Anyone who says that the New York State Fair with its lamb, chicken and steak gyros, hot dogs for a buck and famous spiedies and sausage sandwiches is a meat-lover's paradise is correct.
Angela Kershner / The Citizen
Roasted red peppers add a unique touch to the vegetarian gyros at Stephen's Greek Cuisine in the Pepsi International Pavilion at the New York State Fair.
Roasted red peppers add a unique touch to the vegetarian gyros at Stephen's Greek Cuisine in the Pepsi International Pavilion at the New York State Fair.
Anyone who says, however, that vegetarians roaming the grounds have no options has not stepped inside of the Pepsi International Pavilion.
It's a place where all people, including vegetarians, can eat healthy the Mediterranean way. Steven's Greek Cuisine has been a mainstay of fair fare for 22 years. At Steven's, located next to the dancing stage, lamb usually rules the plate in the form of their famous gyro. Owner Steve Nicolaos along with cousin Nick Dimkos and friend Joe Peters started applying the Greek tzatziki sauce to a vegetarian gyro that includes feta and provolone cheese, roasted red peppers, onions and lettuce. Tzatziki sauce gives gyros their trademark flavor infused with cool cucumber, garlic, dill, sour cream, yogurt and a secret Greek ingredient Dimkos refused to reveal.
For a heartier option, diners may choose tuna fish for their gyro, or may stay light with tuna on a salad with a choice of different cheeses. For dessert at Steven's, vegetarians and meat lovers alike can enjoy delectable baklava, consisting of filo dough, roasted walnuts, honey and cinnamon. Breakfast at Steven's can even go vegetarian, with eggs, Greek toast (formerly known as French toast) and a Greek garnish of tomatoes, olives or feta.
Across the way through the lines of white tables is the Italian Corner, holding its spot down for 10 years. The Italian Corner offers all of the old Italian favorites with one very special Italian dish, the vegetable lasagna, featuring spinach, cheese, carrots, ricotta and spices.
Two vendor fronts down, Emmi's Little Italy offers plenty of sauce, family history and the world's best eggplant sub. From Canastota, Ernie Emmi, now 94 and former mayor of Canastota, used to grow all of the vegetables used at the restaurant. Now owned and operated by Duke Emmi, the restaurant sports the title for 1964 world's fair recipe. Duke says that he has developed the recipe for his eggplant sub over 20 years since they began offering it to customers. Customers come back every year for Emmi's freshly cut, made-fresh eggplant with batter from a secret recipe.
“We do it because all of our friends eat here,” Duke said. Duke, a retired school administrator, recognizes that hospitality runs in his blood. His nephews currently run an Alaska restaurant chain known as “Trophy Room,” and his brother, John, runs the Emmi's Hots stand offering hot dogs and cokes for cheaper than life prices.
When Emmi's Little Italy makes their eggplant parmesan subs, they begin the process from the very first step. The eggplant is freshly cut and dipped in Emmi's special batter, then just as quickly dipped in the deep fryer. Instead of responding like a vegetable, eggplant puffs up just like dough when fried, giving the dish the appearance of fried dough with sauce and cheese on top.
“It's very difficult to make. We do it because I can't change,” said Duke with a laugh.
Holding up yet another corner of the cavernous Pepsi International Pavilion is the Irish-themed Gene's Baked Potatoes stand. Six-year owners Mary and Gene Keegan and crew bake their Idaho potatoes on site to keep the dish fresh, with no re-warmings. In fact, the potatoes are so hot when they are served, they melt the toppings all by themselves.
At Gene's, vegetarians can get a taste of Ireland with broccoli and cheese loaded potatoes, salsa loaded potatoes, sweet potatoes loaded with goodies, and any combination of the three, as well as some sour cream and baco-bits. Luckily for the discerning veggie-eater, those baco-bits taste real, but they are 100 percent imitation in the form of soy flour. An easy way to try a potato featuring baco-bits is to order “Gene's special,” which comes loaded with butter, cheese, sour cream, baco-bits and chives.
For vegetarians who shy away from dairy products, Gene's still offers fun with potatoes in the form of their vegetarian potato featuring broccoli, cauliflower and carrots.
It's a place where all people, including vegetarians, can eat healthy the Mediterranean way. Steven's Greek Cuisine has been a mainstay of fair fare for 22 years. At Steven's, located next to the dancing stage, lamb usually rules the plate in the form of their famous gyro. Owner Steve Nicolaos along with cousin Nick Dimkos and friend Joe Peters started applying the Greek tzatziki sauce to a vegetarian gyro that includes feta and provolone cheese, roasted red peppers, onions and lettuce. Tzatziki sauce gives gyros their trademark flavor infused with cool cucumber, garlic, dill, sour cream, yogurt and a secret Greek ingredient Dimkos refused to reveal.
For a heartier option, diners may choose tuna fish for their gyro, or may stay light with tuna on a salad with a choice of different cheeses. For dessert at Steven's, vegetarians and meat lovers alike can enjoy delectable baklava, consisting of filo dough, roasted walnuts, honey and cinnamon. Breakfast at Steven's can even go vegetarian, with eggs, Greek toast (formerly known as French toast) and a Greek garnish of tomatoes, olives or feta.
Across the way through the lines of white tables is the Italian Corner, holding its spot down for 10 years. The Italian Corner offers all of the old Italian favorites with one very special Italian dish, the vegetable lasagna, featuring spinach, cheese, carrots, ricotta and spices.
Two vendor fronts down, Emmi's Little Italy offers plenty of sauce, family history and the world's best eggplant sub. From Canastota, Ernie Emmi, now 94 and former mayor of Canastota, used to grow all of the vegetables used at the restaurant. Now owned and operated by Duke Emmi, the restaurant sports the title for 1964 world's fair recipe. Duke says that he has developed the recipe for his eggplant sub over 20 years since they began offering it to customers. Customers come back every year for Emmi's freshly cut, made-fresh eggplant with batter from a secret recipe.
“We do it because all of our friends eat here,” Duke said. Duke, a retired school administrator, recognizes that hospitality runs in his blood. His nephews currently run an Alaska restaurant chain known as “Trophy Room,” and his brother, John, runs the Emmi's Hots stand offering hot dogs and cokes for cheaper than life prices.
When Emmi's Little Italy makes their eggplant parmesan subs, they begin the process from the very first step. The eggplant is freshly cut and dipped in Emmi's special batter, then just as quickly dipped in the deep fryer. Instead of responding like a vegetable, eggplant puffs up just like dough when fried, giving the dish the appearance of fried dough with sauce and cheese on top.
“It's very difficult to make. We do it because I can't change,” said Duke with a laugh.
Holding up yet another corner of the cavernous Pepsi International Pavilion is the Irish-themed Gene's Baked Potatoes stand. Six-year owners Mary and Gene Keegan and crew bake their Idaho potatoes on site to keep the dish fresh, with no re-warmings. In fact, the potatoes are so hot when they are served, they melt the toppings all by themselves.
At Gene's, vegetarians can get a taste of Ireland with broccoli and cheese loaded potatoes, salsa loaded potatoes, sweet potatoes loaded with goodies, and any combination of the three, as well as some sour cream and baco-bits. Luckily for the discerning veggie-eater, those baco-bits taste real, but they are 100 percent imitation in the form of soy flour. An easy way to try a potato featuring baco-bits is to order “Gene's special,” which comes loaded with butter, cheese, sour cream, baco-bits and chives.
For vegetarians who shy away from dairy products, Gene's still offers fun with potatoes in the form of their vegetarian potato featuring broccoli, cauliflower and carrots.
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