May 11, 2025 • 39 mins
(00:37) A pierogi crafted with love isn't just food—it's heritage on a plate. For Olive Visco, owner of Polska Laska in Sharpsburg, these Polish dumplings represent generations of maternal tradition transformed into a thriving business.
Polska Laska began as pandemic pierogi pop-ups before evolving into what Olive affectionately calls her "Polish diner"—a warm, inviting space where traditional recipes meet creative innovation. The counter-service eatery serves classics like potato cheddar pierogi, but don't be surprised by adventurous variations such as buffalo chicken and bagels & lox. Along with soups to desserts, it's the signature Polish Platter that may be Olive's "claim to fame," offering generous portions of various menu items that customers often share.
(18:01) Beyond the food, motherhood has shaped Olive's entrepreneurial journey. After years working in Pittsburgh's restaurant industry, becoming a mother crystallized Olive's vision for Polska Laska as a true brick and mortar. Despite initial anxiety about balancing new motherhood with restaurant ownership, she found resolve in building something meaningful for her family's future. With support from her husband Sky, who works at the restaurant daily, and parents who contribute to menu planning and decor, Polska Laska truly embodies its familial roots.
Every element of the restaurant carries personal significance—from the counter built by Olive's father to the vintage dishware and art adorning the walls. Whether you're craving familiar comfort food or curious about Polish cuisine with a twist, this neighborhood gem proves that culinary innovations often begin with honoring what came before.
(35:36) And later in the show, if fresh summer produce is in your future, Roxanne Easley shares her veggie-packed lasagna recipe to put garden abundance to good use. Pull up a chair and bring your appetite!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Doug (00:01):
Welcome to the Pittsburgh Dish.
I'm your host, Doug Heilman.
How does being a new mom andmaternal traditions factor into
opening a new restaurant andinfluencing your menu?
Olive Visco shares her story ofPolska Laska, from pierogi
pop-ups to a brick-and-mortarPolish diner a brick and mortar
(00:27):
Polish diner.
And as we start to gear up forsummer gardening, wouldn't it be
nice to have a recipe forveggie lasagna in your back
pocket?
Chef Roxanne Easley has uscovered All that ahead.
Stay tuned.
Well, thank you so much forcoming over and for being on the
show.
Olive (00:41):
Oh, my pleasure yeah.
Doug (00:42):
Would you introduce yourself to our listeners and
what you have going on right nowin the world of food?
Olive (00:48):
Yeah, absolutely so.
I'm Olive Visco and I opened upPolska Laska in Sharpsburg
about three and a half fourmonths ago and we've been busy
so I've been busy.
Doug (01:03):
If someone hasn't discovered Polska Laska, can you
just describe to our listenerswhat the cuisine is, what you're
serving up generally?
Olive (01:11):
Absolutely so.
In short, it's Polish food, butI like to think that it's a
little more like Polish Americanfood.
That's how I was raised.
My mom is not from Poland, it'smy great grandmother, so it's
recipes that have come down fromher, although my grandma, my
(01:32):
bocce she was raised in a veryPolish centric, 100% Polish
family, you know, and it kind ofcame down through into my mom's
family and then into my family.
So, you know, it's my take onall those recipes that have come
down, you know, and now I'mkind of doing it with my family
(01:52):
and also making a business outof it.
Doug (01:55):
I love that you are extending these family
traditions, this Polish heritage, but again, it's a new
generation and I just love yourshop.
Thank you, you call it a Polishdiner.
Did I see that writtensomewhere?
Olive (02:10):
Yeah, so that's one of my favorite words to use to
describe it Um, because that'show I think that's.
I'm manifesting something.
Um, you know I that's the vibeI'm wanting to go for.
Um you know there is counterservice, there's sit down
service.
It's very casual, you know it'smeant to be kind of a
neighborhood feel, neighborhoodvibe.
(02:32):
You come in, you know I knowyou and or if I don't know you,
I'll know you soon.
Doug (02:38):
Yeah, and it's small enough.
You can kind of talk across theroom.
Absolutely.
I sat at the counter.
It felt like a diner in thebest way.
It is in Sharpsburg, as yousaid.
What are your current hoursright now?
Olive (02:51):
Yeah, so they're short.
It's Wednesday through Friday,11 am to 4.
And then on Saturday it's 11 amto 3.
Doug (03:04):
And folks should also know that this is your production.
You have a few employees in theback, but if you sell out of
something, that day you sell outand you usually post that like
on Instagram, say, hey, you know, just to let you know.
Olive (03:14):
Yeah, absolutely.
Um, you know, we have it's a.
It is a small business, uh, andliterally it is a small, uh
establishment.
I do have a nice team, a strongteam, and we do make as many as
we can without going overboard.
But, yeah, we used to sell outquite often.
(03:34):
I would say now we've wrangledthe beast and I would say that
on Saturday we sometimes sellout, but it is not always, and I
do.
I post on my Instagram and myFacebook as soon as we do sell
out, just to give everyone theheads up so they don't make the
(03:54):
trip and, you know, feel likethey wasted their time.
Doug (03:57):
Right, right, right.
Well, why don't we do this?
Let's go into the standard menu.
I know you are always changingup what you've got going on, but
there's probably a soup on themenu.
There's lots of pierogi anddifferent stuffings, fillings.
What do you say?
Yeah, fillings Right, yeah, solet's go through it and then
we'll like lead up to theplatter Right.
Olive (04:18):
Okay, cool, cool.
Doug (04:19):
What would be a couple of soups that we would find.
Olive (04:21):
We try and keep it seasonal, so during the winter
time, you know you're thinkingof like hot soups.
So, some things that we've done, we've done a mushroom soup, uh
, we've done a couple of kindsof mushroom soups.
Uh, we've done Hunter's stew,which is very, or Bigos, which
is a traditional Polish um uhstew, and then we've also done,
(04:42):
like a cream of mushroom,because I love it, and then
we've also done a brothy, morebrothy, mushroom soup with
noodles, which is a common thingyou'll see in Polish food.
We've also done pickle soup,which is also, yeah, that's
delish.
And then we, just last week wedid borscht.
(05:03):
Yeah, think when I was in didyou have a white borscht yes,
okay, yeah, so zurek, uh, andthat is, it's called a white
borscht but there's no beets init.
It's it's a rye sour soup.
So it starts with a rye startstarter.
So you take like rye flour umwater, garlic bay leaves that
(05:24):
kind of thing and you let it sitand ferment for a few days and
that's kind of like the base ofthe soup.
Doug (05:31):
Wow.
Olive (05:31):
And then from there you can add in you know it's usually
white kielbasa, which is freshkielbasa instead of smoked, and
then you know veggie and allthat and that's a really popular
, or rather traditional soup toserve around Easter time.
Doug (05:45):
Okay, yeah, oh, that's, I was in just before Easter, so
that makes total sense.
Yeah, I'm learning like rightnow in the moment.
And then I'm also thinking, youknow, the whole aspect of
fermentation or kind of picklythings.
I mean, that's that speaks tothe region as well, Absolutely.
Olive (06:02):
That's something I love to do in my my free time.
Now the whole like permits andthe rules with um Allegheny food
department and things like thatI don't have that all like you
know.
Like uh, I'm not out here likefermenting my own pickles and
stuff like that for therestaurant, Maybe one day.
That being said, uh, pickles,sauerkraut, all of that funky
(06:25):
goodness.
Doug (06:26):
Yes.
Olive (06:26):
Definitely a huge Polish or Eastern European food.
I mean, it likens so manycultures honestly Right.
But yeah, no, definitelysomething that my mom's always
done, I've always done.
We really enjoy like canningand pickling and things like
that.
Doug (06:40):
I love that.
My sister has really gotteninto canning in the last couple
of years.
She cans everything, but Idon't know if we made pickles.
I don't know, I'll have to askher.
Olive (06:48):
Yeah.
Doug (06:53):
So why don't we just move through the menu, as if I'm
having like a full meal with you, then of course we have.
I'm not going to say it right,go blocky.
Olive (06:57):
No, that's okay.
So it's Gumpk y.
Roxanne (06:59):
That's how you, that's how you, that's Polish.
Olive (07:02):
Now Pittsburgh will say glubki, and then I think, people
from Croatia say hlubki.
Roxanne (07:09):
It's like an.
Olive (07:09):
H or something.
Either way, I know exactly whateveryone means when they start
saying it.
Doug (07:15):
And this is the stuffed cabbage roll.
Delicious, that is what I had.
And then, of course, you havesome hlubki and are and are you
making the spaetzle.
Olive (07:25):
Yeah, yeah we do make that homemade.
I wasn't sure, like I mean, Iknew I was going to have
halushki on my menu, um, but Iwanted to make it special and I
wanted to have like a homemadetwist on it, um.
So I was like, oh you know, Idon't even know how I came up
with the idea of spaetzle.
I think it just kind of likejust seemed like the right thing
(07:50):
to do.
And yeah, so we make thathomemade.
We make that at least three tofour times a week in house.
Doug (07:53):
It's a labor of love.
I've made Spetzle.
I mean it's like a German thingfor me and I love it too so.
I kind of love that combinationAbsolutely.
Olive (07:59):
Right, yeah, and yeah, it's, instead of using the
store-bought egg noodles, itgives it, you know, a little bit
of a fresh twist.
Doug (08:06):
Yes, yeah.
