Edible Brooklyn

Dolmas, Cucumbers and Goat at the Hamptons Greek Festival

Comment | July 13, 2012 | By | Photographs by Lindsay Morris

When we bumped into a fellow food enthusiast at Cavaniola’s Gourmet yesterday, and inquired about weekend plans, she said “I’m Greek. I’ll be at the Greek Festival.” Yes, it’s time again for the Hamptons Greek Festival, Long Island’s largest, which opens today and runs through Sunday. Like the Shinnecock Pow-Wow, Sag Harbor’s Multi-Culti Night, or any of the heritage events in our region, the Greek Fest draws big crowds for the food. The crew of cooks–most of whom are part of the local church congregation and Southampton Greek community–prep and cook for days in the church kitchen filled with laughter. And while the recipes are traditional, the organizers aren’t averse to culinary progress. This year, in addition to raffling off a snazzy VW beetle, the Festival allows attendees to beat the lines and order the dolmas, feta salads and other edibles online before they arrive. If the extensive online menu doesn’t get your mouthwatering with Hellenic pride, consider these photographs of the food prep for last year’s event.

About Brian Halweil

Brian HalweilBrian is the editor of Edible East End, and co-publisher of Edible Long Island, Edible Manhattan, and Edible Brooklyn. He writes from his home in Sag Harbor, New York, where he and his family tend a home garden and orchard, and keep ducks and oysters.

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