Monica Kelso Catering

Monica Kelso Catering To us, food is art & your taste is a key ingredient. We strive to create savory bites & sweet endin Like love and music, FOOD is a universal language.

To us, it's also an art and your taste is a key ingredient. We strive to create savory bites and sweet endings that continue to delight your guests in conversation long after the party ends. Whether it's your dream wedding reception or personal chef services, the MKC team is exceptionally prepared to design your celebration. We give the same amount of detail to your intimate dinners as we do to fu

ll scale events and charity galas. Every course should be a reflection of YOU. We encourage you to come...dream with us...then join your guests in enjoying the robust taste of farm-to-fork with or withoutout the frills.

Had to grab another spaghetti squash as I'm feeling the need for a roasted garlic and crab version. (Besties, I KNOW bu...
10/21/2025

Had to grab another spaghetti squash as I'm feeling the need for a roasted garlic and crab version. (Besties, I KNOW but but that's what happens when your best bestie is currently driving home from the coast AND at least it's made me put the English muffins aside for a minute!!)

When your friend sounds a little unconfident about what to do with her squash in hand, ya throw her a li'l inspo, so I'm sharing an expanded version of my text to her here too.
There are no wrong answers. Spaghetti Squash is a pretty forgiving vessel, so do what you love. Here's a small jumping off point...adjust and season with your heart.

Chicken parm - ground or shredded chicken, sauce of choice, garlic, basil, parm, mozz...

Spinach artichoke - cream cheese (or cottage for more protein - I blitz it first), spinach, chopped artichoke hearts, Parm

Cacio e Pepe - lots and lots of Pecorino Romano, lots of crushed peppercorns...dairy, nut or tofu cream

Cheesesteak - thinly shaved steak, onions, peppers, sharp cheese - something creamier like Cooper.

Falling for Ya: cooked & crumbled spicy sausage (pork or poultry), chopped kale (or left over roasted Brussels), gah-licccc, chopped apples...maple Dijon drizzle

French Onion: caramelized onion, Gruyère, garlicky breadcrumbs...

Shout if I haven't tickled your fancy yet...
local farm stands are still aBuNdAnT - DO get inspired there (!) - and may all your twirly curly strands be deliciously long!
Show us what you're bringing to the table!
xoxo

There used to be a sign in Point Harbor right before crossing off the mainland to the Outer Banks. It read: Soup's on ...
10/12/2025

There used to be a sign in Point Harbor right before crossing off the mainland to the Outer Banks.
It read: Soup's on in the kitchen.
For some bizarre reason I always heard it in "Sipsey's" voice by Miss Cicely Tyson from the movie Fried Green Tomatoes. That sweet weathered character who fiercely loved Iggy like family in spite of what the world said was allowed. They were welcomely invited to each other's tables.
Hearing that phrase carries over to every pot of soup I make. Maybe it's because there's a heart home for us in our beloved OBX...or maybe it's simply because soup ladles up love, comfort, healing, culture, history and tradition in each bowl of goodness served.
It stirs up memories, honors generational tradition and gives nod to new lands while uniting us all in coziness.
So...pull up a chair, grab a spoon and let's break bread...it's Sunday y'all!
Soup's on in the kitchen.
xo

Recipe in IG comments.

While I'm not much of a breakfast eater, the need to increase my protein intake has forced the issue a bit. I've always ...
10/12/2025

While I'm not much of a breakfast eater, the need to increase my protein intake has forced the issue a bit. I've always appreciated the yin & yang of food. Something sweet always makes me crave something salty, savory, spicy - a marriage made in heaven so to speak - so pairing a cherrywood smoked sausage of my childhood with this garlicky Boursin English muffin and a schmear of fresh jammy figs with lots of cracked pepper & a drizzle of your best olive oil was a day-starter I could get behind.
I know your momma always told you not to play with your food, but now that you're big, I'm pretty sure she's had a change of heart.
Go wild.
xo
“Cooking is like love. It should be entered into with abandon or not at all.” – Harriet Van Horne

I'm not a baker. Don't get me wrong, I CAN bake, I just don't enjoy it. Cooking is art and baking is science; I'd honest...
09/18/2025

