ONLINE GREEK FOOD to GO SALE Pickup: June 16, 17 and 18, 11:30 A.M

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HOLY CROSS GREEK ORTHODOX CHURCH ONLINE GREEK FOOD TO GO SALE Pickup: June 16, 17 and 18, 11:30 a.m. to 7 p.m. www.PghGreekFood.com Chicken Oregano Meal $17.00 Baked 1/2 chicken marinated in lemon, olive oil & oregano, served over rice and with a side of Greek Garden Vegetables (green beans, zucchini, and carrots in tomato sauce) Lamb Chops Meal $21.00 Two thick and tender lamb chops grilled over an open fire, served over rice and with a side of Greek Garden Vegetables (green beans, zucchini, and carrots in tomato sauce) Souvlaki Meal $17.00 Two skewers of tender marinated beef tips grilled over an open fire, served over rice and with a side of Greek Garden Veg- etables (green beans, zucchini, and carrots in tomato sauce) Soutzoukakia Meal $10.00 Two 4 oz. Greek meatballs simmered in a tomato wine sauce, served over rice and with a side of Greek Garden Vegetables (green beans, zucchini, and carrots in tomato sauce) Moussaka with Greek Salad $10.00 Layers of baked eggplant and seasoned ground beef topped with bechemel sauce, with Greek side salad and dressing Pastitsio with Greek Salad $10.00 Baked layers of Greek ziti and seasoned ground beef topped with bechemel sauce, with Greek side salad and dressing Open-faced Lamb Gyros $10.00 An extra-large heaping portion of sliced lamb with grilled pita, lettuce, tomato, and tzatziki sauce Soutzoukakia (A la carte) $6.00 Two 4 oz. Greek meatballs simmered in a tomato wine sauce (no rice or side) Spanakopita (2 pieces) $8.50 Two pieces of spanakopita (filo pastry filled with spinach, feta, egg/herb mixture) Tiropita (2 pieces) $8.50 Two pieces of tiropita (filo pastry filled with a feta, cheese and egg/herb filling) Dolmathes $6.00 Eight lemon-flavored grape leaves stuffed with a mixture of rice and herbs Greek Side Salad $3.50 Salad greens, tomato, olives & feta cheese with Greek salad dressing Extra Tzatziki Sauce $ .75 A yogurt dipping sauce made with cucumbers, garlic, and other Greek flavors Baklava (2 pieces) $5.50 Layers of buttered filo pastry, walnuts, and cinnamon with honey syrup Koulourakia $7.50/doz A braided butter cookie found at all Greek festivities Rice Pudding $4.00 “Rizogalo” is a thick, sweet pudding made with rice and milk Greek Pastry Sampler $13.00 2 Baklava, 2 Kourambiedes, 2 Koulourakia, 1 Karidopita, and 2 Finikia Mini Greek Pastry Sampler $5.50 Get your Greek favorites! 2 Koulourakia, 1 Baklava, 1 Finikia, 1 Kouroumbithe Loukoumathes $8.50/13 A bakers dozen of fluffy fried honey puffs served with warm syrup and cinnamon Updated 6/12/2021.

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Catering Menu
Catering Menu Mezedakia / Spreads Per Lb * Fava Mani / Chick Pea Puree $ 12.00 * Melitzanosalata / Roasted Eggplant bell peppers $ 14.00 * Scordalia / Garlic potato puree $ 12.00 * Taramosalata / Caviar spread onions $ 14.00 * Tirokafteri / Spicy feta cheese spread $ 14.00 * Tzatziki / Strained yogurt cucumber dill $ 14.00 Orektika / Appetizers Half Full * Pita Chips / Deep fried or grilled 10 pcs / 20 pcs $ 10.00 $ 20.00 * Dolmathes / Stuffed grape leaves rice herbs spices $ 40.00 $ 80.00 Gyro Bites / Gyro on fried pita chip dab of tzatziki $ 40.00 $ 80.00 Souzoukakia / Baked lamb beef ball in tomatoe herb sauce $ 55.00 $ 110.00 Keftethakis / Beef and pork meat balls $ 55.00 $ 110.00 * Tiropita / Feta cheese pies $ 35.00 $ 70.00 * Spanakopita / Spinach pies $ 40.00 $ 80.00 Fig Rolls / stuffed with feta wrapped in pastruma $ 55.00 $ 110.00 Htapodi / Grilled tentacle of Mediterranean Octopus $ 110.00 $ 220.00 Kalamaraki / Squid dredged in seasoned flour deep fried $ 90.00 $ 180.00 Bakaliaro Fritters / New England Cod shredded inbatter deep fried $ 55.00 $ 110.00 * Fava Fritters / Chick pea scallions two cheeses herbs spices pan fried $ 35.00 $ 70.00 Salates/Salads * Prasini / Romaine scallions onion dill feta olives $ 30.00 $ 60.00 * Greek / Tomato onion romaine cucumber pepper feta o $ 45.00 $ 90.00 Xoriatiki / Tomatoe onion cucumber bell pepprs $ 45.00 $ 90.00 * By the Sea / Grilled octopus squid $ 80.00 $ 160.00 * Domata / Tomato onion feta olives EVOO $ 45.00 $ 90.00 * White Gigandes / Giant white beans tri color tomatoes red onions
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Product Catalog
