This is the chef’s blog – when I grow up I’m going to be a novel!

I cook with wine, sometimes I even add it to the food.
W. C. Fields

Old Country Catering is a Banquet Hall and a Catering service from Enfield CT. We own and operate the historic building of The Polish National Home of Enfield where we regularly cater to Weddings and all kinds of parties. We also operate the Smoke BBQ cafe in the same building (former Polish Deli) ( and Pierogi Queen Bakery ( When I say we, I mean me.

I am a chef. Born and raised in Croatia (a small Mediterranean country between Italy and Austria). Married to a fantastic Polish girl, with two incredible daughters and a genius stepson. I have been cooking and eating (mostly eating and wine drinking) my way from Croatia, Italy, Poland, Spain and all Western Europe, finally landing in 2009 in New England. I have worked as a cook, salesperson, waiter, (a terrible) TV show host, marketing manager, hotel manager, CEO of a company and now a business owner and self-appointed chef. And also, all this time, a published SF writer and blogger. But most of all, I am a family man.
This is a blog about life in New England from a perspective of a newcomer, about my work in the kitchen, about the interesting people I meet, about my kids, my dog, cats, goats, chicken and fish.

Unlike this introduction, I only write humorous, funny blogs. I do believe there is no other way to look at the world. Life is too dramatic to take it seriously.

18 responses to “This is the chef’s blog – when I grow up I’m going to be a novel!

  1. Pamela Pasha

    My husband and mother in-law, both have had the food from your deli and loved it! My.mother in-law is Polish and she really enjoys it. I’ve never been but I will make the trip. I enjoyed the humor in you blog.

  2. Doris Masterson

    This is a fantastic story and has stirred up a great deal of memories for me as a teenager in Enfield in the mid to late 60’s. My husband and I used to go to dances on Friday nights at the Polish National Home (upstairs). Your photos show it transformed into a beautiful banquet hall upstairs and a very comfortable, country gathering place downstairs. That is NOT how I remember it. It was quite dark and not very well lit and yet it was a great place for local teens to go and dance on a Friday night before a Saturday afternoon football game. I can’t begin to tell you how many weddings I attended there years ago, including my sister’s wedding in 1960. Now I am planning my daughter’s bridal shower there. Life is good! Thank you for making it a fine place to once again gather. Doris Masterson, Pemaquid, Maine

  3. Ann Maynard

    Everything I’ve tried is absolutely delicious! Claudia is extremely helpful and professional!

  4. Peg Endries

    Hi Chef,
    I am of polish descent and love to make and eat pierogies. Can you give me the recipe for strawberry pierogies?

  5. Bob

    Unbelievable customer service, quality, attention to detail, everything made from scratch, responsive, accommodating and scrumptious. . .and this is coming from and ex-chef who happened to stop in for something because I was in the area. I will become a regular now.

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  10. Frank Dirrigl

    Wow, you place looks great! I grew up on Elm Street and my parents still own a home on Alden Avenue. Wish the Wedding Hall and catering was around when I married my wife 24 years ago. Being way down in South Texas and the RIo Grande Valley by the border of Mexico, I would die for some of your great looking Polish food. Love the name Wawel Hall, since I have been to Wawel Castle in Kraków, when I spent a month there. Wishing you nothing but success and good health.

  11. Kyle Higgins

    My friend, Jo, from Alaska really enjoyed our visit to your shop! Your pierogi’s were also big hit with the friends we visited in VT. The blueberry and strawberry were fun to eat especially when they squirt all over the place when you poke them! Thanks for a delicious product that is so very close to my Nana’s recipe…I have not had such a great pierogi in 30 years!

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  17. Jane Wilkins

    Try mixing cabbage and sauerkraut for your filling

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