I'm not a baker. Don't get me wrong, I CAN bake, I just don't enjoy it. Cooking is art and baking is science; I'd honestly, rather create and measure from my heart than have to be that precise.
Not to mention, on the rare occasions when I want bread, cookies, whatever, I don't have the patience for a two day sourdough process. I want it now. (Mad props and deep thanks to those of you who do. I'll be buying from you forever!).
The past few weeks however, I've found baking (especially English muffins) to be a welcome escape.
They're so much easier than you think and a whole lot better than any you'll buy in a store.
While I had fun with both the buttermilk and blueberry varieties, when said they needed to be used for breakfast Sandos, it meant a maple bacon Gouda version was screaming to be baked.
Besties!!!! I can't even...
Piping hot with melted butter and a smear of spiced apple butter kissing every craggy cranny, it was bringing all the charcuterie board vibes. I know it will level up breakfast as well.
I posted the recipe for this yummy treat in the comments but in all fairness it's the base for most of the varieties I've made (except for the buttermilk) so feel free to swap in the ingredient flavors your heart desires!
DM me if you have questions and tag us in your creations. We love seeing what you're bringing to your tables!
xo,
M

It's that time...the scent of bonfires wafting through every 'hood...our cozier clothes making their evening debuts and ...
09/02/2025

It's that time...the scent of bonfires wafting through every 'hood...our cozier clothes making their evening debuts and the need for warm and inviting aromas filling every corner of the kitchen are like a call from home.
If you're like me, there are more days than not that don't leave much time for babysitting a stove top.
There are so many great reasons to braise: cheaper cuts of meat can be brought to a gloriously flavorful & tender finish...a good sear with some add-in prep and the rest is almost always a one pot meal...while the oven gently cradles a caressing braising liquid, we can get a multitude of other shizz done!
Meats, mushrooms...my favorite cabbage(!!) and so many other great ingredients benefit from this dry (sear) and wet (liquid simmer) combo technique. Both the ingredient & the braising liquid are transformed into something harmonious, but more on that another day.
Today let's just bask in the glow of these tender blackberry-Porter short ribs over a creamy hatch pepper polenta. Seared ribs are nestled in a deliciously hearty braise of porter beer (Melancozy by is currently one of my favorite local ones for cooking), blackberries, aromatics that make your heart happy and extra wedges of onions because they become so deliciously soft & jammy in the oven. These meals are kind of set it and forget it but they're also priceless for hosting Sunday Suppers, worthy of company and leave lots of nextover meal options for later in the week so you can get on with your life.
Ooooo....Let's start discussing what you may want to learn about this super forgiving technique! Comment below. We can put together some heart & home warming recipes to cook together.
Your table is calling.
Cin cin!
xo

I couldn't let summer slip away without talking about this salad obsession! Many, many moons ago a CSA box was explodin...
08/30/2025

I couldn't let summer slip away without talking about this salad obsession!
Many, many moons ago a CSA box was exploding with crisp cucumbers and juice-bursting blueberries. It sparked my love for all things (and newly minted word) 'blu-cumber': delectable side dishes, cool summer salads and ooooo...the libations! Truly some of the most refreshing cocktails you'll ever indulge in! There's something just perfect about marrying these sunshine staples!
Fast forward, I still love this combo and this summer's version I've kept on repeat.
Optional greens of your choice, oodles of sliced or chunked cukes, blueberries measured solely with your heart (use them all!!), tossed with toasted sugared almonds for an almost granola like crunch, handfuls of scallion ribbons for a kiss of onion, salty finely grated Parmesan and the dreamiest creamy balsamic.
It's a little of all the great things about summer without serving yet another caprese salad.
I've added grilled chicken, served with steak or shrimp for entree salads, served it as a starter and loved it all on its own - breakfast of champions, anyone???
You're definitely going to want to save this for your (future) summer lineup!
Cheers to all of the beauty our delicious local bounty brings!
xoxo

08/19/2025

This venue will always have a piece of my heart. I swear there was never a time that I didn't hear angels sing as I topped the mountain. There's something special that's 100000% worth checking out. Don't let the name fool ya...it's so much cooler than a "farm".

