushed chick pea spread. Beer, Domestic $4 Pasta Flora $2 roasted in herbs and white Pastry tart filled with wine sauce. Soft Drinks $2 fruit puree. Greek Salad $3 Podi tou Arniou $19 Lettuce, cucumbers, tomatoes, Bottled Water $2 Lamb shank seasoned with fresh Greek (Kalamata) olives, feta cheese Koulourakia $2.50 Twisted butter cookie, Per Bag herbs, garlic and spices oven roasted with Greek dressing. making the lamb tender and flavorful. COFFEE topped with sesame seeds. Pita Bread $1.25 Plaki (Tilapia) $1 4 Warm pita bread. Frappe (Iced Foamed Coffee) $3 Tsoureki $10 Fresh fish filet baked in lemon Semi-sweet bread. juice and spices. Greek Coffee $2.50 Dinner Includes: Rice Pudding $3 Greek-style homemade American Coffee $1.50 Rice, String Beans, Salad, rice pudding. Karithopita $2 Tea $1.50 A moist walnut cake, Roll and Butter topped with a honey syrup. A LA CARTE VEGETARIAN Assorted Pastry Box $15 Available Only at Take-Out An assortment of our scrumptious pastries. Souvlaki Dinner $12 $16 $10 French Fries $4 Chicken Riganati $10 KKKoulourakia Box $10 Vegetarian Dinner Grecian Sampler Calamari $10 Moussaka $12 Spanakopita, Tiropita, Spanakopita, Tiropita and Fried Shrimp w/Fries $12 Pastichio $ Dolmathakia and hummus Dolmathakia 10 Rice Pilaf, String Beans, LOUKOUMADES Arni Psito $13 Greek Salad, Roll and Butter Loukoumades $4 Podi tou Arni $16 Hot fried puffs, topped with Small honey, cinnamon and walnuts. $8 Plaki (Tilapia) $11 Large Rice $2 String Beans $2 Roll and Butter $1.
Load more

Recommended publications
  • Greek Sweet Mahlab Bread - Tsoureki
    Recipe Category / Sweets / Desserts Greek sweet mahlab bread - Tsoureki 45' 3 hours' 30' 2 3 Ηands on Hands off Cook Time Portion(s) Difficulty Ingredients 150 ml water, at room temperature 15 g yeast 500 g hard flour 10-15 g mahlab 1/2 tablespoon(s) granulated sugar 1,5 g mastic 1/2 teaspoon(s) cardamom 1 pinch salt orange zest, of 1 orange 2 eggs, medium 1 tablespoon(s) vanilla extract 50 g butter, melted, + extra for brushing 150 g honey 100 g butter, at room temperature egg white, for brushing over tops of loaves 20 g almond slivers, for sprinkling Διατροφικός πίνακας Method Nutrition information per 100 gr. I tested many recipes to try to come up with the best tsoureki recipe. Two things that made a difference in my opinion was the high moisture ratio in the dough and the second thing is the use of honey. 380 10.0 47.0 Calories 18.0 Saturated Total Carbs Both of these help in creating a tsoureki that stays moist for days on end if it is wrapped (kcal) Total Fat (g) Fat (g) (g) carefully with cling film. Make sure that you use medium-sized eggs and not big ones! Otherwise, the dough will 19 % 26 % 50 % 18 % be quite runny and you will not be able to shape the tsoureki In a mixer’s bowl, add the water and yeast. Whisk by hand and gently add the flour over the mixture, until it is covered. 12.0 7.4 2.3 0.26 Do not stir….
    [Show full text]
  • Tsoureki (Easter Bread)
    Tsoureki (Easter Bread) Proof Yeast 1. Heat milk in microwave for 1 min until warmed to 100-110°F. Add the warm milk to a large bowl. 2. Stir in the yeast and 1 cup (7 oz.) sugar. Let mixture stand 5-10 minutes until yeast begins to foam/bubble. If it doesn’t, the yeast is dead and you need new yeast. Make Dough 1. Add warm water, oil, mastica, cinnamon, and remaining cup of sugar to yeast mixture. Mix with whisk. Slowly add 6 beaten eggs. 2. Slowly add flour, 1 cup at a time, until dough is formed. Dough will be slightly sticky. Place dough in extra-large bowl coated with oil, turning to coat top (split into two bowls if do not have extra-large bowl). 3. Cover dough with plastic wrap and let rise until double in size, about 2 hours @ 80°F. Make Loaves 1. After dough has risen, punch down and knead well. Roll out dough into desire size loaves, or roll out long strands to braid into loaf or individual size pieces. Let rise again until double in size, about 1 hour (for more dense bread, let rise only 30 min). 2. In a small bowl, beat together remaining egg and 2 tablespoons water. With a pastry brush, evenly brush the egg wash over the loaves. Bake at 350°F until the bread is browned and the internal temperature reaches 190°F on an instant-read thermometer, about 30 minutes. Bread will make hollow sound when tapped. Let cool before serving. 1 cup(s) milk Whole 1 oz yeast 2 cup(s) sugar divided 3 cup(s) water warm 1 cup(s) olive oil (vegetable oil for more sweetness) 1 tsp mastica ground 1 tsp cinnamon 7 eggs divided, slightly beaten 4 lb(s) bread flour approximately From the Recipe Collection of Chris and Beth Bread - 1.
