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: meatalamode@gmail.com

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
  • 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

Thank you to all who came out for Bacon Takedown!!!




So many delicious bacon dishes to choose from! We had SO much fun! Thank you ChiliTakedown.com!





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...

Tuesday, May 10, 2011

Meat Glue, Boo.




Well, this type of technology could be useful in other ways, but not to deceive... I definitely think my kosher friends would be upset to learn that their beef could have been supported or altered by pigs blood. Boo. Not that I have anything against pigs blood...I thought that final scene in Carrie looked delicious... :-P

Monday, April 18, 2011

Due to the graphic nature of this blog post, reader discretion is advised... -or- The day I learned where bacon comes from...



Tasty treats supplied by Meat a la Mode, Gorilla Meats, and other PMC members/students

I have always remained firm in my belief that meat is perfectly natural, nutritious, and delicious to eat. I love food, wild game especially, but I was not raised to hunt or fish. I was excited and intrigued by the pig slaughtering class offered by the Portland Meat Collective, and saw this course as essential education for me.


At a farm in Newberg, Oregon, Home Pig Slaughter 101 began in the pen. We were able to observe the hog enjoying it’s last moments snorting around some straw with the man who would butcher him. This pig had lived quite a charmed life for the last ten months. Noshing away on the scraps of a 5-star restaurant and finished on Oregon hazelnuts, this Red Waddle was fat and happy, and now his fate was sealed. The Farmers had attempted to sedate the pig with a little beer, but the hog wasn’t drinking – It was pretty early in the day...


The pig went very quickly. I barely had time to send my silent ‘thank you’ to the swine for his sacrifice when a quick shot with a handgun hit him right between the eyes, dropping him instantly. The class was then pragmatically instructed on how to quickly find and sever the animal’s aorta. The hog bled out, neon red in the mud, and then was swiftly strung up by his hind leg to be hosed off. A fascinating evisceration education followed. The second pig of the day was clearly stressed before the kill and I observed first-hand how that affected the meat and butchering process instantly.


Like a movie full of metaphor, the gravity of what I experienced didn’t fully hit me until after I left the theater. I drove home in a daze. I dreamed of the experience. I mourned those pigs. It startled me to feel fleeting rushes of sadness, exhilaration, nausea, guilt, and triumph... A more complete understanding of the circle of life and all that jazz. I definitely felt a little wimpy, even worried for having been so affected by something that I before considered a casual part of the natural food chain. Would I ever be able to eat meat again? (the answer to that came hours later when I unwrapped a tasty mortadella from Gorilla Meats) Yes!


I suppose I would have been more concerned for myself if I felt nothing. Levi, a PMC instructor, did a great job of showing the most swift, responsible, respectful and matter-of-fact farm slaughter I have ever seen or heard of.


This class changed the way I look at my career, my pets, and my meals. I have learned to be more appreciative than ever of the artisan skills of a Farmer and Butcher. I know for sure that my place is in the kitchen, not the slaughterhouse. I'd rather break it down, cut it up and cook it than kill it. I am even more convinced of the importance of how the animals we eat live and die. I still love me some bacon, but I am humbled to experience this magical meat with a new level of connectedness with The Mighty Pig.










This is as fresh as it gets, folks

Friday, February 25, 2011

Meat a la Mode Meat Pies: Vintage Photos, New Recipe List

TostiMac & Cheese Pie 2008

Pietopia 2009


MiniMeats 2008-2009


  • Chicken & Rhubarb Pie
  • White (wine) Rabbit Pie ***AWARD WINNING***
  • Dinosaur Pie (alligator in either a spicy creole style or creamy fennel sauce)
  • Venison Shepherd's Pie
  • Chicken Noodle Pie
  • Spicy Chicken Ginger Noodle Pie
  • Chicken and Dumpling Pie
  • Coconut Pulled Pork with Spicy Mango Bbq Sauce
  • Monte Cristo Pie with Salty Bacon Caramel Ice Cream
  • Wild Boar Pie
  • Lamb Cherry Pie with Rosemary Ice Cream
  • Lobster/Seafood Pie with Bacon Ice Cream
  • Chicken Makhani Pie
  • Chicken and Mushroom Pie
  • Ham and Cheese Pie
  • Meatloaf Shepherds Pie with Whipped Potato Crust and Roasted Tomato-Basil Ice Cream
  • Mince Meat Pie (Yes, with real meat - This is part of our seasonal Dickensian Pie Collection)
  • Python Pie (DISCONTINUED)
  • Kangaroo Stew Pie
  • Tender Goat Pie
  • Buffalo Joe Pie (Sloppily Delicious)
  • Turkey Chili Pie with Honey Buttered Corn Ice Cream
  • Tortilla Chicken Pie with Lime Cayenne Ice Cream
  • Oxtail Pie with Dill Ice Cream
  • Fried Chicken or Pork Chop Pie with Pink Peppercorn Potato Ice Cream
  • Duck and Wild Rice Pie
  • German Style Pie (Bierocks!) with ground beef and cabbage -or- sausage, sauerkraut and potato
  • Haggis Pie (Americanized...somewhat)
  • Pork Chops and Savory Applesauce Pie
  • Sweet and Sour BBQ Pork
  • Steak Stroganoff Pie
  • Smoked Salmon Pie
  • Thanksgiving Dinner Pie
  • Brown Sugar Sweet-Glazed Pork
  • Pizza Pie
  • Emu Pie
  • Fish n' Chip n' Pie
  • Sausage and Country Gravy Pie
...minimal meat/vegetarian options:
  • Caprese Pie with Tomato-Basil Sorbet
  • 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