W GreeK aMeerICadN dings - The National Herald · The traditional Greek Wedding first dance is a...

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The National Herald www.thenationalherald.com T H E N A T I O N A L H E R A L D GReeK aMeRICaN Weddings febRUaRY 20, 2016

Transcript of W GreeK aMeerICadN dings - The National Herald · The traditional Greek Wedding first dance is a...

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TH

E NATIONAL HERA

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GreeK aMerICaN

Weddingsfebruary 20, 2016

Greek American Weddings2 THE NATIONAL HERALD, FEBRUARY 20, 2016

The National HeraldA weekly publication of the NATIONAL HERALD, INC.

(ΕΘΝΙΚΟΣ ΚΗΡΥΞ), reporting the news and addressing the issues of paramount interest

to the Greek American community of the United States of America.

Publisher-Editor Antonis H. Diamataris

Assistant to Publisher, Advertising Veta H. Diamataris Papadopoulos

Special Section Editor Constantinos E. ScarosProduction Manager Chrysoula Karametros

37-10 30th Street, Long Island City, NY 11101-2614Tel: (718)784-5255 • Fax: (718)472-0510 e-mail: [email protected]

Democritou 1 and Academias Sts, Athens, 10671, Greece Tel: 011.30.210.3614.598 • Fax: 011.30.210.3643.776

e-mail: [email protected]

By Constantinos E. Scaros

The span of time between anengagement and a weddingought to be a magical one. Sure,depending on how the couplein question handles it, the ex-perience can be stressful to agreater or lesser extent.

There may be problems withthe caterer, with the band or DJ,with the flower arrangements,and even bickering among thecouples’ moms about who is go-ing to sit at what table.

All of the aforementioned –except the moms – are usuallystrangers, whose aim at pleasingyou is because they want tomake a buck. The moms,though (and the dads, too, forthat matter), should try to med-dle as least as possible in theirchildren’s special day. Unless, ofcourse, they’re paying for it. Inthat case, a good lesson in lifefor their children as they em-bark on the path of being hus-band and wife is: grow up.Whoever pays calls the shots.That’s the way of the world.

Another major player in theGreek wedding is, of course, theGreek Orthodox Church. Andbecause the churches, as ser-vants of God, serve the people,they especially should be mind-ful not to create any unneces-sary anxiety or bitter feelings.

The church’s policies fall intotwo main categories: ecclesiasticand secular. Understandably, inkeeping with the traditions ofthe Greek Orthodox religion, thechurch might not want to, say,shorten the ceremony to accom-modate the attendees, or evenperform the ceremony out of thenave, say, at the catering hall.While these restrictions mightseem inconvenient, they are atestament to the Orthodox’steadfast adherence to their the-ological tenets.

On the secular side, though,churches have an array of poli-cies that have nothing to dowith God, Jesus, the Bible, theEarly Church Fathers, or Churchtradition. A prime examplewould be whether or not theyallow children to skateboard inthe church parking lot. Orwhether they begin ChristmasEve services at 7PM or 11PM.

A more serious matter, how-ever, affects church member-ship. As with any other type ofmembership, there is the no sell,the soft sell, and the hard sell.

That new members bringmore money to the parish isonly one aspect of the appeal,but it is an obvious one, and soit should be addressed up front.Many churches ask for an an-nual “stewardship” (i.e., a mem-bership fee) that is fixed. Otherchurches – much more ad-mirably, in my view – encourageparishioners to give as much asthey determine they can give.

Of course, this all becomes aparticular problem when thechurch performing the cere-mony asks for a one-year mem-bership up front in order to do

so, even if one or both of theprospective bride and groom aremembers of a different GreekOrthodox Church.

Suppose, for example, thatthe groom is from New York, thebride is from Chicago, and theydecide, for whatever reason,they’d like to be married in Cal-ifornia. Suppose, then, that thechurch they choose in Californiarequires them to pay, say, $200,$300, $400 or more for the priv-ilege of spending a couple ofhours there to be married.That’s a lot of money to a couplewith heaven knows how manyother wedding expenses.

Money aside, there is a gen-uine sense of community thatparishioners feel, and, true totheir Christian faith, want to

welcome others into the com-munity with open arms. Whenthey descend upon newcomers,then, it is not necessarily be-cause they seem them as “pay-ing customers.”

Rather, it may very well beout of a sense of camaraderieand community.

Nonetheless, the “hard sell”often puts people off – whetherit is the taverna owner on aGreek island who insists thatyou finish off the gargantuan-sized wedge of watermelon,compliments of the restaurant,that follows an eight-coursemeal, or the kindly old womanin the church pew behind youwho wants to know whereyou’re from and how you liketheir church, five minutes afteryou walked into the service!

It is probably best, then, toback off a little bit and give new-comers a chance to breathe. Ifthey’re interested, they’ll findout more, without any prompt-ing.

My advice to all Greek Or-thodox – young married couplesand otherwise – is that theologyaside, a great deal of whatmakes a good quality Greek Or-thodox Church is the parish it-self. Find yourselves a good one,and become part of it.

Incidentally, my family and Ifound an excellent one: Sts.Constantine and Helen in Read-ing, PA.

Sacraments and Salesmanship

A Year of BigFat GreekWeddingsBy Constantinos E. Scaros

Our Weddings specialissue is published everyyear, but 2016 isparticularly fitting, as itcoincides with the long-awaited release of My BigFat Greek Wedding 2,whose eponymous originalis the highest-earningromantic comedy inAmerican film history.

The film is set for releasein March, just as theweather warms and the big day approaches for thousandsof Greek-Americans nationwide. Just in time for couples towatch ahead of their own special day, to take the edge off,or to enjoy as their first movie date as husband and wife.

In this edition, we feature weddings past and present:from Ancient times, to live time planning by a bride-to-be.Of course, there are recipes for the occasion, as well as aprimer on Greek wedding dances.

We hope you enjoy this edition and we invite you toshare your own wedding stories and memories with TheNational Herald – as Letters to the Editor or possiblefeatures for next year’s special issue. (Please mail them [email protected]).

My Big Fat Greek Wedding2, the sequel to the highest-earning romantic comedy ofall time, will be in theatersthis spring. Just in time toenjoy with all the real bigfat Greek weddings takingplace this year.

Greek OrthOdOx WeddinGs

The many faces, and phases, of a welcome at a Greek Orthodoxchurch.

Greek American WeddingsTHE NATIONAL HERALD, FEBRUARY 20, 2016 3

By Constantinos E. Scaros

The name of the game at aGreek wedding is to have fun.So, everything else contained inthis article notwithstanding, atthe end of the day it doesn’tmatter what you do on thedance floor, as long as you havefun.

