(Kiki's Corner by Kiki Angelos - Photo Illustration - MetroCreativeConnection)

One of my favorite and most memorable events was a couple of years ago when I was asked to serve as a celebrity chef at the Blennerhassett Hotel restaurant. Now starting this month I have been asked and accepted once again to be the guest chef for the restaurant for the month of September.

It was an honor and pleasure to be asked to serve as the guest chef two years ago and again I feel the same the second time around. For the past two weeks I have started working, teaching and training the restaurant’s full-time chefs who are eager to learn and I am excited to teach.

My menu this year will consist of Grecian delights including the popular Saganaki (flaming cheese) and various appetizers served with Greek ouzo appetizer drink or the popular Metaxa drink, which are on the famous traditional list.

A summer Greek salad will be served first followed by a delicious main course of seasoned stuffed peppers or Greek-style lemon chicken and orzo or roasted lamb with potatoes with a choice of ratatouille or Greek-style green beans baked in a seasoned tomato sauce.

To top off your meal you will have a choice of one of my three favorite mouth watering Greek desserts which you are sure to enjoy.

I can’t wait to see you come to join us and experience some of the old Olympic Deli dishes that I use to prepare for 18 years, but now in a classic and outstanding atmosphere such as the Blennerhassett Hotel restaurant.

My Greek cuisine will be offered starting Sept. 10 through Oct. 3 for dinner only along with the restaurant’s traditional American dishes such as steaks etc. The Blennerhassett Restaurant and Lounge will host Komma Night: A Greek Celebration. Be sure to mark your calendars for Sept. 15 for a komma, Greek for “party,” and an evening full of music, dancing and good cheer. What would be a party without dancing? Blue Phoenix Bellydance and the River Sister Dance Collective are teaming up to bring the art of belly dance to the Mid-Ohio Valley with sets featuring popular Greek folk music. Attendees will, on occasion, also have the opportunity to dance or clap along.

Komma Night guests will have plenty of Grecian dishes to choose from, ranging from flaming Mediterranean cheese to a roasted lamb you will never forget. Dine and sip on your choice of Greek cocktails from their skilled mixologists. Reserve now, as there is no extra fee for this event so reservations will go fast! Please note that the belly dancers, Julie and Emily Whitley and Amanda Dowler, will perform only on Sept. 15, Sept. 18 and Sept. 25. (An added addition is that you just may have the opportunity to take part and learn a couple simple Greek dances if you wish to do so along with me) music from “Mamma Mia,” “Zorba the Greek” and “Never on Sunday” will be playing as you enter the hotel with Jason Wyers playing the piano on weekends as well. An unforgettable night is waiting for you, don’t forget dinner hours at the Blennerhassett Hotel are Monday-Thursday 5-9 p.m., Friday-Saturday 5-10 p.m. and Sunday 5-8 p.m. Invite your family and friends and come and join us, and don’t forget to say “OPA ” when they bring you your appetizer saganaki to your table. What “OPA” means? When the Greeks have a good time they say “OPA.”

Mail your favorite recipes to The Parkersburg News and Sentinel for the past 27 years, I have the pleasure to read the most delicious recipes and judge them as well. Looking forward to seeing and visiting with you.

Till next week.

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PINEAPPLE CAKE

4 cups of flour sifted

1/4 tsp salt

1 cup shortening

4 eggs, separated

1 cup milk

3 tsp. baking powder

2 cups sugar

1 tsp flavoring

Filling:

1 #2 can crushed pineapple

2 cups sugar

2 egg yolks

2 tablespoons flour

Stir flour, measure, add baking powder and salt and sift twice. Cream shortening and sugar, gradually add beaten egg yolks, milk and flour. Blend thoroughly. Add flavoring and fold in stiffly beaten egg whites Bake at 350 degrees for 25 minutes.

Filling: Dissolve sugar with pineapple juice and cook together until it will spin a thread. Rub egg yolks and flour into a paste, mix with pineapple. Gradually add the syrup. Return to stove and cock until thick. Spread between layers. Cover top and side with pineapple cake icing.

Pineapple cake icing:

1 1/2 cups sugar

4 Tbsp syrup

Tbsp flour

1 cup water

2 egg whites,well beaten

Boil sugar, syrup and a water together until it forms a soft ball in cold water. Pour slowly over egg whites, beating constantly. Spread on cake before it becomes firm. Pineapple lovers should love this yummy cake.

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CARAMEL CAKE

3/4 cup shortening

1 3/4 cup sugar

3 cups flour

3/4 cup milk

3 tsp. baking powder

4 egg whites

1 Tsp. vanilla

Cream shortening and sugar together, then add milk alternatively with dry ingredients. Fold in the stiffly beaten egg whites to which has been added vanilla. Stir well, but never beat. Bake at 350 degrees for 25 minutes. Frost with caramel icing.

Caramel Icing:

2 cups brown sugar

2 tablespoons butter

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup milk

1 Tsp. vanilla

Cook sugar, salt and milk together. Stir until all lumps are dissolved, then remove from heat. Add the butter and cool to 110 degrees. Before adding vanilla, beat hard until it will hold. Shape on cake, then spread.