Chef Talk: Peddlin' Pierogies

We chat with the duo behind Peddlin' Pierogies, a business born out of love for cooking and biking.

Photo by Laura Petrilla

Duo makes unconventional pierogies
Thomas Guentner (above, left) and Jeff Newman (right) may not resemble traditional pierogi-makers, but they know what they’re doing. Their homemade stuffed dumplings (in flavors like curry sweet potato) are made with spelt flour and loads of local ingredients. More unconventional yet, Peddlin’ Pierogies — a business born out of their love for cooking and biking — operates out of the kitchen at Inn Termission Lounge, sells to local bars and plans to eventually vend via bike.

Secret to a top-notch pierogi?
Put ingredients at the forefront, and you’ll blow people’s minds with the taste.

Favorite topping?
Depends on the pierogi. For our curry sweet potato, sour cream. Black bean and corn goes well with Red Hot.

Best tips for pierogi-makers?
Get dough consistency right and be sure to knead. Have plenty of flour on hand. And it helps if your filling is cold — almost freezing.

Preferred cooking method?
Sauté pierogies in oil — they’ll be crisp, rich and flavorful.

(Peddlin' Pierogies takes over the kitchen at Inn Termission Lounge Monday and Friday nights, 1908 E. Carson St., South Side; twitter)

Freedom Farms Cafe & carryout offers classic sandwiches
Buying fresh and local is now commonplace, which is why a weekly (or even daily) trip to Freedom Farms Cafe & Carryout, operated by the King clan (of "Farm Kings" fame), is in order.
While you'll want to stock up on produce and meat from the Kings' Butler farm, you can't miss made-to-order creations featuring farm-fresh ingredients. For the hungry, hefty sandwich options range from a classic BLT to Mama King's old-fashioned chicken salad; each one comes with a side (like a pile of crispy hand-cut fries) — and it all costs $7 or less.
As you wait for your food, check out the cheeky T-shirts showing farmer pride.

(Freedom Farms Cafe & Carryout, 4323 Shearsburg Road, New Kensington; 724/212-3844,​​

Sewickley eateries plan to share best soups with you
Most 'Burghers eagerly await the annual South Side Soup Contest, which normally sells out in a matter of minutes. But a little-known fact is that the soup-sampling fun doesn't end in the Flats. Over in Sewickley, area spots serve their best soups during the yearly crawl.

This year's event takes place on Saturday (when everyone will be temporarily Irish) in Wolcott Park. Guest judges, including the ladies behind the eatPGH blog, will taste each soup and crown a winner.

(Sewickley Soup Crawl at Wolcott Park, Beaver and Broad streets, Sewickley; March 16 from noon-3 p.m.;

Categories: PGHeats