Monica Kelso Catering

07/25/2024

There’s just something about figs that make me super happy. It doesn’t matter if the dish is sweet or savory, you had me at fig.
Perhaps it’s because I loved (weirdo, I know) Fig Newtons as a kid in spite of having no idea what a fig even was! Or maybe because once paired with Brie or on pizza I’m pretty sure I swooned.
Whatever the reason, I knew after vacationing in a house with a massive fruit filled fig tree, I needed one at my home in PA. Fully expecting our landscaping artist to immediately ixnay my plan (zones, s’mones… 🙄), two weeks later this landscaping king-guru called to say he was bringing one over!
Not gonna lie, the research/care sounds dreadful but if you know me, I’m probably ‘not gonna’ and I honestly have not. At BEST I’ve thrown a little water on it if rain has been scarce.
This is only season three since planting and pictured is my second basket of goodness this week.
My brain is on overload with recipe ideas. If you’re a fig lover like me (or even a curious newbie), tell me what YOU wanna see…learn…or try…
Savory entrees? Delectable appetizers? Sweet desserts or breakfast pastries? Artisanal flatbreads?? Ice cream??? Comment your thoughts below and let’s cook!

xoxo

07/17/2024

Death cheats those left behind out of so much. I think it’s why we say yes to catering so many memorial services. If we can be part of the bigger…the gathering ‘round…the heart soothing joy that rises from sharing memories and experiences of the ones loved so dearly…all while breaking bread together in universal language…we are all in.
While I’ve obviously never had the privilege of meeting in person, this one hits harder because at almost this exact time 4 years ago, my daughter lost her best friend on the very same Willamette River in Oregon.

inspired me as a fellow self taught culinarian who rose to author cookbooks, to compete against some of the most famous names in the business and to literally flip the Portland restaurant scene on its head. Her food visions stretched far and wide yet held a fluidity to roll and turn, and ebb and flow with the times. Kitchen lights are surely dimming across the country this week.
It’s not just through food that this remarkable chef spoke to my heart. Just last month I saved this quote that she shared on her IG…
“Forgive them for falling in love with someone else, for how they spoke to you or someone you loved, even for dying—forgive them—and forgive the universe for taking them.” Life is sadly short. Let’s not waste it with bitter unforgiveness.
Please join me in sending all the love to all who love her as they continue their recovery search.
And to you Chef, rest well and thank you for everything.
xo

07/13/2024

I’m not sure there’s a time when scallops aren’t perfection on a plate but there’s just something extra about enjoying them in the summer.
Their quickness to prepare and succulent simplicity adds to their get-out-of-kitchen-quickly appeal. Basic salt & pepper, a simple sear and of course condis that follow your heart are all it takes to put a restaurant worthy dish on the table. In this case a simple gingery sweet soy reduction and a contrasting Thai chile aioli complement with a bit of Asian flair. Scallops offer a blank canvas for flavor so choose what you love.
Since your momma would want you to eat your veggies so we’ve greened it up with a li’l sesame seaweed salad as nod to my forever-favorite heavenly beach bum.
Cheers to a super sweet summer!!
xo

07/09/2024

Cheers to our friends at The Goldfish Barn Event Center LLC! They are truly some of the sweetest venue owner/hosts you’re ever going to meet.
This is an exciting project!

07/09/2024

Black Cod & Moqueca-style Spinach

There are days when I truly believe I could happily live as a pescatarian. Give me all the incredible bounty from the earth with an occasional indulgence from the water.
Moqueca “mo-ke-kah” is a flavorful Brazilian fish stew made with creamy coconut milk, delicious peppers and bright lime…
It’s truly fabulousness in a bowl EXCEPT that it’s currently 9 bazillion degrees in Pennsylvania so who in their right mind is thinking warm comfort fare?!? Not this girl, that’s who…
Instead, let’s go with a pepper infused coconut milk “creamed” spinach topped by a tender and flaky seared black cod.
It’s beautiful, light, a touch decadent and seriously oh so delish…
Don’t forget the extra squeeze of lime.
xo

06/15/2024

YOU guys did this!! I couldn’t be more grateful. THANK YOU!!!

06/15/2024

We are in love with all things Stanley Tucci. Excited for this new book and to keep traipsing vicariously through Italy with him. Who’s joining me in NYC for this book launch?
(My bestie is a publisher what can I say??)🤷🏽‍♀️

My new book WHAT I ATE IN ONE YEAR is now available for pre-order wherever books are sold. ⁣⁣⠀
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The UK edition goes on sale 10th October from . has signed copies but get them quick!
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The US edition goes on sale 15th October from
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It’s the story of a year of eating. And everything in between. I hope you love it. ⁣⁣⠀
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Link in my bio to pre-order both editions now 👀

06/04/2024

You guys are killing it and I couldn’t be more grateful. Thank you for getting us through the first elimination round! I couldn’t do this without you! Thank you for continuing to vote!!
xoxo

06/04/2024

You guys are killing it and I couldn’t be more grateful. Thank you for getting us through the first elimination round! I couldn’t do this without you! Thank you for continuing to vote!!

