About the Chef:
Maria Rozynska grew up in a Polish household observing her mother, grandmother and great grandmother knead, roll, shape, mallet and whisk consistently yummy Polish cuisine picking up generations of knowledge. They were the recipes worth talking about and ones Maria wanted to spread. Maria now teaches others how to make traditional Polish food while singing songs from the Polish Highlands in order to keep alive her family's recipes and traditions.
About the course:
In this fun, hands-on workshop, Maria Rozynska will lead you through the process of making traditional Polish pierogies from scratch.
We’ll start the Pierogi class with a cool cup of kompot, a traditional sweet Polish beverage prepared from several kinds of dried fruit. There will also be a short presentation on Polish cuisine, then we roll up our sleeves (literally!) and dive into learning how to make traditional Polish pierogies with various fillings, including:
- Farmer’s cheese with potato & onion
- Savoury sauerkraut with mushroom & onion
- Sweet prunes, for delicious dessert pierogies!
Maria will demonstrate the making & kneading of both types of dough (Gluten-Free & Regular), then guests will get to make their own. Fillings will also be demonstrated with guests participating in their making. Then we roll, cut, fill, shape, and boil trays of pierogi fit for a king and queen!
Singing while making food, or indeed during any work, is a deeply Polish tradition so while guests work, Maria will sing a traditional folk song or two!
The workshop finishes with a communal meal. Maria will be providing various extra dishes, each one with a strong Polish theme and history, such as Mizeria, a traditional mandolin sliced cucumber salad marinated in a salty sweet vinegar mixture served with a fresh creme and dill dressing. Pierogies will be served with the traditional warm caramelized onion topping! Yumm!
Structure: Demo + hands-on practice. Recipes are done individually or in pairs while they are being taught and explained.
Duration: 3 hours
Price: $110 + tax per person
The class will run with a minimum of 8 participants
Please advise any allergies and food restrictions