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:

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!