03/31/2024

Happy Easter!
My friend (FOLLOW HER!!) shares some of the most divine cookbooks and you seriously want to cut into her photos with a fork! Her posting of a beautiful Romanian dish made me super nostalgic for my family’s Eastern European roots. My siblings and I live hours and hours apart but our heart for the treats of our childhood shorten the miles.
roll and were requested faves and when our grandmother was no longer able to make it our father would find the best bakeries to bring it home to us. Thankful to have her lovingly worn recipe to continue on…
Cheers to the family traditions that sing your story. May your Easter, filled with the Hope and Peace that surpasses understanding, carry you boldly.

xoxo

03/29/2024

I guess you could call this a “hash”. It features all the newness of spring with baby marble potatoes & the freshest of newly emerging asparagus and of course the umami & crunch of delicious pancetta or Guanciale. White you of course had me at “bacon”(which also works as a substitute), mushrooms make a really tasty addition or swap out for the bacon if you’re looking for a plant based dish.
Any way you toss it, it’s perfection on a plate as it goes with darn near anything; eat it as a side or top it my husband’s favorite way with a runny egg and it’s a full on meal.
The reason I love it for Easter is because we get the potato everyone craves without all the heaviness of an au gratin or scalloped version (that let’s get real, everyone had ‘given up’ either at the 1st of the year or in an attempt to be summer body-ody-ready).
It pairs well with the go-to Easter ham, our tradition of lamb or my favorite a delectably buttery & flaky fish…without skipping a beat.
You can even substitute petitely diced sweet potato and fresh green beans and still have the tastiest addition to your holiday spread.
To boot, it’s a one pan creation that also eats well room temp. How’s that for a bonus?
This super simple recipe is a must have whether you whip it up this holiday weekend or tuck it away for a weeknight dinner. It will be a forever fave with your family and friends alike…recipe in comments!
xoxo
~Monica

03/21/2024

What is your family Easter tradition??
Ours is more likely than not some sort of lamb (because nextover GYROS!!) and occasionally a great fish…lots of spring veggies and of course the most incredible friends. I, for one, have never understood the ham hype and one reason I love Thanksgiving so much is that I literally only eat turkey once a year. That said, my weirdo opinions on the all things Easter menu do not stop us from knocking out the most delectable traditional-fave dishes!
Whether you’re popping out a brunch after your epic egg hunt, hosting the full-on dinner shebang or just bringing a dish round out the feast at someone else’s meal…keep following along. We’re going to bring you all the recipes, tricks and tips for the perfect Easter table.
xoxo

03/19/2024

Know where your food comes from
Thank you Country Creek Produce Farm Tracey's Orchard, Foot of the Mountain Farm, Andrews Fruit & Produce, Bloused Boots Microgreens, 151 Beef, Grace’s Family Farm, Ivy Hill Farm and the many other local farms who take great care in keeping our community fed well.
We apreciate you!!

If you ate today, thank a farmer. This week we are celebrating National Ag Week and the tremendous impact the agriculture industry plays in our lives and communities.

02/21/2024

You guys are too kind!
We thank you for the Food & Beverage CATERING nomination and appreciate your daily votes! Our community is the best! xoxo

Download Best of the Tristate 2023 Winner’s List Share on Facebook Share on Twitter

02/19/2024

This has been the longest flu stretch I think I’ve ever endured. We’re finally on the mend and coming for air. It’s now time to catch up and we’re on it. If you’re waiting on a reply for me - it’s coming! Thank for your patience!
To those who’ve porch dropped meds, delicious nourishment, sweet Valentine treats and GORGEOUS handiwork to keep me warm (just L👀K at that color!!)…
THANK YOU! Your love is so deeply appreciated!

01/17/2024

When you know…you KNOW.
👇🏽👇🏽👇🏽👇🏽👇🏽👇🏽👇🏽👇🏽👇🏽👇🏽

01/16/2024

Happy National Book Publisher’s Day to our besties at Rebel Queen Books.
If you don’t know Marti, you should. When you do, she’ll cheer you through getting that book out of you like a bestie too.
(apologies for the weird little Dr. Seuss moment…the book connections just happen when the Rebel Queen herself is around). 😁 The world cannot wait to hear what you have to say.
Cheers to the book you’re meant to share and the publisher who already believes in you getting there.

