Learn to Make Pierogi with Dawn

Learn how to from Lemleys' Catering Business Manager Dawn

Get a flavor of traditional Polish dumplings of unleavened dough –first stuffed with a combination of potato filling, sauerkraut, ground meat, cheese, or fruit. Next they are boiled, and then sauteed usually in butter with onions. Pierogi, perfect for the freezer, can be used as an appetizer, main dish, or dessert. In this hands-on class instructor Dawn, using her Polish grandmother’s recipes, demonstrates how to make pierogi. Then using ready-made dough and fillings, it’s your turn. You make, taste, and take home your pierogi and recipes. Dawn and her family make 1300 pierogi in a single day at their annual family Pierogi Fest.

Instructor: Dawn Bieberle, Polish cooking enthusiast
1Tue. class, Sep. 18, 6:30-8:30 pm, Lemleys’ Catering, 1120 Washington Street, Columbus, Indiana
Fee: $16 per person (includes all supplies)
Call 812.376.9241 to sign up. Class size is limited to twelve people.

Special Boxed Meals for Autumn

Special Boxed Meals for Autumn

Chef Alexa has created some wonderful limited-edition meals. Great for working meetings, posh picnics, and road trips. Served room temperature. Minimum of five of each item. Available through December 1, 2012.

 

Call Sam at 812.372.9898 to order yours.

Tim Burton of Burton's Maplewood Farm and Chef Alexa

The Burton
Shaved ham and turkey with Burton’s Maplewood Farm Syrup-mustard and cheddar, lettuce, and tomato on European bread. Served with locally made chips and mini candy bars.
8.00

Duck Confit Sandwich

Duck confit with brie, cranberry-red wine preserves, white truffle oil, and carmelized onions on European bread. Served with locally made chips and mini candy bars.

15.00

Hoosier Porkloin

Roasted porkloin with shallot-mustard aioli, field greens, and farm tomatoes on European bread. Served with locally made chips and mini candy bars.
8.00

Anchor Bar Buffalo Chicken Sandwich

Grilled chicken breast dipped in Buffalo sauce and topped with creamy blue cheese and pickled carrot and celery giardiniera on European bread. Served with locally made chips and mini candy bars.
9.00

Autumn Sweet Potato SaladChunks of sweet potato with dried cranberries, scallions, toasted pecans, and goat cheese over field greens with a lemon-shallot vinaigrette. Comes with mini candy bars.

7.00 Add chicken 3.00

Blackberry Duck
Grilled Indiana duck breast with grilled asparagus spears and cippolini onions over field greens with goat cheese, fresh blackberries, and blackberry balsamic dressing. Comes with mini candy bars.
15.00