After a year's hiatus, the ever-popular Greek Bake Sale returns this Friday and Saturday. Several changes have been made, but that's all for the better for all of us who can't get enough of the delicious pastries made by the great cooks at Annunciation Greek Orthodox Church. They've been as busy as Santa's elves preparing for this first-ever two-day event. In past years, the sale has been a one-day sale held on a weekday when so many are at work.
Co-chair Faye Bochis hopes that extending the sale into Saturday will give more people a chance to stop by, taste samples of the delicious pastries and take some home for the holiday season.
Not only are the extended days and hours new this year, there will also be a holiday market where shoppers can find top-quality olive oils, Greek herbs, essential oils, crafts and other merchandise.
Anne Braly"We're hoping the market will attract people starting their holiday shopping," Bochis says.
The bake sale menu has been scaled down this year, but the most-popular pastries, including the perennial favorite baklava, will be sold. Other items include spinach pies, cheese pies, koulourakia (butter cookies), kouranbiethes (Greek wedding cookies) and melomakarona (honey-dipped spice cookies).
Bochis advises folks to come early because when the last pastries are sold, they're will be no more waiting in the wings. Inventory is limited.
Once again this year, lunch will be served most of the day, featuring both cheese and spinach pockets.
The Greek Bake Sale is a fundraiser for the Ladies of Philoptochos, an organization that supports local charities, such as the Chattanooga Community Kitchen, Welcome Home and Chattanooga Room in the Inn.
Bake Sale and Holiday Market hours are 10 a.m.-6 p.m. Friday and 8 a.m.-3 p.m. Saturday. The church is located at 722 Glenwood Drive, across the street from Memorial Hospital.
And trust me, the baklava and cookies are so well-wrapped, they will still taste fresh on Christmas Day. No need to freeze them. The spinach and cheese pies, on the other hand, freeze well and can be popped in the oven whenever you need them.
Pastries from the Greek Bake Sale are always a part of my Christmas brunch. Without them, I'd have some unhappy faces around my table. Everything is made from scratch and they make a wonderful addition to your Yuletide menu while supporting the very worthwhile projects of the women - and men - of Annunciation Greek Orthodox Church.
NEW CHOICES IN DINING OUT
The number of new restaurant choices in town continues to amaze.
» For starters, there's SideTrack, 3514 Hixson Pike, the newest addition to Karen and Lawton Haygood's restaurant empire, which also includes The Boathouse on the Tennessee River and Sugar's Ribs on the side of Missionary Ridge. The recently opened SideTrack in the Rivermont area on Hixson Pike sets a new path in dining. Best bets include Fish Flying (crispy fried whole trout with ginger, garlic, lemongrass, sesame and scallions) or, if you love lamb, the lamb burger with goat cheese and a minty yogurt sauce.
» Even if you're not hungry, a walk-through the new Westin property at the corner of Pine Street and M.L. King Boulevard in the former BlueCross BlueShield building is a must. It's amazing what the teamwork between the Westin/Marriott people and the DeFoor brothers who own the property have done. If you are hungry, you have several choices, ranging from a simple meal of small plates to mouthwatering steaks in Dorato Kitchen and Bar, the hotel's primary restaurant. There are two bars as well, one on the main floor and Alchemy, the rooftop bar with incredible mountain and river views. Both offer premium spirits and craft beers as well as complete menus. Food service, including catering and room service, is all under the direction of executive chef Mike Harvell. "It's all a matter of keeping organized," he says.
» Red Sauce owners Brittany and Danny Alcala have now introduced Chattanooga to a new trend, offering a menu of meatballs - such as the amazing chicken meatball served over polenta with a white truffle sauce. There's a smattering of Italian specialties as well as craft cocktails. Chef Adam Marro is a native of Brooklyn, N.Y., and his family tree has roots in Sicily, so suffice it to say, this guy knows a thing or two about Italian cooking. If your palate needs proof, just try his lasagna. No more needs to be said. The Alcalas have been quite busy this year. In addition to opening Red Sauce at 14 W. Kent St., they have Ceniza in Ooltewah's Cambridge Square and are moving their popular Cuban cantina, Embargo '62, down the street to a much larger location at 325 Cherokee Blvd. It's set to open in the first quarter of 2018, so be on the lookout.
» Mean Mug is the latest addition to Chattanooga's North Shore community. Coffee lovers have enjoyed their java on Main Street since the first location opened in 2011. Now, they can have it in the Signal Mills complex at 205 Manufacturers Road. The menus at both places are the same - delicious breakfasts, salads and sandwiches served from 7 a.m. to 7 p.m. Monday through Saturday and 8 a.m. to 2 p.m. Sundays. Daily specials are another option and include soups, such as a creamy sweet potato-vegetable soup; and quiche (veggie, meat and gluten-free options). There's a new roasting facility inside the North Shore location as well, where all the beans to make your favorite coffees are roasted.
Four new choices in just a few weeks' time. What will Chattanooga restaurateurs do next?
Contact Anne Braly at abraly@timesfreepress.com.