Ever notice how a certain smell, taste or feel certain food brings on a sense of nostalgia? It brings you back to a certain place and time with family, friends and memories over a heart-warming meal.
Together we recreate my family holiday feast of pierogies, cabbage rolls, sauerkraut and more. From the farmers market to seasonal garden or pantry, to the kitchen, to our bellies full of joy.
All of the preparatory work is done and you arrive with everything mise-en-place. You choose the seasonings and fresh herbs, tasting each dish along it's trajectory to your preference. Since we do all of the cooking from scratch the meal is highly adaptable to seasonal produce availability and individual dietary needs.
There are no special tools or skills required to participate. I started out at age 5 in the kitchen with grandparents and have done this experience with inspiring people since, including: many children, persons of all abilities and Cordon Bleu-trained chefs alike.
Over dinner we share a about living, travelling and working around the world. Ever growing our compendium of village hidden talents along the way. Tales of immigration, war and the Iron Curtain while stuffing our faces elegantly with pierogi that you too will make again with family and new friends.
Ever notice how a certain smell, taste or feel certain food brings on a sense of nostalgia? It brings you back to a certain place and time with family, friends and memories over a heart-warming meal.
Together we recreate my family holiday feast of pierogies, cabbage rolls, sauerkraut and more. From the farmers market to seasonal garden or pantry, to the kitchen, to our bellies full of joy.
All of the preparatory work is done and you arrive with everything mise-en-place. You choose the seasonings and fresh herbs, tasting each dish along it's trajectory to your preference. Since we do all of the cooking from scratch the meal is highly adaptable to seasonal produce availability and individual dietary needs.
There are no special tools or skills required to participate. I started out at age 5 in the kitchen with grandparents and have done this experience with inspiring people since, including: many children, persons of all abilities and Cordon Bleu-trained chefs alike.
Over dinner we share a about living, travelling and working around the world. Ever growing our compendium of village hidden talents along the way. Tales of immigration, war and the Iron Curtain while stuffing our faces elegantly with pierogi that you too will make again with family and new friends.
Image 1 of 10
Image 2 of 10
Image 3 of 10
Image 4 of 10
Image 5 of 10
Image 6 of 10
Image 7 of 10
Image 8 of 10
Image 9 of 10
Image 10 of 10