Two early June happenings

Get details on the 34th Annual Greek Festival and Olio’s next wine dinner, both scheduled for the first weekend in June.

Richmond’s favorite food festival got some hip new advertising this year. The Greek Festival, run by the Saints Constantine and Helen Greek Orthodox Cathedral on Malvern between Grove and Cary Streets, is June 3 through 6. How many of you have driven by that electronic billboard on I-195S and seen the black and white photo cutouts of old Greek family members imploring you to attend? Their website is polished and detailed as well, complete with a culinary guide with dish descriptions and pronunciations. Confession: I’ve been pronouncing all of them SO wrong.

The festival always manages to be on one of the hotter weekends of summer and quite honestly, it’s gotten a little too large and crowded for me. I don’t like to wait in line. But that won’t keep thousands of Richmonders from attending as normal.

In addition to Greek food and beverages, tours of the sanctuary will include special lectures about the history of the Eastern Orthodox Church, and shopping inside at the Agora (market) returns as well. Each year the Greek Festival designates several specific charities in the Richmond community and donates a portion of proceeds to their causes.

The last day of the festival overlaps with Broad Appétit but luckily you get three other days to attend. For those in a rush, the drive-through is open from 11am to dusk on Thursday, Friday, andSaturday, and opens from noon to dusk on Sunday or until they sell out. Cash, checks, Visa, and MasterCard are accepted.

Thursday June 3: 11am to 9:30pm
Friday June 4: 11am to 10pm
Saturday June 5: 11am to 10pm
Sunday June 6: 12pm – 7pm

Olio is having another wine dinner on Friday, June 4 at 6pm. Four courses with wine pairings is $30, including tax but not gratuity. Call 804-355-5182 to reserve your seat.

Course One
Chilled Gazpacho. Featuring juicy tomatoes and fresh local herbs

Course Two
Grown-Up Macaroni & Cheese. Tender pasta tossed in a cream-cheesy Alfredo sauce with shaved truffles and topped with lump crab meat

Course Three
Italian Roast Beef Sliders. Shredded, slow roasted beef tossed in an Italian BBQ sauce and simmered until tender. Piled high on freshly baked silver dollar rolls.

Course Four
Strawberry-Apple Vol-au-Vents. Fresh local fruit in a delicate French pastry cup with vanilla bean gelato

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Holly Gordon

Holly Gordon spends her days working with Richmond’s hearty nonprofit community and her nights singing in a community chorus. She loves her feminist book club, and is always distracted by shiny things.

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