I Left My Homework in the Hamptons, by Blythe Grossberg

I Left My Homework in the Hamptons, by Blythe Grossberg (Hanover Square Press, 290 pages)

Earlier this year Netflix released a documentary on the college admissions scandal that was dubbed Operation Varsity Blues. If there were to be a prequel, it could be based on I Left My Homework in the Hamptons, a memoir that reveals the lengths to which the wealthy go to ensure that their children do well in high school.

Massachusetts native Blythe Grossberg is a learning specialist who spent nearly 20 years tutoring “the children of the one percent” in New York City, all the while tucking away unflattering anecdotes about her clients and their offspring. It is, in many ways, a story of “poor little rich kids.” Grossberg is sympathetic to the teens, not so much to their parents, some of whom seem to view children as a sort of designer accessory.

Grossberg, who now runs a tutoring company based in Boston, made up names and changed identifying details to create composite characters for the memoir. That seems justified for ethical reasons, if not legal ones, but it does drain the book of some of its power, knowing that Lily, Alex and Trevor, some of the students featured in the book, don’t actually exist, at least not exactly how they are depicted.

That said, maybe that’s a good thing.

Alex, for example, is among the teens portrayed here whose parents play a minimal role in his life. Their job is to make money and hire the tutors, drivers and housekeepers.

For much of the year Alex’s driver picks him up in a black Cadillac Escalade so he can play tennis before and after school. Practice doesn’t end until 7, and then his tutors (plural) await. “He spends far more time with his driver than with his parents, who often don’t come home until long after I’ve tutored Alex in writing,” Grossberg writes.

In addition to Grossberg, the teen has a Yale-educated tutor for math and science, and another tutor, who charges $800 an hour, to prepare him for the SAT. He also has a team of psychiatrists who help with his anxiety.

Although his days are packed with activities, there’s plenty that Alex doesn’t have to do. He doesn’t do homework on his own; that’s saved for tutoring time. His meals are prepared, his clothes washed and put away, his room cleaned, all by others.

Grossberg sees another of her students, Lily, a high school freshman, in between squash lessons and personal training, to which she is driven by the family’s housekeeper. There are few family dinners; in fact, there is no time for dinner at all — Lily eats sushi while she is tutored.

Grossberg works with 16-year-old Ben in the business center of the fancy hotel where he lives. “His parents live in a room nearby with a younger brother, but they are never home.” He eats mostly room service, his favorite a $27 burger on a ciabatta roll. “Bereft of parental supervision, Ben spends his days shuttling between his allergist and therapist and ordering room service. He often goes to school without the proper clothes because his parents forget to go shopping for him.”

While Grossberg at times works to defend the parents as hard-working and well-meaning, they don’t come off well in this book. They complain when she can’t come on the evening they request, or when their children receive Bs. When a grade is not to their liking, it’s either the teacher’s fault (the child is “a bit politically conservative” for this school) or Grossberg’s. Incredibly, some have to be dunned to pay Grossberg’s invoices, sometimes because an accounting firm handles all the family’s expenses.

Grossberg calls the teens “Gatsby’s children” and says they are the spiritual heirs of Fitzgeralds’s hero, who lived in luxury on Long Island. The Great Gatsby, of course, is required reading for most American high school students, and Grossberg’s charges read about Jay Gatsby and his friends with little self-awareness. In fact, they have little awareness of the world outside their world; as do their parents, who are incredulous when Grossberg tells them that she is not summering in the Hamptons. (Does anyone not in the 1 percent use “summer” as a verb?)

Essentially, this is a book not just about tutoring but about the outsourcing of parenting that can occur when enough disposable income is present. One night Grossberg had just gotten home to her family when a student’s mother called and asked if she would speak with her daughter, who was upset about a grade. Grossberg says she could tell from the background noise that the mother was at a restaurant. She called Sophie, who had gotten a B- on a test and was sobbing. She ranted for a while and then announced she had to go study for another test. “I realized she just needed to talk and her mother outsourced it to me,” Grossberg writes.

The same mother later appears in the book when her husband is under investigation for financial wrongdoing and is pictured on the front page of The New York Times. On Grossberg’s next visit, she worries about what to say, but needn’t have: The mother launches into a discussion about her unhappiness with the B+ her daughter has just received.