Now let's give folks adefinition for something that's
on the menu.
A lot carmies.
Olive (08:20):
Those are caramelized onions.
And I just thought it was like,honestly, I think it maybe is
just like a restaurant industrything, like that's a very common
thing to write on the CambroRight that you know.
I think a lot of people whowork in kitchens would know
exactly what that is.
I do not deal with a lot ofpeople who work in kitchens that
come in to eat.
That's not my, my demographic.
It is not fellow industrypeople.
So I do explain that a lot yeah.
Doug (08:41):
I noticed that the day I was there.
That's why yeah exactly.
Olive (08:45):
So when I rewrite this menu, will I still have carmies
up there instead of caramelizedonions?
I don't know.
Roxanne (08:52):
I don't know Well.
Doug (08:53):
I think it's cute, but it does get you.
You know, in some ways it'ssort of like um a gorilla
maneuver to have to talk topeople which might be a great
thing.
Olive (09:03):
Honestly a maneuver to have to talk to people, which
might be a great thing.
Doug (09:06):
Honestly, I'll always find a reason to talk to people.
All right, let's just.
Let's just dial into somepierogi.
Yeah, let's go through, likethe basic fillings, but also
maybe some things that you dothat you think are more your
twist.
Olive (09:17):
Yeah, for sure.
Okay, so our basic pierogi orrather I shouldn't say basic,
it's more traditional I alwayshave potato cheddar, I always
have farmer's cheese and herb,sauerkraut and mushroom and then
potato onion.
Like those are just, like youknow, a very common.
A lot of people were raisedwith those.
Doug (09:40):
It's what people are asking for.
Olive (09:42):
Yes, exactly Now.
That being said, I have a wholenext like in the next month I'm
going to have another menu thatcomes out with another four.
You know pierogi that are alsotraditional, that also everyone
was raised on Cause I feel likeevery week, or, you know, every
few weeks, I learn about anotherkind of pierogi that was like
well, my favorite pierogi ispotato and sauerkraut.
(10:04):
I'm like, oh girl, I guess youknow.
Well, I don't have that, butmaybe next time.
So, you know.
But yeah, so those are kind ofthe more traditional family
oriented, and by family orientedI mean how my family made
pierogi.
But I have done everything.
I've put everything in apierogi, probably to like to the
(10:24):
extent where it was like girl,that was a little too much.
You went too far.
Doug (10:29):
These are the radical rogies.
Yes.
Olive (10:31):
Yes, so some of the like popular ones that I've done that
are like not traditional Polish, you know, buffalo chicken
pierogi um cheeseburger.
Pierogi Reuben pierogi perogicheeseburger.
Roxanne (10:45):
Perogi Reuben perogi taco perogi, like that kind of
thing.
Olive (10:48):
So, just like fun, I think of it like junk food like,
but like I'm like, okay, whatkind of like ooey, gooey, like
stoner food do I want to putinto a perogi?
You know the perfect snack?
Yes, exactly.
So that's kind of you knowwhere my well.
Well, I get a lot ofinspiration from everywhere but,
some of the really weird onesthat I've done that again.
(11:10):
I just don't know if I would doagain.
I think it usually comes down toseafood because, I've always
like I I want to play withseafood, with pierogi, but it
just doesn't quite ever reallylike, really hit right for me
right so I've done a clamscasino pierogi before yes
because also clams casino islike such an underrated dish I'm
(11:31):
like I kind of love it gives melike palm springs vibes or
something.
and then, um, we, what else haveI done?
Oh, and then I did like acaesar pierogi, which again I
thought they were delicious.
Um, and then another one that Ido think hits just right and is
popular is a bagels and loxpierogi and honestly, that's
(11:53):
something I started doing backin high school like with my
family, cause I, we, we grew upwith bagels and lox for um, for
like special, you know,celebrations, holidays, that
kind of thing.
And I was like, well, that's aneasy pierogi filling
celebrations, yes, holidays,that kind of thing.
And I was like, well, that's aneasy pierogi filling and that
was kind of like my first likeclaim to fame is like my family
being like you are such a goodpierogi maker I'm like I know
(12:16):
own it yes, yes I do want todescribe.
Doug (12:19):
I mean, folks can check out your socials, but the I want
to say it the pinch or the curlyou do on the edge of the
pruning.
It's beautiful, it's beautifuland uh, if folks are getting
hungry right now, not only canthey come to your shop and eat,
but they can buy pierogi to golike frozen or in the takeaway.
How does that work?
Olive (12:38):
Yeah, absolutely.
So it used to be frozen.
My freezer broke, so they'reall.
They're all fresh right now.
But yeah, absolutely, you canstill get a bag like a ziploc
baggie of pierogi, half dozen orfull dozen.
They're fresh, they're boiledum and then and refrigerated.
You just would take them home.
You can freeze them or you canlike cook them yourself right
(12:58):
away yeah, all right.
Doug (13:00):
What do you like best?
Do you like a boiled pierogiand like straight into some
butter and stuff, or do you likea boiled pierogi and like
straight into some butter andstuff?
Or do you like a fried?
Olive (13:05):
pierogi no, and honestly, you probably won't ever see a
like a soft boiled pierogi on mymenu, unless I do kind of like
a dish that is surrounded bythat, maybe like a fruit wine or
a dessert wine.
Roxanne (13:17):
I just haven't really.
Olive (13:18):
It's just not how my family made pierogi.
I know some people would belike, oh, blasphemy.
Doug (13:24):
Or that's not how I do, my Mrs T oh, of course Right.
Olive (13:27):
So yeah, all of our pierogies have a crunchy sear on
them.
Doug (13:31):
Yes.
Olive (13:31):
And if I'm making them at home, I put like a good amount
of oil in my pan so that they'relike pretty like evenly crisped
all around.
I like the crisp and then likesoft and yummy inside.
Doug (13:44):
Like a shallow fry is how you like to do it?
Absolutely so.
Olive says pan fry your pierogifor the best experience.
Olive (13:51):
Absolutely yes, okay.
Doug (13:54):
You did mention dessert, so maybe we should go there in a
second, but I want to touch onthe Polish platter.
Olive (14:01):
Yeah.
Doug (14:03):
That looks like the best thing on the menu.
Olive (14:04):
Yeah, and I think that it's my claim to fame.
I think it's why I amsuccessful.
Who knew?
Doug (14:10):
You get pretty much a little bit of everything.
Olive (14:13):
Yeah, absolutely.
So.
The whole idea started when Iwas doing pop-ups, because I was
just trying to like streamlinebut also like make the most
money as possible.
I was like okay how can I likeforce these people to get like
more food?
So I was like, okay, so we'lldo this Polish platter, which
this is not something I wasraised, you know this is.
This is Pittsburgh and I, youknow, I've done my fair share of
(14:36):
research and I know, likeBloomfield Tavern, like they had
a Polish platter, and I think alot of places with Polish food,
it's that that's a thing.
So, anyway, so I was like, ok,well, I want to definitely do
that at the restaurant, but Iwanted to be like Polish, I want
to be cutesy.
It is very cute.
So, you know, I got the cutelike lunch trays and you know,
(15:00):
it kind of also reminds me alittle I got a little inspo from
also the idea of like abarbecue platter with the
parchment paper and haveeverything lined up and spread
out on it.
But, yeah, so you get a littlebit of everything.
You, um, and I wouldn't say youget a little bit of everything,
you get a lot of everything.
Doug (15:17):
You could share this with somebody if you wanted to.
Olive (15:20):
Absolutely People do.
Quite often the pro move is, ifit's two people, it's like they
get a platter to share and thenthey get like a gowamki or two,
and then they get like a salador, you know, like a soup to
share or you know, or an extrakielbasa, because they're like,
I want my own kielbasa.
Doug (15:41):
Yeah, that kielbasa looks killer and I love the cross
hatch cut because I did that onbratwurst.
Olive (15:47):
So when I saw it I'm like oh yeah, oh my God, no, it's
great.
I mean more crunchy bits.
Doug (15:53):
That's exactly it.
It's more surface area, so itgets more brown.
Oh, so good Totally.
Olive (15:59):
Totally.
Doug (16:00):
Okay, so before we leave the menu, then we've taken
people through.
Olive (16:09):
you did mention something about maybe a pierogi as a
dessert?
Have you done desserts or isthere a common dessert you have
on the menu?
Yeah, so okay.
So pierogi for dessert, forexample, easter just passed, so
we did a lekvar pierogi, whichis a prune butter pierogi, um,
and ours has walnuts and orangesin it, um, and that's.
You know, that is a delicious.
That can be kind of like a twiston either savory sweet or you
can go the whole way to sweet umsome other, like common dessert
(16:31):
pierogies are with ripeseasonal berries, so like small
blueberries or like bilberries,cherries, like strawberry, that
kind of thing, and I think we'llprobably get into it this
summer.
But again, it's not something Iwas raised on it's something I
want to explore right this ismore to come.
Doug (16:51):
Yes, I've had cherry pierogi and they were delicious,
yeah absolutely, yeah,absolutely.
Olive (16:56):
It's like I said, it's something I want to, you know,
kind of expand my knowledge withuh.
But yeah, on at the restaurantitself, though you know I always
we're trying to do like a sliceof the month and this is kind
of more of my manifestation of adiner you know uh you know, I
kind of what we've been doingthis last.
this last month we did carrotcake, um, and then, you know,
(17:19):
violets are popping upeverywhere, so we're going to do
like a violet cake, I think,this next week or two, and then
soon we're going to do rhubarbpie, strawberry rhubarb pie.
