The truck, dubbed Betty Crockski, will roll out in March and officially launch April 21, Dyngus Day.
Owned by Buffalo natives and lifelong amateur cooks Kate Hey and Dana Szczepaniak, the truck will feature a core menu of homemade pierogi and kielbasa.
“We're doing riffs on very traditional Polish flavor combinations,” Szczepaniak said. “We'll have a kielbasa that's our house recipe and a core menu of pierogi that are kind of traditional pierogi reinvented.”
The truck also will feature daily specials of different pierogi flavors and other Polish foods.
The menu will not be finalized until the pair returns from an inspirational trip to Poland at the end of the month, but pierogi flavors such as grilled plum and sauerkraut as well as chicken and wild mushroom with sauce vin blanc are in the works.
Both owners left professional careers a month ago to pursue Betty Crockski full time. Szczepaniak, who has prepared traditional Polish foods with her family for years, left her job as a certified public accountant in New York City, while Hey, whose family of restaurateurs owned Carl Meyer's Hof on Court Street until 1982, put her skills as a local marketing freelancer to work for the venture.