    [Show full text]
  • Downloadable
    EXPERT-LED PETER SOMMER ARCHAEOLOGICAL & CULTURAL TRAVELS TOURS & GULET CRUISES 2021 PB Peter Sommer Travels Peter Sommer Travels 1 WELCOME WHY TRAVEL WITH US? TO PETER SOMMER TR AVELS Writing this in autumn 2020, it is hard to know quite where to begin. I usually review the season just gone, the new tours that we ran, the preparatory recces we made, the new tours we are unveiling for the next year, the feedback we have received and our exciting plans for the future. However, as you well know, this year has been unlike any other in our collective memory. Our exciting plans for 2020 were thrown into disarray, just like many of yours. We were so disappointed that so many of you were unable to travel with us in 2020. Our greatest pleasure is to share the destinations we have grown to love so deeply with you our wonderful guests. I had the pleasure and privilege of speaking with many of you personally during the 2020 season. I was warmed and touched by your support, your understanding, your patience, and your generosity. All of us here at PST are extremely grateful and heartened by your enthusiasm and eagerness to travel with us when it becomes possible. PST is a small, flexible, and dynamic company. We have weathered countless downturns during the many years we have been operating. Elin, my wife, and I have always reinvested in the business with long term goals and are very used to surviving all manner of curve balls, although COVID-19 is certainly the biggest we have yet faced.
    [Show full text]
  • Sweets from the Middle East (Part 1)
    VOLUMEVOLUME XVI, XXIV, NUMBER NUMBER 4 4 FALL FALL 2000 2008 Quarterly Publication of the Culinary Historians of Ann Arbor Sweets from the Middle East (Part 1) This decoratively carved wooden mold is used in making ma'moul, kleicha, and other famous Arab pastries, including the dill cookies shown here. Photo courtesy of Nawal Nasrallah from her book Delights from the Garden of Eden: A Cookbook and a History of the Iraqi Cuisine. Turn to page 4 inside for Prof. Nasrallah’s article about kleicha. REPAST VOLUME XXIV, NUMBER 4 FALL 2008 Editor’s Note on Baklava Second Helpings Allowed! Charles Perry, who wrote the article “Damascus Cuisine” in our last issue, was the editor of a book Medieval Arab Cookery (Prospect Books, 2001) that sheds further light on the origins of baklava, the Turkish sweet discussed by Sheilah Kaufman in this issue. A dish described in a 13th-Century Baghdad cookery Sweets from the manuscript appears to be an early version of baklava, consisting of thin sheets of bread rolled around a marzipan-like filling of almond, sugar, and rosewater (pp. 84-5). The name given to this Middle East, Part 2 sweet was lauzinaj, from an Aramaic root for “almond”. Perry argues (p. 210) that this word gave birth to our term lozenge, the diamond shape in which later versions of baklava were often Scheduled for our Winter 2009 issue— sliced, even up to today. Interestingly, in modern Turkish the word baklava itself is used to refer to this geometrical shape. • Joan Peterson, “Halvah in Ottoman Turkey” Further information about the Baklava Procession mentioned • Tim Mackintosh-Smith, “A Note on the by Sheilah can be found in an article by Syed Tanvir Wasti, Evolution of Hindustani Sweetmeats” “The Ottoman Ceremony of the Royal Purse”, Middle Eastern Studies 41:2 (March 2005), pp.