That's going to be like thenext slice of the month.
Doug (17:33):
Okay, I love all of this because you are hitting a true
diner note with all of these too.
But those are like dessertsthat everybody loves.
Olive (17:40):
Exactly.
Doug (17:50):
This is Olive Visco from Polska Laska.
And you're listening to ThePittsburgh Dish.
All right, Olive, we shouldshift a little bit away from the
menu.
And I just want to ask sort ofthe bigger question when did
this all get started?
You alluded earlier that youdid pop-ups, so when did Polsk
Laska begin?
Olive (18:04):
Yeah, so Polska Laska I you know, I was thinking about
this question a lot today beforeI came here, and I think that
it was.
You know, I think the idea ofthis whole thing was birthed out
of motherhood and I thoughtabout my great grandma and I
think about my great-grandma andI think about my grandmother
(18:26):
and my mother and me becoming amother and I think about how
heritage and like food throughheritage comes down through your
maternal side so often.
My dad's Portuguese.
I don't have a drop ofknowledge about Portuguese food
in me.
My grandfather is Sicilian.
(18:47):
Although we did have a littlebit of that growing up, not much
.
My roots have stemmedcompletely through the mothers
on my mother's side.
Doug (18:58):
This has dominated the culture Absolutely.
Olive (19:01):
Absolutely no-transcript little post one time, cause we
(19:55):
were just like we lived neareach other.
So you know he had had mypierogi before and uh, you know,
and that kind of gave me a nicelittle boost and people
followed and I was able to getsome regulars to the point where
it was like, you know, and thatkind of gave me a nice little
boost and people followed and Iwas able to get some regulars to
the point where it was like,you know, I was busy, I was
having orders every single week,you know.
From there it just grew and Iwent under the radar for a while
(20:16):
and then I was doing pop-upsand then I was kind of like
working through, you know, likethrough some people in some
people's like kitchens, um, andthen the kitchen that I met now
in sharpsburg was, um, you know,mentioned to me through
instagram actually, like one ofmy followers was like under a
pose, was like polska, alaska,are you looking for a store?
(20:39):
Because this is this mindy's isleaving her spot.
And I was was like, oh well, Idon't know, I guess I am, I
could make that leap, I could doit.
And, um, you know, I don't knowif I'm ready, but let's, you
know, okay, well, that number'sgood and okay, this makes sense,
let's do it.
And then, very quickly, like,and I was like okay, cool, let's
(21:00):
open, like, let's do it.
And then I became pregnant andso again, the whole idea of like
motherhood and you know whereit all kind of came from.
You know I I put opening therestaurant on the back burner
for a while because I waspregnant and I just wanted to
like focus on the normal ordersthat I had.
And you know I was doing, I amdoing wholesale, for you know,
(21:22):
some restaurants and holidayorders are huge for me.
Doug (21:26):
Oh, I bet.
Olive (21:27):
And I also wanted to like perfect the restaurant, but I
also had a lot of like anxietyand hesitation because I was
just like, well, what does thismean being a mother and being a
good mother and opening arestaurant?
Like what does that look like?
I didn't know and you knowthere there was a lot of anxiety
(21:48):
behind that.
And then I, I had the baby hisname's Kip and uh, I do have.
You know, I have a verywonderful like supportive family
and I have a supportive husband.
Shout out Sky yes, hi Sky, hiSky and um, but yeah, honestly,
like after the baby was born, Ilike kind of, you know, things
(22:10):
became super like crystallized,everything like really like came
into focus.
I was just like, oh no, I wantto do this and I want to put my
energy into this so I can createthis like wonderful life for my
son the broader.
Doug (22:26):
Like sweet long-term experience Absolutely.
Olive (22:29):
Absolutely.
I know it's like, you know, dayto day, I think a lot of moms
well I don't know I think a lotof moms are working moms right
now.
But I would say that you know,I don't have as much like day to
day time with my son as.
I would like to Um, but I dosee the bigger picture and I
know what I'm doing and I'm like, okay, these memories, when he
(22:51):
has them, he doesn't have them,yet when?
he does have the memories.
I will be there, um, and I willbe able to be there, and maybe
I can even take him toDisneyland.
Doug (23:01):
You know what I mean.
You are shaping and controllingyour whole world with this
pursuit.
Yes, thank you so much forsharing that story because I
think your anxiety and someoneelse out there listening in the
same situation it's such aninspiration to say hey, yeah,
work through that and find thatbalance and think about the
longterm.
Olive (23:21):
Yeah, no, absolutely yeah .
And opening a business it'shard and I mean taxes are so
hard and working through likethe government it's so hard and
it is so overwhelming and I youknow me, who I I think I
probably have ADHD or somethingor I'm just like a spaz.
(23:43):
Anyway, I mean it was such achallenge to just like get into
it and just like sit down and doit.
And that was like one of mybiggest hurdles.
Doug (23:54):
Well, I think what's cool in your experience is that you
started as, like, this littlecottage thing and then knew that
you had to move into thecommercial kitchen to do your
thing, and now you've elevatedeven more into your own thing.
So you are almost like atgraduate level of all the things
that need to happen whensomeone has a food business.
What's next, I don't know.
Olive (24:13):
Me neither.
Doug (24:14):
I do have a question for you about that, so we'll talk
about it, because I have beenwatching you from afar on
socials and I'm like, oh my gosh, this woman, I mean she's been
doing all these great things,she just had a baby and she's
opening a restaurant.
I mean it's pretty incredible.
Olive (24:30):
Absolutely.
Yeah, I feel like superwoman.
Doug (24:34):
Yeah.
Olive (24:36):
That being said, I mean that it's not like I am not a
type A person.
I have.
I've dealt with depression,anxiety, drugs and alcohol.
I mean, I'm an industry gal.
What do?
You expect from me.
You know, and I've been throughit, I have lived a life babe
(24:56):
and but if I can do it, likedefinitely other like I mean
other people can.
Doug (25:01):
You have a story to share with other people.
Olive (25:04):
Oh for sure, and yeah, like it's, it's, it's a fun one.
Doug (25:09):
Well, let's take a step back, then, because you also
mentioned beyond these familydecisions and and some of the
traditions you've inherited orgrew up with.
You did say you're an industryperson.
Tell us a little bit about yourcareer in the food world before
Polska Laska.
Olive (25:24):
Yeah, so it all started when I was 15 years old.
Yeah, so I started working inthe and this is kind of fun
because I can talk about my linecook too so I started working
at Bella Cucina in Franklin,Pennsylvania, where I grew up,
and it was like the only likereal fine dining restaurant, but
(25:47):
also like a neighborhoodrestaurant.
It was like an allencapsulating restaurant in my
small town.
Roxanne (25:52):
All the things.
Olive (25:53):
Everyone went there.
Doug (25:54):
Yes.
Olive (25:55):
And you know, I started out as a busser and then, when I
was like 18, I became abartender in high school oh my
you know and, um, I was, Iworked there, even through a
little bit, through college.
It was like such a like if arestaurant was like a reality tv
show I bet and I was like inhigh school.
(26:16):
Believe believe me, my mind wasblown.
You know, I was like, oh my gosh, and my parents knew what was
going on here.
No, I mean, and it was greatthough I mean, it was woman
owned, I mean you know the, andeveryone was.
There was characters everywhere, and you know what, though Also
like, the service was elevatedthere too and the food was good
(26:38):
and I think that I really hadlike a jump start into what the
industry was yeah.
I wasn't like starting at, youknow, like a calm, cool,
collected little cafe, like no,I was like with the big dogs,
you know, I kind of like fell inlove with it, probably because
a little bit of like the dramaof it all you know which comes
(26:59):
kitchens and um, but I was frontof house for like ever and um,
you know, I went to school.
I went to Chatham, um, and Ithought I was gonna like get
into more of like a nine-to-fiveworld and you know, my dream
was like public relations, thatthat was my mom, what my mom did
, um, and I was like maybe I'llwork from a food public
(27:19):
relations company.
I don't know, you know I didn'treally know what it was, but but
I you know, I ended up, after Igraduated, working at Union
Standard and I opened UnionStandard with.
Derek Stevens and again it waskind of like that idea.
I was back into it.
I was back into like, kind oflike, more of like the fine
(27:40):
dining downtown city industrylife.
Doug (27:45):
And we should remind listeners, Union Standard is now
occupied by Ritual House.
So that's the spot rightdowntown, right downtown.
Olive (27:52):
Yep, exactly, and Derek's now with Moonlit.
Okay, and I loved working there.
I loved, hated it.
I loved, hated it.
And I, you know, I becamefriends with the owner, with
Derek and um, and I met so manyof my friends there that are
(28:12):
still friends now.
And you know I was kind of like, okay, this is like I love
doing this, the money's quick,this is fun, I can go out with
friends afterwards.
And you know, I was in my superearly twenties and I was like,
okay, this is like the vibe I'mtrying to do.
And again, it was like quickmoney and yeah, you know how it
is and um, so you know.
(28:33):
And from there I bounced throughsome other places doing bar,
managing work at Ironborn, Um,ooh gosh, where, oh you know, I
waitressed at Piccolo Forno, and, uh, you know just a couple
other places, um, but you'rebuilding your network along the
way, oh for sure, yeah, yeah, um, and, and I, and I was a girl
(28:55):
that was out and about too.
