Meat á la Mode by Kristina Von Kroug

Inspired by family traditions as well as by historical recipes and cooking techniques, Meat á la Mode puts a new twist on classic comfort food. My meat pies and savory ice creams explore the flavors of more rarely used game meats such as rabbit, oxtail, or alligator in addition to serving up childhood favorites like chicken noodle soup or macaroni and cheese -- all in pie form! Meat á la Mode strives to create a journey of taste encased in a golden, flaky crust.

Meat á la Mode's unique meat pies entice the discerning carnivore with mouth-watering flavor combinations, two types of pastry, and a decadent edible gold topping.

Keep watching -- I'm working hard to build a little emPIEre...

For more info or order inquiries please email:

Wednesday, February 6, 2013

Meat a la Mode on!

We were featured in our Halloween finest on People Magazine's website! Check it out here -- Don't worry, we wont be serving Sweeney Todd-style meat pies anytime soon!

Tuesday, June 19, 2012

Moving the Mode!

Transition to a new site as we switch gears and get ready for massive, delicious, nationwide expansion at Free Range Quest!

Please check out the progress from time to time and also check us out on Facebook ( this will enable the future home of Meat a la Mode to be a more cohesive, open-to-the-public type of space in the future, which I know has been much requested/a long time coming/will be amazing. 

I will still be posting here occasionally but encourage everyone who is interested to join the Free Range Quest community to see the evolution of our projects and spaces as we strive to bring about a change that will bring along with it some new, exciting, creative, and happy times! Thank you to everyone who has encouraged and supported Meat a la Mode so far -- We are so inspired and still working hard, because we live to feed :-)

Sunday, May 13, 2012

Spiced peach and basil crisp with olive oil streusel

Slightly savory take on the peach crisp... I've added minced basil to my home-canned, spiced bourbon peaches and topped with an olive oil streusel. The scent wafting from the oven is positively vivid. Mmmmmm.... Summer.....

Tuesday, April 24, 2012

Winner Winner Chicken Dinner

Here is a photo before the bird hit the oven -- perfectly trussed.

Here it is: The Best Roast Chicken Recipe in the World -- Thanks to Thomas Keller for keeping it simple and delicious as usual (I guess I can forgive him now for misspelling my name when he signed my French Laundry cookbook) -- Fool Proof!

Venison and Rice Meatballs with Morel Cream Sauce

1 lb. ground venison
1 cup cooked white rice
1 tsp salt
1 tsp ground black pepper
1/2 tsp onion powder
1 tsp chopped fresh or dried parsley (with extra for garnish)
2 eggs

2+ large morel mushrooms
1/2 cup cream
1/4 cup white wine
1/4 cup chicken or beef broth
1 tsp corn starch or white flour
salt and pepper to taste

Mix all meatball ingredients and form into six large meatballs.

Whisk together all sauce ingredients (you may substitute 1 can cream of mushroom for the morels and cream) - season to taste and pour over the meatballs

bake at 350 degrees for 45 minutes, or until meatballs are cooked through -- sauce will thicken.

Serve meatballs hot, topped with the sauce they were baked in and a dash of chopped parsley and/or crushed black pepper and more chopped mushrooms.

Spring Pea Soup

Here is one of my favorite pea soup recipes for Spring. Topped with morel cream, fresh morels and chopped mint -- so fresh tasting and great served hot or cold!

Sunday, April 15, 2012

Hot Mama!

Learning to make my own version of this Hot Mama! Pickled sausage combines all my favorite things... Pickles, meat, cheese... It's a miracle of science.

Thursday, March 8, 2012

Step-by-step Butter Caramel Bacon Pie recipe!

Butter Caramel Pie with Bacon!

1/2 cup melted butter
1 1/2 cups graham cracker crumbs
3/4 cup of steel cut oats
1/4 cup of brown sugar
2 Tbs. of cane sugar
1/4 lb of minced, crispy cooked bacon

Combine all ingredients; press into 9-inch pie pan. Bake at 400 degrees for 10 minutes. Allow to cool while filling is being prepared.

