By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Dec 10, 2021 at 11:02 AM

If you love pierogi (and craft beer), you’ll want to mark your calendar for Tuesday, Dec. 14.

Hot Dish Pantry, one of the hawker stall tenants set to debut at the forthcoming 3rd Street Market Hall, will be taking over the Dairyland kitchen at the new Central Waters Brewery and Taproom, 1037 W. Juneau Ave. for a one-night pop-up event.

“Honestly, to be able to pair our pierogi with the beers of one of our all time favorite breweries is an absolute dream,” says Hot Dish Pantry co-owner Laura Maigatter. 

“Beer and pierogi are made for each other. It's hard to imagine a more perfect combo, except for fried cheese curds, of course. We are also very grateful to the team at Dairyland for helping put this together and opening up their kitchen to us for the night. It's going to be a good time!’

During the pop-up, which will take place from 3 to 9 p.m., Hot Dish Pantry will feature a menu of five different pierogi, including:

  1. Crab Rangoon topped with scallion and togarashi corn, and served with umeboshi dipping sauce 
  2. Loaded Baked Potato filled with potato, bacon and aged cheddar and served with chive sour cream dipping sauce 
  3. Mushroom Kraut featuring shiitake and crimini mushrooms, sauerkraut and chevre topped with sauteed onions and served with chive sour cream dipping sauce 
  4. Aloo Chaat filled with chaat masala chickpeas, cauliflower, potato, pomegranate seeds and cilantro topped with crispy lentils and served alongside tamarind sauce and mint chutney 
  5. Apple Pie featuring roasted apples and cinnamon topped with with cheddar crisp and served with maple and vanilla dipping sauce  

All pierogi are three for $9; but you can sample a flight featuring all five for $15.

But it gets even better. For just $15 more, guests can pair a five-pierogi flight with five equally amazing Central Waters brews ($30 total).  Pairings include:

  • Crab Rangoon pierog with Tiny Bubbles (4% ABV), a rustic blonde with delicate floral aromatics and a tart finish
  • Loaded Baked Potato pierog with Shine On (4.7% ABV), an easy-drinking red ale made with Wisconsin-grown barley
  • Mushroom Kraut pierog with ODE (5% ABV), a lightly hopped crisp lager, which also happens to be the first beer brewed at Central Waters in Milwaukee
  • Aloo Chaat pierog with Tangerine Wheat (4.5% ABV), an American style wheat beer brewed with a touch of tangerine and Cascade hops
  • Apple Pie pierog with Birds of a Feather (5.2% ABV), a fruity sour collab created with Bittercube which brings together an eclectic blend of botanicals, plus pineapple, sweet cherry and Cara Cara orange juices to create beer that captures the flavors of a Jungle Bird tiki-style cocktail

“We are beyond excited to host several popups with Dairyland's partners at 3rd Street Market,” notes Central Waters General Manager Eric Gutbrod. “The first one with Hot Dish Pantry is going to be a ton of fun and delicious. Tasting their perogies and deciding which beers to pair with each one was definitely a treat!” 

While you’re there, don’t miss out on the chance to order up a freshly tapped pour of Central Waters new Gingersnap Stout (10.5% ABV), an imperial stout infused with baking spices that’s fresh off the production line at their Amherst, Wisconsin brewery.

Stop in for the Hot Dish pop-up on Tuesday, Dec. 14 from 3 to 9 p.m.

And then stay tuned for another delicious Central Waters pop-up with another Dairyland Old Fashioned Hamburgers & Custard hawker, Strega, scheduled for Tuesday, Dec. 21 (details are in the works).

Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.