There is one differencethough, between Greek dancingand freestyle dancing: the wayyou dance can affect everyoneelse.

I, for one, want to be respon-sible for my own actions, with-out negatively affecting every-one else. That’s why, on the rareoccasions when I gamble, I pre-fer playing the roulette to black-jack – because with roulette,you can only do damage toyourself, but in blackjack, a badplay by you can cause everyoneat the table, except the dealer,to lose their shirts.

But back to Greek dancing…There are ample dances in

the Greek music repertoire, andsome of them are unmistakable.Such as: the hasapiko (sailordance), which often leads to thehasaposerviko (the rapid-quickone, two, three, kick, kick), andthe slow, alluring tsamiko. But

two equally popular dances, thekalamatiano and the syrto, areoften confused, with the lesser-known syrto often incorporatedinto the kalamatiano. There isnothing necessarily wrong withthat, except that each type ofsong (kalamatiano and syrto)lends itself better when corre-sponding to its intended dance.

The kalamatiano is the catch-all of Greek dancing. It is a 12-step dance, the first 10 steps for-ward and two backward. It isthe dance most commonly

danced at Greek festivals, tosongs that are bona fide kala-matiana, as well as to those thatare really syrta.

The syrto is more of a 3-stepdance, all moving forward.

Both are circle dances, withthe dancers holding hands, any-where from waist to shoulderheight.

There are also more varia-tions of the syrto than the kala-matiano, and these usually cor-respond to Greek regions andislands.

“HOW BEAUTIFUL IS OUR BRIDE”

The traditional “Greek wed-ding dance song” is “Oraia PouEine I Nifi Mas – How Beautiful

is Our Bride,” which is a classickalamatiano. It is usually fol-lowed by an array of other kala-matiana, comprising a medleythat lasts anywhere from 7 to15 minutes.

CLASSIC KALAMATIANAAnnoulaApo Tin Porta Sou PernoEna Nero Kyra VaggelioMantili KalmatianoMesa Sto Nero Tis LimnisMou Pariggile T’AidoniOla Ta PoulakiaSamiotissaSousouradaTo Papaki

CLASSIC SYRTA (These are NOT kalamatiana,Really!)ArmenakiEna Karavi apo Tin XioKapetan Andrea Zepo

MelahrinakiMes tou Aigaiou ta NisiaNtari NtariPios Moro Mou, PiosStin Paro Kai Stin NaxoTha Paro Mia PsarovarkaXekina Mia Psaropoula

LET THE BAND HANDLE ITWhen in doubt, let the wed-

ding band/or DJ handle it byannouncing: “Now, we are go-ing to dance the kalamatiano(or the syrto).” Once again, themain thing is to have a goodtime, no matter how you dance.

kalamatianO and syrtO

The traditional Greek Wedding first dance is a kalamatiano,but at least half of the other “kalamatiana” are really “syrta!”

Wedding Dances Shouldn’t Be“It’s All Greek To Me”

Greek American Weddings4 THE NATIONAL HERALD, FEBRUARY 20, 2016

Here are three traditionalrecipes inspired by the wonder-ful wedding feasts of the past.

Stewed Lamb and Potatoes

• 2 pounds lamb, cut intocubes

• 1 large onion, chopped• 3 garlic cloves, crushed• 2 cups tomato sauce or

chopped tomatoes• 1 bay leaf• 1/2 cup full-bodied red wine• 1/4 cup flat leaf parsley,

chopped • 4 tablespoons olive oil• 5-6 medium potatoes, peeled

and cut into cubes• Salt and pepper to taste• Water

Season the lamb cubes withsalt and sear them in a largedeep pot over medium highheat, until all the sides aregolden brown.

Remove the seared lamb andset aside.

Add the olive oil to the potand heat until shimmering.

Add the chopped onion andsauté until translucent.

Add the garlic and sauté untilit releases its aroma, careful notto burn it.

Return the seared lamb tothe pot. Add the tomato sauceor tomatoes, if using, the bayleaf, and a cup of water, andbring to a boil.

Reduce heat to medium, addthe red wine, about half of thechopped parsley, salt and freshlyground pepper to taste.

Simmer for about 20 min-utes, then add the potatoes andcontinue simmering until thesauce is reduced slightly and thepotatoes are tender and cookedall the way through.

You may need to add addi-tional water to the pot if thesauce seems too thick and thepotatoes are not yet tender.

Before serving sprinkle withthe remaining chopped parsley.Enjoy with fresh bread and asalad.

Glystarkes (CypriotSesame Bread Twists)

• 2 cups bread flour• 1 cup whole wheat flour

• 1 packet (2 and 1/4 tea-spoons) active dry yeast

• 1 teaspoon sugar• 1 teaspoon salt• 3 tablespoons olive oil, plus

additional as needed• 1 cup warm water• 1 teaspoon ground cinnamon

• 1 teaspoon ground cloves• 1/2 teaspoon ground mastic• 1/2 teaspoon ground

mahlepi• 1 cup white sesame seeds, or

a mixture of black and white,plus additional as needed

• 1 tablespoon anise seeds

By Eleni Sakellis

As with most traditions in Greece, wedding traditions can varygreatly from region to region. The foods guests will expectat a wedding in a quaint mountain village on the mainland

of Greece will differ from what is served in the Dodecanese Islandsor Cyprus just by virtue of geography.

Historically, some form of grilled meat or stew, depending onthe season, appears on the menu of all Greek wedding receptions.

Special occasions from ancient times to the present called for afeast and meat, so rarely consumed on a daily basis, was the high-light of the menu.

Depending on the region and the wealth of the bride, wholeanimals, lamb, kid goat, pork, would be put on the spit and roastedfor the guests to enjoy.

Favorite traditional dishes including stewed lamb with potatoes,moussaka, and spanakopita might make an appearance on themenu as well.

Wonderful wedding breads like Cypriot glistarkes, a crunchy,sesame-covered bread twist, and homemade sweets includingkoulourakia and baklava, are often prepared by family membersto serve at the wedding.

Diples, the crispy fried dessert drizzled with honey and groundwalnuts, may be displayed along with the wedding cake. The twistyshapes of glistarkes and koulourakia, symbolize the intertwinedlives of the couple and their families on the happy occasion.

Savory Lamb Stew with Crunchy Glystarkes on the SidetraditiOnal Greek WeddinG FOOds

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Greek American WeddingsTHE NATIONAL HERALD, FEBRUARY 20, 2016 5

The “Dance” of IsaiahIn a mixing bowl, stir to-

gether 1 cup of the bread flourwith the yeast, the sugar andthe warm water. Set aside untilfoamy.