It's National Women's History Month and whether we choose to understand the impact now, or our granddaughters feel the weight of what we've done, we are literally making history. Right now. This very day. Choose well, friends. Take the risk and by God, don't play small.

My friend, Karen Strite () posted this six years ago and it resonates every year. "Never look back for too long. Reflecting on the past is only good for one thing. Learning."

It's difficult not to look backwards. When you process the high impact events that have shaped who you are, you find that the bad are significantly more bothersome than the good is memorable. I mean, things that have hurt you from childhood stand out, usually by people who love you... I get it. We've all been there in some capacity. I choose to believe that people are good and if they knew how they were impacting you, they'd have made better decisions.

But here is where we look back and we learn and we change. Not just for us (which is super important) but also for the little ladies who are watching us. Look at each of those high impact events, every one of them and flip the script. How did it happen FOR you, instead of to you. Take your time and sit in this. How are you stronger, wiser, more hopeful, more tenacious, and more committed because of it.

And as for this life you're living, this business you're building, and this dream you're chasing? You've been training for this your entire life and there is no one more equipped to do the thing you're doing. Woman, make history. We're all rooting for you.

Monica Kelso Catering (in photo ❤)
Strength & Shield Coaching

❤

01/16/2024

From the moment our friends at started this venture I’ve been hooked. Not only has it deliciously improved my gut health it also filled all the pretty glassware in another way. Not that it’s ever been a problem but when my husband recently unexpectedly died I made a promise to myself to not drink at home alone. Just a slippery slope I chose not to allow myself to go down. On ✨cheers ✨to truly the best in the biz.

12/07/2023

Have you gone with your friends and family or maybe a shut-in neighbor to be dazzled by the at Country Creek Produce Farm??
Shake off those Scoogey-Grinch blues and get festive dancing to all your favorite holidays tunes under the endless canopy of twinkling lights; sip on hot cocoa & cider and nibble the homemade donuts with friends old and new…it’s like a Whoville celebration right here in our hometown.
Catch the spirit and feel the love…the kid in you will thank you. Cheers!!

11/19/2023

Do you know our friends at 151 Beef??
If not here’s your intro…follow them and enjoy some deliciously good deals.

Black Friday Bundle 💲1️⃣5️⃣0️⃣

Text 717-372-9388 to claim and arrange pick-up.

Chuck Roast, Boneless Roast, Flat Iron, Butcher's Cut, Beef Cubes, Chipped Steak, London Broil, Sirloin Steak, and 8 lbs of Ground Beef.

🎁 Great gift idea 🎁

11/18/2023

There’s so much delicious richness about Thanksgiving that there’s always room for something fresh, bright and light enough to not only cleanse our palates for round two (and dessert!) but maybe even a li’l pressure relief on the elastic of our stretchy pants!
The answer, of course, is our Winter Jewel Salad.
Tender greens, a julienne of your favorite squash (I’m currently obsessed with honey nut and delicata), plump pomegranate arils bursting with juicy sweetness, spiced & toasted pecans (or pepitas to avoid nut allergens) and an optional cheese for creaminess (here we used chèvre) makes a delightfully colorful vessel for carrying our maple-shallot vinaigrette (recipe in comments).
So…lighten up. Your guests will thank you!
xoxo

11/08/2023

When was the last time you got Trigger’d?
Quad-Bs (burgers, bacon, burrata & bourbon apple butter) explode with all the flavors of fall from the very first bite.
Season up your favorite burger with NOT-just-for-game Trigger’d blend, not forgetting to give your onion and bacon a charry-kiss.
Top with bourbon infused apple butter, everyone’s favorite creamy-dreamy (obsession!) burrata, that tender sweet onion & smokey crumbled bacon. Yes, I absolutely added an extra pinch of pepper & Trigger’d over the burrata for good measure.
For real, it’s slap your momma good (don’t really…we love our mommas…just slap one on her plate!). She’ll be lip-smacking ya back with smiles.
While this would totally rock on a toasty bun, who needs bread when there’s burratahhhh??
Beef is what’s for dinner and YOU are going crush this!

xoxo

10/31/2023

10/30/2023

You. You are the reason.
Raise a glass to all that wonderful YOU brings to the table.
Life wouldn’t be as sweet without ya!
✨Cheers!✨

10/06/2023

We cannot wait!!!
Omega Coffee Collective was my go to coffee for my summer cold brew as well as adding to beef rubs. You’re gonna want to try a cup!

Give their page a FOLLOW for the buzzzz happening on Grant Street!