You know I was at the industrynights.
You know I was, like you know,doing the shots with, like, the
chefs, and you know, you know itwas party girl, um, and that
was a great way to also network,I suppose, um, but yeah, you
know, uh, so it was it.
It has been like such anenormous part of my life for the
(29:18):
for the good and the bad.
I mean it's how I met myhusband and I.
I should say I mean bellacucina, one of my first line
cooks that I ever worked with isthe line cook that works at
polska laska right now oh hisname's, eric krupitzer, and, uh,
he's worked at a couple ofplaces.
I think he's worked at Cure,he's worked at Bistro to Go over
(29:39):
on Northside, but anyway, youknow we both are from the same
small town, yeah.
We found each other again.
I know I'd find you in anylifetime, Eric.
Doug (29:51):
Well.
I love that.
That's a great story.
Do you have any other supportsystem, like from family that's
supporting the business now?
Olive (30:00):
Yeah, absolutely so.
My husband Sky.
He works at my restaurant everyday that we're open.
He's an enormous help andsupport for the business.
He's made so many sacrifices tohelp me make my dream come true
.
And you know what's become kindof our dream, for our family,
and also, though my, my parentsare, I've mentioned, I do have
(30:24):
such a supportive family, uh,but you know there are parts of
the, the cafe, the diner, uh,itself that you know my parents
have had complete influence onmy dad designed and helped build
the counter um and you know myparents have had complete
influence on my dad designed andhelped build the counter Um and
you know my mom is an enormouspart of behind a lot of like the
(30:46):
tchotchke that's all around.
She is like a thrifter.
She is a um design designer.
I mean she, my dad and my momhave.
You know these beautiful homesthat he's designed.
You know the home and she'sdesigned the inside and I really
trusted them and wanted theirhelp to create you know the to
(31:09):
create the big picture of whatPolsk Laska would look like and
feel like.
There are a ton.
There are pictures in um andpaintings inside of Polska Laska
that have been in my familyhome growing up.
Doug (31:22):
It feels that way.
I love the vintage dishware.
It's a vibe.
If people haven't visited, theyhave to.
I think we should jump forwardtoo and just talk about the
future.
When you think about where youare right now with the business,
are there any other things youwant to start doing you alluded
to, maybe some more wholesale inthe future, but do you have any
(31:44):
short or long-term goals orevents, or even just a new dish
you want to put on the menu?
Olive (31:51):
Oh, my God, where do I start?
So some like short-term goalsto expand.
The business is catering.
Doug (31:58):
Oh yeah.
Olive (31:59):
And I'm going to, I'm going to put out a catering menu
, and then I'm also going tostart taking phone orders again,
because I had to, like, shutoff my phone.
Oh yeah, because I was justgetting inundated and it was
overwhelming.
So that is like short termgoals, long term goals.
You know, I don't know right,right now, to be honest with you
I just oh my god, but everyoneasks me um, how long has the
(32:23):
diner been open?
Doug (32:24):
about four months, yeah, it's fresh, although you've been
around town and we've heard theterm polska alaska for since
the pandemic five years, yeahthat's what I say.
Olive (32:33):
I say I've had a pierogi business for five years, but
this storefront has been openfor under four months.
So absolutely, and then, yeah,on the menu, we're going to have
a menu switch up here in thenext month.
Keep it seasonal.
We're going to do like a summermenu.
We're going to do specials, newpierogi fillings, you know more
(32:55):
traditional Polish dishes thatyou're like, why is that not on
the menu?
Well, babe, it's coming.
Yeah, so I'm always, I'm alwaysthinking about the next step
how to make it better.
How do I make it better?
Doug (33:12):
Always.
I love that.
Well, I'm so excited for thisbusiness I mean, in four months
of having this physical location.
I think you've taken the worldby storm and I hope it just
keeps happening.
If somebody has not discoveredyou yet, let's let them know
about your social handles andalso the location address
polskalaskapgh on Instagram.
Olive (33:35):
You can just Google me to find my Facebook Polska Laska.
And then our address is 1100North Canal Street.
That's in Sharpsburg, but youknow Pittsburgh PA.
That's right, yeah, and thenyou can also follow me Olive
Visco, and you know, I mean, I'mfun too, and I also talk about
(33:56):
Polska Laska and my baby.
Doug (33:58):
I'm going to do that.
I don't think I'm following youpersonally, so that's amazing.
All right, olive, it's been sogreat to talk with you.
I have one more question whilewe're together.
The name of the show is ThePittsburgh dish.
What's the best dish you'veeaten this past week?
Olive (34:17):
Gosh this past week.
Okay, Okay, I will say my mommade these rice bowls with fish
wife.
Do you know fish wife?
I don't.
Okay.
So fish wife is a like premier,like canned fish.
Doug (34:36):
Okay.
Olive (34:36):
You can find it Like she's it's cool, it's woman
owned, okay.
It's like like canned fish,okay.
You can find it like she's it'scool, it's woman owned, okay.
It's like it's real, it'selevated.
Doug (34:42):
I'm sorry, tinned fish.
Yes, elevated tinned fish, it'sa thing, absolutely.
Olive (34:47):
And this is the one that kind of, I think like started a
little bit of that, like thatstorm that trend.
So she did like a smoked troutveggie rice bowl.
My mom cooks for me onWednesdays.
Thank you, mother, because shewatches my baby.
So any day that I can get ahome cooked meal made for me,
I'm happy.
Doug (35:07):
It's always going to be the best bite, and if it comes
from mom, it's certainly thebest bite of the week.
Roxanne (35:12):
Absolutely.
Doug (35:14):
Olive Visco, it's been such a pleasure.
Thank you so much for being onthe Pittsburgh Dish.
Olive (35:19):
Doug, it's been my pleasure.
Doug (35:24):
I can't wait to go have some more pierogi.
Olive (35:25):
Oh my God, can't wait to have you, babe.
Doug (35:28):
I can't wait to visit Polska Laska again soon, and I
think you should too.
So we'll just leave it there asour recommendation of the week
Up next.
If you're planning a bigvegetable garden or you just
like a recipe repertoire of howto use up all that summer
produce, chef Roxanne Easley hasgot us covered.
Hey everyone, we're joinedtoday with Chef Roxanne Easley
(35:50):
of Roxanne's Catering.
Roxanne, when you were herelast, we talked about that vast
menu that you have online and acouple of the dishes we didn't
get to were some of thevegetarian dishes.
I was taking a look the otherday and I saw that you have a
veggie lasagna that you even dovegan.
Yes, could we share a bit of arecipe for our listeners if they
(36:11):
wanted to make veggie lasagna?
Roxanne (36:13):
Sure.
So with our vegetarian lasagnawe use a lot of different
vegetables.
So we use squash, zucchini,mushrooms, bell peppers, onions
and stewed tomatoes.
So we use that as the base witha red sauce.
So sometimes we use a marinarasauce, a spaghetti sauce
(36:34):
Sometimes we'll use if we'rereally being fancy, we'll make a
sauce, but it just depends onthe budget but whoever, if
you're doing it at home,whatever favorite jarred sauce
you like you could.
Yes, yeah and pretty much whatwe do is you can do no bake
lasagna, or you can do a lasagnawhere you have to boil the
noodle and we also add spinach,so we add spinach to the ricotta
(36:56):
I love that.
Doug (36:57):
Yes, so you.
We add spinach to the ricotta,I love that yes.
Roxanne (36:58):
So we add the spinach to the ricotta with eggs and a
little bit of seasoning in thatpart.
We prepare that separate and weroast all of the vegetables and
then we add it to the sauce.
Olive (37:11):
Oh.
Roxanne (37:11):
Yes, so we cook the vegetables first and we roast
them, season them, roast them,add it to the sauce and it's
just a layered effect.
Now, this can be vegetarian orthis can be vegan, and the way
you make it vegan is just changethe noodles to a vegetable
noodle, okay, um, and, and itcan also be gluten-free.
If you use a gluten-free noodle, yeah, or you can use a vegan
(37:34):
cheese.
The cheese that we use to layerwith is a mozzarella provolone
cheese, but if you're using thevegan or you can use a vegan
cheese, the cheese that we useto layer with is a mozzarella
provolone cheese, but if you'reusing the vegan cheese, you can
use a vegan mozzarella cheese.
I've seen those, yes, so, andit's just a simple layering of
sauce, noodles, veggies, cheeseand continue on yes, so you fill
(37:54):
up your 9x13.
Doug (37:56):
Yes absolutely.
Roxanne (37:57):
And then we put a parchment paper on top, cover it
with a double foil in the ovenfor 350 for about 45 minutes,
uncover it and then we let thecheese melt on there and brown
just a little bit, just to get anice little coating on top of
about 10 minutes Okay.
Doug (38:14):
It sounds easy, but I think that trick is the roasting
the veggies first, becauseyou're getting rid of the water
and concentrating their flavor.
Yes, and are you just with allof the veggies you mentioned?
Are you just slicing them thin?
Roxanne (38:27):
Yes, we slice them and we'd make it small enough so
that when you put it in a sauce,it's easy to mix in and cut the
lasagna.
Doug (38:33):
Yes, yes.
Roxanne (38:34):
Perfect Yep.
Doug (38:36):
Chef Roxanne Easley's veggie lasagna or vegan if you
want it.