In the bowl of a stand mixer,stir together the remainingbread flour, the whole wheatflour, the salt, and the olive oil.Add the yeast mixture and usingthe dough hook attachment,knead until the dough comes to-gether, adding additional flour,if needed, to form a dough thatdoes not stick.

Place the dough in a bowlgreased with olive oil and turnthe dough over to coat with oil.

Cover with plastic wrap andset aside in a warm place to al-low the dough to rise for 30minutes.

In a small bowl, stir togetherthe cinnamon, cloves, mastic,and mahlepi. Knead the spicemixture into the dough, returnthe dough to the greased bowl,and grease with additional oliveoil if needed. Cover with plasticwrap and allow to rest for about15 minutes.

Mix the sesame seeds andanise seeds together and setaside until needed.

Cut the dough into twopieces and working with eachpiece, roll into a thin log, cutinto thin strips, roll in sesameseeds, and then roll into the de-sired shapes.

Traditionally, glystarkes arerolled into crosses surroundedby circles, or grid shapes.

Place on baking sheets andbake in a preheated 350 degreeoven for 25 minutes or untilgolden brown.

To make them extra crispy,return the baked glystarkes to alow oven, about 200 degrees,and bake for about 10-15 min-utes or to the desired crispness.Cool completely and enjoy.Store in an airtight container tomaintain crunchiness.

Koulourakia

Traditionally enjoyed atEaster, koulourakia are oftenbaked for special occasions, in-cluding weddings.

This recipe calls for orangejuice in a nod to the orange blos-soms once so popular for bridalbouquets.

Orange blossoms and fruitsappear at the same time on or-ange trees, so the white flowerscame to symbolize fruitfulnessas well as purity.

• 1 pound (4 sticks) unsaltedbutter, at room temperature

• 1 cup vegetable oil• 2 cups sugar• 1 cup orange juice• 5 eggs, at room temperature• 1 teaspoon pure vanilla ex-

tract• 1 teaspoon finely grated or-

ange zest• 2 tablespoons baking powder• 4-5 pounds unbleached, all-

purpose flour• 2-4 eggs, beaten for egg

wash, as needed• Sesame seeds, optional

In the bowl of a stand mixerwith the paddle attachment,beat the butter with the oil andsugar until creamy. Add the or-ange juice and the eggs, one ata time, beating well after eachaddition.

Using a rubber spatula,scrape down the bottom and thesides of the bowl. Add thevanilla, orange zest, and thebaking powder, and beat untilcombined.

Reduce the mixer speed tolow and gradually add the flouruntil a dough forms that can beeasily rolled and does not stickto your fingers.

You may need to incorporatethe last of the flour by hand de-pending on the size of yourmixer.

Test the stickiness of thedough periodically as you mightnot need to add the entireamount of flour. Too much flourwill result in tough koulourakia.

Preheat the oven to 350 de-grees.

Take about a teaspoonful ofdough, roll it into the desiredshape, twists or circles are pop-ular, place on baking sheet, andcontinue with the rest of thedough, placing the koulourakiaabout an inch apart on the bak-ing sheet.

Brush with egg wash and ifdesired, sprinkle with sesameseeds, bake for 10 minutes onthe lower rack of the oven.

Then, remove thekoulourakia from the oven,brush again with egg wash, andcontinue baking after rotatingthe baking sheet and placing iton the middle rack of the ovenfor an additional 10 minutes oruntil the koulourakia are goldenbrown.

Cool completely on wireracks and then enjoy, or store inan airtight container.

TNH Staff

If you’re about to be one of the two main at-tractions (bride or groom) in a Greek weddingand you’ve heard about “O Horos tou Isaia – TheDance of Isaiah” and it has you thinking “oh,great, I don’t dance – is that yet another Greekdance I’m going to have to learn?” don’t worry –it’s not really a dance at all!

The Dance of Isaiah is really the first of a seriesof three hymns sung during the Greek Orthodoxwedding ceremony. Often times, all three hymnstogether are called “The Dance of Isaiah,” becausethey all happen one right after the other.

The hymns refer to the Prophet Isaiah, whoforesaw the birth of Jesus Christ centuries beforethe actual event, and thereby is rejoicing inHeaven. The hymns are specifically chosen to re-mind the couple that they now walk together inChrist, and with the mindset of creating and rais-ing children.

Now, for the “dancing” part: the priest leadsthe bride and the groom three times around thetable at the front of the altar, which is visible tothe congregants, and on which the Gospel and across are placed. The koumbaro or koumbarastands behind them, holding the stefana-crownsover their heads. This circling of the table thriceis the first walk the bride and groom take as amarried couple.

They walk in a circle to symbolize eternity (asa circle has no end), and the permanent commit-ment of their marriage.

The three hymns sung are:

Rejoice, O Isaiah! The Virgin is with child,And shall bear a son Emmanuel,Both God and Man,

And Orient is His Name,Whom magnifying we call, the Virgin blessed.

O Holy Martyrs,who fought the good fight and have received

your crowns,Entreat ye the Lord,That He will have mercy on our souls.

Glory to Thee, O Christ our God,The Apostles boast,The Martyrs Joy,whose preaching was the Consubstantial Trin-

ity.

WeddinG CeremOny

Got two left feet? Don’t worry, the Dance ofIsaiah is just a simple walk – but a very, veryimportant one!

Greek American Weddings6 THE NATIONAL HERALD, FEBRUARY 20, 2016

By Eleni Sakellis

Established in 1978 by theScotto Brothers, Chateau Briandlocated at 440 Old CountryRoad in Carle Place, NY hasbeen a popular wedding venueever since. With elegant designand attention to detail, thisvenue offers a variety of optionsfor your perfect wedding day.

As Victoria Scotto, daughterof one of the owners of this fam-ily-run business told TNH,Chateau Briand won best cater-ing hall on Long Island in 2015and is dedicated to the best ser-vice and food for your event.With a diverse menu includingItalian and Greek classics, guestsare sure to be impressed withthe quality of the food. A Greek

station is available, as well aslarge ballrooms that can seat

200, 300, or even 400 guests.Chateau Briand’s recently reno-

vated rooms offer state of theart technology and lightingalong with the beautiful decor.The Garden Oasis, a SouthBeach-style outdoor space is es-pecially sought-after for warmweather weddings. Couples typ-ically book the venue a year toa year and a half in advance oftheir big day. Engagement sea-son usually runs from aboutChristmas through Valentine’sDay, so couples should make ap-pointments to visit the venueand schedule tastings as soon aspossible. The award-winningbanquet team assists with cus-tomizing the menu for yourwedding, helping to personalizethe experience for you and yourguests.

