"It's very authentic," Euripidou said of the dancing. "It's really very lively. They put on a very action-packed performance."
There will be less formal dances, too, when anyone who attends is welcome on the dance floor.
"When the band starts and the music starts, everyone just gets up and dances," Delorey said. "Everybody has fun."
With all the festival offers, the food is the biggest draw. Euripidou's brother, Chris, is the chef at Farmer Boy Diner and Restaurant in Albany and is in charge of the kitchen at the festival. It's no small job; Euripidou said the event will feature 400 pounds of lamb shanks, 400 roasted chickens and 32 pans of moussaka, which is layers of eggplant, potato and ground beef topped with cream sauce.
That's just a small sampling of the offerings. New this year is a pork stew served in a red wine sauce with pearl onions. The stew is often made with rabbit or other meats, Chris Euripidou said. There will also be a salad bar with dolmades (stuffed grape leaves), pastitsio (seasoned ground beef with pasta and grated cheese, topped with cream sauce) and horsellenic salata (Greek salad). Outside, a barbecue area will serve gyros, along with souvlaki.
"It's basically skewered meat," Euripidou said of the souvlaki, noting that "souvla" refers to large pieces of meat on large skewers. Adding "-aki" to a Greek word "means the small version," Euripidou said, so the souvlaki will be small pieces meat on wooden skewers.
Diners will want to leave room for dessert. "We have a lot of pastries, which are always a big hit," Euripidou said. Those pastries include baklava (chopped walnuts in layers of filo dough and honey syrup), kourambiethes (sweet butter cookies dusted with powdered sugar) and loukoumades, which Euripidou described as fried dough balls served with syrup.