Last month I entered a recipe into the W. A. Frost “Be the Chef” contest. Today, I found out I won! Thanks to my Grandma Irene for making Polish pierogies from scratch throughout my childhood (and still today!) and for inspiring me to modernize the classic dish. My Rye Pierogies with Smoked Salmon and Yukon Gold Potatoes and Dill Creme Fraiche will be on Frost’s menu beginning next week and through the month of April. Be sure to stop in and check them out!
AWESOME! Congratulations! Are you posting the recipe? Is the salmon cold or hot cured? I’ll be headed over to W.A. to try it. Sounds lovely.
I’ll post the recipe next month once it’s off the W.A. Frost menu. During April, they’d really like people to drop in and try their chef’s interpretation of it!