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FOR MIDDLE EASTERN FOODIES, AN ARMENIAN FOOD FEST THIS WEEKEND
Sun-Sentinel
http://www.sun-sentinel.com/news/palm-beach/boca-raton/fl-brf-armenian-0222-20120222,0,5622065.story
Feb 22 2012
Florida
Marci Shatzman [email protected]
The women of St. David Armenian Church are working in shifts to get
ready for their annual food festival this weekend.
The prep cooks are under the direction of Silva Tikiryan, in charge
of cooking at the festival, and chief baker Alice Tutunjian, veterans
of Armenian food fests at their churches up north. "These women really
know what they're doing," said Carol Norigian, festival chairwoman.
The church needs their expertise. Last year, nearly 2,000 people turned
out to sample the Armenian version of lamb shish kebab, steak tartar
[kheyma], spinach pie [borek], pizza [lahmajoun]. And that's just
a sampling.
"We have the same menu every year and the food is typical of Armenian
cuisine," said Judy Khachadorian, one of the volunteers.
A greeter will have a menu explaining the food they'll be serving
and selling, Norigian said.
The food will be cooked on site and served hot from 11 a.m. to 8 p.m.
Saturday and noon to 6 p.m. Sunday in the church at 2300 Yamato Road
between Military Trail and Jog Road in Boca Raton. Admission is free.
The festival is indoors with seating in the air-conditioned church
hall, and includes a marketplace, Armenian grocery store, cafe and
even a fortuneteller who goes by the name of Zeppy. Products made
by artisans in Armenia, including clothes, baskets, toys, jewelry
and religious objects will be sold by Made in Armenia Direct for the
first year, Norigian said.
For newcomers to Armenian food, Norigian describes it as "Middle
Eastern, but not quite as oily as Greek food."
The spices are allspice, cumin, fenugreek, black pepper and paprika.
Mahlab, the powdered pit of the black cherry, is used in baking.
They're also big on vegetables, which appeals to vegetarians, they
said. Tikiryan is partial to a string bean dish cooked with olive oil,
onions and tomato sauce. Bulgur wheat or rice is used in a pilaf as
another side dish.
Last week, Tutunjian supervised a crew preparing trays of kadaif,
a dessert made of shredded filo dough layered over a cream filling
with cinnamon. They sell it by the tray with cooking instructions,
and ready to eat at the festival. "I have a special tool that measures
54 squares," she said.
This festival is all about the food; there's no Armenian music or
other activities. "People come to eat and socialize," said Alice
Bogdasarian, a volunteer. "The majority of Armenians swells in the
winter season here.
"This church is thriving. If it wasn't for the snowbirds, they couldn't
do this."
The food festival is one of two major fundraisers for St. David. The
other is a golf tournament at Via Mizner Country Club in Boca Del
Mar on March 26. For tickets, visit stdavidfl.com/golf-tournaments
or call the church at 561-994-2335.
Sun-Sentinel
http://www.sun-sentinel.com/news/palm-beach/boca-raton/fl-brf-armenian-0222-20120222,0,5622065.story
Feb 22 2012
Florida
Marci Shatzman [email protected]
The women of St. David Armenian Church are working in shifts to get
ready for their annual food festival this weekend.
The prep cooks are under the direction of Silva Tikiryan, in charge
of cooking at the festival, and chief baker Alice Tutunjian, veterans
of Armenian food fests at their churches up north. "These women really
know what they're doing," said Carol Norigian, festival chairwoman.
The church needs their expertise. Last year, nearly 2,000 people turned
out to sample the Armenian version of lamb shish kebab, steak tartar
[kheyma], spinach pie [borek], pizza [lahmajoun]. And that's just
a sampling.
"We have the same menu every year and the food is typical of Armenian
cuisine," said Judy Khachadorian, one of the volunteers.
A greeter will have a menu explaining the food they'll be serving
and selling, Norigian said.
The food will be cooked on site and served hot from 11 a.m. to 8 p.m.
Saturday and noon to 6 p.m. Sunday in the church at 2300 Yamato Road
between Military Trail and Jog Road in Boca Raton. Admission is free.
The festival is indoors with seating in the air-conditioned church
hall, and includes a marketplace, Armenian grocery store, cafe and
even a fortuneteller who goes by the name of Zeppy. Products made
by artisans in Armenia, including clothes, baskets, toys, jewelry
and religious objects will be sold by Made in Armenia Direct for the
first year, Norigian said.
For newcomers to Armenian food, Norigian describes it as "Middle
Eastern, but not quite as oily as Greek food."
The spices are allspice, cumin, fenugreek, black pepper and paprika.
Mahlab, the powdered pit of the black cherry, is used in baking.
They're also big on vegetables, which appeals to vegetarians, they
said. Tikiryan is partial to a string bean dish cooked with olive oil,
onions and tomato sauce. Bulgur wheat or rice is used in a pilaf as
another side dish.
Last week, Tutunjian supervised a crew preparing trays of kadaif,
a dessert made of shredded filo dough layered over a cream filling
with cinnamon. They sell it by the tray with cooking instructions,
and ready to eat at the festival. "I have a special tool that measures
54 squares," she said.
This festival is all about the food; there's no Armenian music or
other activities. "People come to eat and socialize," said Alice
Bogdasarian, a volunteer. "The majority of Armenians swells in the
winter season here.
"This church is thriving. If it wasn't for the snowbirds, they couldn't
do this."
The food festival is one of two major fundraisers for St. David. The
other is a golf tournament at Via Mizner Country Club in Boca Del
Mar on March 26. For tickets, visit stdavidfl.com/golf-tournaments
or call the church at 561-994-2335.