Saint Demetrios His Life: Saint Demetrios was born in Thesaloniki, Greece in 270 AD. He came from a wealthy family and because he was athletic in appearance and heroic in spirit, he became a high-ranking officer in the Roman Army at a very young age. (This is why he is depicted in Byzantine icons in military dress, either standing or riding a horse.) He considered himself a soldier of Christ first, and a military soldier second. He spent most of his time as a devout missionary, preaching the Gospel at secret meetings and converting pagans to the Christian faith. At one of these meetings, he was captured and placed in front of the Emperor Maximian, who wanted to learn the truth about the conversions. Saint Demetrios proclaimed his faith by saying: “...only in Christ do I believe.” With that proclamation, Maximian ordered that Saint Demetrios be sent to prison and subjected to the cruelest tortures. Even though Saint Demetrios was imprisoned, he did not stop preaching the gospel to those who came to see him. In jail, he was visited by his follower, Nestoras. Nestoras was a man of small stature and had come to ask for his beloved teacher’s blessing to fight in the upcoming gladiator games. The emperor had decided to use the games as a duel between Christianity and paganism by challenging any Christian to a fight against the athletic giant, Leo.With the blessing of Saint Demetrios, Nestoras fought and killed Leo. Enraged at the loss of his favorite gladiator, the emperor commanded that Nestoras be beheaded on the spot. Recognizing that Saint Demetrios was the inspiring power behind Nestoras, the emperor ordered that Saint Demetrios be executed by spear on October 26, 306 AD. Christians buried the body of Saint Demetrios at the place of his execution and because of the beautiful scent that emanated from his tomb, he was named Mirovlitis or “The Myrrh Gusher”.
The Greek Orthodox Faith
he Orthodox Church derives her teaching from two sources: Holy Scripture and Sacred Traditions. These two sources, according to Orthodox conviction, are of equal value and they complete and compliment each other. We regard Sacred Traditions as an essential complement of Holy scripture, because the apostles wrote the various books which constitute the New Testament from different sources; consequently, it is impossible that Holy scripture should contain all the teachings of our Lord and His apostles, which in the beginning were transmitted orally. Therefore, Sacred Traditions is older than the New Testament.
Our Saint Demetrios Greek Orthodox Church From it’s beginning to the present
he ﬁrst Divine liturgy of the Saint Demetrios Parish was celebrated on October 26, 1952. A small church was purchased on Cypress Street. Refurbished with Orthodox articles, this building served the community until 1964 when the Batista House was quickly remodeled and served all functions of the church and Community until our present community Center came into being in 1970. This building was completely adorned and consecrated on October 1, 1977, by His Eminence Archbishop Iakovos. On October 28, 1989, St. Demetrios celebrated the burning of it’s Mortgage.
Ministries Sunday School • Goya • Senior Choir • Bible Study • Altar Boys VIP Senior Club • Greek Language School Organizations Daughters of Penelope • AHEPA • MEGAS ALEXANDROS 5
Martyrdom of St. Demetrios (above)
Holy Alter below contains votives, Gospel and Tabernacle as seen in back with star.
The Royal Door is symbolic of the Tomb of Christ, inside contains the alter of unbloody sacrifice.
Below a depiction of the Nativity is located at the table of Oblation. Or place where communion is prepared.
Chapel dedicated to St. Phanourious of the Narthex area. A chapel in Orthodox Christian usage is a term applied to a building or place within a building in which religious services are conducted. The Icons were painted at the famous Mt. Athos in Greece by the brotherhood of Joseph.
Stained glass windows are an American innovation in Orthodox Architecture. In other parts of the world colored small disks are the only way light enters the church. Today most Orthodox Churches in America include brilliant Icons with the window openings. Above from right Archangel Gabriel, Nativity and Crucifixion. Decorated Icons like that on the right are used on the feast day of Icon. The Archangel of Gabriel can be found over the entrance door of Church.
Below we see the Bishops Throne and hand carved Bier of Christ (far right) Icon of Nectarios is a Proskynitarion or place of veneration.
TO OUR HONORED FESTIVAL GUESTS Our Greek Festival is one of the most unique indoor/outdoor events that Daytona Beach has to offer. We are very proud to be a part of the Greater Daytona Beach Community and appreciate your patronage, as it is your participation that makes this even so successful. We especially wish to thank our many advertisers whose ads are found in this Festival Album and encourage you to support their businesses. Being “Greek for a Day” will allow you to indulge in and experience Greek culture from our perspective. Enjoy our hospitality and all the festivities this year’s event has to offer.