And on it goes, a car accident in book form that you can’t stop ogling even though you know this is all none of your business, not what’s going on in these children’s lives, nor in their parents’, nor in Grossberg’s. And here’s the thing: While Grossberg is sternly opposed to the lives that Gatsby’s children are leading and makes clear that neglect is one of the parents’ sins, she is collecting all these anecdotes by working long hours after her own teaching job, leaving her young son in the care of babysitters for six days a week. The circumstances are much different, and Grossberg repeatedly compares her impoverished lifestyle, replete with holes in her shoes, with those of her clients. And yet, on some level, both the rich and the (relatively) poor commit the same parenting sin.

Grossberg, the daughter of lawyers and married to an Ivy-League educated magazine editor, makes clear that she needs the money she earns tutoring, but she also lives in one of the most expensive cities in the U.S. I found myself wondering why the couple didn’t just move somewhere cheaper, and devote more time to her son.

Ultimately she does move, back to Massachusetts, although by then her son is a teenager. She’s now president of a tutoring company that, from the looks of the website, still caters to the 1 percent. The poor we will always have with us, Jesus of Nazareth said, to which we can add, and they’ll do their homework by themselves. The rich will have help, and it makes for entertaining reading. As for the writing, people probably won’t hire Grossberg based on this book. B-

Book Notes

With William Shatner having formally gone to space the dawn of space tourism is officially here, and the publishing industry was ready for launch.

The most promising read for the general public is Christian Davenport’s The Space Barons: Elon Musk, Jeff Bezos and the Quest to Colonize the Cosmos (PublicAffairs, 320 pages), but it’s three years old, making it practically ancient history in a rapidly changing field. Similarly, Rocket Billionaires: Elon Musk, Jeff Bezos and the New Space Raceby Tim Fernholz (Mariner, 304 pages) was published in 2018.

More recently, there are two choices. Liftoff by Eric Berger (William Morrow, 288 pages) is a narrower look at Musk and “the desperate early days that launched SpaceX.” There’s also Test Gods by Nicholas Schmidle (Henry Holt & Co., 352 pages) which looks at the third major player in space tourism, Richard Branson and his Virgin Galactic.

Shatner, meanwhile, might want to update his autobiographyUp Till Now (Thomas Dunne Books, 358 pages). From his remarks after his return to Earth, it sounds like the flight he made was life-changing, and the memoir was published in 2008. But even more remarkable than going into space at age 90 is the number of books Shatner has written, to include science fiction, multiple memoirs and even a book about horses, published in 2017, The Spirit of the Horse (Thomas Dunne Books, 304 pages). By some accounts Shatner has published 22 books even while continuing to work as an actor, a remarkable second act. It’s a safe bet that a 23rd is already in the works.

Meanwhile humorist David Sedaris has published Round 2 of his diaries. A Carnival of Snackery (Little, Brown and Co., 576 pages) spans the years from 2003 to 2020 and is a followup to 2017’s Theft By Finding, which covered 1977 to 2002. Sedaris already written about many of the events recounted here, but this promises to be an even more unvarnished look, the original material, so to speak

Book Events

Author events

• WENDY GORTON Author presents 50 Hikes with Kids: New England. Virtual event hosted by The Toadstool Bookshops of Peterborough, Nashua and Keene. Via Zoom. Sun., Oct. 24, 2 p.m. Visit toadbooks.com.

• RAVI SHANKAR Author presents Correctional. Virtual event hosted by Gibson’s Bookstore in Concord. Wed., Oct. 27, 7 p.m. Via Zoom. Registration required. Visit gibsonsbookstore.com or call 224-0562.

• CATHERYNNE M. VALENTE Author presents Comfort Me With Apples. Virtual event hosted by Gibson’s Bookstore in Concord. Fri., Oct. 29, 7 p.m. Via Zoom. Registration required. Visit gibsonsbookstore.com or call 224-0562.

• KEN FOLLETT Author presents Never. Virtual event with author discussion and audience Q&A, hosted by The Music Hall in Portsmouth. Sun., Nov. 14, 1 p.m. Tickets cost $36 and include a book for in-person pickup at The Music Hall. Visit themusichall.org or call 436-2400.

Poetry

• DOWN CELLAR POETRY SALON Poetry event series presented by the Poetry Society of New Hampshire. Monthly. First Sunday. Visit poetrysocietynh.wordpress.com.

• SLAM FREE OR DIE Series of open mic nights for poets and spoken-word artists. Stark Tavern, 500 N. Commercial St., Manchester. Weekly. Thursday, doors open and sign-ups beginning at 7 p.m., open mic at 8 p.m. The series also features several poetry slams every month. Events are open to all ages. Cover charge of $3 to $5 at the door, which can be paid with cash or by Venmo. Visit facebook.com/slamfreeordie, e-mail [email protected] or call 858-3286.