Yes, thanks so much, roxanne,and thanks for being on The
Pittsburgh Dish, thank you,thank you.
You can follow Chef Roxanne atRoxanne's underscore catering on
Instagram.
Do you have a recipe?
Share it with us.
Just visit our website atwwwpittsburghdishcom and look
(39:00):
for our Share a Recipe form.
If you enjoyed the show,consider buying us a coffee for
this episode or supporting theshow monthly.
You can find links to thoseoptions at the bottom of our
show description, and if youwant to follow my own food
adventures, you can find me onsocial media at DougCooking.
That's our show for this week.
Thanks again to all of ourguests and contributors and to
(39:23):
Kevin Solecki of CarnegieAccordion Company for providing
the music to our show.
We'll be back again next weekwith another fresh episode.
Stay tuned.
Welcome to the Pittsburgh Dish.
I'm your host, Doug Heilman.
How does being a new mom andmaternal traditions factor into
opening a new restaurant andinfluencing your menu?
Olive Visco shares her story ofPolska Laska, from pierogi
pop-ups to a brick-and-mortarPolish diner a brick and mortar
(00:27):
Polish diner.
And as we start to gear up forsummer gardening, wouldn't it be
nice to have a recipe forveggie lasagna in your back
pocket?
Chef Roxanne Easley has uscovered All that ahead.
Stay tuned.
Well, thank you so much forcoming over and for being on the
show.
Olive (00:41):
Oh, my pleasure yeah.
Doug (00:42):
Would you introduce yourself to our listeners and
what you have going on right nowin the world of food?
Olive (00:48):
Yeah, absolutely so.
I'm Olive Visco and I opened upPolska Laska in Sharpsburg
about three and a half fourmonths ago and we've been busy
so I've been busy.
Doug (01:03):
If someone hasn't discovered Polska Laska, can you
just describe to our listenerswhat the cuisine is, what you're
serving up generally?
Olive (01:11):
Absolutely so.
In short, it's Polish food, butI like to think that it's a
little more like Polish Americanfood.
That's how I was raised.
My mom is not from Poland, it'smy great grandmother, so it's
recipes that have come down fromher, although my grandma, my
(01:32):
bocce she was raised in a veryPolish centric, 100% Polish
family, you know, and it kind ofcame down through into my mom's
family and then into my family.
So, you know, it's my take onall those recipes that have come
down, you know, and now I'mkind of doing it with my family
(01:52):
and also making a business outof it.
Doug (01:55):
I love that you are extending these family
traditions, this Polish heritage, but again, it's a new
generation and I just love yourshop.
Thank you, you call it a Polishdiner.
Did I see that writtensomewhere?
Olive (02:10):
Yeah, so that's one of my favorite words to use to
describe it Um, because that'show I think that's.
I'm manifesting something.
Um, you know I that's the vibeI'm wanting to go for.
Um you know there is counterservice, there's sit down
service.
It's very casual, you know it'smeant to be kind of a
neighborhood feel, neighborhoodvibe.
(02:32):
You come in, you know I knowyou and or if I don't know you,
I'll know you soon.
Doug (02:38):
Yeah, and it's small enough.
You can kind of talk across theroom.
Absolutely.
I sat at the counter.
It felt like a diner in thebest way.
It is in Sharpsburg, as yousaid.
What are your current hoursright now?
Olive (02:51):
Yeah, so they're short.
It's Wednesday through Friday,11 am to 4.
And then on Saturday it's 11 amto 3.
Doug (03:04):
And folks should also know that this is your production.
You have a few employees in theback, but if you sell out of
something, that day you sell outand you usually post that like
on Instagram, say, hey, you know, just to let you know.
Olive (03:14):
Yeah, absolutely.
Um, you know, we have it's a.
It is a small business, uh, andliterally it is a small, uh
establishment.
I do have a nice team, a strongteam, and we do make as many as
we can without going overboard.
But, yeah, we used to sell outquite often.
(03:34):
I would say now we've wrangledthe beast and I would say that
on Saturday we sometimes sellout, but it is not always, and I
do.
I post on my Instagram and myFacebook as soon as we do sell
out, just to give everyone theheads up so they don't make the
(03:54):
trip and, you know, feel likethey wasted their time.
Doug (03:57):
Right, right, right.
Well, why don't we do this?
Let's go into the standard menu.
I know you are always changingup what you've got going on, but
there's probably a soup on themenu.
There's lots of pierogi anddifferent stuffings, fillings.
What do you say?
Yeah, fillings Right, yeah, solet's go through it and then
we'll like lead up to theplatter Right.
Olive (04:18):
Okay, cool, cool.
Doug (04:19):
What would be a couple of soups that we would find.
Olive (04:21):
We try and keep it seasonal, so during the winter
time, you know you're thinkingof like hot soups.
So, some things that we've done, we've done a mushroom soup, uh
, we've done a couple of kindsof mushroom soups.
Uh, we've done Hunter's stew,which is very, or Bigos, which
is a traditional Polish um uhstew, and then we've also done,
(04:42):
like a cream of mushroom,because I love it, and then
we've also done a brothy, morebrothy, mushroom soup with
noodles, which is a common thingyou'll see in Polish food.
We've also done pickle soup,which is also, yeah, that's
delish.
And then we, just last week wedid borscht.
(05:03):
Yeah, think when I was in didyou have a white borscht yes,
okay, yeah, so zurek, uh, andthat is, it's called a white
borscht but there's no beets init.
It's it's a rye sour soup.
So it starts with a rye startstarter.
So you take like rye flour umwater, garlic bay leaves that
(05:24):
kind of thing and you let it sitand ferment for a few days and
that's kind of like the base ofthe soup.
Doug (05:31):
Wow.
Olive (05:31):
And then from there you can add in you know it's usually
white kielbasa, which is freshkielbasa instead of smoked, and
then you know veggie and allthat and that's a really popular
, or rather traditional soup toserve around Easter time.
Doug (05:45):
Okay, yeah, oh, that's, I was in just before Easter, so
that makes total sense.
Yeah, I'm learning like rightnow in the moment.
And then I'm also thinking, youknow, the whole aspect of
fermentation or kind of picklythings.
I mean, that's that speaks tothe region as well, Absolutely.
Olive (06:02):
That's something I love to do in my my free time.
Now the whole like permits andthe rules with um Allegheny food
department and things like thatI don't have that all like you
know.
Like uh, I'm not out here likefermenting my own pickles and
stuff like that for therestaurant, Maybe one day.
That being said, uh, pickles,sauerkraut, all of that funky
(06:25):
goodness.
Doug (06:26):
Yes.
Olive (06:26):
Definitely a huge Polish or Eastern European food.
I mean, it likens so manycultures honestly Right.
But yeah, no, definitelysomething that my mom's always
done, I've always done.
We really enjoy like canningand pickling and things like
that.
Doug (06:40):
I love that.
My sister has really gotteninto canning in the last couple
of years.
She cans everything, but Idon't know if we made pickles.
I don't know, I'll have to askher.
Olive (06:48):
Yeah.
Doug (06:53):
So why don't we just move through the menu, as if I'm
having like a full meal with you, then of course we have.
I'm not going to say it right,go blocky.
Olive (06:57):
No, that's okay.
So it's Gumpk y.
Roxanne (06:59):
That's how you, that's how you, that's Polish.
Olive (07:02):
Now Pittsburgh will say glubki, and then I think, people
from Croatia say hlubki.
Roxanne (07:09):
It's like an.
Olive (07:09):
H or something.
Either way, I know exactly whateveryone means when they start
saying it.
Doug (07:15):
And this is the stuffed cabbage roll.
Delicious, that is what I had.
And then, of course, you havesome hlubki and are and are you
making the spaetzle.
Olive (07:25):
Yeah, yeah we do make that homemade.
I wasn't sure, like I mean, Iknew I was going to have
halushki on my menu, um, but Iwanted to make it special and I
wanted to have like a homemadetwist on it, um.
So I was like, oh you know, Idon't even know how I came up
with the idea of spaetzle.
I think it just kind of likejust seemed like the right thing
(07:50):
to do.
And yeah, so we make thathomemade.
We make that at least three tofour times a week in house.
Doug (07:53):
It's a labor of love.
I've made Spetzle.
I mean it's like a German thingfor me and I love it too so.
I kind of love that combinationAbsolutely.
Olive (07:59):
Right, yeah, and yeah, it's, instead of using the
store-bought egg noodles, itgives it, you know, a little bit
of a fresh twist.
Doug (08:06):
Yes, yeah.
Now let's give folks adefinition for something that's
on the menu.
A lot carmies.
Olive (08:20):
Those are caramelized onions.
And I just thought it was like,honestly, I think it maybe is
just like a restaurant industrything, like that's a very common
thing to write on the CambroRight that you know.
I think a lot of people whowork in kitchens would know
exactly what that is.
I do not deal with a lot ofpeople who work in kitchens that
come in to eat.
That's not my, my demographic.
It is not fellow industrypeople.
So I do explain that a lot yeah.
Doug (08:41):
I noticed that the day I was there.
That's why yeah exactly.
Olive (08:45):
So when I rewrite this menu, will I still have carmies
up there instead of caramelizedonions?
I don't know.
Roxanne (08:52):
I don't know Well.
Doug (08:53):
I think it's cute, but it does get you.
