The Kitchen Bakersfield

Last minute much? We know. Life happens. Then bam! It’s Valentine’s Day. We’re taking orders until 12 noon on Saturday for Valentine’s Day dinner on the 14th. You can pick it up or ask us to drop it off* we’ll even bring the flowers and candles** if you want! Send a DM or an email. We’ve got you. [email protected] #valentinesdaydinner ... #datenightin *delivery fee applies **flowers and candles are an extra add on charge Photo by @allyswenphotography See more

This week Richard is showing you how to make a pastry staple and is cooking up a special dinner that you can take home. Watch IGTV to learn how to make pâte a choux and email to order dinner for home! This week's menu is the perfect start to the final month of winter, warm, comforting, and celebratory. Locally Sourced Salad ... mixed greens, French breakfast radishes, lemon dijon vinaigrette Coq au Vin (Autonomy Farms chicken cooked in wine with carrots, mushrooms, onions) mashed potatoes A Vegetarian Option of Roasted Eggplant with wine sauce, carrots, mushrooms, onions, and mashed potatoes is available upon request. Profiteroles vanilla creme mousseline, chocolate sauce $34/per person available Wednesday- Friday, Add On Some Wine: Pair with Salad : Grüner Veltliner = Lustig, Austria, $25 bottle AMAZING WINE Pair with Entrée : Syrah = Stolpman, Ballard Canyon, 2017 $25 a bottle Email to order: [email protected] #cooking #lessons #dinnerathome #thekitchen1317 #thekitchenathome

Chef Richard will discuss making this French baked dough, and will demonstrate techniques, including piping! Follow along: Pate a Choux - preheat oven 400F 4 oz unsalted butter 1/2 cup water... 1/2 cup milk 1/4 teaspoon salt 2 teaspoons sugar 1 cup all-purpose flour 4 large eggs egg wash - 1 egg beaten with 1 Tablespoon water Combine the butter, water, milk, salt, and sugar together in a medium saucepan over medium heat. Bring mixture to a simmer and until the butter has melted. Once simmering, reduce heat to low and add the flour all at once. Stir until the flour is completely incorporated and a thick dough clumps into a ball. The dough should be pulling away from the sides of the saucepan. Remove from heat and transfer to the bowl of a stand mixer fitted with a paddle attachment or, if using a handheld mixer, a large mixing bowl, or mix by hand with a wooden spoon for a functional exercise. Allow to cool down for a few minutes before adding the eggs in the next step. Add the eggs one at a time. Do not add the next egg until the egg before has been fully incorporated. You can use it immediately or cover and refrigerate the dough for up to 3 days. For cream puff and profiterole shells: Preheat oven to 400F. Line two baking sheets with parchment paper. Transfer choux pastry dough to a piping bag fitted with a piping tip. Pipe 2-inch mounds about 3 inches apart. (If you do not have a piping bag, you can also use a zipped-top bag and cut off the corner for easy piping.) Smooth down the peaks and lightly brush each with egg wash. Bake for 20 minutes then, keeping the pastries in the oven, reduce oven to 350F and continue to bake for 10-15 more minutes until golden brown. Do not open the oven as the pastries cook, as cool air will prevent them from properly puffing up. Allow to cool completely before filling. Cover and store leftover filled pastries in the refrigerator for up to 3 days. Cover and store unfilled pastries at room temperature for 1 day, in the refrigerator for 5 days, or freeze for up to 3 months. Thaw in the refrigerator before filling and serving.

Are you part of our Pairings community? If not, consider joining today. Each month you’ll be able to choose 3 bottles of wine from a curated thematic selection. Best? You get to taste all of the wine before choosing. You’ll have invites to wine and food tastings (outdoor for now) usually two a month that will allow you to grow your appreciation for wine. You’ll also be invited to events featuring some of our favorite wineries and our bi-annual wine yard sales. We also have ...member exclusive discounts on special selection wines! It’s just $80/month and your monthly wine comes with wine pairing advice and recipes direct from real life working chefs and sommeliers. Enroll today to attend our February events, and gain access to our February wine. This month each bottle has a love story behind it! Become a member and learn the stories, join at KitchenPairings.com Photos by @AllySwenPhotography #wine #winetasting #winepairing #winepairings #foodandwine