Book Clubs

• BOOKERY Online. Monthly. Third Thursday, 6 p.m. Bookstore based in Manchester. Visit bookerymht.com or call 836-6600.

• GIBSON’S BOOKSTORE Online, via Zoom. Monthly. First Monday, 5:30 p.m. Bookstore based in Concord. Visit gibsonsbookstore.com/gibsons-book-club-2020-2021 or call 224-0562.

• GOFFSTOWN PUBLIC LIBRARY 2 High St., Goffstown. Monthly. Third Wednesday, 1:30 p.m. Call 497-2102, email [email protected] or visit goffstownlibrary.com

• NASHUA PUBLIC LIBRARY Online. Monthly. Second Friday, 3 p.m. Call 589-4611, email [email protected] or visit nashualibrary.org.

Album Reviews 21/10/21

Jim Snidero, Strings (Savant Records)

Ha ha, the other week Kenny G got in a meme war with Pat Metheny, if you didn’t hear. Pop-jazz guitarist Metheny attacked the hilariously trite sax player for — I don’t know, something about he didn’t like him, and it went on from there. It was sort of like one of the Osmond brothers dissing the Brady Bunch Band, but the real takeaway is that listenable/commercial/accessible jazz isn’t something that’s worth dissing, even if it’s Kenny G. Take for example this album from alto sax guy Snidero, a recording that just welcomed its 20th anniversary with a CD re-release and first-time issuance in online digital formats. It’s a very clean, often gently swooping thing, with Snidero’s sax/piano/bass/drums band backed by six-odd guys on strings, all hammering out tunes that sound 1950s-ish, 1970s-ish and Leonard Bernstein-ish by turns. It’s a treasure, but the backstory is the thing here: The band was set to record the album in Brooklyn on 9/11, and some of them got stuck in traffic when the attacks happened. A+

Gone To Color, Gone To Color (self-released)

Well this one’s a keeper if you’re a Massive Attack/Zero 7 type of fan. Here you have an experimental rock/electronic-based pair of guys, a duo that originally formed in Cincinnati and are “currently coexisting in Atlanta and Washington, D.C.,” i.e. they collaborate remotely, a setup that’s allowed them to bring in some pretty impressive names, not that these exquisite beats really need any salvaging. Right off the top you have Luyas singer Jesse Stein floating her soprano all over the joint in a beachy joint (“The 606”) that might make you think of Massive Attack’s Martina Topley-Bird, and then, whoa, speak of the devil, Topley-Bird shows up next on the more snappy but still chilly “Dissolved.” “Redok” is a gorgeous-weird-gorgeous walk in the clouds, and then, who but Clinic singer Ade Blackburn pops in for the highly syncopated “Illusions.” You should see the list of contributors: Wilco’s Pat Sansone, Guster’s Luke Reynolds, Liars singer Angus Andrew — I’m left with who the heck even are these guys? Jeez Louise is this awesome. A+

PLAYLIST

• If you’re marking your calendar, Oct. 22 isn’t a holiday, because it’s the day after my birthday. However, it is a big day for some bands and ‘artistes’, as they have new albums coming out, and I will talk about them now, starting with San Francisco-based rock band Deerhoof, whose new album, Actually You Can, will be at the stores in a matter of hours, in case your little brother hasn’t used his elite hacker skills to pirate it for you already. As usual I have confused this boring indie band with all the other boring indie bands that have the word “deer” in their names, like Deerhunter and Deerfield, although Deerfield is actually kind of non-horrible if you like garage-country music, and who doesn’t. But anyway, Deerhoof, everyone. You know them from such forgettable Pavement-like garbage as “Fresh Born,” which — OK, you don’t know that one? OK, how about — oh, let’s just forget it, if you hate music, you’ll love Deerhoof, let’s leave it at that and try to get through this exercise in one piece. Their new single “Scarcity Is Manufactured” is already out there, so let’s check it out, whattaya say. Hmm, one part is like 1970s-era Yes but with Yoko Ono singing. I have no idea why anyone would want to listen to that, but that’s what it is, and I had no hand in its creation.