You know, in some ways it'ssort of like um a gorilla
maneuver to have to talk topeople which might be a great
thing.
Olive (09:03):
Honestly a maneuver to have to talk to people, which
might be a great thing.
Doug (09:06):
Honestly, I'll always find a reason to talk to people.
All right, let's just.
Let's just dial into somepierogi.
Yeah, let's go through, likethe basic fillings, but also
maybe some things that you dothat you think are more your
twist.
Olive (09:17):
Yeah, for sure.
Okay, so our basic pierogi orrather I shouldn't say basic,
it's more traditional I alwayshave potato cheddar, I always
have farmer's cheese and herb,sauerkraut and mushroom and then
potato onion.
Like those are just, like youknow, a very common.
A lot of people were raisedwith those.
Doug (09:40):
It's what people are asking for.
Olive (09:42):
Yes, exactly Now.
That being said, I have a wholenext like in the next month I'm
going to have another menu thatcomes out with another four.
You know pierogi that are alsotraditional, that also everyone
was raised on Cause I feel likeevery week, or, you know, every
few weeks, I learn about anotherkind of pierogi that was like
well, my favorite pierogi ispotato and sauerkraut.
(10:04):
I'm like, oh girl, I guess youknow.
Well, I don't have that, butmaybe next time.
So, you know.
But yeah, so those are kind ofthe more traditional family
oriented, and by family orientedI mean how my family made
pierogi.
But I have done everything.
I've put everything in apierogi, probably to like to the
(10:24):
extent where it was like girl,that was a little too much.
You went too far.
Doug (10:29):
These are the radical rogies.
Yes.
Olive (10:31):
Yes, so some of the like popular ones that I've done that
are like not traditional Polish, you know, buffalo chicken
pierogi um cheeseburger.
Pierogi Reuben pierogi perogicheeseburger.
Roxanne (10:45):
Perogi Reuben perogi taco perogi, like that kind of
thing.
Olive (10:48):
So, just like fun, I think of it like junk food like,
but like I'm like, okay, whatkind of like ooey, gooey, like
stoner food do I want to putinto a perogi?
You know the perfect snack?
Yes, exactly.
So that's kind of you knowwhere my well.
Well, I get a lot ofinspiration from everywhere but,
some of the really weird onesthat I've done that again.
(11:10):
I just don't know if I would doagain.
I think it usually comes down toseafood because, I've always
like I I want to play withseafood, with pierogi, but it
just doesn't quite ever reallylike, really hit right for me
right so I've done a clamscasino pierogi before yes
because also clams casino islike such an underrated dish I'm
(11:31):
like I kind of love it gives melike palm springs vibes or
something.
and then, um, we, what else haveI done?
Oh, and then I did like acaesar pierogi, which again I
thought they were delicious.
Um, and then another one that Ido think hits just right and is
popular is a bagels and loxpierogi and honestly, that's
(11:53):
something I started doing backin high school like with my
family, cause I, we, we grew upwith bagels and lox for um, for
like special, you know,celebrations, holidays, that
kind of thing.
And I was like, well, that's aneasy pierogi filling
celebrations, yes, holidays,that kind of thing.
And I was like, well, that's aneasy pierogi filling and that
was kind of like my first likeclaim to fame is like my family
being like you are such a goodpierogi maker I'm like I know
(12:16):
own it yes, yes I do want todescribe.
Doug (12:19):
I mean, folks can check out your socials, but the I want
to say it the pinch or the curlyou do on the edge of the
pruning.
It's beautiful, it's beautifuland uh, if folks are getting
hungry right now, not only canthey come to your shop and eat,
but they can buy pierogi to golike frozen or in the takeaway.
How does that work?
Olive (12:38):
Yeah, absolutely.
So it used to be frozen.
My freezer broke, so they'reall.
They're all fresh right now.
But yeah, absolutely, you canstill get a bag like a ziploc
baggie of pierogi, half dozen orfull dozen.
They're fresh, they're boiledum and then and refrigerated.
You just would take them home.
You can freeze them or you canlike cook them yourself right
(12:58):
away yeah, all right.
Doug (13:00):
What do you like best?
Do you like a boiled pierogiand like straight into some
butter and stuff, or do you likea boiled pierogi and like
straight into some butter andstuff?
Or do you like a fried?
Olive (13:05):
pierogi no, and honestly, you probably won't ever see a
like a soft boiled pierogi on mymenu, unless I do kind of like
a dish that is surrounded bythat, maybe like a fruit wine or
a dessert wine.
Roxanne (13:17):
I just haven't really.
Olive (13:18):
It's just not how my family made pierogi.
I know some people would belike, oh, blasphemy.
Doug (13:24):
Or that's not how I do, my Mrs T oh, of course Right.
Olive (13:27):
So yeah, all of our pierogies have a crunchy sear on
them.
Doug (13:31):
Yes.
Olive (13:31):
And if I'm making them at home, I put like a good amount
of oil in my pan so that they'relike pretty like evenly crisped
all around.
I like the crisp and then likesoft and yummy inside.
Doug (13:44):
Like a shallow fry is how you like to do it?
Absolutely so.
Olive says pan fry your pierogifor the best experience.
Olive (13:51):
Absolutely yes, okay.
Doug (13:54):
You did mention dessert, so maybe we should go there in a
second, but I want to touch onthe Polish platter.
Olive (14:01):
Yeah.
Doug (14:03):
That looks like the best thing on the menu.
Olive (14:04):
Yeah, and I think that it's my claim to fame.
I think it's why I amsuccessful.
Who knew?
Doug (14:10):
You get pretty much a little bit of everything.
Olive (14:13):
Yeah, absolutely.
So.
The whole idea started when Iwas doing pop-ups, because I was
just trying to like streamlinebut also like make the most
money as possible.
I was like okay how can I likeforce these people to get like
more food?
So I was like, okay, so we'lldo this Polish platter, which
this is not something I wasraised, you know this is.
This is Pittsburgh and I, youknow, I've done my fair share of
(14:36):
research and I know, likeBloomfield Tavern, like they had
a Polish platter, and I think alot of places with Polish food,
it's that that's a thing.
So, anyway, so I was like, ok,well, I want to definitely do
that at the restaurant, but Iwanted to be like Polish, I want
to be cutesy.
It is very cute.
So, you know, I got the cutelike lunch trays and you know,
(15:00):
it kind of also reminds me alittle I got a little inspo from
also the idea of like abarbecue platter with the
parchment paper and haveeverything lined up and spread
out on it.
But, yeah, so you get a littlebit of everything.
You, um, and I wouldn't say youget a little bit of everything,
you get a lot of everything.
Doug (15:17):
You could share this with somebody if you wanted to.
Olive (15:20):
Absolutely People do.
Quite often the pro move is, ifit's two people, it's like they
get a platter to share and thenthey get like a gowamki or two,
and then they get like a salador, you know, like a soup to
share or you know, or an extrakielbasa, because they're like,
I want my own kielbasa.
Doug (15:41):
Yeah, that kielbasa looks killer and I love the cross
hatch cut because I did that onbratwurst.
Olive (15:47):
So when I saw it I'm like oh yeah, oh my God, no, it's
great.
I mean more crunchy bits.
Doug (15:53):
That's exactly it.
It's more surface area, so itgets more brown.
Oh, so good Totally.
Olive (15:59):
Totally.
Doug (16:00):
Okay, so before we leave the menu, then we've taken
people through.
Olive (16:09):
you did mention something about maybe a pierogi as a
dessert?
Have you done desserts or isthere a common dessert you have
on the menu?
Yeah, so okay.
So pierogi for dessert, forexample, easter just passed, so
we did a lekvar pierogi, whichis a prune butter pierogi, um,
and ours has walnuts and orangesin it, um, and that's.
You know, that is a delicious.
That can be kind of like a twiston either savory sweet or you
can go the whole way to sweet umsome other, like common dessert
(16:31):
pierogies are with ripeseasonal berries, so like small
blueberries or like bilberries,cherries, like strawberry, that
kind of thing, and I think we'llprobably get into it this
summer.
But again, it's not something Iwas raised on it's something I
want to explore right this ismore to come.
Doug (16:51):
Yes, I've had cherry pierogi and they were delicious,
yeah absolutely, yeah,absolutely.
Olive (16:56):
It's like I said, it's something I want to, you know,
kind of expand my knowledge withuh.
But yeah, on at the restaurantitself, though you know I always
we're trying to do like a sliceof the month and this is kind
of more of my manifestation of adiner you know uh you know, I
kind of what we've been doingthis last.
this last month we did carrotcake, um, and then, you know,
(17:19):
violets are popping upeverywhere, so we're going to do
like a violet cake, I think,this next week or two, and then
soon we're going to do rhubarbpie, strawberry rhubarb pie.
That's going to be like thenext slice of the month.
Doug (17:33):
Okay, I love all of this because you are hitting a true
diner note with all of these too.
But those are like dessertsthat everybody loves.
Olive (17:40):
Exactly.
Doug (17:50):
This is Olive Visco from Polska Laska.
And you're listening to ThePittsburgh Dish.
All right, Olive, we shouldshift a little bit away from the
menu.
And I just want to ask sort ofthe bigger question when did
this all get started?
You alluded earlier that youdid pop-ups, so when did Polsk
Laska begin?
Olive (18:04):
Yeah, so Polska Laska I you know, I was thinking about
this question a lot today beforeI came here, and I think that
it was.
