The warm weather, entertainment and smell of spiedies combined for a perfect Spiedie Fest today.
With all the hype of musical guests, and balloon launches, today we took a closer look at this festival's namesake: the spiedie.
You really can't come to the festival the right way unless you eat one.
But who makes the best spiedie depends on who you ask.
It's the first thing that hits when you walk through Otsiningo Park, the smell of spiedie meat on the grill.
Thousands of spiedie sandwiches are being served up in Spiedie Fest's second day.
While people seemed to enjoy every spiedies from every tent, the makers of these sandwhiches explain whey theirs are the best.
"Our Spiedie, Lupo's spiedies were the first. Started with Johnny and Sam Lupo. They brought the recipe over and started a little market and eventually started making and selling the spiedies. Just a family tradition," says Max Lupo of Lupo's spiedies.
Rob Salamida of Salamida's Spiedies says it's how the meat is cooked that makes what's coming off his grill so good.
"The way we make our marinade is different. Our meat is, we always use a Purdue chicken and we always use a dark meat. I think it's good cooked fresh right off the grill. It takes some talent, but we got some good young guys here who are enjoying themselves," said Salamida.
Cabanas Restaurant says their spiedies are a change of pace, with an ethnic twist sure to draw in the crowds.
"Our Spiedies are very unique because we also turn them into Soulvaki's which is a greek dish from Greece and is very authentic," said Shelley Sousoukis of Cabana's Spiedies.