PierogiFest sneak peek: From chicken taco to pizza topped
One tasted like it was the love child of a spicy chicken taco and a traditional buttery pierogi.
Another tasted as if a classic pierogi had danced with bratwurst and sauerkraut.
These were clearly not your ordinary pierogies.
We got a preview Monday of PierogiFest, the newest food event set to debut on Sept. 14 at SteelStacks. Hosted by Bethlehem’s Clubhouse Grille, 10 glorious varieties of pierogies were on display to give us an idea of what’s in store for those who attend.
Before we get to what the festival has in store, a primer on pierogies.
If the Lehigh Valley had a list of foods it dearly loves, pierogies would be near the top. Pierogies, which have a Polish heritage, are half-circular dumplings usually made from noodle flour dough and stuffed with various fillings. Usually they are boiled in salted water, but they can also be sauteed in butter, baked or deep-fried. The most common filling is potato and cheese.
PierogiFest will feature a dozen deliciously topped pierogies (base pierogi is the same). We had the opportunity to taste 10 Monday and offer our thoughts.
You’ll get the chance to taste six samples with your ticket ($15 in advance, $20 at the door). The event will offer a total of 12 to try.
A group of tasters tried 10 pierogi dishes Monday and here are my top three:
■ Sauteed taco. Loaded with melted cheddar jack cheese, shredded chicken, lettuce and pico de gallo and drizzled with taco sauce. Really full of flavor and the kind of pierogi you want to eat at a bar watching the game with your friends.
■ Brat and sauerkraut. Normally I’m not a fan of sauerkraut (that must sound blasphemous for a Pennsylvanian who’s part
German) but the kraut really added a sour, acidic balance to the fatty brat and sauteed pierogi.
■ Pizza. Super flavorful marinara, just enough cheese and pepperoni. We all need to eat pizza toppings on pierogies from now on.
Along with those top picks from the preview, we had a host of other tasty varieties you’ll find at the fest including:
■ Reuben. Topped with corned beef, Swiss cheese, sauerkraut and Russian dressing.
■ Brisket. Sauteed and smothered in tender beef brisket, whiskey barbecue sauce and cheddar cheese sauce.
■ Vegetarian sauteed caprese. Topped with fresh mozzarella, tomato and balsamic glaze and crowned with fresh
basil.
■ Buffalo. Topped with a mild Buffalo wing sauce, crumbled blue cheese on a bed of celery and carrots.
■ Garlic parm. Our only deepfried variety, which was then cut into strips like fries and coated in a garlic sauce.
■ Crab. Featuring a citrus slaw, sauteed crab meat, a drizzle of remoulade and microgreens.
■ Veggie. Featuring roasted vegetables, mozzarella and a garlic Parmesan sauce
You’ll also find a fried chili cheese pierogie at the event, as well as a fried apple pie pierogi (stuffed with warm apple filling, coated in cinnamon sugar and finished with whipped cream and caramel sauce.)
Our tip: Bring a few friends so you can try them all.