AT THE MOMENT I’m writing this, our May weather is dreary, damp and unseasonably cool.

Driving around downtown is no treat, either, as vehicles try avoiding the orange cones up ahead and annoying traffic tie-ups on Nashua thoroughfares. Crews have been busy cutting up pavement, making permanent repairs to water lines, patching and sealing.

Road deterioration has been rearing its ugly head for a few weeks now. All over the heart of the city, the springtime rush to fix them fast is on.

As workers labor to repair roads, the urban landscape is slowly waking up with signs of spring. I enjoy traveling down Kinsley Street (minus the potholes) in late spring as the old road is lined with tall, beautiful trees bearing clouds of white, puffy blossoms.

That’s about the only welcome bright spot to this stubbornly late spring feel. We could all use a break, and I’ve got the perfect location — 500 West Hollis St.. It will be alive and hopping or “Opa-ing” on Friday, May 17, and Saturday, May 18, rain or shine!

St. Philip Greek Orthodox Church is holding its annual St. Philip Greek Food Festival from 11 a.m. to 9 p.m. on both days.

It sure beats Taco Tuesday, and it’s a marvelous way to bring the community together.

Manchester celebrates Greek cuisine with St. George’s Glendi fair in the fall, but now it’s time to head to Nashua and celebrate our take on Greek culture and heritage. The folks in my church have been laboring away to create those famous Hellenic favorites like baklava.

Imagine for a moment the nimble hands of both young and old parishioners carefully assembling some 90 pans of the elegant dessert made with layers of crisp phyllo pastry, nuts and butter and laced with honey and cinnamon.

Here at St. Philip’s, our festival motto is “Go big or go home!” We don’t leave anything out. We even feature baklava ice cream, a must-try for sure.

You can dance the night away, chill out to live Greek music, or shop inside at our marketplace for traditional Grecian goods. You can even get a personal church tour conducted by Fr. Alex Chetsas, our amazing priest and leader.

Can you really resist traditionally prepared lamb and chicken bathed in a Mediterranean marinade slowly grilled on an open fire? I don’t think so. The aroma alone is too seductive.

We’ve got close to three thousand marinated pounds getting ready to go, folks.

And our menu also features standout classics like dolmathes, meatballs, spanakopita, tiropeta, pasticho, Greek salad and more.

For your sweet side, there is also galaktoboureko, koulourakia, kourabiedes, kataifi and finikia,

The Greek food fest has grown so large over the past decades that it now boasts its own website,

Check it out, save the date, dump the diet and join us!

Ms. Stylianos is a Nashua native. Her column is published weekly. She can be reached at