    [Show full text]
  • Holy Cross Greek Orthodox Church Food Festival Tuesday-Friday June 13-16, 2017
    The 45th Annual HOLY CROSS GREEK ORTHODOX CHURCH FOOD FESTIVAL TUESDAY-FRIDAY JUNE 13-16, 2017 Enjoy the hospitality of Pittsburgh’s Greek community and experience the tastes and sounds of Greece, right in the heart of Mt. Lebanon, across from the Galleria mall. Authentic greek food Served 11:30am-8:30pm Greek Band & Dancing BEER, wine, & ouzo Credit/debit Cards Accepted INDoor Dining or takeout Free parking with shuttle from the galleria www.pittsburghgreekfestival.com Online Ordering With Convenient Drive-Thru Pickup Updated 6/8/2017 DINING ROOM MENU Chicken Oregano with Rice Pilaf $10.50 Baked 1/2 Chicken marinated in lemon, olive oil & oregano Lamb Shank with Rice Pilaf $12.50 Lamb braised with Greek herbs in a tomato/wine sauce Broiled Fish with Rice Pilaf $9.00 Broiled filet of fish seasoned with lemon & garlic (Wednesday & Friday only) Lamb Souvlakia $11.00 Cubes of marinated lamb grilled with tomatoes, peppers, and onions Moussaka $5.50 Layers of baked eggplant and seasoned ground beef topped with cream sauce Pastitsio $5.50 Baked layers of Greek ziti and seasoned ground beef topped with cream sauce Souzoukakia $3.00 Greek meatballs simmered in a tomato wine sauce $5.00/2 Lamb Gyros $7.00 Sliced lamb on a pita, topped with lettuce, tomato & tzatziki sauce Spanakopita $4.00 Filo pastry filled with spinach, feta, egg/herb mixture Tiropita $4.00 Filo pastry filled with a feta, cottage cheese and egg filling Rice Pilaf $1.50 Rice steamed in butter and chicken broth Dolmathes $1.00/2 Lemon flavored grape leaves stuffed with a rice/herb
    [Show full text]
  • Kültürlerarası Etkileşim Bağlamında Türkçe Ve Yunanca'daki Ortak
    Fırat Üniversitesi Sosyal Bilimler Dergisi Fırat University Journal of Social Science Cilt: 20, Sayı: 1, Sayfa: 367-388, ELAZIĞ-2010 KÜLTÜRLERARASI ETKİLEŞİM BAĞLAMINDA TÜRKÇE VE YUNANCA’DAKİ ORTAK SÖZVARLIĞININ DEĞERLENDİRİLMESİ 1 The Evaluation of the Joint Vocabulary in Turkish and Greek in Point of the Cross-Cultural Interaction Mustafa YAĞBASAN 2 ÖZET Kültürel göstergeler veya imgeler toplumların birçok açıdan analiz edilebilmesine olanak tanımaktadır. Dil ise kuşkusuz, kültüre atıfta bulunan önemli bir referans kaynağıdır ve dilbilimsel analizle toplumların kültürel görüngüleri üzerinde bir yargıya varmak mümkündür. Kültürlerarası etkileşimde coğrafik, teolojik veya ekonomik gibi nedenler, diller arasındaki verinti ve alıntıları dinamikleştirebilmektedir. Bu açıdan bakıldığında Türk ve Yunan toplumları gibi ulusal refleksleri güçlü olan ulusların sürekli çekişme içerisinde bulunmalarına rağmen değişik nedenle ilişki içerisinde olmaları ve dilleri içerisindeki ortak sözcüklerinin sayıca fazlalığı ile dikkat çekmektedirler. Bu araştırmada, dilbilimsel verilerden hareket edilerek iki toplumun ortak sözvarlığı kültürlerarası iletişim bağlamı irdelenmeye çalışılmıştır. Dolayısıyla araştırmanın kapsamı, elde edilen dilbilimsel verilerin kültürlerarası iletişim bağlamında değerlendirilmesi ile sınırlıdır. Kelimelerin etimolojisinden hareketle bir dili diğerine üstün kılmak, araştırmanın amaçları arasında yer almamaktadır. Çalışmanın temel amacı, tarihsel süreçten gelen ortak sözvarlığından hareketle iki kültür arasındaki iletişimin boyutunu
    [Show full text]
  • Greek Cuisine
    8TH GYMNASIUM OF KALAMARIA THESSALONIKI Education and culture Lifelong Learning Programme MULTILATERAL PARTNERSHIPS COMENIUS “Intercultural Dialogue as a means to develop creativity and innovation” GREEK CUISINE WORKING STUDENTS: Athanasiadis Kyriakos B1,Anagnostopoulou Stella B1, Vasiloglou Irini B1, Karanikola Eleni B2, Koskiniari Agni B2, Koureta Hristina B2, Parnavela Vasilia B3, Hatzis Lazaros B3, Zygiari Georgia G1, Timonidou Georgia G3 PROFESSORS: Dardamanelis Thrasivoulos, Athanasiadou Ifigenia, Vasiliadou Kyriaki, Zahari Athina, Katerinopoulou Eleni, Baniora Xanthipi, Papakyriakou Kyriakos, Petralifi Xanthoula, Saripoulou Efi SCHOOL YEAR: 2009 – 2011 1 "Αρτή και ρίζα παντός αγαθού η της γάστρος ηδονή" Επίκοσρος 341-270 π. Χ. Scene from ancient Greek Symposium. 