• In looking at Fun House, the new album from one-woman-band Hand Habits, I figured I’d try something different: get in touch with the artist (Meg Duffy) and have her write this little bit, so she could tell you herself whether or not this new album is awesome. But weirdly enough, she doesn’t go on her Twitter very much, and I wasn’t going to try to contact her on her very busy Facebook, so I guess I’ll have to do this myself. The single, “No Difference,” isn’t bad, like, imagine if the Beach Boys were actually just a girl and a few of her friends but nevertheless they still made mindless but catchy pop songs and sang “ba ba ba” a lot. I have no idea who would seriously love this, but that means nothing these days, literally nothing.

• Holy crow, look, guys, it’s arena-pop sarcophagus-mummy Elton John, with a new album, The Lockdown Sessions, comin’ right up! As a seasoned newspaper reporter and former CIA double agent, I have deduced that the album’s title refers to a bunch of songs Elton recorded while the country was totally closed down owing to the coronabug. I further predict that guests on this album will include someone old, like Paul McCartney; someone young and boring but inexplicably popular, like Ed Sheeran; and some rising star who’s edgy, like any singer you’ve never heard of. Whatever, barf barf barf, the first single is a collaboration with singer/model Dua Lipa. It is a PNAU-remixed version of the old mummy-radio song “Cold Heart.” Ha ha, the video is a Teletubbies-like cartoon and it’s wicked stupid and lame. The remix is uneventful, not much different than the original snooze-rock version that won a dentist-office poll as being the worst part of going to the dentist, this by a 90-percent margin. Congrats, Elton, for being the stuff of nightmares!

• Finally, let’s look at Blue Bannisters, the new record from Lana Del Rey, who’s really only mesmerizing to you because she’d never date you in a million years unless you’re a professional unicorn polo player. Here’s a single, “Arcadia.” I’m sure this will basically be Goldfrapp but shrinkwrapped, let’s go: It’s a piano gloom ballad, with bad singing that certain people will say is good because otherwise they wouldn’t get paid. She’s quickly turning into a meme, you notice?

If you’re in a local band, now’s a great time to let me know about your EP, your single, whatever’s on your mind. Let me know how you’re holding yourself together without being able to play shows or jam with your homies. Send a recipe for keema matar. Message me on Twitter (@esaeger) or Facebook (eric.saeger.9).

Baseball and beers

There’s something about fall ball

“Are you OK?” my wife asked.

I was gripping — white-knuckling — our living room coffee table as the Red Sox clung to a slim lead in the eighth inning of Game 4 of the division round of the Major League Baseball playoffs.

I was not OK. While I’ve increasingly become a fair-weather Red Sox fan as the game has evolved to be (too) heavily focused on analytics, rather than the good old-fashioned eye test, this was still the playoffs and this was still the Red Sox.

I took a pretty hefty swallow of my beer, in this case a Patina Pale Ale by Austin Street Brewery in Portland, Maine, and took a deep breath. It didn’t help, as the Sox quickly gave up three straight hits to allow the Tampa Bay Rays to tie the game. By now you know the Sox ended up winning so all’s well that ends well. But you get it. Things were dicey in the moment.

There is something about the flow of a baseball game that lends itself to drinking. It’s actually not that complicated. In addition to inning breaks, there’s a little mini break after each pitch that begs for a sip of beer.

If you do like baseball, fair-weather fan or not, there is something truly special about October baseball. It is so intense. The game hangs in the balance on every pitch. Beer does help with calming the nerves for overly intense viewers like myself.

Now that said, in a close playoff game, you’re not going to be paying close attention to your beer. I don’t think pulling out the most coveted can or bottle in your beer fridge is a great move in the middle of the game — you’re just not going to be able to appreciate it as much as you should because your attention is going to be on the game. (Save it for the post-game celebration.)

That’s not to say I think you should drink something lousy either. I’m just suggesting you choose something you don’t have to think about as much.

Super-hoppy beers are great but they tend to be high in alcohol and I feel the need to remind you that baseball games can run very, very long. The team needs you there for the ninth inning.

Big stouts and porters can be a nice choice but I wouldn’t bother with overly complex brews — again, you’re just not going to be able to take the time to pay attention to layers of complexity.

For game time, I’m looking for something simple. I’m talking Pilsners, pale ales and dry stouts. Maybe toss in an amber ale or something along those lines. I still want the beer to taste good but I don’t want to contemplate its nuances.

Here are three New Hampshire beers that I think pair quite well with October baseball.

