Valentine’s day COOKING CLASS! MENU * Strawberry soup * Chicken Cordon Blue served with baked asparagus and sliced almonds * Homemade tiramisu cake Time : 6 PM on TUESDAY , February 14 B.Y.O.B. For more information & reservation please call (623) 847-7119 Read more»
Traditional Christmas Dishes Potato-cheese Pierogi Red Borsch soup (beet soup) Cabbage rolls (stuffed with rice & mushrooms) Sauerkraut (with split peas & porcini mushrooms) Fish Paprikash Pickled Herrings with onions Beet salad with potatoes and herring Pan Fried fish filet Polish style mixed vegetable salad Kutia- Barley with honey, nuts & poppy seeds Dry fruit compote Poppy seed Roll, Chrusciki & Kolaczki On Tuesday December 20th – starts at 6pm B.Y.O.B for more information and reservation please call (623) 847-7119 Read more»
Cooking Class! Menu: *Tomato & cucumber salad with feta cheese and bruschetta. … *Ratatouille stew with grilled chicken (This rustic French classic, including zucchini, bell peppers, tomatoes, and eggplant.) *“Szarlotka” Warm apple cake served with vanilla ice cream. Canning Apple cake filling (By canning apple pie filling you will have a dessert already half prepared.) *Homemade Half-Sour dill pickles (These are easy to make and taste like the brined Deli pickles on the East Coast.) On Tuesday, October 4, 2016 at 6pm. For more information and reservation please call 623-847-7119 Read more»
POST CULINARY TOUR B.Y.O.B. COOKING CLASS! MENU: Appetizers- Smalec (Peasant style lard with dried plums)… Soup- Potato & Horseradish with Bacon Entree- Beef Rouladen served with Buckweat Dessert- Kogiel-Mogiel with Strawberries When: 6:00 pm on Tuesday, July 26th. For more information and reservations please call (623) 847-7119 Read more»
MENU: SOUP – WHITE BORSCHT (potato soup) Coloring eggs ENTREES – ROSTED LEG OF LAMB, LOIN OF PORK, PORK BELLY, FRESH and SMOKED KIELBASA served with homemade horseradish DESSERT – Easter CAKE (MAZUREK) *On Tuesday March 22 at 6pm. For more information & reservation call at (623) 847-7119 B.Y.O.B. Read more»
COOKING CLASS! MENU Appetizer-Smalec, peasant style lard Soup- Potato bacon chowder Slow-Roasted Pork Belly Bacon cookies When: 6 PM on Tuesday, OCTOBER 27th B.Y.O.B. Read more»
MENU: *Chilled Peach Soup with Fresh Goat Cheese *Fried Platanos Maduros with Chicken breast *Homemade chocolate wafer … When: 6 PM on Tuesday, August 18th B.Y.O.B. For more information and reservation please call at (623) 847-7119 Read more»
MENU Appetizer: Homemade Chicken Liver Pate with Port wine and Porcini mushrooms SOUP: Summer Cold Fruit Soup ENTRÉE – DESSERT: Blueberry pierogi and dried plum pierogi On Tuesday June 9th at 6pm. For more information and reservation please call at (623) 847-7119 B.Y.O.B. Read more»
POLISH EASTER-After 40 days of fasting for Lent, Poles pull out all the stops with a feast that begins on Easter morning and doesn’t end until well past Easter Monday. In Poland, Easter Monday is known as Smingus-Dyngus Day EASTER BASKET – SWIECONKA While individual families vary the Swieconka basket content somewhat, some of the traditional elements include the following: -Butter, often in the shape of a lamb, to remind those celebrating of the goodness of life. -A round loaf of rye bread topped with a cross, symbolizing the Bread of Life. -Either white or pink horseradish, as a reminder of the Passion of Christ. -Eggs, often decorated (called pisanki), as an indicator of new life. -Kielbasa, symbolizing generosity and God’s favor. -Ham,... Read more»
COOKING CLASS! MENU Cream of chicken w/corn – soup Chicken cutlet in Marsala wine sauce (served with millet) Bread pudding Time : 6 PM on TUESDAY , FEBRUARY 24th B.Y.O.B. Read more»