475 B.C. The Greek culinary identity is rich and deep rooted within the year. Greece has one of the oldest and most good-tasting traditions in the world, a tradition of ice- creams, materials and styles of prehistoric years and up to today. The ancient Greek cuisine is in recent years a subject of study. Written texts of the era of seniority describe with impressive details the eating habits of our ancestors in the island and mainland Greece. It was Archestratos in 330 B.C. who wrote the first cookbook in history. 2 Greece has a culinary tradition of some 4,000 years. Ancient Greek cuisine was characterized by its frugality and was founded on the "Mediterranean triad": wheat, olive oil, and wine, with meat being rarely eaten and fish being more common. 3 The species and shapes of containers, utensils and kitchen tools that come to light from the excavations reveal a very advanced, refined and healthy kitchen.
    [Show full text]
  • Prima Foods Inc. Is a Full Line Wholesale Food Distributor of Only the Finest Products. We Pride Ourselves on Quality Products
    Prima Foods Inc. is a full line wholesale food distributor of only the finest products. We pride ourselves on quality products, reasonable pricing, and friendly service. Prima Foods has three businesses under the same roof: • Wholesale Food Distributor – we are a full service wholesale food distributor to restaurants, carry outs, delis, caterers, grocery stores, churches, and the general public. • Food Importer – we are a direct food importer and distributor of the highest quality Greek cheeses, feta cheese, Kalamata olives, olive oils, and many other specialty international foods from around the world. Since we are direct importers, we sell for less. • Food Retailer – our store is open to the public selling retail food products, supplies, and international gifts at wholesale prices. We will ship our products anywhere in the continental United States. Store hours: • Monday through Friday - 8:00 am to 5:00 pm • Saturday - 9:00 am to 1:00 pm • Sunday - Closed Address Telephone 51 Kane Street (410) 633-5500 Baltimore, MD 21224 (800) 296-7894 Page 1 of 38 Prima Foods Inc. Product List 01/2011 PRODUCT LIST GREEK BEANS AND NUTS Apricots 1LB Cashews 1LB Chick Peas Dry per/LB Chick Peas White 1LB Chick Peas Yellow 1LB Dates Jumbo 1LB Fava Beans Dry per/LB Fava Beans Split Large per/LB Figs Dried 14oz Gigantes Arosis 500GM Lentils per/LB Mixed Fruits 1LB Pistachios 1LB Pumpkin Seeds Roasted Salted 1LB Raisins Golden 1LB Soy Blast 1LB Squash Seeds Roasted Salted 1LB GREEK CHEESE AND DAIRY Feta Cheese Barrel per/LB Feta Cheese Domestic per/LB Feta
    [Show full text]
  • Greece (Hellenic Republic)
    CultureGramsTM World Edition 2015 Greece (Hellenic Republic) Ancient Greece BACKGROUND Although the history of ancient Greece stretches back to 3000 BC, Athens had its beginnings in 1300 BC, and city-states Land and Climate began forming around 1000 BC. From this point, Greek Greece is about the same size as Nicaragua, or just smaller culture began to thrive; literature, philosophy, and art began than the U.S. state of Alabama. Although it lies farther east to flourish. The first Olympics were held in 776 BC. Ancient than most of Western Europe, Greece is generally considered Greek civilization reached its peak by 400 BC. During that part of the West because of its heritage and its membership in period, Athens was the center of a vast overseas empire. The the North Atlantic Treaty Organization (NATO) and the country's rich heritage of government, art, science, and drama European Union (EU). It is situated south of Albania, played an important role in the establishment of Western Bulgaria, and Macedonia. The latter became an independent civilization. nation in 1991, but its name has been an issue of contention Philip of Macedonia conquered Greece in 338 BC and was because Greece's northern province is also called Macedonia assassinated just two years later. His son, Alexander the and Greece feared territorial disputes. Great, led the Greeks to conquer an empire that covered much Sparsely populated mountain areas cover much of Greece. of what is now the Middle East. After Alexander's death in The Pindos Mountains run from north to south through the 323 BC, the empire declined, and by 146 BC it had become mainland.
