ON THE MENU: Food truck fest to include Wolfski’s pierogi

ON THE MENU: Food truck fest to include Wolfski’s pierogi

reporter photo

NORTH HAVEN — Customers who visit Wolfski’s new food truck at the upcoming Hubbard Park Food Truck Festival in Meriden this weekend can expect Polish pierogi just as “babci” used to make, with a modern twist.

“We’ve taken some of the flavors that we’re used to in America, like buffalo chicken and steak and cheese and barbecue pork, and we’ve actually changed up the traditional way of doing a pierogi,” said Chris Jamilkowski, co-owner of Wolfski’s. 

A pierogi is a Polish dumpling traditionally filled with farmer’s cheese and sauerkraut.

Babcis, Polish grandmothers, are known for making the dumplings for holidays and special occasions.

Jamilkowski, along with Wolfski’s co-owner Paul Wolfer and his wife, Jessica, will be serving the pierogi creations at the sixth annual Hubbard Park Food Truck Festival at Hubbard Park, 979 W. Main St., from 11 a.m. to 7 p.m on Oct. 13 and Oct. 14.

Wolfski’s debuted at the festival three years ago, in a tent. This year it will be bringing its new food truck.

“It’s a cool business and I’m excited they’ll be at the festival,” said Rob Ferrie, owner of US Food Trucks and a Meriden resident.

“For us it’s about getting families out here.”

The fall festival was canceled last year due to park construction.

A total of 22 food trucks are expected this year, with four Meriden-based trucks, including Bread Pitt and Want-A-Waffle. 

The festival will have everything from seafood to vegan and gluten free options, to pierogi.

The concept for the pierogi business started around five years ago, when the Wolfers decided to re-create an old family pierogi recipe for a Christmas present.

A few months later, while eating egg rolls that were filled with buffalo chicken, they decided to try similar non-traditional fillings in a pierogi.

Jamilkowski helped tweak the creations and “Wolfski’s,” a combination of the last names, was born.

There are eight different pierogi varieties that customers can order online and pick up out of a kitchen space in North Haven, or get directly from the truck during events like the upcoming festival.

Some of the creations include Bacon Cheeseburger, Buffalo Chicken and Sweet Potato Kale made out of vegan dough.

While the fillings are popular, Jessica Wolfer said customers still request the traditional farmer’s cheese pierogi.

“They always come back up and say, ‘you guys that was amazing, I haven’t had pierogi since my babci made them when I was young,’ so it’s really all coming full circle,” she said of the response.

Jamilkowski said the team makes about 700 to 1,200 dumplings from scratch a week. 

“We’ve done as many as 1,400 or 1,500 pierogi in one week,” he said.

The pierogi is made every Tuesday night in North Haven using Wolfer’s babci’s original recipe.

The filled dumplings are then put in the freezer to fullfill orders and serve from the truck during festivals.

While pierogi is the basis of Wolfski’s, other polish food is also served like kielbasa, sourced out of Meriden, potato pancakes and a new hash and egg dish.

“Part of the foundation of this was just seeing how happy people were eating our food,” Jessica Wolfer said.

“And it makes us happy,” her husband added.

More information can be found by calling 203-530-4949

Twitter: @KusReporter


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