Category: Kzoo Kitchens
Vegan cuisine no longer just a trend
Menu options are expanding, a new all-vegan restaurant is soon to open, and a day-long festival at the Kalamazoo Farmers Market are expanding the horizons for area foodies.
Bronco footballer returns to campus as BBQ stand-out
With inspired recipes and a rotating menu of meats and sides, the new House of Soul and Seafood by Chef Jarrell McKinney gets a crowd even before the doors formally open.
‘This is my thing’
A Portage chef trained in both nutrition and culinary arts packs flavor for all sorts of dietary needs into a unique meal prep business.
‘Kalamazoo could handle it’
Cravings Deli, the aptly-named eatery inside pan-Asian specialty grocer Pacific Rim, still leans into its unique dishes made by mom to expand the community’s food culture.
A burner turns baker
Local cheesecake maker Huey D’s Goodies started cooking for mom and continues to be inspired by family.
Chefs complete Radisson restaurant remake
Brick and Brine brings a polished look to its opening, but the fine dining kitchen team remains sleeves-rolled-up grinding out another wave of the pandemic, luring chefs, and deciding what new dish to offer up next.
‘Cuz, I’m going to open a restaurant’
The pandemic and massive construction disruptions were no match for the casual but sophisticated recipes at Ty’s Joint on Portage Street, which is nearing its one-year anniversary.
Papa’s legacy is a sweet taste for a new entrepreneur and her customers
Doreen Gardner quit her job of 15 years at her church and is turning her family’s peanut brittle recipe into a family business.
‘Take it to the next level’
The Ample Pantry’s new owners pledge to keep the same meals in an expanded menu and other upgrades to help the restaurant cater to market demands.
‘This is it. This is what I’m cut out to do.’
The pandemic is no match for Caffe Casa and the couple who have served customers in the same Kalamazoo Mall location for nearly three decades.
Vegan cuisine no longer just a trend
Menu options are expanding, a new all-vegan restaurant is soon to open, and a day-long festival at the Kalamazoo Farmers Market are expanding the horizons for area foodies.
Bronco footballer returns to campus as BBQ stand-out
With inspired recipes and a rotating menu of meats and sides, the new House of Soul and Seafood by Chef Jarrell McKinney gets a crowd even before the doors formally open.
‘This is my thing’
A Portage chef trained in both nutrition and culinary arts packs flavor for all sorts of dietary needs into a unique meal prep business.
‘Kalamazoo could handle it’
Cravings Deli, the aptly-named eatery inside pan-Asian specialty grocer Pacific Rim, still leans into its unique dishes made by mom to expand the community’s food culture.
A burner turns baker
Local cheesecake maker Huey D’s Goodies started cooking for mom and continues to be inspired by family.
Chefs complete Radisson restaurant remake
Brick and Brine brings a polished look to its opening, but the fine dining kitchen team remains sleeves-rolled-up grinding out another wave of the pandemic, luring chefs, and deciding what new dish to offer up next.
‘Cuz, I’m going to open a restaurant’
The pandemic and massive construction disruptions were no match for the casual but sophisticated recipes at Ty’s Joint on Portage Street, which is nearing its one-year anniversary.
Papa’s legacy is a sweet taste for a new entrepreneur and her customers
Doreen Gardner quit her job of 15 years at her church and is turning her family’s peanut brittle recipe into a family business.
‘Take it to the next level’
The Ample Pantry’s new owners pledge to keep the same meals in an expanded menu and other upgrades to help the restaurant cater to market demands.
‘This is it. This is what I’m cut out to do.’
The pandemic is no match for Caffe Casa and the couple who have served customers in the same Kalamazoo Mall location for nearly three decades.