TASTE our authentic Greek cooking created from family recipes using the best ingredients; DANCE to the melodic tunes of the Hasapiko, Zeimbeikiko, Tsamiko or Sirto. (Check your pulse after dancing the Pentozali!)
ENJOY the rhythm of Greek music and the presentation of Greek folk dances performed by our Saint Demetrios dancers. Clap your hands and share our pride as “OPA” pierces the atmosphere;
STROLL leisurely through the AGORA (marketplace) and take
home momentos of your
RELAX in the KAFENION (Coffee House) as you enjoy specially prepared coffee and delicious baklava pastry. Embrace the joy and energy that is Greek. Thank you for joining us at the Festival and becoming “Greek for a Day”! “Yia Sas!”
Irene Koutouzis - Festival Chairman Demo Ginakes - Festival Co-Chairman Pete Perakis - Festival Co-Chairman 8
Our Annual Greek Festival hopes to convey to all our visitors a generous sampling of that renowned hospitality and cuisine which is so distinctly Greek. “IT’S ALL ABOUT FOOD”
Delicious is one of the great pleasures of our Greek culture and today the general public enjoys many Greek specialties. Baklava, Pastitsio, Souvlaki, and the Gyro have found their way into the American mainstream. For Greek Americans, food goes beyond these popular images. It is an integral and emotional part of our ethnic identity and one of our most satisfying traditions. Social life often revolves around the table where families bond together and friendships are solidified. Here, amid large platters of food, values are transmitted, old times recounted, politics discussed, and differences aired. Hours pass by as friends and family talk together. Sharing a meal is the most common Greek social activity. Both the quantity and the quality of the food are important. A heavily laden table suggests well-being and generosity. Large quantities of food entice guests to eat as much as they want, and running out of food is considered a great embarrassment. Guests are continually urged to eat and to take second helpings. Increasingly, however, Greek Americans are becoming more aware of the effects of certain foods. In today’s world, favorite old recipes have been modified to lower fat and cholesterol. Olive oil, a Greek mainstay, has no cholesterol and is low in saturated fat. On Religious holidays special food brings a renewed appreciation of tradition. During Lent, Fasolatha (bean soup) reminds one of sacrifice and restraint. At Easter the traditional red eggs, Easter Bread (Tsoureki) a soup called Mayeritsa, and Roasted Lamb enhance the joy of the Resurrection of Christ. Cracking red eggs symbolizes Christ’s emergence from the tomb. The cutting of the New Year’s Vasilopita (bread for St. Basil) and finding the lucky coin focuses everyone on the coming year. Eating and sharing Kollyva (boiled wheat) following a memorial service for a departed loved one reinforces the hope of afterlife. These special foods strengthen beloved Greek traditions. A Guide To Greek Traditions And Customs In America By: Marilyn Rouvelas
FRONT TENT ATM DRAFT BEER/WINE (ONLY LOCATION FOR DRAFT BEER) SOUVLAKI THIO PETE’S GYROS YIA YIA’S KITCHEN (FROZEN FOODS TO GO AND MORE)
UPPER TERRACE OASIS BAR (OUTSIDE) PIZZERIA SOUP & SALAD
MAIN HALL BAKLAVA SUNDAES GREEK CUISINE (DINNERS ONLY) CAFÈ GREK (COFFEE HOUSE) OASIS BAR (INSIDE) PASTRIES
RIVERFRONT TERRACE A-LA-CARTE (MEZE) ATM CALAMARI DANCERS GREEK BAND LOUKOUMADES SEAFOOD KABOBS TAVERNA BAR
FRONT TENT Gyro Baklava Salad Large Greek Salad . . . . . $6.00
Pita Wraps Classic Gyro Sandwich . . . . . $6.50 Succulent blend of lamb and beef wrapped in pita bread, with fresh tomatoes and a special tsatziki sauce.
Gyro Platter . . . . . $8.50 Succulent lamb and beef served open-faced on a grilled pita with tsatziki sauce.
Souvlaki on a stick Char-grilled marinated pork or chicken, served with pita bread. . . . .$6.00
SPANAKOPITA (SPINACH PIE) 24PC = $30.00 12PC = $15.00
TYROPITA (CHEESE PIE) 24PC = $30.00 12PC = $15.00
Custom Aprons & Kitchen Towels Imported Greek Olive Oil (Greek Olive Oil and Soaps)
Dolmades serves 24. . . . .$20.00 Mousaka serves 12. . . . . $30.00 Pastitsio serves 12. . . . . . $30.00
Greek Festival Recipes Cook Book . . . . . $7.00
Skordalia - (Garlic Spread)
MAIN HALL Baklava Sundae.....$4.00 Cafè Grek (Coffee House) Greek and American Coffee American Gourmet Blend Coffee . . . . . $1.00 Greek Coffee . . . . . $2.00 This is a thick, powdered sweetened coffee that is made to order in the “brickee” or brass pot.