A tradition of hospitality,great food, and service is partof the special appeal of a fam-ily-run wedding venue. Remi-niscent of many immigrant suc-cess stories, the Scotto Brothersjourney to the top of the hospi-tality industry began when thebrothers immigrated to UnitedStates from Italy in 1961 andbegan working in their uncle’srestaurant in Brooklyn. By 1967,they were able to open theirown restaurant in Port Washing-ton and then a second one inGreat Neck. Their first cateringhall, Chateau Briand was pur-chased in 1978. The dedicationto hospitality is evident in theservice and in the care takenwith the renovations at ChateauBriand.

Keeping the venue currentbut also maintaining the qualityof the food and service is a toppriority for the Scottos. The highdemand for Chateau Briand asa wedding venue even as itnears its fourth decade is a tes-tament to the family’s workethic and dedication. Very fewcatering halls stand the test oftime, or remain in the samefamily for very long, because itis a tough, competitive business.Chateau Briand, however, con-tinues to thrive in spite of eco-

nomic fluctuations, changingtastes, and shifting styles inweddings.

Among the ballrooms avail-able for your wedding, the newly-renovated Leonardo Da Vinciroom features Swarovski crystalchandeliers, a private bridal suite,photo studio, and a marble fire-place. Integrated audio and visualtechnology and ambient LEDlighting with adjustable colorswill set the mood for your wed-ding. Brazilian cherrywood floor-ing and fabric draped ceilings addto the rich atmosphere of thisgrand ballroom which seats up to420 guests and overlooks the Gar-den Oasis.

The Saturnia ballroom ac-commodates 200 guests and of-fers White Glove Service alongwith elegant candlelight ac-cents, fabric treatments, andhardwood floors. A more inti-mate space than the LeonardoDa Vinci room, Saturnia also in-cludes a private bridal suite,photo studio, integrated audioand visual, and the color ad-justable ambient LED lightingavailable in the larger ballroom.

The Normandy ballroomseats up to 300 guests and offersall the amenities for a fantasticwedding reception, including aprivate bridal suite, hardwooddance floors, two full servicebuilt-in bars, integrated audioand visual technology with am-bient LED lighting, and a privatephoto studio. The sophisticatedatmosphere of the ballroom isset off by a fabric ceiling.

The Garden Oasis is an exoticoutdoor space for your weddingand cocktail hour with palmtrees, waterfalls, cozy cabanas,fireplaces, and a quiet pavilionwith seating and ceiling fans.This charming space with itsSouth Beach style is perfect foroutdoor events. The updatedfurnishings and design create amore casual, yet still elegant lo-cation for your warm weatherwedding.

The recently renovated Holi-day Inn is conveniently locatednext door to Chateau Briand forout of town guests or any ofyour guests with special groupdiscount rates available. Cou-ples can receive a complimen-tary room on their weddingnight, check availability, and caneven hold their after party or awedding breakfast the nextmorning at the hotel. Contactthe Holiday Inn Westbury-LongIsland for more details at 516-997-5000. To schedule a tour ofChateau Briand or for more de-tails on any of the ballroomsmentioned above, call 516-334-6125 or visit the Chateau BriandCaterers website and fill out anonline request for information.Special thanks to Victoria Scottoand the Scotto Brothers for theinterview.

The Elegant Chateau Briand

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By Eleni Sakellis

A charming catering venue, Fox Hollow, located at 7725 JerichoTurnpike in Woodbury, NY, offers a remarkable array of indoorand outdoor options for weddings.

Purchased by the Scotto Brothers in 1988, Fox Hollow featureseight private acres on Long Island’s Gold Coast, grand banquethalls, ballrooms, delightful gardens, a fine dining restaurant, anon-site luxury boutique hotel, a wine bar and lounge for after-party drinks, and state of the art technology with integrated LEDlighting for an elegant atmosphere. Vicki Colacicco, the Marketingand Business Manager, described Fox Hollow’s updated appearance,“the ballrooms have all undergone a recent renovation. Walls weretaken out and floor to ceiling windows installed for views of theGarden Terrace.” Among Fox Hollow’s awards, the WeddingwireCouples’ Choice 5-Star Award for 2015 and LIWeddings.com’s Bestof 2015, voted on by Long Island brides. The menu features a va-riety of delectable hors d’œuvres, main courses, savory and sweetitems to choose from, and can be customized to suit any taste.Venue services also include access to Fox Hollow’s recommendedvendors list with special discounts available when selecting florists,entertainment options, and photographers/videographers. DJs,hair salons, spas, makeup artists, limousine rentals, bakeries, andspecial entertainment options like photo booths are among thevendors on Fox Hollow’s list to assist in your wedding day plans.Enhanced guest rooms, excellent service, and an award-winningexecutive chef will make your special day at Fox Hollow a weddingto remember.

The Winter Garden Pavilion is a unique ballroom with a vaultedceiling of skylights. The feeling of bringing the outdoors in is high-lighted by the wide open space and the natural stone fireplace.Crystal chandeliers illuminate the space as the afternoon lightfades and night falls. Guests will enjoy the built in mahogany barand the fine service all year round in this ballroom. Decorationsduring the winter holiday season are particularly charming forguests at events held in the Winter Garden Pavilion.

The Garden Terrace ballroom features a large dance floor, oneof the largest on the Gold Coast, an important aspect to considerfor Greek weddings where all your guests are expected to dance.The spacious dance floor guarantees your guests will celebratecomfortably. Direct access to the West Gardens, a private bridalsuite, outdoor patio, and two built in bars are also among the fea-tures of this ballroom. With lovely garden views, white glove ser-vice, and elegant details including Tuscan chandeliers and Tiffanystained glass, the Garden Terrace ballroom creates a delightful at-mosphere for your guests to enjoy.

A brand new venue, an expansion on the North Garden setapart from the Fox Hollow manor, the Somerley features a privateentrance, four levels, its own valet parking, and hosts one weddingat a time for those couples looking for a more exclusive experience.The hardwood floors, vaulted glass ceilings, and crystal chandelierspresent a luxurious atmosphere to guests at the Somerley. A dedi-

The Charming Fox Hollow

Continued on page 10

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The usual five were seated atthe customary table on the cus-tomary Sunday. Dimos, John,Kipreos, George, and Yiannis, hisreddish hair a little grayer but asornery as ever, were discussingBarbara’s upcoming wedding,who, at the tender age of nine-teen was marrying a fine, youngman, a chef named Lukas.

