Pierogi are more than just a dish for Chelsea Pickard; they are a canvas for her creativity and personal connections. From drawing inspiration from music, road trips, and family memories, each pierogi she creates tells a unique story. Whether it’s a tribute to her late brother with spicy ingredients or a Halloween-themed creation in honor of her mom’s festive spirit, each pierogi has a special meaning behind it.
At Monday Night Foodball, Pickard’s Deep Cut Pierogi will be taking center stage, offering a menu that showcases her eclectic flavor combinations. From mole short rib stuffed pierogi in pumpkin dough to beet and goat cheese dumplings with purple sweet potato and walnut, each dish is a culinary adventure waiting to be savored. And let’s not forget the caramel-honeycrisp cinnamon dough pierogi with chocolate razor blades for a sweet and slightly dangerous twist.
For Pickard, it’s all about embracing the weird and unexpected in her creations. By pushing the boundaries of traditional pierogi fillings and dough, she invites diners to step out of their comfort zones and try something new. So, why not join her on Monday, October 14th, at 2905 N. Elston in Avondale, and experience the magic of Deep Cut Pierogi for yourself?
In addition to the tantalizing menu offerings, Monday Night Foodball promises a lineup of exciting chef pop-ups throughout the month. From intimate home-cooked meals with RICE to a unique spin on Japanese cuisine at Wax Vinyl Bar and Ramen Shop, there’s something for every food lover to enjoy. And let’s not forget about Fat Plate Fridays with Von Harris and the exploration of Chicago’s signature spirit, Malört, in Josh Noel’s new book.
Whether you’re a culinary enthusiast or simply looking to expand your palate, the Chicago food scene offers a diverse array of experiences to indulge in. So, mark your calendars, gather your friends, and get ready to embark on a flavorful journey through the city’s vibrant and ever-evolving culinary landscape. After all, as Pickard would say, “Why not be as weird as possible?”
