Pierogi Love!

Casey Barber
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Taught by Casey Barber

Casey Barber is the Pittsburgh-born, New Jersey-based author of Pierogi Love: New Takes on an Old-World Comfort Food (2015) and Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand Name Treats (2013), as well as the editor of Good. Food. Stories. (goodfoodstories.com). Casey is also a freelance food writer, photographer, and recipe developer whose work regularly appears on The Kitchn, Today.com, and other national print and online publications.  

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Become a pierogi pro with this hands-on class taught by Casey Barber, author of Pierogi Love: New Takes on an Old-World Comfort Food. 

In this class, you'll discover how surprisingly simple it is to make these favorite dumplings from scratch. Each participant will learn how to make basic (and incredibly versatile) pierogi dough and walk through the easy steps of rolling, cutting, filling, and sealing pierogies. 

Pierogies can be savory or sweet, so we'll stuff our fresh-made dough with a host of classic and non-traditional fillings from Pierogi Love: potato and cheddar with caramelized onions, Reuben with Thousand Island dressing, pumpkin with bourbon-maple butter, and pickled strawberry jam with white chocolate sauce. And then we'll eat 'em.

Copies of Pierogi Love will be available for purchase at the class.

Skill level: Beginner - if you've never tried your hand at making dough before, this will help you get over that fear!

(class size: 12-16, demo, hands-on, Q&A, and sampling)

 

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