We're in The Dish! https://www.bakersfield.com//article_b0621eb6-5ec2-11eb-b1

Perfectly Natural Farms This week we're introducing you to Ryan Stevens, farmer, and one of the founders of Perfectly Natural Farms. Join us on Instagram for a tour of the farm, and be sure to order this week's menu for a taste of what Ryan has been growing. And yes, of course, Pumpkin is part of the menu! Happy Fall!... Curb Side Pick Up or Delivery The Menu Salad Mixed salad with kale, spinach, and a green goddess dressing Entrée Roast pork (from a whole pig) and succotash (okra, Kentucky beans, late-harvest tomatoes, and chiles) Dessert Pumpkin cake with cream cheese frosting and caramelized sugar pumpkin $32 per order. Each order feeds one adult. Curb Side Pick Up from 5 pm to 6 pm. Delivery service starts at 5:30 pm with a $15 fee. To place your order please email us at Cook For Me Chef Richard before 5 pm the day before. For Example: Want Dinner on Wednesday? Order by 5pm on Tuesday. Dinner on Thursday? Order by 5pm on Wednesday. Dinner on Friday? Order by 5pm on Thursday.

Introducing Pairings! A new monthly wine service from The Kitchen and Venue Unknown. Want more information? Message us to sign up for our email list.

Viva España Take a culinary trip with us at The Kitchen. Chef Richard has designed a menu harking on the style of cuisine in central Spain with Sommelier Jeramy offering two different wine selections from the same area, Rioja. To place your order please email us at [email protected]... Curb Side Pick Up or Delivery Wednesday through Friday. 5 pm to 6 pm Cena de España -1st course romaine salad with olives, artichoke hearts, sherry vinaigrette -Entrée roasted leg of lamb with piperade -Dessert crema de Catalan : :baked custard with cinnamon and orange $32 per order. Each order feeds one adult. Curb Side Pick Up from 5 pm to 6 pm. Delivery service starts at 5:30 pm with a $15 fee.

This week we offer a trip to Spain. Three course meal inspired by Spain with optional wine pairing of Spanish wines. $32 per order.

3rd Annual Apple Dinner with Pulford Apple Tree Orchard To Go Curb Side Pick Up or Delivery The Menu Salad... Chicory Salad with Sliced Apples and Apple Cider Vinaigrette Entrée Hard Apple Cider Braised Short Ribs with Thyme Mashed Potatoes and Apple Fennel Confit Dessert Croissant Pudding with Caramelized Apples $32 per order. Each order feeds one adult. Curb Side Pick Up from 5 pm to 6 pm. Delivery service starts at 5:30 pm with a $15 fee email all orders to [email protected] See more

Have you ordered this week’s #MeetYourGrower dinner yet? Featuring two local growers, one local baker, and a suggested wine from a locally based winery, it’s a week you don’t want to miss! $32 per person. Just email us to order. Easy. [email protected] #supportlocal #smallbusiness #beinbakersfield @ The Kitchen Bakersfield

Thanks to Avery from @tlowines for visiting us and talking about this week’s Meet Your Grower suggested wine pairing. We love hearing from locals who are just as passionate about food and wine as we are! Be sure to watch our IGTV featuring Avery and Jeramy discussing not only the Tlo Viognier but three others as well. Then be sure to order dinner this week from us with a bottle of Tlo wine! This Week's Meet Your Grower Dinner Menu: featuring Broadfork Acres, Blue Magnolia..., & Cattani Farms with a suggested wine pairing from @tlowines first course Grilled Panzanella Salad Blue Magnolia Bread, Broadfork Acres Sorrel, Tomatoes, and Basil second course Slow Roasted Salmon Capellini Pasta Broadfork Acres Purslane and Leeks third course Buttermilk Panna Cotta Riesling Poached Cattani Farms Grapes $32 per order. Each order feeds one adult. Curb Side Pick Up from 5 pm to 6 pm. Weds-Friday Delivery service starts at 5:30 pm with a $15 fee. Suggested Wine Pairing Keeping it local! TLO, Viognier, Paso Robles, 2017 Dry on the palate, explosive in the aromatics. The way food friendly Viognier should be. $28 a bottle Meet Your Grower at home is available on Wednesday, Thursday, & Friday.