Auburn American Red Ale by Able Ebenezer Brewing Co. (Merrimack)

The pour on this is quite dark but don’t let that fool you: This is about as sessionable a beer as they come. The brewery describes it as “smooth, crisp and satisfying” and I can’t do better than that.

Hank’s Pale Ale by Throwback Brewery (North Hampton)

This has a nice backbone of grapefruit in a very crisp and dry package. You’ll want to have a couple of these, regardless of how the game is going.

Dirty Blonde Ale by Portsmouth Brewery (Portsmouth)

Take a sip, don’t think about it and repeat. This light-bodied ale is a perfect choice when you just want a beer that tastes like a beer.

What’s in My Fridge
Pale Ale by Navigation Brewing Co. (Lowell, Mass.)
First, we should talk about the fact that I love that this brewery just left the name as “Pale Ale.” I love the simplicity. I enjoyed the beer right in its taproom, which is a neat spot in an old mill building. The beer was fresh and clean and featured some light grapefruit notes — very sessionable. Cheers!

Featured photo: Beer and Red Sox playoff baseball. Courtesy photo.

Savory Parmesan biscotti

Homemade biscotti have been in my baking repertoire for ages. However, the majority of my biscotti baking has been focused on sweet baked goods. More recently I have come to discover the delightfulness of savory biscotti.

This is the perfect time of year for an introduction to these savory biscotti. With cooler weather arriving, fall is practically begging you to turn your oven on and create some baked goods. Plus, this season usually heralds the returns of soups and stews, which are even more enjoyable when served with a carb-centric side. But forget cornbread and biscuits next time and try biscotti instead.

There are so many reasons to pair these biscotti with your soup or stew. As they are twice-baked and crunchy, they have the perfect consistency for dipping in the broth. Plus, biscotti keep really well, so you can make them when you have a little bit of time and store them until you need them.

Ingredient note: If you don’t have Parmesan on hand, any other hard cheese could be used as a substitute, such as romano or asiago.

Michele Pesula Kuegler has been thinking about food her entire life. Since 2007, the New Hampshire native has been sharing these food thoughts and recipes at her blog, Think Tasty. Visit thinktasty.com to find more of her recipes.

Savory Parmesan biscotti
Makes 24

1/3 cup salted butter, softened
3 Tablespoons sugar
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shredded Parmesan
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 cup shredded Parmesan (for sprinkling)

Preheat oven to 350 degrees.
Beat butter and sugar in the bowl of a stand mixer on speed 2 for 2 minutes.
Add eggs, one at a time, beating until each is incorporated.
In a separate bowl, stir flour, baking powder, salt, 3/4 cup Parmesan, oregano and basil together.
Add flour mixture to wet ingredients and mix on speed 2 for 1 minute..
Divide dough in half.
Shape each half into a 10″ x 3″ rectangle, using floured hands.
Set loaves 2″ apart on a parchment paper-lined baking sheet.
Bake for 30 minutes or until the dough is set.
Leaving the oven on, remove the biscotti loaves and cool for 15 minutes on baking sheet.
Using a butcher’s knife, cut the loaves into diagonal slices, 3/4″ thick.
Place slices on cookie sheet with the cut sides down.
Bake for 8 to 9 minutes.
Turn over slices, and sprinkle with remaining 1/4 cup shredded Parmesan.
Bake for an additional 8 to 9 minutes.
Remove biscotti from oven, and transfer to a baking rack to cool completely.

Photo: Savory Parmesan biscotti. Courtesy photo.

In the kitchen with Leo Short

Leo Short and his wife Shannon of Milford are the owners of Sammich NH (sammichnh.com, and on Facebook @sammichnh), a food truck specializing in made-to-order hot and cold sandwiches they launched late last month. Popular sandwiches include the house pastrami Reuben with Swiss cheese, sauerkraut, spicy bread and butter pickles and Russian dressing on marble rye; the Speziato, featuring Italian cold cuts, mozzarella, pickled red onion and hot cherry peppers on focaccia; and the hickory smoked pulled pork sandwich, which has freshly sliced jalapenos, cilantro and a spicy barbecue aioli, served on a ciabatta roll. Soups, chili and other comfort foods will soon be added to the menu as well. Originally from Connecticut, Leo Short has decades of industry experience, most recently as the chef of St. Joseph Hospital in Nashua for nearly five years. Find Sammich NH at 589 Elm St. in Milford every Monday through Friday from 11 a.m. to 6 p.m. and on Saturdays from 7 a.m. to noon, for breakfast sandwiches and other items.