Importers, Manufacturers & Distributors of Specialty Foods CATALOG SEPTEMBER 2020 www.krinos.com Importers, Manufacturers & Distributors of Specialty Foods 1750 Bathgate Ave. Bronx, NY 10457 Ph: (718) 729-9000 Atlanta | Chicago | New York ANTIPASTI . 17 APPETIZERS . 19 BEVERAGES . 34 BREADS . 26 CHEESE. 1 COFFEE & TEA. 32 CONFECTIONARY. 40 COOKING & BAKING . 37 DAIRY . 27 FISH . 28 HONEY. 12 JAMS & PRESERVES . 13 MEATS . 30 OILS & VINEGARS . 10 OLIVES . 5 PASTA, RICE & GRAINS . 23 PEPPERS. 20 PHYLLO . 22 SEASONAL SPECIALTIES . 48 SNACKS . 39 SPREADS. 15 TAHINI. 16 VEGETABLES . 21 www.krinos.com CHEESE 20006 20005 20206 20102 20000 Athens Athens Krinos Krinos Krinos Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic 8/4lb vac packs 5gal pail 2/8lb pails 10lb pail 5gal pail 21327 21325 21207 21306 21305 Krinos Krinos Krinos Krinos Krinos Dunavia Creamy Cheese Dunavia Creamy Cheese White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian 12/400g tubs 8kg pail 12/14oz (400g) tubs 12/900g tubs 4/4lb tubs 21326 21313 21320 21334 21345 Krinos Krinos Krinos Krinos Krinos White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian Greek Organic Feta Cheese Greek Organic Feta Cheese 2/4kg pails 6kg pail 5gal tin 12/5.3oz (150g) vac packs 12/14oz (400g) tubs 21202 21208 21206 21201 21205 Krinos Krinos Krinos Krinos Krinos Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese 12/200g vac packs 2 x 6/250g wedges 12/14oz
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LAS VEGAS PRODUCT CATALOG INGREDIENTS Full Page Ad for FINE PASTRY 11”X 8.5”
PRODUCT CATALOG LAS VEGAS chefswarehouse.com BAKING AND PASTRY FROZEN/RTB BREAD ...................12 BEVERAGES, GOAT CHEESE ............................21 CONDIMENTS BAKING JAM ..............................4 PIZZA SHELLS ...............................12 COFFEE AND TEA GOUDA.......................................21 AND JAMS TORTILLAS/WRAPS ......................12 HAVARTI.......................................22 BAKING MIXES ............................4 BAR MIXERS ................................17 CHUTNEY ....................................25 WRAPPERS ..................................12 JACK CHEESE .............................22 BAKING SUPPLIES .......................4 BITTERS .........................................17 GLAZES AND DEMI-GLAZES .......25 BROWNIES ..................................12 MASCARPONE ...........................22 COLORANTS ...............................4 CORDIAL ....................................17 KETCHUP .....................................25 CAKES ASSORTED ......................12 MISCELLANEOUS ........................22 CROISSANTS ...............................4 JUICE ...........................................17 MAYO ..........................................25 TARTS ...........................................13 MOUNTAIN STYLE ........................22 DÉCOR ........................................4 MISCELLANEOUS ........................17 MUSTARD ....................................25 COULIS ........................................13 MOZZARELLA ..............................22 EXTRACTS ....................................6
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Spanakopita Makes 32 Pies | Active Time: 45 Minutes | Total Time: 1 Hour 15 Minutes
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Family Style Dinner District WINERY
District WINERY Family Style Dinner District WINERY Antipasti Includes all items Artisanal cheeses and charcuterie, house-marinated olives, maple cayenne nuts, dried & fresh seasonal fruit Hors d’Oeuvres Choose 5 passed items Cold Pepper-Seared Salmon Bites sweet wasabi caramel, salmon chicharrón Scallop Ceviche green chili, cucumber, plantain Roast Duck Summer Rolls basil, bean sprouts, sriracha Steak Tartare potato gaufrette, crème fraîche, fried caper Roasted Garlic Hummus sesame-cilantro shortbread, apricot chutney Kimchi Cupcake yuzu cream, nori, bonito Roasted Baby Beet Salad herbed boursin, pumpernickel Seasonal Soup Shooter Hot Shrimp Salchicha warm corn butter, chorizo Baked PEI Mussels brioche, fennel, thyme Ground Turkey & Golden Raisin Meatballs golden raisin mustard, parmesan chip Za’atar Roasted Chicken pickled red onion, herbed tahini Puff Pastry-Wrapped Merguez aioli, mint Braised Short Rib roasted shallot purée, rosemary, focaccia Crispy Fingerling Potato bacon jam, green onion Spring Roll Curried Spanakopita preserved lemon Mushroom Tartlet béchamel, parmesan Grilled Corn Arepas chipotle, pickled peppers *available for supplemental cost District WINERY Salad Choose 1 Frisée & Asian Pear Salad grilled sourdough, parmesan, tarragon vinaigrette Watercress Salad apple, celeriac, pomegranate seeds, mustard vinaigrette Pickled Beet & Arugula Salad hazelnuts, honey & burnt orange vinaigrette Escarole Salad plancha red onion, pine nuts, pecorino, caesar dressing Kale Salad apple, grilled scallions, lemon tahini, crispy cumin
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Meatsmith Porterhouse,Bizzarri Dolci Handmade