Recipe for Fig Upside Down Cake featuring @murrayfamilyfarms Fig Upside Down Cake - preheat oven 350F Brown Sugar Mix2 oz butter (1)3/4 cup brown sugar1 Tablespoon lemon juice1 lb fresh figs - sliced in half lengthwise Batter1.5 cups all purpose flour2 tsp baking powder1/2 tsp cinnamon1/4 salt3 oz butter (2) - room temperature 1 cup sugar2 large eggs - room temperature 1 tsp vanilla extract1/2 cup milk - room temperature ... Preheat oven to 350FMeasure out the butter, eggs and milk then set aside to allow it to reach room temperature. Grease a 9 round cake pan and lay down a parchment paper round.Melt butter (1) with brown sugar and lemon juice. Whisk until combined. Do not bring to boil. Pour into the cake pan and arrange the figs cut side down.Combine the flour, baking powder, cinnamon and salt and sift together.Place butter (2) and sugar into the mixer and combine until pale and fluffy.Add eggs one at a time.Add vanilla extract.Alternate adding the dry ingredients and the milk until just blended. Do not over mix.Pour batter over the figs and spread evenly.Place in the middle of the oven and bake for 1 hour.Allow to cool for 30 minutes-1 hour prior to unmolding.Loosen the cake by running a knife along the circumference.Place a platter on top of the cake pan and invert.Serves 8-10 If you make this, tag us @thekitchen1317 in a results photo! We’d love to see your finished product . #recipe #cookingclass #figs #figupsidedowncake #virtuallearning #baking #dessert #dessertrecipe #kerncountybounty #thekitchen1317

This week The Kitchen At Home is featuring, not one, but two local growers! Murray Family Farms and Rankin Ranch Beef ! Meet Your Grower is our ongoing educational outreach to show you what Kern County Bounty is all about. Order dinner, and tune in to IG LIVE every Tuesday @2 for lessons, cooking demonstrations, farm tours, and more! Curb Side Pick Up or Delivery... Wednesday through Friday. 5 pm to 6 pm This Week's Meet Your Grower Dinner featuring Murray Family Farms & Rankin Ranch Beef first course Arugula Salad figs, Point Reyes blue cheese, and candied bacon second course Wine Braised Beef Short Ribs fresh fig chutney and roasted potatoes third course Fig Upside Down Cake $36 per order. Each order feeds one adult. Curb Side Pick Up is from 5 pm to 6 pm. The delivery service starts at 5:30 pm with a $15 fee. Suggested Wine Pairing Salad - - Grenache, Ledge, Ralph Family Vineyard, Paso Robles, 2016 $30 a bottle Entrée - - Zinfandel, Ledge, Dante Dusi Vineyard, Paso Robles, 2015 $25 a bottle "Personally love these wines and love this family. Check them out here.https://www.ledgevineyards.com Hard to find, critic loving, Paso Robles ‘locals only’ favorite, DAMN GOOD wines." -Jeramy Meet Your Grower at home is available on Wednesday, Thursday, & Friday. To place your order please email us at [email protected] before 5 pm the day before. For Example: Want Dinner on Wednesday? Order by 5pm on Tuesday. Dinner on Thursday? Order by 5pm on Wednesday. Dinner on Friday? Order by 5pm on Thursday.

Took a trip to @murrayfamilyfarms to pick up the figs we ordered for our Fig and Steak menu this week. Even though the U-Pick and children’s areas of the farm are closed due to COVID-19, the farm, restaurant, and store are still operational and open to visitors (masks required). We even got a glimpse of the farm cat. Thanks @murraystevena2 for continuing to cultivate unique fruit varietals. Always exciting to see what’s growing! Murray’s is a unique treasure we have in Kern County. We say plan a visit if you can. #figs #farm #local #meetyourgrower #locallygrown #kerncountybounty #summerproduce @ Murray Family Farms