What is your must-have kitchen item?

A good, sharp knife.

What would you have for your last meal?

It would be vanilla Swiss almond ice cream from Kimball [Farm] in Jaffrey.

What is your favorite local restaurant?

Here in town, it would be Union Street Grill [in Milford]. Fantastic breakfast and fantastic people.

What celebrity would you like to see ordering from your food truck?

Danny DeVito.

What is your favorite thing on your menu?

My personal favorite is our chicken cutlet, [which has] roasted peppers, provolone cheese, greens and prosciutto. It’s a twist on a sandwich I had at a deli down in my old stomping grounds in Connecticut, at a place called Gaetano’s.

What is the biggest food trend in New Hampshire right now?

I think it’s finding a niche or something that’s missing, not necessarily a specific type of food. There’s a lot of good stuff out there, and a lot of people who do something outside the box or reinvent the classics.

What is your favorite thing to cook at home?

We love to cook breakfast, be it hash and eggs, bacon and eggs, or baking scones. … My wife is the baker in the family, and she’s tremendous.

Bacon and cheddar scones
Courtesy of Leo and Shannon Short of Sammich NH, sammichnh.com

1 stick cold unsalted butter
2½ cups flour
1 Tablespoon baking powder
1 teaspoon salt
¼ cup sugar
½ cup milk
¼ cup chopped cooked bacon
¼ cup shredded white cheddar cheese

Preheat the oven to 400 degrees. Combine butter and flour until the butter is the size of peas. Incorporate the baking powder, salt and sugar into the flour and butter mixture. Add milk, bacon and cheese to dry ingredients and mix gently until incorporated. If sticky, add another tablespoon of flour. Fold dough over twice and cut into approximately eight pieces. Bake on parchment paper or a lightly oiled cookie sheet for 12 to 15 minutes.

Featured photo: Leo Short. Courtesy photo.

Drive-thru Greek eats

Nashua church to host gyro and baklava pop up

It’s been a full year since St. Philip Greek Orthodox Church in Nashua has had any type of food festival or takeout event, but the demand for more has never gone away. On Saturday, Oct. 23, the church will welcome foodies back for a one-day-only drive-thru gyro and baklava pop-up.

“We know just from conversations with our friends and neighbors here in Nashua that this is something that has really been missed in the community. It’s very much a tradition for people,” said Christina Eftimiou, who is co-chairing the pop-up with fellow parishioner Tina Alexopoulos. “This is our first foray into co-chairing an event like this, and so far the support has been great.”

Unlike at other pandemic-era Greek food events you may have attended, this one does not require any pre-ordering. Visitors can simply arrive at the church between 11 a.m. and 7 p.m.

“It’s going to be like ‘Welcome to St. Philip, how may I take your order?’” Alexopoulos said.

On the menu will be gyro sandwiches, featuring a combination of lamb and beef, homemade tzatziki sauce, lettuce, tomato, onion and crumbled feta cheese wrapped in pita bread. Each gyro order also comes with a bag of chips and bottled water, Coke, Diet Coke or Sprite for a drink.

Sold separately will be a four-pack serving of baklava made using an old church recipe.

“We don’t purchase anything and bring it in,” Alexopolous said. “We’re known for offering everything homemade and fresh, so the baklava is all being prepared by us within a week [of the pop-up], and the gyros are made on the grill right then and there.”

In preparation for the pop-up, Eftimiou said she and Alexopolous looked at gyro and baklava sales from St. Philip’s previous festivals, and they also also reached out to other local church communities that have put on similar takeout events with success.

“We saw how they were run and knew that we could take them on as well,” she said.

Plans are still up in the air to have St. Philip’s Greek food festival return to its traditional in-person format in May 2022, but Eftimiou said another pop-up featuring Greek cookies and pastries is already in the works, likely to take place near the holiday season.

“Beyond just baklava, we’re hoping to also have a few other pastries available for people who want to have a plate of them around their Christmas or Hanukkah tables, or if they want to ship them to a loved one,” she said.

Gyro & Baklava Pop Up

When: Saturday, Oct. 23, 11 a.m. to 7 p.m.
Where: St. Philip Greek Orthodox Church, 500 W. Hollis St., Nashua
Cost: $10 for a gyro sandwich with chips and a drink; $12 for a four-pack of baklava (drive-thru only; no pre-orders necessary)
Visit: nashuagreekfestival.com

Featured photo: Courtesy photo.

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