What do you get when you combine 250 lbs of potatoes and 100 lbs of onions? The world’s largest perogy.
Mixed with 50 lbs of cheddar cheese, 20 kgs of flour, 15 dozen eggs and 15 litres of sour cream, culinary arts students from Tec Voc High School created the delectable masterpiece from scratch.
The 253-pound perogy was unveiled on Friday at Elements Restaurant at the University of Winnipeg in support of Winnipeg Harvest. Ingredients were generously donated by Peak of the Market, Bothwell Cheese and Lilac Foodfare.
Pieces of the perogy have already been pre-sold for a total of $600, which will go directly to the local food bank.
The largest edible perogy last made was in Whiting, IN at 92 lbs.
103.1 Virgin Radio organized the event with help from Elements’ chef Ben Kramer.
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