Rivers Casino Breaks World Record for Largest Pierogi
In honor of National Pierogi Day, the casino kitchen crew shows off its 123-pound masterpiece and feeds a crowd.
PHOTO COURTESY RIVERS CASINO
As anyone who's whipped up a batch knows, it takes time, patience and dedication to make pierogies. Fortunately the Rivers Casino culinary staff likes to see a project through — otherwise the World's Largest Pierogi wouldn't exist.
To mark National Pierogi Day (which happens to be today), the team had talked for more than a year about the possibility of breaking a Guinness World Record for the biggest stuffed pillow of dough. To do so, Executive Chef Richard Marmion, Assistant Executive Chef Adam Tharpe and company would have to create a pierogi weighing a minimum of 110 pounds.
They tried several dough recipes before finding the one they knew would work, requiring sour cream, oil, eggs, water and other traditional ingredients. Yesterday the team did necessary prep work on the dough and 60 pounds of potatoes and came in at 4:30 this morning to get to work. After boiling the monstrosity in 25 gallons of water for 60 minutes, it was time to bake; the staff placed the pierogi in the oven for an hour at 300 degrees before cranking up the heat to 425 for 15 minutes. Around 10 a.m., the resulting pierogi, which had a nicely browned exterior, was presented to a sizable crowd — which included the Mrs. T's pierogies.
In front of everyone, adjudicator Michael Empric announced that the chefs had made a 123-pound pierogi. An eating frenzy immediately commenced.
— Kristina Martin
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