“There’s a lot I find troublingabout my future son-in-law. Forinstance, he’s not from my partof Greece!” grumbled Yiannis.Softening, he reported, “Makes agood salary, though, and has afuture.”

Dimos who also didn’t comefrom Yiannis’ part of Greece,voiced his objections. “There aregood people in other parts ofGreece, too, Yiannis.” “That’sright!” frowned Kipreos, aCypriot. Yiannis shrugged. “Howwill I find out about his family –or, him? He could be a golddiggeror a philanderer. How do I knowhe’ll make a good husband for

Barbara?” “You DON”T!” Georgeemphasized. “Like Areti didn’tknow what was in store for herwhen she married you. It’s athrow of the dice, no matterwho!” Then, eyeing him with asly grin, George said, “I knowwhat’s eating you. You’re worriedabout how much money you’llhave to dish out for the wedding.How many guests are invited?Over a certain amount you mighthave to rent Madison Square Gar-den.” The others chuckled. Af-fronted at the insinuation that hewould be stingy when it came tohis only child, Yiannis informedthem that everything was takencare of – church hall, the date,bridesmaids, the Koumparo cho-sen, too.

Nodding, George added,“Well, just in case, when the billcomes, we’ll have a CPR close by.We don’t want to risk losing you

to a heart attack or have youleaving for parts unknown.” Yian-nis lashed out, “Barbara works,remember! Paid for her ownwedding dress. That’s the cus-tom! I checked!” Twiddling histhumbs, he added, “And...I... I’mpaying for…something, too. I justcan’t recall what, right now.” “Wecan remind you,” John grinned.Yiannis evaded him by asking,“What does the Koumparo payfor?” Dimos shrugged, “I thinkthe favors, the priest’s gift, andthe candles.” Yiannis sulked.“That’s it? Huh! What good is he?What about the in-laws? Whatdo they do?” “They make surethe groom comes to church,”replied John, airily.

Yiannis asked, curiously,“What do invitations cost?”Kipreos responded, “Not much, Idon’t think,” Adding, “It dependson the invitation. Some cost a

lot!” “Alright, then,” Yiannis swal-lowed hard. “I’ll…ta…take c –c-care of the in...invitations.” Re-garding him with amusement,George quoted, “Like the greatArchimedes said, “Don’t disturbmy pockets!” Dimos corrected, “Ithink it’s, ‘Don’t disturb my cir-cles,’ George.” “Archimedes nevermet Yiannis.” George retorted,reaching for a donut.

Yiannis burst out with, “Hah!Good thing he’s not invited to thewedding.” Kipreos frowned,“George isn’t invited to the wed-ding?” “No!” Yiannis spat.“Archimedes isn’t.” “Are we in-vited?” asked Kipreos. Yianniswaved out his hands, “Of course!One invites good, and generous,friends, doesn’t one? And, sinceI’m paying for them I expect allof you to accept. and, includingRSVPs, too. Now, there’s theguest list. I have to sort out the

riff-raff.”John reminded, “Don’t forget

to put stamps on the RSVPs. Bar-bara’s sixteenth birthday didn’tinclude it, I remember.” Pretend-ing not to have heard, Yiannisjotted a quick look at his watchand decided to leave earlier. Hav-ing left them, they, good hu-mouredly, discussed Yiannis’ fru-gality, wondering if Barbarawould have to walk to the churchwhen he finds out how much alimo would cost. John looked up,sheepishly. “That’s …ah, takencare of. I offered to drive Barbaraand her mother to church in myflorist delivery car.” Georgeasked, soberly, “Listen! He passesround the collection basket, Sun-days, right? We‘ve got to hide itbefore the ceremony. He may getideas. What about the choir?” Di-mos, embarrassed, admitted, “Heasked if I had a tape recorder.”

All eyes glared sharply, at him inpatent disbelief. Shrugging, hetold them, “I told him I didn’thave one. So, it’s the choir.I’m...paying for it.”

Three weeks later, having re-ceived his invitation before theothers, Dimos, dismayed, read hisaloud to the others. “Yiannis andAreti Pappas request the pleasureof your company to their daugh-ter, Barbara’s wedding on April8th at Saint George’s church attwo-thirty in the afternoon. Sheis marrying Lukas Pantelis, whocomes from a place calledKavalla. His parents are invited,too. A fifty dollar contributionwill be greatly appreciated. Onlythose invited can come unless theextras contribute same amount,too. Thank you. Please use theRSVP enclosed. There’s a stampon it.”

Judging from their expres-sions it was agreed, without adoubt, that Yiannis saved a lot ofmoney once again. “Well!” re-sponded John, sighing, “He’s gotnice handwriting.”

Greek American WeddingsTHE NATIONAL HERALD, FEBRUARY 20, 2016 7

By Phyllis “Kiki” Sembos

It all began when a hairy, fur-clad caveman saw a female inthe fields, peacefully, gatheringgreens. Less hairy than he, herbody attractively plump withcurves that proved she wasn’t a‘He’ magnetism developed.Something inside his head toldhim that ‘She’ is just the personfor his cave. He had a fire, hayfor a bed and a dead dinosaurout back he’d caught only thismorning. But, suppose this at-tractive mass of pulchritudewon’t come to his cave. No! He’sboss! The boss’s name is UGH!

So, taking up his club, Ughapproaches her, grabbed her bythe hair and dragged her into hiscave. She screamed and kickedand tried to get away but he wastoo strong for her. Inside his cavehe pointed to the dead carcassand told her, “Ugga Bugga guddymummumm,” which meant, skinit, slice off slabs and cook it,adding, “dugguda bubbuna,”which meant she can have some,too! She carved chunks off thecarcass and placed it over a highflame. When the flame was highenough she made a break for it.

Rethinking his behavior, hetried to figure out what othergoodie could he employ besidesfood and a bed. Hoisting his club,he went out in search of another“she” in the jungle. Using theusual male strategy, he snuck upand grabbed her hair anddragged her to his cave. Shekicked and screamed but, could-n’t fight him off. Pointing to thecarcass that was now begin-ning to smell, he orderedher to hurry and carve it.This time he brought fruitfrom a nearby tree. Shesmiled and tasted thefruit, saying,“Mmmm! Kalofroota!” He didn’tunderstand, but hersmile told him shewas pleased – that he’ddone something right for achange. Little did he knowthat he had just in-vented courtship.

That night he fellasleep, club nearby, butwoke up at intervals tosee if the “she” was stillthere. Yes, she was still theresleeping like a baby. Maybe thefruit helped. She did smile. It

dawned onhim that being

a little civil with a “she” keepsher around longer. But, when henoticed that she had eaten all

the fruit, he clubbed her. Thatdid it! She took off.

