West Beers : Every Thursday @ The Lamb Brewery, W4 4PH

Right kids.

Just found a scrap of paper in my pocket with the words 'Pierogi' and 'Bigos' on it.
After searching my beer-addled brain and google I have established that the bar girl in The Greyhound gave me this scrap of paper.

The words are dishes that The Greyhound are planning on cooking for us this week! Woo!

I presume that we need to liaise with them at some point regarding how many people are planning on eating this stuff on Thursday but to be honest I have very little recollection of the evening so I'm winging it a bit here....

Here is what the interweb says about the dishes:

Pierogi
Pierogi is a very traditional Polish dish eaten by everyone. Although often described as a stuffed dumpling, this speciality is more akin to Italian Ravioli. Indeed, it is thought that they were introduced to Polish cuisine about 500 years ago by Queen Bonna who was Italian.
These little treasures are truly versatile. They can be served with soup, as a starter sprinkled with fried onion and bacon, as a main course either with a sauce or plain with sour cream although more often as an accompaniment to a main course and even as a dessert. Once boiled they can be served as they are, sautéed in butter or even deep fried and can be filled with practically anything you have to hand.

Favourite fillings include seasoned pork or beef with onions, cottage cheese, sauerkraut, potatoes, cabbage and mushrooms.

Bigos
Bigos (Polish pronunciation: [ˈbiɡɔs]) is a traditional stew typical of Polish and Lithuanian cuisines that many consider to be the Polish national dish.
A savory stew of cabbage and meat, there is no standard recipe, as recipes vary considerably from region to region and from family to family. Typical ingredients include fresh and fermented white cabbage (sauerkraut, kapusta kiszona in Polish), various cuts of meat and sausages, often whole or puréed tomatoes, honey and mushrooms. The meats may include pork (often smoked), ham, bacon, beef, veal, sausage, and, as bigos is considered a hunters' stew, venison or other game; leftover cuts find their way into the pot as well. It may be seasoned with pepper, caraway, juniper berries, bay leaf, marjoram, pimento, dried or smoked plums and other ingredients.

So I reckon we need to start some kind of list about who is having what.
I seem to reall that the bar girl said that one of them would be vegetarian but I'm not 100% on this. Will phone and check tomorrow and report back.

POLSKI ftw!

List:

1. T4 - whichever (if any) dish is veggie-friendly