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
Executive Chef
University of Southern California
Los Angeles, CA
Culinarians, Chefs, Sous Chefs, Kitchen Management Training
Hillstone Restaurant Group
New York City, NY
Pastry Cook
Amherst College
Amherst, MA
Director - Web Marketing
The Culinary Institute of America
Hyde Park, NY
Hospitality and Customer Service Instructor
The Culinary Institute of America
San Antonio, TX