    [Show full text]
  • Culture Greece
    Greece :: : History • The first wave of immigration to America began at the end of : Ionian Sea th the 19 century and continued up to the 1920’s. Main N : W~ +~_.,.E • ~-~ reasons for leaving Greece included unemployment, high : '.j.' s.aomot, - ~ 5 O prices and low wages. : MediterrilfleM Sea f • In that time about 400,000 Greeks immigrated to America l... '.~'.".' ....!'c~~, 0! ,':e•::e•.~~-~ ----········ and settled in major cities such as Chicago, New York, Boston and Detroit. • A second wave of Greek immigration occurred in the 1960’s-1970’s. They came to this country for schooling and business opportunities. Health Concerns • Increased rates of cigarette smoking leading to lung cancer in older people; young Greek Americans are not smoking as much. • Increased rate of osteoporosis in women. • Hypertension due to a high salt diet. • Thalassemia: iron deficiency disorder, common in Greeks from Peloponnesus. • Greeks believe that sickness is due to stress or the ‘evil eye.’ o You stay healthy if you surround yourself with good family and friends who like to have a good time. o Mati (evil eye) is very real and should not be ridiculed; if someone is sick people will discuss you may have given the evil eye to the patient. o They like doctors but “Doctors know books. We know life.” Food Management Practices • Women traditionally prepare the meal, but the whole family is often involved. • Women have tight relationships shown with food. Food is an expected part of any social interaction. • The children usually do not participate in food management on a daily basis, but contribute in preparing and serving food on holidays.
    [Show full text]
  • Tsoureki (Greek Easter Bread) Order Deadline Is Monday, April 19Th
    Hurry – Tsoureki (Greek Easter Bread) Order Deadline is Monday, April 19th As Great Lent draws to a close and we approach Holy Week and Pascha, our fasting and isolation will give way to a joyful and blessed Paschal meal with our family and friends. Imagine your Easter table filled with Greek olives, cheese, stuffed grape leaves, tzatziki, avgolemono soup, spit-roasted lamb, grilled lemon chicken, roasted potatoes with lemon, orange, and oregano, spanakopita, salad, red eggs, and more. No table is complete without Tsoureki (Easter Bread) which can be eaten with your meal or as a dessert and with thick Greek yogurt. Our Philoptochos Chapter is hoping one of the highlights and perhaps the centerpiece of your celebration will be a delicious loaf of Greek Easter Bread (Tsoureki) baked just for you by Presbytera Marinda and Faye Georgeo! Tradition has it that Tsoureki symbolizes the resurrection of Christ and rebirth since the flour is molded into shape. As it rises it takes on life and is transformed into its final shape. St. Paul observed “For we being many are one bread, and one body: for we are all partakers of that one bread.” (1 Cor. 10:17) Throughout the Bible, we read how bread was used to bless others, show hospitality, and symbolize our covenant relationship with God. Abraham not only offered bread, but he instructed his wife to use the finest flour to make the bread when he was visited by the Lord. Purchasing a loaf of our Easter Bread gives you the opportunity to bless your family, a friend, or a neighbor by sharing this Greek cuisine reminding us of the joy of the Resurrection of our Risen Lord.
    [Show full text]
  • Food Product Catalog 2021 Fantis Foods Inc
    Food Product Catalog 2021 Fantis Foods Inc. 60 Triangle Blvd. Carlstadt, NJ 07072 Tel: (201) 933-6200 • www.fantisfoods.com • [email protected] In 1911, Aryirios Fantis, a Greek immigrant, imported feta cheese, olive oil, and anchovies to provide Greek-Americans with traditional flavors from their homeland. Over 100 years later, Fantis Foods continues to uphold the tradition of importing and crafting specialty foods that brings an authentic taste of Greek cuisine all across North America. Table of Contents GREEK CHEESE ....................................................................................... 4 - 10 GREEK YOGURT ...................................................................................... 10 GREEK OLIVE OIL .................................................................................... 11-12 VINEGAR ................................................................................................. 12-13 SPECIALTY ITEMS .................................................................................... 13-14 CANNED FOOD ......................................................................................... 15 OLIVES ..................................................................................................... 16-19 SEAFOOD ................................................................................................. 22 3 ALFA GREEK BEANS .............................................................................. 23 PASTA & TRAHANA ................................................................................
    [Show full text]