1 Combination Platter............................$14.00
This sample platter consists of homemade Pastitsio, Dolmades, Tyropita, Spanakopita, Souzoukakia and small Greek salad.
2 Chicken Riganato................................$10.00
This decadent Greek style chicken is broiled and basted with a marinade of oil, lemon and oregano. Served with rice pilaf and Greek style peas and a small Greek salad.
Spiced elongated meatballs in a flavorful tomato sauce. Served w/rice pilaf, Greek style peas & small Greek salad.
4 Greek Vegetarian Platter......................$9.00
A healthy combination of Tyropita, Spanakopita, Greek style peas, and a small Greek salad.
MAIN HALL The Pastry Shop Pastries & Sweets Amigdalota Decadent almond cookie filled with a delicious filling and covered with fresh roasted almond slices.
Baklava The “King” of the Greek pastries…Flaky layers of filo pastry and crushed walnuts, cinnamon and sugar, topped with a delicious honey syrup.
Kataifi An intricate bird’s nest of shredded filo carefully stuffed with almonds and walnuts rolled in cinnamon and sugar, topped with a delicious orange blossom syrup.
Thiples Swirls of dough, rolled thin, cut in strips, shaped and deep fried, topped with honey and cinnamon.
Finikia Delicious honey dipped spice cookies, flavored with fresh orange zest and topped with crushed nuts.
Koulourakia Twisted butter cookies, topped with roasted sesame seeds.
Kourambiethes Sinfully scrumptious, melt in your mouth butter cookies, topped with powdered sugar
Tsoureki Sweet tasty holiday bread, baked with butter, eggs and flour topped with roasted almonds.
Galactoboureko Filo pastry with a delicious almond custard filling, laced with a honey cinnamon sauce.
Pastas & Koks A greek chocolate or vanilla mousse cake. Creamy filled dough with greek or white chocolate accents. Served chilled. 13
UPPER TERRACE Pizzeria Greek Pita Pizza - Cheese, or Spinach, on a Pita crust. . . . . $6.00
Soup & Salad Avgolemono-Traditional Greek Soup with Chicken, Rice, Lemon, and Eggs . . . . . $3.00 Small Greek Salad. . . . . $3.00
RIVERFRONT TERRACE Ă La Carte (MEZE) Classic Lamb Sandwich . . . . . $6.00 Succulent lamb wrapped in a pita bread, with sauteed vegetables and tomatoes.
Dolmades (Half Dozen) . . . . . $6.00 Seasoned grape leaves stuffed with fresh chopped sirloin, rice and herbs, highlighted with a very special lemon sauce (avgolemono).
Loukaniko (Greek Sausage). . . . . $6.00 Served on pita bread with sauteed vegetables and tomatoes.
Pastitsio . . . . . $6.00 Layers of noodles, seasoned fresh chopped sirloin, grated imported cheese and creamy BĂŠchamel white sauce.
Spanakopita (3 each) . . . . . $6.00 A delicious blend of spinach, fresh herbs and cheese, wrapped in delightful flaky filo dough.
Tyropita (3 each) . . . . . $6.00 A masterful blend of 5 different imported cheeses and fresh herbs in flaky filo dough.
Small Greek Salad . . . . . $3.00 Large Greek Salad . . . . . $6.00 Greek Roasted Potatoes . . . . . $3.00 NEW ITEM
Greek Beans. . . . . $3.00
RIVERFRONT TERRACE Á La Carte (MEZE) (CONTINUED) NEW ITEM
Veggie Delight. . . . . $6.00
Served on pita bread with sautèd onions, peppers, mushrooms, and spinach with lettuce, tomatoes, kalmata olives and feta cheese.
Calamari Crispy Calamari . . . . . $6.00 A festival favorite… Prepared fresh, lightly fried to a golden brown, served with lemon wedges and a delicious marinara sauce.
Patates Tiganito . . . . . $2.00 Deep Fried Potatoes, with ketchup
Seafood Grilled shrimp on a skewer served with a wedge of crusty bread, lemon, olives, and feta. . . . . $6.00 Grilled scallops on a skewer served with a wedge of crusty bread, lemon, olives, and feta. . . . . $6.00
Thio Ted’s Loukoumades (Honey Balls) Cinnamon flavored dough balls in a very special honey syrup.. . . . . $4.00
Parents, Yia Yias/ Pappoudes and other family members please show enthusiasm for your children and appreciation for their hard work, by being present for their performances, clapping and throwing money. The more “lefta” you throw the better they dance!! In addition, we would enjoy all family members to participate in the last dance of the Modern set. The children will come out in the audience and get you! Enjoy and Have Fun—”Kali Diaskedasi” and WE WILL HELP YOU BE GREEK FOR ALL FOUR DAYS!! 18
Greek Dance Schedule 2012 Group I: K- 2rd grade
"Asteria" means Our Stars. Costumes come from a combination of different areas of Greece.
