THE GREEK BAKE SALE, held by the ladies of Annunciation Greek Orthodox Church, is one of the most popular food events in the city, but it takes place only once a year. Lucky for us, however, the members are preparing to present Greek food and culture a second time this year. The Greek Festival, to be held Friday and Saturday, will be bigger and more exciting than the bake sale. It will include not only sales of Greek food but also in-house dining from 11 a.m. to 9 p.m., cooking demonstrations, dancing and live music.

The menu features gyros ($6), Greek salad ($8), spanakopita ($4), Greek chicken with salad and country bread ($9), Greek lamb with salad and bread ($10) and Pastitsio, a Greek pasta dish with layered noodles and beef in a creamy bechamel sauce ($9). Side dishes will be available, as will, of course, pastries. The baklava sundae — chopped baklava over vanilla ice cream drizzled with chocolate syrup — sounds amazing.

If you’ve never been to a Greek celebration, I can assure you it’s an occasion you won’t want to miss.

Annunciation Greek Orthodox Church is across the street from Memorial Hospital at 722 Glenwood Drive. For more information, call 629-2364.

LAST WEEK’S MENTION of Petunia’s Silver Jalapeno’s listing in Bon Appetit as No. 8 on the list of great street food was incorrect. It is in the June issue, rather than the May issue. Happy to get that straight.

TODAY’S FEATURE ON smoking meats got my mouth watering for some good ’cue and coleslaw. If you must buy your slaw, KFC is the best place in town, in my opinion. But making your own saves time and gas money. So, I want to know who you believe makes the best coleslaw. Send me your ideas at abraly@timesfreepress.com, or let me know by calling 757-6285. I’d like your restaurant votes, as well as some good recipes from you home cooks.

To get you started, here’s a recipe from a new cookbook, “BBQ Bash” by Karen Adler and Judith Fertig (Harvard Common Press, $17) filled with interesting recipes for smoking everything from lobster to beef tenderloin. This slaw recipe, though, would be excellent as a side with a juicy grilled burger.

Blue Cheese Cole slaw

6 tablespoons vegetable oil

3 tablespoons cider vinegar

2 teaspoon sugar

1/2 teaspoon garlic salt

1 (16-ounce) package coleslaw mix

8 green onion, chopped

4 ounces blue cheese, crumbled

1/3 cup toasted walnuts or pecans

To make the dressing, combine oil, vinegar, sugar and garlic salt in a glass jar with tight-fitting lid. Shake to blend and refrigerate until ready to use.

In a large serving bowl, combine the remaining ingredients and refrigerate until ready to serve. To serve, toss the coleslaw mix with the dressing and serve immediately.