TRAVERSE CITY — Dinners like your mom used to make are always on the menu at one of Traverse City's newest eateries.
The Kitchen, the latest venture of TC Food, owner of Bubba's, FireFly, Giovanni's Roadhouse and Grandview Catering, features prepared homestyle meals that are easy to take home — plus a few things your mom never made.
"We have a lot of grab-and-go comfort foods," said Jen Foltz, an operations manager for the restaurant group.
Turkey dinners, including mashed potatoes, gravy and sausage-and-sage stuffing, are a menu staple. Available in single-portion servings for $6.95 or a family-size dinner for four at $26.95, Foltz said the quality of The Kitchen's menu is consistent with TC Food's already successful dine-in restaurants.
"We definitely have a trusted brand out there and people are really responding to the simple, good, fresh foods we offer here," said Foltz of the take-out restaurant that opened in mid-February.
In addition to turkey and the trimmings, daily specials include macaroni and cheese loaded with ham and scallions, veggie penne pasta with pesto cream sauce, beef stroganoff and an open-face meatloaf sandwich with mashed potatoes, all priced between $4.95 and $6.95.
"This is down-home food, things that everyone likes," said chef David Dawson.
The "something for everyone" daily menu includes three types of tacos — chicken, pork and veggie — grilled sandwiches and classic BLTs, Midwestern Italian beef, pulled pork and roast beef and cheddar sandwiches.
Tossed salads and wraps are made to order with toppings including chicken, bacon, edamame, salsa, broccoli, dried cherries, roasted red peppers, sunflower seeds and hardboiled eggs.
"Everything is prepared fresh daily, including the soups and pastries," Foltz said.
Daily homemade soups feature a variety of new and old favorites, like tomato artichoke, broccoli and cheddar, chicken noodle, beef and mushroom, corn chowder and zucchini gorgonzola.
Soup is available by the cup, bowl, quart or gallon. Soup and salad for 12 includes a gallon of soup and Traverse City Salad with dried cherries, herbed goat cheese, walnuts and cherry vinaigrette dressing for $7.50 per person.
Pastries like French toast cupcakes with bacon topping, blueberry muffins, cherry cheesecake, Boston cream pie and mini crumb cakes are made on site, in the kitchen shared with Grandview Catering.
"All of the pastries for all of our restaurants are made in our kitchen, so everything is as fresh as can be," Foltz said.
The Kitchen also serves the breakfast crowd with breakfast tacos, breakfast sandwiches, baked goods and a Greek yogurt parfait layered with fresh fruit and homemade granola all priced between $2.50 and $3.95. Breakfast items are available until 10:30 a.m.
The Kitchen, open from 8 a.m. to 7 p.m., Monday through Friday and 9 a.m. to 6 p.m. on Saturdays, is at 1249 Woodmere Ave. in Traverse City. For more information visit www.thekitchentc.com or call 947-8646.
This pickled Italian vegetable relish can be used on sandwiches, meats or to serve with chips. It is featured on The Kitchen's Midwestern Italian Beef Sandwich.
4 green peppers, diced small
4 red peppers, diced small
9 jalapenos, seeded, diced small
2 celery stalks, diced small
2 whole carrots, diced small
2 red onions, diced small
1&½ heads cauliflower, diced small
6 garlic cloves, diced small
2 T. oregano
½ T. red pepper flakes
2 c. green olives, minced
2 c. pepperoncinis, minced
3 c. white vinegar
1 c. pepperoncini juice
3 c. olive oil
Salt and pepper to taste
Combine all ingredients and mix well. Refrigerate 12-24 hours. Makes about a gallon.
This party dip is available in The Kitchen's deli cooler.
Roasted Pecan-Gorgonzola Dip
1&½ lbs. cream cheese
1 lb. Gorgonzola cheese
½ T. Dijon
Dash lemon juice
1 bunch chopped scallions
1 cups toasted chopped pecans
Salt and pepper to taste
Rough chop pecans. Toast nuts in sauté pan until they start to brown. Put all ingredients in large mixer, mix on high for a few minutes until blended.
Serve warm or cold with crackers, breads and apple slices.