Local Vendor Focus December 2011:
The Pierogi Place
by Lisa Bashert, Marketing Coordinator
As colder weather approaches, what could be more satisfying than a warm, noodly dumpling stuffed with mushrooms, cheese, potatoes, cabbage and all things good?
Steve and Marilyn Marciniak started their business 28 yrs ago, hoping to preserve Steve’s grandmother’s recipes. It was a Polish tradition to eat them at Christmas and Easter time. Keeping family traditions alive is a driving force in their business.
The best compliment the family receives is “they are just like my mom’s,” or “my grandma’s.” Marilyn encourages everyone to learn family recipes from their forbearer BEFORE they pass on. Marilyn commented, “You don’t make pierogies unless you make a whole LOT of pierogies.”
The Pierogi Place mostly sells to Westside Michigan stores, especially at co-ops and natural groceries (and, of course, YFC). About 22 stores carry their pierogies and they also offer mail order sales.
Originally, there were four kinds: Potato Cheddar Cheese, Potato Chives and Cottage Cheese, Sautéed Cabbage, and a sweet pierogi with Farmers Cheese.
Country Dairy in New Era, Michigan supplies the cheese for their pierogies. No bovine growth hormone is used by Country Dairy. The potatoes and cabbage also come from local Michigan farmers.
When the Marciniak’s oldest daughter joined the business, she suggested that a mushroom filled pierogi with potatoes and garlic was definitely needed. This favorite variety has a filling that is dairy free.
The pierogi dough does have sour cream and egg in it. The Pierogi Place uses an automatic sheeter to roll out the dough, but each one is hand cut, filled and sealed. The Marciniak’s believe it’s important to put positive love and thoughts into their food, as well as quality ingredients — and they believe that happy workers make for a good business.
The Pierogi Place was included in Food Finds, Margaret & Allison Engel’s 2000 book about local and artisan foods. Look in the Co-op freezer for The Pierogie Place!
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