You can almost smell the aroma of the late Pete Parrous’ secret recipe spaghetti sauce emanating today from the church along Oakmont Avenue in Haymount.
Suffice it to say, Jerry Anagnostopoulos, Tony Kotsopoulos, Chris Vlachos, Spero Poulos, John Frangakis, Deno Frangakis, Deno “Pete” Skenteris, Dino “George” Skenteris, Deno Hondros and Tasos Hasapis are among the many volunteers up to their collective necks in pasta and tomato sauce for The World’s Largest Spaghetti Dinner and Greek Pastry Sale, which is scheduled from 10 a.m.-7 p.m. at Saints Constantine and Helen Greek Orthodox Church, 614 Oakridge Ave.
“We have 2,500 pounds of dry pasta and 900 gallons of meat sauce,” says Anagnostopoulos, 41, who, along with Kotsopoulos, is co-chair of the 66th consecutive renewal of the pasta extravaganza (circa 1958), which has evolved into something of a Fayetteville rite each November. Kotsopoulos is the son-in-law of Pete Parrous.
Linda Higgins is the daughter of Pete Parrous.
“It was to help raise money to build the church,” she said about her father’s vision for the dinner. “They were having services in the Hellenic Center. We didn’t have a sanctuary at that point. It started as a dine-in kind of spaghetti night with maybe 400 people. Over the years, it has grown to where we now serve about 9,000 plates, which is great.”
It’s been a busy three days, Anagnostopoulos says, in anticipation of today.
“It’s a lot of work,” he said.
And a busy three weeks for the ladies of the church preparing the Greek pastries.
“We are having a good time,” Lula Griffin said. “We have 13 different pastries.”
You’ll find pastries from baklava, koulourakia, kourabiedes, finikia, galaktoboureko, kataifi, amygdalota, Mickey Pastes, flogeres, sokolatopita, karidopita, portokalopita and kok.
“Galaktoboureko is a creamy custard and one of the most popular,” Griffin said. “Mickey Pastes is beloved in Greece. Karidopita has cinnamon and nutmeg, and really good for Thanksgiving and Christmas.”
A labor of love
Jerry Anagnostopoulos says The World’s Largest Spaghetti Dinner and Greek Pastry Sale is a labor of love on the part of the Greek community.
“It’s a lot of hours,” he said.
But it’s Pete Parrous’ secret recipe tomato sauce that has been bringing Fayetteville families back for generations.
“The sauce is what sells it,” Anagnostopoulos said.
Box dinners, including bread, are $10 each and takeout only.
“This event isn’t just about the food,” said Tasos Hasapis, 84, who has been involved in the dinner for more than 50 years. “It’s about celebrating tradition, bringing people together and giving back to the Fayetteville community. We’re proud to continue a legacy that started 66 years ago.”
Anagnostopoulos anticipates serving 8,000 to 8,500 boxes, with proceeds benefitting the American Red Cross of the Sandhills, Fayetteville Area Operation Inasmuch, Manna Church in support of the homeless and The Salvation Army.
“It’s been a huge blessing over the years,” he said. “Just the longevity of it. Hopefully, we’ll sell out.”
Epilogue
Don’t know what it is about the late Pete Parrous’ tomato sauce or the ingredients in the recipe.
Daughter Linda Higgins is keeping the recipe a secret, too.
“My lips are sealed,” she said. “But he would be very happy and proud that we continue and having the people working with it so long as they just have kept on the legacy.”
Bill Kirby Jr. can be reached at billkirby49@gmail.com or 910-624-1961.
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