Group II: 3th- 5th grade Group III: 6th- 8th grade Group IV: 9th- 11th grade
"Neolea". Costumes are from the Peloponnese region. "Fotia" Our Fire Dancers. Costumes are from Epirus. "Diaskedasi" means Celebration. This group is made up of advanced dancers. Costumes are from the island of Crete in the Aegean Sea.
Instructors Group I: “Asteria” Shana and Mike Papadakos, Group II: “Neolea” Ashleigh Augustine, Chrissy Bramblett and Stacey Striegel Group III: “Fotia” Ashleigh Augustine Group IV: “Diaskedasi” Ashleigh Augustine and Costa Bourantis
DANCE ROSTER ST. DEMETRIOS GREEK FESTIVAL 2012
5:00 6:00 7:00 8:00
Asteria/Neolea Diaskedasi Fotia Diaskedasi
Riverfront Riverfront Riverfront Riverfront
1:00 3:00 5:00 6:00 7:00 8:00
Asteria/Neolea Asteria/Neolea Fotia Diaskedasi Fotia Diaskedasi
Stage Riverfront Riverfront Riverfront Stage Riverfront
4:00 6:00 7:00 8:00
Asteria/Neolea Diaskedasi Fotia Diaskedasi
Riverfront Riverfront Riverfront Riverfront
1:00 3:00 5:00 6:00 7:00
Asteria/Neolea Asteria/Neolea Diaskedasi Fotia Diaskedasi
Stage Riverfront Riverfront Riverfront Hall
The money thrown on the dancers in celebration goes to support the Greek Dance Organization. Thank you for your donation! 19
RIVERFRONT CENTER AT
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Call 386-252-0391 and ask to speak with our principal Mr. O’Dell. Registration for the 2013/2014 School Year Begins in January
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Wishing y ou a successful festival Rick, Stamie, Dominic, Sophia & Harvey
Being Greek means relishing the world around you and enjoying life to its fullest. The St. Demetrios Greek Festival gives us the opportunity to open our arms, our hearts, and our kitchen as we share all the aromas, sounds, tastes, traditions and culture of Greece with our community.
From our family to yours,
â€œBE GREEK FOR A DAYâ€? The Paspalakis Family John Rena Michael & Katherine Paspalakis 40
Megas Alexandros Society Wishes You a Successful 2012 Greek Festival 41
1109 N Dixie Freeway, New Smyrna Beach, FL 32168
Best Wishes for Another Successful Festival The Chris Pappas Family 42
Best Wishes to St. Demetrios and the 2012 Greek Festival! The Louizes Family Zeno and Joyce, Louie and Ellie, Johnny, Christina, Zeno and CJ 43
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The Parish Council of St. Demetrios Greek Orthodox Church welcomes everyone to the 36th Annual Greek Festival. Father Joseph Samaan, Protopresbyter Athas Kometas, President Ted Nikolla, Vice President Dawn Moraites, Secretary Nancy Jennison, Treasurer Pete Karamitos, Assistant Treasurer Pete Andreoulas Frank Guzzo George Karamitos Gary Koliopoulos Irene Koutouzis John Loudaros Pete Perakis Have A Wonderful Time, Eat, Drink, and Enjoy! Join the Dancing and Celebrate!
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Wishing St. Demetrios another successful Greek Festival
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Best Wishes for a Successful 2012 Festival
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Proud to support the 2012 Greek Festival 52
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Greek Fest 2012 Bronze Supporters
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Greek Recipes BAKLAVA –
(Honey Nut Pastry)
8 cups coarsely ground walnuts i ½ cups granulated sugar 1 lb. butter honey syrup
3 tablespoons cinnamon i lb. ﬁlo Whole cloves
In a large bowl mix nuts, sugar and cinnamon. Brush bottom of a 10 x 16 inch baking pan with melted butter. Place six sheets of filo on bottom of pan, brushing each with butter. Sprinkle a thin layer of nuts on top of the sixth sheet. Cover with two more sheets of filo, brushing each with butter, and again sprinkling with nuts. Continue this process until all nuts are used. Finish with six sheets of filo, brushing each with butter. Refrigerate for ½ hour so that it will be easier to cut. Cut Baklava into 1” strips and then cut strips diagonally 1” wide to form small diamond shaped pieces. Place a clove into the center of each piece. Bake in a slow oven at 300oF for approximately 1 hour and 20 minutes. Remove from oven and pour hot honey syrup over Baklava.
