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Hot potatoes: Ebensburg’s PotatoFest still packing in crowds in 35th year

Ebensburg’s PotatoFest still packing in crowds in 35th year

By Colette Costlow 6 min read

If you've ever wondered how many potatoes it takes to put on Ebensburg's annual PotatoFest, a few loyal vendors have the answer -- a lot.

Wingnutz Grill uses at least 650 pounds of potatoes for their ribbon and regular cut fries. Holy Protection of the Blessed Virgin Mary Ukrainian Catholic Church purchases 250 pounds to make potato candy and pierogies.

Adding up all the spuds used by the 300 vendors at the festival probably amounts to a couple thousand pounds of potatoes, said Community Development Director Danea Koss, noting many of those potatoes are locally grown.

The festival -- celebrating its 35th year Saturday -- is a matter of keeping up regional traditions for many visitors from near and far, Koss said.

"We have a really good following, and we're well loved by the local and extended community," she said.

PotatoFest is Ebensburg's largest event, Koss said, usually bringing in more than 30,000 visitors from 9 a.m. to 5 p.m. on the last Saturday in September.

Many residents grew up attending PotatoFest, so it's also nostalgic, Koss said.

The festival is a great fundraising opportunity for community businesses, organizations and church groups who also promote the local heritage, she said.

The Cambria County Farm Bureau spreads information about the area's potato history each year, she said, pointing out that the area is recognized as the second-largest potato supplier in the state.

One thing is certain: there is no shortage of potatoes at the festival. Everything in downtown Ebensburg is starch-focused, from potato pizza to pierogi sandwiches to baked potato bars.

"People come back for their favorites, and there's a love of it," Koss said.

Cheesogi

Caramelized onions, two slices of American cheese and two pierogies sandwiched between two slices of bread make up Rik-N-Nik's original cheesogi. Come Saturday, the business is preparing to sell 500 of the unique creation.

According to owner Rick Ardini, the Altoona Curve sold their version of a cheesogi featuring meat pierogies. When the Curve burger took off, however, the minor league baseball stadium discontinued their cheesogi, but Ardini didn't forget.

Instead, he created his own meatless version about 15 years ago when he started selling his products at Potato­Fest.

"PotatoFest starts at 9 a.m., and we needed a food item that could be considered breakfast and start selling right away," he said. "And also something that you can eat at 4 in the afternoon."

Outside of Rik-N-Nik's stand, a sign explaining cheesogi ingredients is available for customers, so they can see the layers of the regional delight. A cheesogi is $9, and one with bacon is $11.

"We have people just take a picture of that sign and share it on Facebook," he said.

Other items on their menu include walking tacos, hot sausages from Smithmyer's Superette, Coke products and Vale Wood tea and lemonade.

Caramelizing 50 pounds of onions and 35 pounds of bacon is no joke for any business, but Ardini says the hard work is worth a customer's smile.

"Just to see a smile on a face, people coming and telling us that they're coming just for the cheesogi, that makes us smile and that makes it worth it," he said.

Ribbon fries

Wingnutz Grill uses a few hundred pounds of potatoes from Farabaugh Farm, just south of Carrolltown.

"We try to source locally as much as we can," co-owner Dave Kutskel said. "They're fresh out of the ground."

Kutskel uses at least 650 pounds of potatoes to make his famous ribbon fries that account for about 40% of his overall sales Saturday. A small plate is $7, and a large plate is $10.

He said "everything is made fresh to order. We make everything ordered specifically for the customer."

The food truck has dished out fries for more than 15 years year-round, he said. But because the owners and staff are local to Ebensburg, he said being part of PotatoFest is a no-brainer.

"It's close to home, and we have gained a following over the years," he said.

Besides fries, Wingnutz Grill also sells pizza rolls and chicken on a stick, the first option great for shoppers looking for non-fried foods and the latter option convenient for walking around the arts and crafts section of the festival, Kutzkel said.

No matter what customers buy, he said PotatoFest is well attended and supported by the community.

"We have repeat customers who come back every year," he said. "It's a great way to be part of the community."

Potato candy

Potato candy made by the Holy Protection of the Blessed Virgin Mary in Revloc is also a festival favorite, according to volunteer Edna Bellock.

While they have sold their homemade pierogies since the start of Potato­Fest, Bellock said they added potato candy to their menu in 2012 after a friend who made the candy on her own stopped due to a medical emergency.

"The recipe calls for a half cup of potatoes and a pound of powdered sugar," she said after four volunteers gathered at the church Tuesday morning to roll out the dough. They use about 50 pounds of potatoes for the candy.

Flattening the dough, they spread peanut butter on top and roll it into a log. About five or six slices of potato candy go into each bag sold for $2 each.

"It sells out by 11 a.m.," she said.

They also use about 200 pounds of potatoes to make their homemade pierogies, which usually sell out by 3 p.m. It costs $5 for half a dozen pierogies and $10 for a dozen pierogies.

It's all hands on deck for Bellock and her husband, Chris, along with more than 20 volunteers who help with food transportation and sales on Saturday.

"Our parish is so small that everyone in the parish helps, which is nice," she said.

PotatoFest gets their name out there, she said, and people who purchase their products get a chance to learn more about them as well.

"It's a lot of work, but it's all worth it in the end," she said.

Sweet treats

Father Ananias Buccicone, O.S.B., pastor of Queen of Peace Church in Patton, also said that PotatoFest is profitable for their parish.

"In these days of dwindling congregations, every penny counts," he said.

Very few potatoes are involved in their baking process, as their only spud-related product is their potato bread. They purchase less than 50 pounds of locally grown potatoes each year.

However, they have no shortage of autumn-themed sweet treats, including fruit pies, cinnamon rolls, cookies, breads and their popular pumpkin roll.

They swapped potatoes out for flour, he said, stating they use more than 2,000 pounds of flour in their baked goods.

While PotatoFest is a lot of preparation and work for business owners and volunteers, Buccicone said the work is worth it when they hear positive customer reactions.

"The most rewarding thing is hearing folks say things like, 'These nut rolls are just like grandma's,'" he said, or "'Everything tastes so homemade, from scratch' … 'We don't have time to bake anymore. Thank you for doing this.'"

Mirror Staff Writer Colette Costlow is at 814-946-7414.

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