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:

Friday, August 21, 2009

What a Week!

Twas a wild ride -- early am radio interviews, all day baking, insanity at the farmers market -- and now I get on a plane to research foods on sticks... Will post photos and more info as soon as possible... Wish me luck!

SUPER thanks to Shel Bailey, AKA Charlie Girl, on 97.1 Charlie FM. Check out daily show podcasts and other random stuff at

Click here for the radio interview on Charlie FM!

Wednesday, August 19, 2009

More Love From

Check out the KGW Scenester's blog (by the infinitely talented David Krough) and check out FREE PIE tomorrow @ SE 20th & Salmon 3:30 to 7p

First Press -- Come 'n Get It!


Thx to The Portland Mercury -- Check link above for full story:

Tomorrow the Eastbank Farmers Market plays host to Pietopia, the second pie contest in the last five days. The big difference between Pietopia and last Sunday’s Portland Pie-Off, however, is that the Pietopia pies come with one additional ingredient: symbolism. Contestants submitting pie recipes to Pietopia are also asked to submit a story that connects the pie and its ingredients to a life experience. The winners receive a one-of-a-kind art print inspired by their entries, and a chance to sample their pies at the Farmers Market.

At least one Pietopia winner is taking it as a chance to go further. Kristina Baesler, who won with her White (wine) Rabbit Pie, is hoping that her Pietopia win is a sign she will soon kick-ass in the Portland food scene with her savory pies and ice creams. On her new blog, Meat a la Mode, there is a good amount of space given to discussing her creations, which all sound quite tasty. It’s clear that she’s casting about for a place to land after a soul deadening office job, and I hope that someone gives her a space to apply her skills. Because I have to say, I want an Oxtail Pie with Dill Ice Cream… Right now.

You can taste Baesler’s creation tomorrow (along with pies from three other winners) between 3:30 pm and 6:30 pm at the Eastbank Farmers Market [SE 20th and Salmon].

Bunny Pie Art

The Pietopia event is tomorrow! Thanks to Derek Franklin for the artwork!

Tuesday, August 18, 2009


This is the magical entry that won me the Portland Pietopia Contest!

Help me realize my life-long dream -- Recommend me to all those funding culinary adventures...Spread the word, share the pie love...


“How crazy is life?! I’ve gone through the looking glass!

White (wine) Rabbit Pie

Everything is a little upside down in my world. A little debt, a little regret, and a lot of wine. I should be baking pies all day instead of taking crap from people who are probably far worse at living life than I am. But, I followed a path that led down a rabbit hole of fake-smiles and endless passive-aggressive office banter...

So now I slap a grin on my face, raise my voice a couple octaves, and enter my office cubicle (represented via cubed potatoes) about 15 minutes late (I spend my mornings baking, one of the few things I have to keep the ol’ noodle slightly grounded in reality) every morning. I feel like I'm really late for a very important date with my true destiny. I continue each day on a seemingly endless journey to pay off my loans and begin my “real life” – outside of this freakish Wonderland. I feel bad for all my co-workers; mad as hatters and not helped in the least by the complete lack of passion I have for my job that leads to endless flakiness on my part – like so much puffy pastry.

The gold atop my White (wine) Rabbit Pie represents how good I make my life look from the outside. Shiny, polite and decadent on the surface, and deliciously politically incorrect on the in – I spend my day desperately wanting to scream what my pies say so naturally, “EAT ME.”

I'm ready for the next chapter!


Please see attached photos of my finished product.


Sunday, August 16, 2009

Dear Wealthy Benefactor,

So, discovering a long lost relative who wanted nothing more than to see me realize my dreams of making meat pies and savory ice creams would be terribly convenient right now -- Until that day comes, or until I devise a plan to pull it all together on my own -- I have many meat pie recipes just waiting in the wings for all to taste and dream of. For now, just a close few can sample my genius (as well as anyone who stops by the Eastbank Farmers Market for free samples of my White (wine) Rabbit Pie on Thursday from 3:30 p.m. to 7:00 p.m.). Special thanks to the super-nice/rad/fully knowledgeable peeps at Chop (the meat market within City Market/Pastaworks on NW 21st & Johnson) for helping me procure the bunny meat for this awesome event & giving me some always appreciated words of wisdom... I buy all my meat there if possible because it is the best, and yes, there is a difference... and yes, it is good to know your butcher... and yes, I kind of wish I was one.

Here is what the masses are missing out on (take note all ye with extra cash to invest in a delicious product and a dream...). Perhaps I will post some of my vegetarian offerings in the next few days... Should I include a disclaimer that asks everyone to not steal my ideas? ...I guess I should wait for that until I have actual, real-life, confirmed readers...:

Not all of these will always come with the ice cream, nor do they have to come with it -- but I assure you... they are flippin' decadent... a lovely compliment to an already amazing pie... Think about a dollop of Daisy sour cream on your baked potato... It's like that, ONLY BETTER.

  • White (wine) Rabbit Pie
  • Lamb Cherry Pie with Rosemary Ice Cream
  • Lobster/Seafood Pie with Bacon Ice Cream
  • Ham and Cheese Pie
  • Meatloaf Shepherds Pie with Whipped Potato Crust and Roasted Tomato-Basil Ice Cream
  • Mince Meat Pie
  • 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

... okay, okay, I'll give you a few examples of my minimal meat/vegetarian options:

  • Caprese Pie with Tomato-Basil Sorbet
  • Potato and Cheese Pie with Sour Cream and Chive Ice Cream
  • Fennel Veggie Pie
  • Veggie Curry Pie
  • Mac and Cheese Pie with Salmon Cream Cheese Ice Cream
There are MANY more in the works, just waiting to be perfected... Anybody out there want to try them???

Saturday, August 15, 2009


This Thursday is the big Pietopia event! This was the first cooking contest I ever participated in. I decided that if I won, it would be a sign that I should keep on truckin' and serve my beautiful baby pies to the masses on a regular basis...

So, I was a Pietopia contest winner and will be receiving my totally awesome, soon-to-be-framed prize and serving FREE samples of my winning pie at the Eastbank Farmers Market from 3:30p to 7p! YAY!

In order to motivate myself to perfect the remaining recipes on my list, get started on my soon-to-be-published magazine and kick total ass this week, I printed up some delicious looking business cards. Come snag one -- and free pie this Thusday, August 20th!

August 20th, 2009
Eastbank Farmers Market (SE Salmon and 20th)

Saturday, August 8, 2009


Meat Pies, Savory Ice Creams

I am making many varieties of tasty meat pies and savory ice creams... I love it! I just won the 2009 Portland Pietopia contest for my White (wine) Rabbit Pie... I should really do this for a living... Many of my pies are filled with meat accompanied by fresh veggies, cheese, gravy, rice or noodles -- and all are topped with a little bit of decadence, like edible 24k gold, fresh or candied flowers, or delicious savory ice cream in a number of flavors that I am continuing to fine-tune daily :)
Photos by the amazing Winnie Chou