(Stuffed Grape Leaves)
50 grape leaves (2 jars) 2 lbs. ground meat, beef or lamb 1 cup long grain rice 1 onion, ﬁnely chopped ½ bunch of parsley, ﬁnely chopped ½ teaspoon salt
½ cup olive oil ¼ cup lemon juice ¼ cup water 1 small can of tomato paste 2 eggs, beaten ¼ teaspoon nutmeg
Remove grape leaves and soak in warm water for approximately 15 minutes. Rinse well and squeeze out moisture. Stem each leaf, and stack on a cookie sheet. In a large mixing bowl, mix together ground meat, rice, chopped onions and chopped parsley, with all additional ingredients. In a large pan place some of the torn and damaged leaves on the bottom of the pan, then add 2 tablespoons of olive oil, one onion sliced and one stalk of celery, sliced. Lay the grape leaves on the table with the vein side up. Place 1 teaspoon of meat mixture on the top part of the leave, fold in the sides and start rolling towards the point of the leaf, roll each leaf as tightly as possible. Place the rolled leaf into your pan in rows using an alternate direction for each row. Continue until the bottom of the pan is covered and then stack them on top of one another. Roll until you have used all the leaves and/or rice mixture. Hold any damaged or torn leaves to the side; these can be placed on the top of your last row of rolled leaves. Place an inverted dish over the top layer of leaves. This is to keep them in place while cooking. Pour enough of the sauce over the leaves to cover up the top row. Cook for approximately 20 minutes after they start to boil on a very slow fire or until rice is tender. Do no overcook and do not cook fast. Sauce for Dolmathes 1 can chicken broth
1 cup water
1/3 cup lemon juice
Mix all together and add to your rolled grape leaves. Be sure there is enough fluid to cover the leaves to the top of the last row. If not enough fluid, add additional water. Serve warm on a platter garnished with slices of fresh lemon and springs of parsley. 59
Greek Recipes PASTITSIO –
Meat Layer 1 tbsp. Butter
3 lbs ground beef
1 medium onion chopped ﬁnely
¼ tsp. Pepper
1 can (6 oz) tomato paste
2 tbsp. Allspice
1 ½ tsp. Salt
1 tsp. Cinnamon
2 eggs well beaten Heat butter in a frying pan. Sauté onion. Add meat. Sauté until pink is gone, stir in tomato paste, ¾ cup water, salt, pepper and spices. Cover and simmer 5 minutes. Remove from heat. Adjust salt to taste. Refrigerate. When cool, remove congealed fat. Mix in eggs. Set aside.
Macaroni Layers 1 ½ lbs elbow macaroni
2 eggs, well beaten
1 cup grated Parmesan Cheese
½ cup butter
Cook macaroni according to package directions. Drain well. Put half of macaroni in a bowl. Add eggs, Mix thoroughly. Spread in an 11 x 14 x 2 inch (or similar) baking pan. Sprinkle with ½ cup Parmesan cheese. Spread meat mixture over macaroni. Arrange remaining macaroni over meat layer. Sprinkle with remaining ½ cup Parmesan Cheese. Melt butter and pour oven Parmesan layer. Top with Cream Sauce.
Cream Layer 4 eggs
1 tbsp. Flour
¼ cup milk
½ tsp. Salt
1 cup grated Parmesan Cheese
Beat eggs to a froth. Blend in milk, cheese, flour and salt. Pour over meat-macaroni layers. Sprinkle lightly with nutmeg. Cover with Aluminum foil. Bake in 400oF oven for 15 minutes. Remove foil. Bake 45 minutes longer or until golden brown. Remove from oven. Wait 15 minutes before cutting into squares. Serve with tossed salad. Pastitsio freezes well. Defrost before reheating in a 400oF oven for 20-30 minutes.
To OUR FAITHFUL FESTIVAL SUPPORTERS We express our deepest gratitude and appreciation to all our sponsors, advertisers and volunteer workers who in some measure, great or small, contributed to the success of our Annual Daytona Beach Greek festival 2012.
Father Joseph, Irene & the Parish Council
IF YOU ARE INTERESTED... In receiving information regarding advertising in this program guide next year, please complete the form and mail it to St. Demetrios Greek Orthodox Church. Name:_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Address: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Phone Number: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Name of Business _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ St Demetrios Greek Orthodox Church, 129 N. Halifax Ave, Daytona Beach, FL 32118