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Ask us about our oven ready entree’s to go!

  Products made in Our Kitchens:

• Grandmas Yum-Yum Tamales- —————————$14.00 ½ doz,- $24.00 doz
• Dessert Tamales —————————————$15.00 ½ doz – $25.00 doz
• Chuck’s Green Chile – ———————————-$8.00-16 oz, $14.00- 32 oz
  • Ripley’s Treats and Treasures:

 Salsas, Jams and Preserves, made with local seasonal produce

                       Sweet breads & cakes———————————————–$3.95 to $9.95

• Hilly’s  Ice Cream and Cake Bars – ZOO, GOO, and FOO Bars———————-$5.00
• Grandma’s Recipe Western BBQ Sauce —————————————-$9.95
• Fired Up Catering services available – - – - – - – - – - – - – - – - – - – - – -   by Appointment
• BouCakes-Custom Cakes and Dessert Catering- – - – - – - – - – - – - – - — by Appointment

Special Event Pies, Cakes and Desserts

Decorated – extra charge

• Cream Pies————————— $14.95
• Fruit Pies individually priced starting at — $13.95
• Bread Pudding————————-$12.95
• Hearty Cakes & Cheesecakes————-$28.00

Custom Gift Baskets made with locally made products.

Perfect for any occasion.

♥ Thank you for supporting local ♥                    06/2013

The Canon City Farmers Market starts up again for the summer

We will have many producers at the Kitchen Pantry again this year to sell all of their great products.

Grandmas Yum Yum Tamales will be selling a variety of different types of Tamales including, Mild, Medium, and Hot pork

Ripley’s Treats and Treasures will be there with Fresh Baked goods, Jams, and Jellies

Chucks Green Chili will be back

Fired Up Caterers will be cooking breakfast and lunch on site

I Demand Juice will be processing vegetable and fruit juices on site

Dulce Y Bonita will be selling Homemade Dog Treats and Fruit Pies

We will have:

BBQ Pork Sandwiches

Hamburgers

Funnel Cakes

Tamales

and more

Flavors include

• Lemon
• Chocolate
• Red Velvet
• Strawberry
• Cookies & Cream

Individual Cake Pops are $1.50 and Bouquets are $25.00

Orders for Pie’s, Cake, and other baked goods for Mother’s Day are taken up until Thursday the 9th

The KRLN Staff/Chef Cook off took place on Sunday at the Kitchen Pantry.  Did you catch it on the radio?

Activity in the kitchen started around 3:00, when both teams arrived and began setting up their workstations.  No preparation or cooking was allowed to begin until 3:40.  But at 3:40 on the dot, everyone rushed into action.  The kitchen was abuzz with activity!  The staff of KRLN had a team of eight while the Chef’s team consisted of Chef Bouche from Michael’s on Main and his wife/assistant.  The challenge, if you remember, was to prepare a chicken dinner with all the fixins.

Team KRLN prepared an appetizer, soup, salad, entrée and dessert.  The Chef’s team prepared and equal number of courses, with the distinction of using chicken in each course.  By the time the serving began, the table was loaded with food for the judges to sample.  The meals were rated on creativity, presentation and overall flavor, while the teams were graded on ability to work with their team and competitors and the effort level demonstrated.

There was no wasted effort once the competition began.  Team KRLN even had a minute-by-minute scheduled posted for their team members!  By 4:00, the food began to roll out.  Judges were so overwhelmed that they began sharing with the spectators!  At 4:45, presentations were complete, the judges were stuffed and the voting began.

And the winner was……

Chef Bouche by a slim, slim margin of .5!

Hope you caught the radio broadcast of this inaugural event.  There’s always something cookin’ in the kitchen at The Kitchen Pantry.  Stop in at 619 Main and check us out!

Every day we find new ways to utilize this wonderful resource in our community.  Did you know that anyone can lease a commercial kitchen? Home kitchen too small to process that elk?  Not enough room to prepare all that jelly you want to make? Need to make an extra-large batch of Christmas cookies?  Whatever you want to make can be made in the Kitchen Pantry.

We’re proud to offer a variety of gluten-free items on a regular basis.  Many people in our community have converted to a gluten-free diet and we’re proud to offer an ever-expanding selection of gluten-free baked desserts on a regular basis.

Along with a variety of Tamales, Green Chili and fresh-baked breads and cinnamon rolls, we even have oven-ready entrees to pick up on your way home.

Need a caterer?  We have that, too!

Call Gloria at 719-357-1796 to discuss how your needs can be accommodated by the Kitchen Pantry.  Or, come in at 619 Main Street to smell the goodness, sign up for a cooking class and try some of our wonderful, homemade products made by local people.

Remember, there’s  always something cookin’ in the kitchen”.

This coming Sunday, the Kitchen Pantry will host an Iron Chef-type cook-off from 3 to 5 pm.  While the event itself is not open to the public, the festivities will be aired on local radio, 1400AM and 104.5FM

This is the first event of a series where the staff of KRLN radio challenges a local chef in a competition to see who  can prepare a better recipe.  This week’s challenge is a chicken dinner.

County Commissioner Ed Norden and Gloria Stultz will provide commentary for the broadcast.  Judges for the event are County Commissioner Larry Lasha, Carol Dunn from Hilltop Market and Gloria Stultz from the Kitchen Pantry.

Be sure to tune in to the radio station on Sunday, March 24 to see who can prepare the tastiest chicken dinner!

Today our oven ready entrées are ready for pick up.  Prepared by Fired Up Grill Caterers.

The menu is:  Veggie Lasagna with white sauce

Meat Lasagna with red sauce

Chicken Enchiladas with sour cream sauce.
These will be packaged in 2-3 serving containers ready to go into your oven to warm up.  Price is a low $12.99

You can call ahead to reserve meals or just come in. Help us make this a success, use it!