1 stick of butter
3/4 cup brown sugar
1/4 cup granulated sugar
2 eggs + 2 extra yolks
1/4 cup flour (all purpose or finely ground corn flour)
1/3 cup heavy cream
1/4 tsp vanilla
A dash each of cloves and nutmeg

1/4 lb. of cooked, crispy bacon (chopped)
2 Tablespoons sifted powdered sugar (optional)
In a large bowl, cream butter and sugars until fully combined and fluffy. Add eggs and then yolks, one at a time, fully incorporating each one. Mix in flour. Gradually add the cream, vanilla and spices. When fully incorporated, pour into pie crust. Bake at 400 degrees for 10 minutes.

Reduce heat to 350 degrees and bake an additional 30 minutes (or until filling is set). Top with chopped bacon, dust with powdered sugar and serve warm or at room temperature. Must be refrigerated after cooling, but served best at room temperature.

Thursday, February 2, 2012

Spaghetti Stuffed Braided Italian Bread

Found the recipe HERE

I used ground turkey and a bunch of fresh spinach and basil too -- Super yum!

Saturday, August 13, 2011

PIES - Just a short list of some of the previously featured recipes:

...minimal meat/vegetarian options:
  • Caprese Pie with Tomato-Basil Sorbet
  • Sweet pea and mint ice cream
  • Baked Potato Pie (with cheese, bacon, sour cream, chives, etc...) ***A FAN FAVORITE***
  • Mushroom and Wine Pie (variations include: Chardonnay, Sherry, or Chianti)
  • Potato and Cheese Pie with Sour Cream and Chive Ice Cream
  • Fennel Veggie Pie
  • Herb and Fruit Savory Pie with Chicken Liver Mousse Ice Cream
  • Veggie Curry Pie
  • Mac and Cheese Pie with Salmon Cream Cheese Ice Cream

Friday, August 12, 2011

In Search of Piefection...

Photo by Alex Farnum

If you fly SW Airlines you may come across a little treat in front of your seat! Check out the most recent issue of Spirit magazine in the air or online and note the mention of Meat a la Mode's pies in the same breath as Momofuku and McDonalds -- Truly an honor -- and a very interesting article about the history and future of PIE!

Monday, July 11, 2011

Vote for PIE

I was one of three chefs in the nation selected to compete! My recipe could be featured on The Today Show home page and even on The Today Show if you show your support! Please vote via their Today Show Chef Challenge on their facebook page -- Share your vote with friends via your page and ask them to vote too! THANK YOU!!!

Friday, June 17, 2011

At The Jack London Bar Grand Opening Tonight...

MeatCake frosted in potatoes and cheese with radish roses, basil, and a sun-dried tomato filling -- YUM!

Wednesday, June 8, 2011

Hungry Hiker? From Dust to Dinner, This Pie is a Winner!

As a child I was fascinated with freeze dried food. I was a weird kid. Anyway, over the years I have picked up my share of camper's food packets, astronaut ice cream and dehydrated beer powder (yes, it exists!). This week at New Seasons I picked up a bag of chicken pot pie -- how could I NOT?!?

It was one of the best dust-to-dinner meals I've had the pleasure of eating while pretending to be lost in the woods (I am a weird adult too).

If you are a hiker, camper, survivalist, don't own a refrigerator or you are just putting together your survival box for the 'End Times', check out Hungry Hikers Chicken Pot Pie meal. It is a lightweight, dehydrated meal that only requires some boiling water to make a convenient bag-o-pie (okay, it's really not a pie, so much as a dinner made up of the flavors of the innards of a chicken pie... but, you'll get the picture):

The potatoes are rehydrated to reveal that they are actually garlic mashed potatoes! The garlic flavor isn't too strong though, once that herbed chicken gravy hits it, it smells pretty freaking good.

Pour that chicken on top with the veggies and gravy and you've got yourself a colorful meal loaded with protein (ok, it's also loaded with sodium and some MSG, but c'mon people, it's the End Times, we're surviving, this is the freaking wilderness! Would you rather have a balanced meal or keep picking up that hot dog you've been toting around in your cooler that looked a little green before you dropped it in the fire a couple times and pulled it out with a stick to eat it anyway?! Okay, that sounds kind of good to me too! Geez! But the Hungry Hiker packet is mucho classier so stop being so cheap!!!! Oh yeah, these aren't cheap @ $8.99, but they feed two and last for a darn long time -- GOOD DEAL). Remember, we are camping/hiking/surviving the apocalypse in this scenario...