You know, I think the idea ofthis whole thing was birthed out
of motherhood and I thoughtabout my great grandma and I
think about my great-grandma andI think about my grandmother
(18:26):
and my mother and me becoming amother and I think about how
heritage and like food throughheritage comes down through your
maternal side so often.
My dad's Portuguese.
I don't have a drop ofknowledge about Portuguese food
in me.
My grandfather is Sicilian.
(18:47):
Although we did have a littlebit of that growing up, not much
.
My roots have stemmedcompletely through the mothers
on my mother's side.
Doug (18:58):
This has dominated the culture Absolutely.
Olive (19:01):
Absolutely no-transcript little post one time, cause we
(19:55):
were just like we lived neareach other.
So you know he had had mypierogi before and uh, you know,
and that kind of gave me a nicelittle boost and people
followed and I was able to getsome regulars to the point where
it was like, you know, and thatkind of gave me a nice little
boost and people followed and Iwas able to get some regulars to
the point where it was like,you know, I was busy, I was
having orders every single week,you know.
From there it just grew and Iwent under the radar for a while
(20:16):
and then I was doing pop-upsand then I was kind of like
working through, you know, likethrough some people in some
people's like kitchens, um, andthen the kitchen that I met now
in sharpsburg was, um, you know,mentioned to me through
instagram actually, like one ofmy followers was like under a
pose, was like polska, alaska,are you looking for a store?
(20:39):
Because this is this mindy's isleaving her spot.
And I was was like, oh well, Idon't know, I guess I am, I
could make that leap, I could doit.
And, um, you know, I don't knowif I'm ready, but let's, you
know, okay, well, that number'sgood and okay, this makes sense,
let's do it.
And then, very quickly, like,and I was like okay, cool, let's
(21:00):
open, like, let's do it.
And then I became pregnant andso again, the whole idea of like
motherhood and you know whereit all kind of came from.
You know I I put opening therestaurant on the back burner
for a while because I waspregnant and I just wanted to
like focus on the normal ordersthat I had.
And you know I was doing, I amdoing wholesale, for you know,
(21:22):
some restaurants and holidayorders are huge for me.
Doug (21:26):
Oh, I bet.
Olive (21:27):
And I also wanted to like perfect the restaurant, but I
also had a lot of like anxietyand hesitation because I was
just like, well, what does thismean being a mother and being a
good mother and opening arestaurant?
Like what does that look like?
I didn't know and you knowthere there was a lot of anxiety
(21:48):
behind that.
And then I, I had the baby hisname's Kip and uh, I do have.
You know, I have a verywonderful like supportive family
and I have a supportive husband.
Shout out Sky yes, hi Sky, hiSky and um, but yeah, honestly,
like after the baby was born, Ilike kind of, you know, things
(22:10):
became super like crystallized,everything like really like came
into focus.
I was just like, oh no, I wantto do this and I want to put my
energy into this so I can createthis like wonderful life for my
son the broader.
Doug (22:26):
Like sweet long-term experience Absolutely.
Olive (22:29):
Absolutely.
I know it's like, you know, dayto day, I think a lot of moms
well I don't know I think a lotof moms are working moms right
now.
But I would say that you know,I don't have as much like day to
day time with my son as.
I would like to Um, but I dosee the bigger picture and I
know what I'm doing and I'm like, okay, these memories, when he
(22:51):
has them, he doesn't have them,yet when?
he does have the memories.
I will be there, um, and I willbe able to be there, and maybe
I can even take him toDisneyland.
Doug (23:01):
You know what I mean.
You are shaping and controllingyour whole world with this
pursuit.
Yes, thank you so much forsharing that story because I
think your anxiety and someoneelse out there listening in the
same situation it's such aninspiration to say hey, yeah,
work through that and find thatbalance and think about the
longterm.
Olive (23:21):
Yeah, no, absolutely yeah .
And opening a business it'shard and I mean taxes are so
hard and working through likethe government it's so hard and
it is so overwhelming and I youknow me, who I I think I
probably have ADHD or somethingor I'm just like a spaz.
(23:43):
Anyway, I mean it was such achallenge to just like get into
it and just like sit down and doit.
And that was like one of mybiggest hurdles.
Doug (23:54):
Well, I think what's cool in your experience is that you
started as, like, this littlecottage thing and then knew that
you had to move into thecommercial kitchen to do your
thing, and now you've elevatedeven more into your own thing.
So you are almost like atgraduate level of all the things
that need to happen whensomeone has a food business.
What's next, I don't know.
Olive (24:13):
Me neither.
Doug (24:14):
I do have a question for you about that, so we'll talk
about it, because I have beenwatching you from afar on
socials and I'm like, oh my gosh, this woman, I mean she's been
doing all these great things,she just had a baby and she's
opening a restaurant.
I mean it's pretty incredible.
Olive (24:30):
Absolutely.
Yeah, I feel like superwoman.
Doug (24:34):
Yeah.
Olive (24:36):
That being said, I mean that it's not like I am not a
type A person.
I have.
I've dealt with depression,anxiety, drugs and alcohol.
I mean, I'm an industry gal.
What do?
You expect from me.
You know, and I've been throughit, I have lived a life babe
(24:56):
and but if I can do it, likedefinitely other like I mean
other people can.
Doug (25:01):
You have a story to share with other people.
Olive (25:04):
Oh for sure, and yeah, like it's, it's, it's a fun one.
Doug (25:09):
Well, let's take a step back, then, because you also
mentioned beyond these familydecisions and and some of the
traditions you've inherited orgrew up with.
You did say you're an industryperson.
Tell us a little bit about yourcareer in the food world before
Polska Laska.
Olive (25:24):
Yeah, so it all started when I was 15 years old.
Yeah, so I started working inthe and this is kind of fun
because I can talk about my linecook too so I started working
at Bella Cucina in Franklin,Pennsylvania, where I grew up,
and it was like the only likereal fine dining restaurant, but
(25:47):
also like a neighborhoodrestaurant.
It was like an allencapsulating restaurant in my
small town.
Roxanne (25:52):
All the things.
Olive (25:53):
Everyone went there.
Doug (25:54):
Yes.
Olive (25:55):
And you know, I started out as a busser and then, when I
was like 18, I became abartender in high school oh my
you know and, um, I was, Iworked there, even through a
little bit, through college.
It was like such a like if arestaurant was like a reality tv
show I bet and I was like inhigh school.
(26:16):
Believe believe me, my mind wasblown.
You know, I was like, oh my gosh, and my parents knew what was
going on here.
No, I mean, and it was greatthough I mean, it was woman
owned, I mean you know the, andeveryone was.
There was characters everywhere, and you know what, though Also
like, the service was elevatedthere too and the food was good
(26:38):
and I think that I really hadlike a jump start into what the
industry was yeah.
I wasn't like starting at, youknow, like a calm, cool,
collected little cafe, like no,I was like with the big dogs,
you know, I kind of like fell inlove with it, probably because
a little bit of like the dramaof it all you know which comes
(26:59):
kitchens and um, but I was frontof house for like ever and um,
you know, I went to school.
I went to Chatham, um, and Ithought I was gonna like get
into more of like a nine-to-fiveworld and you know, my dream
was like public relations, thatthat was my mom, what my mom did
, um, and I was like maybe I'llwork from a food public
(27:19):
relations company.
I don't know, you know I didn'treally know what it was, but but
I you know, I ended up, after Igraduated, working at Union
Standard and I opened UnionStandard with.
Derek Stevens and again it waskind of like that idea.
I was back into it.
I was back into like, kind oflike, more of like the fine
(27:40):
dining downtown city industrylife.
Doug (27:45):
And we should remind listeners, Union Standard is now
occupied by Ritual House.
So that's the spot rightdowntown, right downtown.
Olive (27:52):
Yep, exactly, and Derek's now with Moonlit.
Okay, and I loved working there.
I loved, hated it.
I loved, hated it.
And I, you know, I becamefriends with the owner, with
Derek and um, and I met so manyof my friends there that are
(28:12):
still friends now.
And you know I was kind of like, okay, this is like I love
doing this, the money's quick,this is fun, I can go out with
friends afterwards.
And you know, I was in my superearly twenties and I was like,
okay, this is like the vibe I'mtrying to do.
And again, it was like quickmoney and yeah, you know how it
is and um, so you know.
(28:33):
And from there I bounced throughsome other places doing bar,
managing work at Ironborn, Um,ooh gosh, where, oh you know, I
waitressed at Piccolo Forno, and, uh, you know just a couple
other places, um, but you'rebuilding your network along the
way, oh for sure, yeah, yeah, um, and, and I, and I was a girl
(28:55):
that was out and about too.
You know I was at the industrynights.
You know I was, like you know,doing the shots with, like, the
chefs, and you know, you know itwas party girl, um, and that
was a great way to also network,I suppose, um, but yeah, you
know, uh, so it was it.
It has been like such anenormous part of my life for the
(29:18):
for the good and the bad.
I mean it's how I met myhusband and I.
I should say I mean bellacucina, one of my first line
cooks that I ever worked with isthe line cook that works at
polska laska right now oh hisname's, eric krupitzer, and, uh,
he's worked at a couple ofplaces.
I think he's worked at Cure,he's worked at Bistro to Go over
(29:39):
on Northside, but anyway, youknow we both are from the same
small town, yeah.
We found each other again.