He sat up and toldhimself she was noth-ing but an ungrate-ful, “gugguna!” Whycan’t they under-stand that the “hes”

are masters and“shes” are

f l u b b ys l a v e s ?Soon, Ughwas lonely

again. Hewanted an-o t h e r“she.”

The guyin the nextcave, namedKoomparoos,advised himto forget the

club. Ugh didn’tlisten. So, taking uphis trusty club… no,

wait a minute!Maybe Koomparoos

was right. “I’ll bring herfroota and treat her nice.” It

worked! The next “she” he en-countered came, willingly, to hisfilthy cave. She tidied it andstayed until the cave had little“shes” and “hes.” That’s when hislittle brain realized that bruteforce got him nowhere.

Times were hard; volcanoeserupting, dinosaurs meandering;hairy birds swooped down,threatening them. He realizedthat in order to survive they’dhave to protect one another. Car-casses eaten, the bones layaround waiting for a futurearcheologist to find them. He stillwasn’t sure “she” would stickaround. He hit on an idea. Anold wise man with a long beardcalled ObigchiefPapas gave outrock carvings when pairing cou-ples in his cave in exchange ofone lobster or in a field – for twolobsters. He was respected by theentire hairy population. Armedwith a basket of froota, Ugh wentto see him, hoping he’d enforcerules that she remain with himforever - OR ELSE!

So, a rock was carved withholy words indicating the firstknown marriage license. (It canbe seen in a museum next to amale skull with a huge hole in it

indicating the first divorce.)Since then, times and customshad changed except that all thedinosaurs were eaten and clubswere replaced with laws andObigchiefPapas title was short-ened to O Papas. Scientific evi-dence found that Koomparoosbecame, in later eons, OKoumparos.

Today, things are more civil.Women buy a 400-page, glossybride’s magazine after she’s de-cided who she volunteers to beservant to, have babies with andattempt to tolerate for the restof her life. Inside the glossypages are photos of gorgeousbrides with dresses that costenough to wipe out the nationaldebt. I think bridesmaids arewitnesses or runner-ups. At theceremony, the in-laws smileproudly and look elated. Later,if the couple breaks up thosesame in-laws say, “I knew it!”They say every bride is beauti-ful. If that’s true where did allthese shrewd, frumpy, grumpy,obese, argumentative womencome from? Then again if youtake a close look at the groom-to-be, you’d see an eerie resem-blance to Ugh!

WeddinG FiCtiOn

How Marriages Were Invented

Invitation to a Wedding

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TNH Staff

The Watermill is a cateringfacility that has been delightingpeople from the start more thantwo decades ago and the Scottofamily makes sure that the pro-fessionalism of its staff and ren-ovations ensure guests will ex-perience memorable events foryears to come.

Fine food is served amidstacres of lush gardens, walkingbridges, fountains, chapel andcocktail reception area and theaim of the loving changes is tomake a wonderful place to havean event even more special.

Watermill has been in busi-ness in Smithtown, NY for 21years, and it has some Greekroots – at least the buildingdoes, having been bought fromthe Katsaris family.

The Scottos kept the originalname but immediately under-took a complete renovation.“The style menu and décor waschanged – it was arestaurant/diner,” TNH learnedfrom General Manager ThomasWright, who explained “that theoriginal style was more Massa-chusetts Colonial and we arenow in a multi-million renova-tion that reflects the Hamp-tons…the place has been popu-lar for years but owners had theideas to evolve it into more of aHamptons beach house look –very chic and elegant.”

The facilities are West of theSmith Haven Mall and asked ifthere were any landmarks in thearea, he said with a blend ofpride and humor: “Us.”

The Watermill now featureslighter tones – ivories, pewtersand gold tones. The lobby areawith its baby grand piano –more for display than play, hesaid, and a nice background forphotos – establishes the atmos-phere when the guests enter.

The main dining room on thelower level underwent a mas-sive renovation a year ago andholds 350 guests and is namedThe Vanderbilt, evoking classicNew York history and elegance,as does the Astor, a smaller hallon the upper level that holds al-most 200 guests.

The spaces now have hard-wood floors and the chapels andcocktail areas are in the process

of being renovated too.Dramatic changes have been

made to one of the smaller din-ing rooms. “We blew out thefireplace and the walls and cre-ated a space that opens withFrench doors out to the garden,”Wright said.

His colleagues are now in themiddle of the peak booking sea-son, and the main event season

is April through November.“May and June are the highpoints. July and August aremainly for teachers,” he said.

Weddings are the most popu-lar but Watermill has been de-signed “for any event that can beimagined: bar and bat mitzvas,christenings, birthday and an-niversary parties, and any corpo-rate events, plus dinner dances,

holiday parties and fundraisers.The menu was redone a year

ago. “What’s special about it isthat it’s not the typical cateringhall buffet fare waiting on lineto fill you plate during the cock-tail hour,” according to Wright.

“We have created more ac-tive stations. When the guestwalks up the server is actuallycreating the meals to order –

he’s actually cooking the mealin front of them.”

The Montauk Point stationoperated clam bake style, hesaid. “They make fish tacos infront of the guests, cooking thetortillas on open grills, and wedo slider stations where theburgers are grilled on the grill,and there are dim sum stationswith the steamed dumplings be-ing cooked to order.”

Guests from every ethnicgroup enjoy the variety and theappetizers are very diversified,including Greek and Mediter-ranean inspired items.

“We have an octopus saladthat’s grilled with heirloomtomatoes, sausage, olives,tossed in a potato arugula blendwith lemon, herbs, and extravirgin olive oil. We have aMediterranean salad with wa-termelon, feta cheese, and peatendrils tossed in a lemon-herbvinaigrette with chickpea hum-mus, vegetable couscous, andfire-roasted pepper, and pitawedges.”

The complex is a Scotto fam-ily–run property, which meansone of the famous Scotto broth-ers – in this case Tony – is affil-iated with it.

Mindy Savvides is a banquetmanager who knows how topack kefi into Greek parties andThe Watermill provides a com-plimentary in-house event coor-

dinator. Hosts can be putting intouch with highly recommendedpreferred vendors who can han-dle everyth8ing from invita-tions, to accessories, vans, pho-tographers, and limousines.

The next bridal showcase inon February 23 and another isplanned for late spring or earlysummer.

Wright is passionate the busi-ness that is dedicated to bring-ing some extra magic to the spe-cial times of people’s livesthrough the facility he is soproud of. He was born andraised in Hicksville, NY and helearned his craft the bottom up,beginning as a bar back andthen studying the culinary artsat the New York Institute ofTechnology.