This meal is super tasty! The sweet corn, peas, and carrots come back to life with ease. It makes me want to be friends with the ladies that created these little packages of heaven -- I have some great recipe ideas for them!

side note: I would have maybe eased up on the herbs and seasoning and given the Hiker a packet to season as they wish, but there is a convenience level they are trying to achieve, I get that...

So, head to New Seasons and pick up one of their many varieties of Hungry Hiker meals and build a fort under your dining room table to eat them in!

Monday, June 6, 2011

...And now a word from the other side of the world!

As many of you know, meat pies are amazing, versatile, and delicious. No one knows this better than those lucky enough to live in a magical place where meat pies are available in every convenience shop, each bakery, and around every corner. My New Zealand Correspondant, Nicole Andrews, has just sent me the fruits of her research on a variety of tasty meat pies! Read, drool, get inspired...

This is from the Arrowtown Bakery which is just outside of Queenstown (where I used to live the last few years). This is the Hot and Spicy pie, which basically is just a chicken pie with like a tobasco-ish flavor. I seriously love it though. It's simple and good. Kiwi pies are usually very simple.

This Mushroom Pie is also from Arrowtown Bakery. The tops always peel off on the kiwi pies for some reason. I think its so they can shove ketchup in it. That's a big Kiwi thing.

This is a store bought Potato top and mince pie (Like a shepherd's pie!)... This one is just a generic pie that you can get from a convenience store (like a lot of pies). Mince is ground meat, usually beef here.

Here's another mince pie (ground beef) with beef gravy and cheese, which has a layer of fake cheese on top. This is called "Cheese and mince."

Another Mince and Cheese pie. This one had real cheese in it...

Another store bought heat lamp pie. Not fancy at all, but this is a good brand. Pies here are like burritos in America. They are everywhere, everyone eats them, you can get them frozen, you can get them in a nice restaurant, and you can get them in convenience stores and gas stations. There are many varieties but usually the same old flavors are the favorites.

This is a case from a cafe in town. There are some seriously awesome pies in the cafes here. These pies are probably about $10 though, so I rarely get one. All the pies earlier in the email are more like $2.50 or $3.50.

Here is a Chicken Tikka Masala Pie. The brand is from a local Indian restaurant chain. Apparently Brad Pitt ate there once or something, but despite that rumored endorsement, the pie was not so good. I've had Thai yellow curry, chicken, and coconut pies in Queenstown before and all were really good. This one not so much, but its probably the brand...

There you have it, folks! The low down on pies down under! I think I may have just come up with a couple new recipes myself!

Wednesday, May 25, 2011

Saturday, May 21, 2011

Buahahaha! The Most Important Bacon Competition the World has Ever Known!

Be there tomorrow, 3 p.m. May 22nd, 2011 @ the Goodfoot Lounge to witness (and taste) Bacon history! 20 killer chefs from PDX are competing in the Portland Bacon Takedown!

Eat our meat and vote for your favorite bacon creation taste sensation! Meat a la Mode has prepared an original NEW recipe specifically for the event -- I cannot reveal it yet, but I assure you, it's chock full o' BACON!

Friday, May 20, 2011

BACON TAKEDOWN This Sunday at the Goodfoot Lounge!

Join me this Sunday at the Goodfoot at 3 p.m. for the Bacon Takedown! Support Meat a la Mode as we serve you some very special meat pies that you will NOT want to miss and you WILL want to vote for! Come and try the bacon-y delicacies of 20 different local chefs -- !!! -- Bacon-coma? YES PLEASE! Click the link above for more info!

Tuesday, May 17, 2011

Pies available this week with no minimum order!

  • Oxtail Veggie Dill
  • Chicken & Rhubarb
  • Coconut Pulled Pork
$6/ea - no minimum order!
...While supplies last...