I know I'd find you in anylifetime, Eric.
Doug (29:51):
Well.
I love that.
That's a great story.
Do you have any other supportsystem, like from family that's
supporting the business now?
Olive (30:00):
Yeah, absolutely so.
My husband Sky.
He works at my restaurant everyday that we're open.
He's an enormous help andsupport for the business.
He's made so many sacrifices tohelp me make my dream come true
.
And you know what's become kindof our dream, for our family,
and also, though my, my parentsare, I've mentioned, I do have
(30:24):
such a supportive family, uh,but you know there are parts of
the, the cafe, the diner, uh,itself that you know my parents
have had complete influence onmy dad designed and helped build
the counter um and you know myparents have had complete
influence on my dad designed andhelped build the counter Um and
you know my mom is an enormouspart of behind a lot of like the
(30:46):
tchotchke that's all around.
She is like a thrifter.
She is a um design designer.
I mean she, my dad and my momhave.
You know these beautiful homesthat he's designed.
You know the home and she'sdesigned the inside and I really
trusted them and wanted theirhelp to create you know the to
(31:09):
create the big picture of whatPolsk Laska would look like and
feel like.
There are a ton.
There are pictures in um andpaintings inside of Polska Laska
that have been in my familyhome growing up.
Doug (31:22):
It feels that way.
I love the vintage dishware.
It's a vibe.
If people haven't visited, theyhave to.
I think we should jump forwardtoo and just talk about the
future.
When you think about where youare right now with the business,
are there any other things youwant to start doing you alluded
to, maybe some more wholesale inthe future, but do you have any
(31:44):
short or long-term goals orevents, or even just a new dish
you want to put on the menu?
Olive (31:51):
Oh, my God, where do I start?
So some like short-term goalsto expand.
The business is catering.
Doug (31:58):
Oh yeah.
Olive (31:59):
And I'm going to, I'm going to put out a catering menu
, and then I'm also going tostart taking phone orders again,
because I had to, like, shutoff my phone.
Oh yeah, because I was justgetting inundated and it was
overwhelming.
So that is like short termgoals, long term goals.
You know, I don't know right,right now, to be honest with you
I just oh my god, but everyoneasks me um, how long has the
(32:23):
diner been open?
Doug (32:24):
about four months, yeah, it's fresh, although you've been
around town and we've heard theterm polska alaska for since
the pandemic five years, yeahthat's what I say.
Olive (32:33):
I say I've had a pierogi business for five years, but
this storefront has been openfor under four months.
So absolutely, and then, yeah,on the menu, we're going to have
a menu switch up here in thenext month.
Keep it seasonal.
We're going to do like a summermenu.
We're going to do specials, newpierogi fillings, you know more
(32:55):
traditional Polish dishes thatyou're like, why is that not on
the menu?
Well, babe, it's coming.
Yeah, so I'm always, I'm alwaysthinking about the next step
how to make it better.
How do I make it better?
Doug (33:12):
Always.
I love that.
Well, I'm so excited for thisbusiness I mean, in four months
of having this physical location.
I think you've taken the worldby storm and I hope it just
keeps happening.
If somebody has not discoveredyou yet, let's let them know
about your social handles andalso the location address
polskalaskapgh on Instagram.
Olive (33:35):
You can just Google me to find my Facebook Polska Laska.
And then our address is 1100North Canal Street.
That's in Sharpsburg, but youknow Pittsburgh PA.
That's right, yeah, and thenyou can also follow me Olive
Visco, and you know, I mean, I'mfun too, and I also talk about
(33:56):
Polska Laska and my baby.
Doug (33:58):
I'm going to do that.
I don't think I'm following youpersonally, so that's amazing.
All right, olive, it's been sogreat to talk with you.
I have one more question whilewe're together.
The name of the show is ThePittsburgh dish.
What's the best dish you'veeaten this past week?
Olive (34:17):
Gosh this past week.
Okay, Okay, I will say my mommade these rice bowls with fish
wife.
Do you know fish wife?
I don't.
Okay.
So fish wife is a like premier,like canned fish.
Doug (34:36):
Okay.
Olive (34:36):
You can find it Like she's it's cool, it's woman
owned, okay.
It's like like canned fish,okay.
You can find it like she's it'scool, it's woman owned, okay.
It's like it's real, it'selevated.
Doug (34:42):
I'm sorry, tinned fish.
Yes, elevated tinned fish, it'sa thing, absolutely.
Olive (34:47):
And this is the one that kind of, I think like started a
little bit of that, like thatstorm that trend.
So she did like a smoked troutveggie rice bowl.
My mom cooks for me onWednesdays.
Thank you, mother, because shewatches my baby.
So any day that I can get ahome cooked meal made for me,
I'm happy.
Doug (35:07):
It's always going to be the best bite, and if it comes
from mom, it's certainly thebest bite of the week.
Roxanne (35:12):
Absolutely.
Doug (35:14):
Olive Visco, it's been such a pleasure.
Thank you so much for being onthe Pittsburgh Dish.
Olive (35:19):
Doug, it's been my pleasure.
Doug (35:24):
I can't wait to go have some more pierogi.
Olive (35:25):
Oh my God, can't wait to have you, babe.
Doug (35:28):
I can't wait to visit Polska Laska again soon, and I
think you should too.
So we'll just leave it there asour recommendation of the week
Up next.
If you're planning a bigvegetable garden or you just
like a recipe repertoire of howto use up all that summer
produce, chef Roxanne Easley hasgot us covered.
Hey everyone, we're joinedtoday with Chef Roxanne Easley
(35:50):
of Roxanne's Catering.
Roxanne, when you were herelast, we talked about that vast
menu that you have online and acouple of the dishes we didn't
get to were some of thevegetarian dishes.
I was taking a look the otherday and I saw that you have a
veggie lasagna that you even dovegan.
Yes, could we share a bit of arecipe for our listeners if they
(36:11):
wanted to make veggie lasagna?
Roxanne (36:13):
Sure.
So with our vegetarian lasagnawe use a lot of different
vegetables.
So we use squash, zucchini,mushrooms, bell peppers, onions
and stewed tomatoes.
So we use that as the base witha red sauce.
So sometimes we use a marinarasauce, a spaghetti sauce
(36:34):
Sometimes we'll use if we'rereally being fancy, we'll make a
sauce, but it just depends onthe budget but whoever, if
you're doing it at home,whatever favorite jarred sauce
you like you could.
Yes, yeah and pretty much whatwe do is you can do no bake
lasagna, or you can do a lasagnawhere you have to boil the
noodle and we also add spinach,so we add spinach to the ricotta
(36:56):
I love that.
Doug (36:57):
Yes, so you.
We add spinach to the ricotta,I love that yes.
Roxanne (36:58):
So we add the spinach to the ricotta with eggs and a
little bit of seasoning in thatpart.
We prepare that separate and weroast all of the vegetables and
then we add it to the sauce.
Olive (37:11):
Oh.
Roxanne (37:11):
Yes, so we cook the vegetables first and we roast
them, season them, roast them,add it to the sauce and it's
just a layered effect.
Now, this can be vegetarian orthis can be vegan, and the way
you make it vegan is just changethe noodles to a vegetable
noodle, okay, um, and, and itcan also be gluten-free.
If you use a gluten-free noodle, yeah, or you can use a vegan
(37:34):
cheese.
The cheese that we use to layerwith is a mozzarella provolone
cheese, but if you're using thevegan or you can use a vegan
cheese, the cheese that we useto layer with is a mozzarella
provolone cheese, but if you'reusing the vegan cheese, you can
use a vegan mozzarella cheese.
I've seen those, yes, so, andit's just a simple layering of
sauce, noodles, veggies, cheeseand continue on yes, so you fill
(37:54):
up your 9x13.
Doug (37:56):
Yes absolutely.
Roxanne (37:57):
And then we put a parchment paper on top, cover it
with a double foil in the ovenfor 350 for about 45 minutes,
uncover it and then we let thecheese melt on there and brown
just a little bit, just to get anice little coating on top of
about 10 minutes Okay.
Doug (38:14):
It sounds easy, but I think that trick is the roasting
the veggies first, becauseyou're getting rid of the water
and concentrating their flavor.
Yes, and are you just with allof the veggies you mentioned?
Are you just slicing them thin?
Roxanne (38:27):
Yes, we slice them and we'd make it small enough so
that when you put it in a sauce,it's easy to mix in and cut the
lasagna.
Doug (38:33):
Yes, yes.
Roxanne (38:34):
Perfect Yep.
Doug (38:36):
Chef Roxanne Easley's veggie lasagna or vegan if you
want it.
Yes, thanks so much, roxanne,and thanks for being on The
Pittsburgh Dish, thank you,thank you.
You can follow Chef Roxanne atRoxanne's underscore catering on
Instagram.
Do you have a recipe?
Share it with us.
Just visit our website atwwwpittsburghdishcom and look
(39:00):
for our Share a Recipe form.
If you enjoyed the show,consider buying us a coffee for
this episode or supporting theshow monthly.
You can find links to thoseoptions at the bottom of our
show description, and if youwant to follow my own food
adventures, you can find me onsocial media at DougCooking.
That's our show for this week.
Thanks again to all of ourguests and contributors and to
(39:23):
Kevin Solecki of CarnegieAccordion Company for providing
the music to our show.
We'll be back again next weekwith another fresh episode.
Stay tuned.
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