Chefs add twists to pierogi

10/5/2010 | Philadelphia Inquirer, The

Humble Eastern European pierogies are going upscale in the Philadelphia area, as chefs forsake the traditional potato filling in favor of variations such as roasted red pepper and beef cheeks. At Adsum, chef Matt Levin elevates each element, for example adding sour cream to the dough to maximize tenderness.

View Full Article in:

Philadelphia Inquirer, The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Purchasing Manager - Food and Beverage
The Culinary Institute of America - Greystone Campus
St. Helena, CA
General Manager
The Culinary Institute of America
San Antonio, TX
Assistant Restaurant Manager
The Culinary Institute of America
San Antonio, TX
Sous Chef
Swarthmore College
Swarthmore, PA
Lead Cook/Sous Chef
University of San Diego
San Diego, CA