paris-to-provence With the tragedy in Paris still on our minds we can embrace a little of France and its usual joie de vivre here at Como House and Gardens this Friday, Saturday and Sunday when the grounds will become a French pop-up village. There will be food and wine from all the regions of France and live entertainment. Source: paris-to-provence Meatsmith Porterhouse Meatsmith, Andrew McConnell’s new butchery venture on Smith Street, Collingwood is a beautiful, spacious shop that serves carefully butchered and aged meat. There is a sort of reverence to the products it sells, a feeling you get when you walk in reminiscent of a cathedral and which I hadn’t felt since the days of Discurio music store in McKillop Street or Kay Craddock’s bookstore. But there’s no need to be intimidated by all this, go in and by guided by the friendly staff. If it is aged beef and rib eye steak with the whole rib (about 3 times the usual length) you long for then this is definitely the place for you. I opted for a more modest porterhouse steak which was wrapped in thick waxed paper with an elegant black seal. I am happy to report that none of the meat trays here are covered in plastic wrap like most butchers. Meatsmith goes with the European model of presenting meat that is well hung, dry, sweet smelling and pleasant to the touch, rather than meat wet with blood that becomes slimey and starts to smell under plastic.
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2010 Festival Flyer
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Recipe Except Substitute 1/4 Cup Cocoa for 1/4 Cup of the Flour (Stir to Blend with Flour and Sugar) and Omit Almond Flavoring
Almond Filling Grouping: Pastries, basic mixes Yield: 10 pound Serving: 30 Ingredient 1 #10 can Almond Paste 1/2 #10 can Sugar 1/2 #10 can Raw Sliced Almonds 16 each Eggs, possibly 18 1 cup Brandy / Amaretto 10 cup Cake Crumbs Preparation 1. Cream almond paste and sugar with a paddle until smooth. 2. Add the raw almonds, eggs, and liquor, mixing until just blended. 3. Add the cake crumbs, adjusting by eye to consistency. Almond Dough Grouping: Pastries, amenities, Yield: 0.5 sheet pan Serving: OR 9 pounds 6 ounces Ingredient 1 pound 8 ounce Sugar 2 pound 4 ounce Butter 12 ounce Egg 3 pound 12 ounce Pastry flour Sifted 1 pound 2 ounce Almond flour Sifted Preparation 1. Cream together butter and sugar. Slowly incorporate eggs. 2. Add flours all at once and mix only until incorporated. New England Culinary Institute, 2006 1 Almond Macaroon (Amaretti) Grouping: Pastries, amenities, Yield: 100 Cookies Serving: Ingredient 3 1/2 pound Almond paste 2 1/2 pound Sugar 2 ounce Glucose 1/2 quart Egg whites Couverture Preparation 1. Soften almond paste with a little egg white. Add sugar and glucose then incorporate the rest of the whites. Pipe round shapes, moisten, and dust with powdered sugar before baking. For Amaretti, allow to dry overnight, THEN dust with powdered sugar and press into star before 2. For walnut macaroons, replace 1 1/2 lbs. Almond paste with very finely ground walnuts, and increase glucose to 3 oz. Let stand overnight before piping oval shapes. Top with half a walnut.
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Recipe of the Week: 06/05/2020 Spanakopita (Spinach And
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Connie Tiliakos
VOLUME 1, NUMBER 8 MEETING NOTICE APRIL ‘12 S M T W Th F S APRIL 28, 2012 1 2 3 4 5 6 7 10:30 AM CHURCH HALL 8 9 10 11 12 13 14 DATES TO REMEMBER 15 16 17 18 19 20 21 APRIL 26 SENIOR CITIZEN LUNCHEON 22 23 24 25 27 26 28 APRIL 28 – GOYA AT OZANAM INN 1:30 29 30 President’s Message Dear Ladies, Do you feel it? I do!. It’s all around. I’m talking about the feeling of ANTICIPATION. CHRIST HAS RISEN! The earth has rested and replenished itself for the new growing season. The days are longer and warmer as the sun travels to its highest point. Plants have struggled through the cold earth to change the landscape and bring color and pleasure to the senses. There is anticipation of new life as spring arrives and we feel a sense of renewal through the resurrection of our Lord and Savior, Jesus Christ. My first year as president of the Philoptochos is almost over and it is hard for me to believe that this is our last meeting until September. However, I have a feeling of anticipation and excitement as we approach the spring season and look on it as a time of planning and preparation for the coming fall. Now is the time to “catch the spirit” and volunteer to chair events and projects for our 2012 year. Spring is a time for new ideas and exciting possibilities for the future. Philoptochos is never comfortable with the status quo.
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Smoothie Recipes Each Recipe Makes 1 Serving
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