Antoinette Zekraus, of Glen Cove, is a wonder. At age 89, she’s up early in the morning cutting pieces of tripe for the Feast of St. Rocco, which will be held at St. Rocco’s Roman Catholic Church in Glen Cove from July 24-27. “The Best Feast in the East,” as it’s affectionately known, will be celebrating its 50th anniversary this year and Zekraus has volunteered for all 50 years.
“This is tradition for me and I enjoy keeping it up. It brings back a lot of memories of my parents,” she says. “I’ve been very blessed in my life and I feel it’s important to return my blessings by doing what I can.”
Nonnas make tripe for the Feast of St. Rocco in Glen Cove. Credit: Newsday/Howard Schnapp
Zekraus is part of the famous crew of “nonnas” who work tirelessly to prepare all the homemade Italian dishes served at the feast.
Each day the nonnas are making meatballs, breading chicken cutlets, cutting up tripe and rolling rice balls in an effort to feed the local community.
“It’s very gratifying to serve the people because they are so grateful,” Donna Marino, 70, says. “They constantly thank us for doing what we do plus everybody gets an abundant amount of food. No one leaves hungry.”
Diana Barone, 70, of Glen Cove, agrees. “We enjoy making people happy. They love to eat and we love to feed them.”
“While they’re prepping, they tell stories and laugh a lot,” Ida Johnson, manager of the Pasta Pavilion in the Madonna room, says of the nonnas. “There’s a lot of love among these women and it shows in the food.”
A view of the crowd at the Feast of St. Rocco on July 28, 1983. Credit: Newsday/Tom Alvarez
YES, CHEF
In the kitchen, Chef Arturo Gomes is preparing the sauce for the tripe by frying up onions, pancetta, garlic, celery and white wine in a 15-gallon pot.
“Once this is done, I’ll add in the finished tomato sauce,” he says. “I’m making 800 pounds of tripe this year.”
Co-chair Maria Greco notes: “Tripe is one of the staples for the feast. People come specifically for that dish.”
Gomes oversees the menu and all the food ordering, making sure everything is fresh and top quality. The former owner/head chef of Veranda Italian restaurant in Glen Cove, Gomes has been volunteering for 16 years.
“I do it for the nonnas and to give back to Glen Cove,” he says. “I make sure the nonnas are happy by feeding them every shift. I appreciate everything they do so I try to make it fun for them.”
From left, Christopher Meadows, of Glen Head, Andrew Johanson, of Huntington, make platters of Italian food during the festival in July 2024. Credit: Newsday/Steve Pfost
The menu is vast. First, there are the staples like chicken Parmesan with pasta ($20), eggplant Parmesan with pasta ($18), cavatelli with broccoli rabe ($18), pasta marinara or with olive oil and garlic ($7), pasta Bolognese ($8), rice ball ($6), pair of meatballs ($6), half-dozen of baked clams ($15), fried calamari ($18), tripe ($10 small, $18 large) and stuffed mushrooms ($8).
Each night there will be specials that change every day.
“The specials are always the first to go,” Johnson says. “Very often people come multiple nights just to catch them.”
A ziti and chicken platter served at last year’s fest. Credit: Newsday/Steve Pfost
Opening night on July 24 highlights pork shank with pasta ($24), lamb shank with pasta ($26) and veal saltimbocca with pasta ($26). Friday features cod livornese ($24), shrimp oreganata with pasta ($24) and fried shrimp ($12). Saturday spotlights pork chop with wild rice ($24), short ribs with fettuccine ($26), eggplant rollatini ($24) and lasagna with a side ($20). Sunday concludes with Nonna’s Special, which consists of braciole, meatball, large sausage and pasta with red or meat sauce plus a choice of tenderloin saltimbocca, eggplant rollatini or lasagna ($24).
For those on the run, there’s even a takeout booth set up with a selection of these dishes packed and ready to go.
STATUE PROCESSION
After the 10:15 a.m. Mass on July 27, the procession of the St. Rocco statue begins at 11:15 a.m. Drawing hundreds of people and lasting more than two hours, the procession moves through the neighborhood streets surrounding the church with an Italian marching band. People pin money to the ribbons on the statue and ask St. Rocco to answer their prayers.
The Feast of St. Rocco in Glen Cove is celebrating its 50th year. Credit: Rick Kopstein
“We bring the statue to many people who are homebound and unable to come visit during the feast,” Deacon John Fielding says. “If you go to Italy, each town has its own patron saint that they celebrate every year with a festival. That’s what we try to bring to Glen Cove.”
DON’T FORGET DESSERT
Stop by Caffè Cannoli for a sweet treat ($5-$6) straight from Grimaldi Bakery in Ridgewood, Queens. Desserts to try include cannolis (regular, pistachio and limoncello), tiramisu, fruit tarts and sfogliatella.
TAKE A RIDE
Amanda Brennan and her son Jack, 7, of Bayville, collect the prize that Jack won from LaShawn Bates, of Jamaica, Queens, at the festival. Credit: Rick Kopstein
Newton Shows provides an array of carnival games and rides that include Pharaoh’s Fury, Super Shot and the Wacky Shack plus a new one.
“This year we have a ride called the Tokyo Drift, which is from ‘The Fast and the Furious’ movies,” owner Mike Newton says. “It’s a real crowd pleaser that’s eye-catching.”
Festivalgoers on the Pharaoh’s Fury Ride in July 2024. Credit: Rick Kopstein
LIVE MUSIC AND DRINKS
Head under the tent at Nonna’s Garden Cafe where beer ($6), wine ($8), soda ($2) and water ($2) are served as live Italian music plays starting at 7 p.m. on Thursday-Saturday as well as 5 p.m. on Sunday. This year’s acts include Primavera with Antonio Valente (Thursday), Stivale with Angelo Gentile (Friday), Don Felice & Band (Saturday) and Pane e Cioccolata (Sunday).
THE FEAST OF ST. ROCCO
WHEN/WHERE 6 to 11 p.m. July 24-25; 3 to 11 p.m. July 26 and 2 to 9 p.m. July 27, Third Street and St. Rocco Place, Glen Cove
COST Free; Ride tickets can be purchased a la carte ($6-$8) or through a Pay-One-Price bracelet ($35 presale, $45 night of). The presale discount is offered up to five hours before opening each day of the feast.
MORE INFO 516-676-2482, facebook.com
David J. Criblez is a reporter for Newsday’s exploreLI, covering entertainment-related events from local music to stand-up comedy to festivals.