He is also proud of his col-leagues, highlighting The Wa-termill’s award-winning chefChris Singlemann. “He has beenhere since day one,” he said.

As devoted as he is to pre-senting people with the times oftheir lives through partiestopped with terrific food, Sin-glemann also cares about therest of his guests’ lives. He is thefounder of an organizationcalled SEED – Sustainable EastEnd Development which bringstogether chefs, farmers, vine-yards and breweries to work tokeep Long Island a great placeto live.

Greek American Weddings8 THE NATIONAL HERALD, FEBRUARY 20, 2016

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The Watermillhas been thescene ofcountlessunforgettableweddings fortwo decades.

ABOVE: The elegant spaces can be used for dining, as wedding chapels, andconference facilities. LEFT: There really is a watermill at The Watermill, theprivate estate in is Smithtown in Eastern Long Island that is the home of acatering facility featuring acres of gardens.

Greek American WeddingsTHE NATIONAL HERALD, FEBRUARY 20, 2016 9

By Anna Nikolados

Finally, a weekendwithout an appointment!Since last April, just aboutevery weekend hasconsisted of at least onetwo-hour weddingappointment. We havebooked almost everyvendor from our venue, toa band, to a florist, tolimos, and so much more.

PLANNING, PLANNING,PLANNING

Once we were engaged, wereceived so many beautifulwishes from our family andfriends. From that point on theplanning has not stopped. Myfiancé Anthony (Rahaniotis)and I have both been very in-volved in the planning process.We started by looking for avenue. We loved the very firstplace we looked at but werehesitant to book because we hadnot seen anything else. A chal-lenge for us in the process wasfinding venues that could ac-commodate our large Greekwedding, 415 people to be ex-act. We had to eliminate manyvenues simply because theycould not cater to our party size.Each weekend, we visited aboutfour venues. About eight week-ends and thirty catering hallslater, we ended up booking thefirst catering hall we had seenand we are so excited about ourdecision. I am positive we madethe perfect choice!

In addition to trying to finda venue, Anthony and I, alongwith our parents, planned asmall engagement party. Wewere fortunate to have bothpriests from our church blessour rings and attend our en-gagement party, along with ourbridal party and immediate fam-ilies.

SMALL NOW, LARGE LATER We decided to keep our en-

gagement party small becausewe wanted it to be a more inti-mate affair, especially since weare having such a large wed-ding. Actually, we “proposed” toour bridal party the night of ourengagement party! We wantedto ask all our friends and familytogether if they would be partof our special day and witheveryone’s busy schedule wethought it would be the perfectopportunity to “pop the ques-tion.” A close friend of ourshand painted a glass for eachmember of our bridal party andwe used them to toast our en-gagement. The engagementparty turned out more perfectthan I would have ever thought.I admit I might have given a pre-

view of a Bridezilla to Anthonyand my mom, but I wanted tomake sure everything was per-fect. It was a beautiful nightspent with our families and clos-est friends.

Once the venue and thechurch were booked, we knewour date, Saturday, July 9. Im-mediately, we booked a Greekband because music and enter-tainment is very important tous. The band we chose hasplayed at many Greek weddingswe have attended, and we feelconfident that they will play alarge amount of traditionalGreek music, but also keep ourfriends on the dance floor withthe latest music.

Finding the perfect photog-rapher was almost as hard asthe finding the right venue.Again, we interviewed fornearly two months with a num-ber of photographers. Ourschedules were not very easy toplan around, so we were limitedto weekend appointments or ap-pointments after 7PM. The pho-tographers that we were not in-terested in were immediatelyeliminated but there were stillso many left. Narrowing downour options was difficult. Weliked a lot that each photogra-pher was offering us. Aftermuch thought and discussion,we booked and signed. Our de-cision was primarily based offof the interactions we had dur-ing each appointment, we knewwe had to feel comfortable withour photographer, like his styleof photography, and trust him.Since we booked in July, we hadan engagement photo shoot andare thrilled with the pictures. ByOctober, we sent out save thedates for our wedding date.

The checklist of things to do

does not end. Since I am ateacher, I spent many summerdays looking at dresses at manybridal salons with my mom, myyiayia, and many times my maidof honor. Of course, being partof a Greek family, my mom wasa major part of making my de-cision. The dress shopping wasthe fun part for me. I loved try-ing on all different dresses andstyles. I knew immediately thedresses that were my style andthe ones that were not. Finally,I put on a dress and knew it wasthe one, I loved it and just didn’twant to take it off!

I ordered the dress in Augustand have been anxiously await-ing its arrival.

Bridesmaids dresses, flowers,limos, and invitations are allpart of the neverending list ofdecisions.

I think, overall, the amountof decisions that needs to bemade is the most challengingpart of the planning process.Each decision involved a seriesof appointments with severalvendors. Finding the time to at-tend these appointments wasvery difficult for us. We felt likeanytime we had a day off wewould spend the day meetingwith vendors to get closer tomaking a decision. As a couple,we want everything to be flaw-less. I want each decision wemake to be the best fit for ourwedding. As we made all thesedecisions, a huge help were allthe recommendations we re-ceived from our friends andfamily. Others have recom-mended many of our vendorsand because of this we feel con-fident in our choices. We hopethat when everything comes to-gether it is just as we have envi-sioned.

We still have a lot of smalldetails to take care of before thebig day. I know that our freeweekends will soon enough bebooked with appointments forfittings and finalizing all the de-tails of the wedding day but Ilook forward to seeing all thesedecisions make our day what wehave always dreamed it wouldbe.

ADVICE FOR BRIDES-TO-BE Some advice for my fellow

or future Greek-Americanbrides-to-be: everything doesnot need to be perfect. I havecome to realize that you needto trust in your decisions andeverything will work out. Also,let your fiancé and your familieshelp you with advice and rec-ommendations, they will be themost helpful in the process.

Anthony and I got engagedon March 7 of last year. We hadgrown up in the same commu-nity but never really knew muchabout one another. We wereboth raised as Greek OrthodoxChristians in the beautiful com-munity of Holy Trinity inHicksville, NY. From our churchand our parents, we were bothintroduced to the Greek culture,language, and beliefs, which issomething that is very impor-

tant to both of us. One night,about five years ago, a mutualfriend officially introduced us ata Greek night at Kellari Parea inNew York City. Since then, wehave made so many memoriestogether, we went on many

dates, have attended manyGreek nights, and have spentmuch time together since thatnight.

We look forward to manymore amazing memories withour family and friends.

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Where your special day is embraced by our staff with great enthusiasm and professionalism. Weddings, Christenings, Rehearsal Dinners,

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COUntdOWn tO JUly 9

Live-Time Planning from a Bride-to-Be

The official engagement photo.COUrtesy OF Fine art PhOtOGraPhy & videO The warmup…part of a bridal party.

cated banquet team and eventcoordinator will create a perfectwedding experience for coupleschoosing this sophisticatedvenue. A private bridal suite, ac-cess to the private gardens, anda grand space for the cocktailhour are also part of the Somer-ley experience.

Couples interested in book-ing the Somerley should call(516) 802-7500 as soon as pos-sible to schedule a tour of thisremarkable new venue that willcertainly be in high demand forspring and summer weddings.More detailed information maybe requested online as well atThe Somerley at Fox Hollowwebsite.

Volpe Ristorante, Fox Hol-low’s fine Italian restaurant hasalso been redesigned. With amenu carefully orchestrated bythe Scotto Brothers, Volpe offersdelicious Italian cuisine all yearround. The classic Italian disheson the dinner menu include,Fettuccine Alfredo, CapreseSalad, and Baked Clams Ore-ganata. A grilled pizza menu isavailable for lunch Mondaythrough Fridays and at the barduring dinner. The wine list fea-tures a wide variety of foreignand domestic options for wineenthusiasts and connoisseurs.The restaurant is available forprivate events as well for thosecouples looking for a location tohost a rehearsal dinner or apost-wedding lunch or dinner.Volpe Ristorante won theOpenTable Diners’ ChoiceAward for 2015. For more in-formation and reservations, call(516) 802-7501 or visit theVolpe Ristorante website.

The on-site hotel makes FoxHollow a convenient venue forweddings with guests travelingin from overseas, across thecountry, or just across NassauCounty. With 145 rooms, the Innat Fox Hollow is an all-suite ho-tel providing a luxurious expe-rience for guests with compli-mentary breakfast, a heatedpool, hot tub, 24 hour fitnesscenter, and free Wi-Fi. For moreinformation, call Fox Hollow at516-921-1415, or visit the FoxHollow website and fill out anonline request for information.

Special thanks to Vicki Co-lacicco and the Scotto Brothersfor the interview.

Greek American Weddings10 THE NATIONAL HERALD, FEBRUARY 20, 2016

The Charming Fox HollowContinued from page 6

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Greek American WeddingsTHE NATIONAL HERALD, FEBRUARY 20, 2016 11

Koufeta or Jordan almondsare the sugar-coated confectiontraditionally given to weddingguests as a parting gift at the re-ception, usually along with awedding favor or sometimes asthe wedding favor itself.

The ubiquitous koufeta are amust for all Greek weddingsthough many other cultures, theItalians in particular, also enjoythis sweet wedding treat. Guests

are sent home with an odd num-ber of koufeta, symbolizing theunity of the couple through anindivisible number. Consideredespecially lucky, a prime number,a number divisible only by itselfand the number one, highlightsthis unity as death is the onlything that will separate the mar-ried couple. Five koufeta arecommonly handed out, symbol-izing five blessings for the new-

lyweds, happiness, health,wealth, fertility, and longevity.Seven koufeta may also be given,symbolizing the seven Holy Mys-teries of the Church, Holy Bap-tism, Communion, Chrismation,Confession, Matrimony, Unction,and Ordination. An odd primenumber of koufeta are alsoplaced on the wedding tray withthe stefana or crowns that areused in the Orthodox weddingceremony. Additional koufeta areset out on the morning of thewedding as a snack for those get-ting ready for the big day at thebride’s or groom’s family home.

The history of koufeta can betraced back to ancient Romantimes when honey-coated al-monds were served to noblesand their guests at wedding cel-ebrations. The Roman confec-

tioner, Julius Dragatus is creditedwith creating the recipe forhoney-coated nuts and seedscalled dragati in about the year177 BC. By the 15th century inEurope, sugar, more widelyavailable than in the past, re-placed the honey in the recipeand Jordan almonds took ontheir familiar, sugar-coated ap-pearance. The bitter almond andthe sweet sugar symbolizing thebitterness and sweetness of lifefor the married couple while thehard candy shell represents theunbreakable bond of marriage.The egg shape of koufeta sym-bolizes fertility and the new lifeabout to begin for the newly-weds.

The history of the name Jor-dan almonds is disputed. Somescholars suggest Jordan is from

the French word for garden,jardin, meaning the almondswere harvested from cultivatedalmond trees and not the verybitter, and toxic to humans, wildtype. Other scholars believe thename refers to the specific vari-ety of almond tree growing bythe Jordan River. The Frenchtown of Verdun has also beensuggested as the namesake andbirthplace of the confectionwhere in the 13th century sugar-coating medicine was developedby local apothecaries who calledthe results drageés de Verdun.The Greek “koufeta” is derivedfrom the Italian word for Jordanalmonds, confetti.

White for purity is the tradi-tional wedding color of koufeta,while pastel colors are availablefor christenings and baby show-

ers. Koufeta in any color can nowbe ordered to match the colorscheme of the wedding, or anycelebration. Koufeta also figurein a popular folk belief and prac-tice for unmarried women. Afterattending a wedding, placekoufeta under your pillow thatnight in order to dream of yourfuture spouse, though it probablyhelps if you have a particularcandidate in mind and can recallyour dreams. Today, koufeta canbe displayed in creative and vi-sually-striking ways with fancifulboxes and specially-made hold-ers to coordinate with any wed-ding theme and design. Howeverdisplayed or packaged at the cel-ebration, koufeta are a powerfulsymbol of married life and an en-during tradition tracing its rootsback to remote antiquity.

A Brief History of the Sweet, Symbolic, and Traditional Wedding Confection

kOUFeta

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Tel.: 718-728-8484 • Fax: 718-728-0066www.artopolis.nete-mail:[email protected] PARKING AVAILABLE

Artopolis, a bakery with the sweet flavors of Greece, where each mouthful is an adventure in taste,

quality and freshnessdesigned to please every customer.

For Showers, Weddings, Engagement Parties,Sweet Sixteens, Anniversaries and other events.

All baking done on premises.

Let us Be Part of Your Special Day!

In many flavors: choco, almond, champagne, strawberry, coconut, lemon, orange.

The best choise for your WEDDINGand all other occasions.

WE EXCLUSIVELY IMPORT THE AWARDED

KOYFETA HATZIGIANNAKITHE BEST FROM GREECE

Greek American Weddings12 THE NATIONAL HERALD, FEBRUARY 20, 2016