Hey, Besties! Whether you consider it an intentional next-over or a cheffy 'no waste' dinner or even a clean-out-the-fri...
07/18/2025

Hey, Besties!

Whether you consider it an intentional next-over or a cheffy 'no waste' dinner or even a clean-out-the-frig meal, DO use your salmon trimmings to make these delicious crispy salmon bowls.
This dish is truly a do you from the heart, bowl of love. Don't like rice? Use noodles, fregola or a favorite grain. Hate Salmon? Toss in shrimp, beef, chicken or pork - even tofu is just chilling in your fridge waiting for its chance to crisply shine! Local summer bounty is showing off...sauté up a vitamin K rich green like bock choy, spinach, kale or whatever needs rescuing from your crisper.
Pickled onion, avocado, diced cucumbers, crunchy red cabbage, garden fresh tomato...there are only right answers so your bowl cannot go wrong when it's filled with your favorite ingredients.
Go for it. Get creative and colorful and get dinner quickly on the table. Let us know if ya need us to help spark some seasoning/sauce inspo!
Keep tagging us in your posts! We love seeing what you're bringing to your table!
xo

I am that weirdo who loves a good oatmeal cookie. I’m not even bothered by the raisins - though I could easily take them...
06/24/2025

I am that weirdo who loves a good oatmeal cookie. I’m not even bothered by the raisins - though I could easily take them or leave them.
If you know my story, you also know I can no longer drink coffee (UNLESS it’s made by a the super sweet OMEGA Coffee Collective in my town that you MUST check out if you’re ever here. There’s just something special about their start to finish brews).
Discovering a never used (chain shop) gift card in my desk, I thought for sh¡ts & giggles I’d give this coffee thing another try. Let’s just say it left me hearing Julia Roberts in ‘Pretty Woman’ exclaiming, “BIG mistake…HUGE….” instant projectile 🤮.
I couldn’t shake the craving of wanting that brown sugary sweet oatmilk laden coffee. (I KNOW!)
So in honor of what I cannot have, here are anti-007 ‘stirred not shaken’ brown sugar espresso oatmeal cookies. They have all the BROWN vibes with both lucious brown butter perfection and only using brown sugar (preferably dark brown sugar for deeper deliciousness).
Of course, we had to toss in some espresso powder (don’t settle for just instant coffee) because…ya know…LATTE!!
Is it a perfect replication? Of course not - that was a beverage…but is it a darn good cookie?? You bet your sweet Cinderella story it is!
We even tossed back a little Archway (do they even still make those??) nostalgia with some brown butter espresso glaze kissing their craggy tops.
While I am feeling like these would make a superior fall baking win (or maybe that thought is because who heats their oven in the middle of an east coast excessive heat warning?? 🙋🏽‍♀️🤦🏽‍♀️🤷🏽‍♀️), I also think they would be divine crumbled over ice cream or with the amazing berries coming into season. My husband would be in black raspberry doused in cream heaven.
No matter how you eat them…just make them and tag us in your posts! We love seeing your creations!
Now go make your kitchen smell heavenly.
xoxo

When you’ve craved literally every type of potato for the past two days, you give in to it with cheesesteak twice baked ...
06/05/2025

When you’ve craved literally every type of potato for the past two days, you give in to it with cheesesteak twice baked potatoes.
Shaved steak from your favorite butcher (shoutout to ), shredded mozz di bufala, melted leeks, hollowed out baked potatoes, a good cheddar (I’m currently obsessed with red cheddar) and whatever makes your potato-heart sing. Bacon, chives, sour cream…you do you. Pretty sure there are several more versions - in store over here.
It’s not only way easier than it sounds, with the addition of a great summer salad or luscious fresh fruit, dinner is served.
It’s a quick and easy meal that works any time of the year but especially when busy summer schedules prevail.

Cheers!

It’s weird trying navigate old traditions after a major loss. If that’s where you and yours have been this holiday, we f...
12/25/2024

It’s weird trying navigate old traditions after a major loss. If that’s where you and yours have been this holiday, we feel you and we’re with you. It’s not fun and it truly pretty much sucks. One thing I’ll always be thankful for and likely will never change is our Christmas Eve seafood feast with our kidults, their significant others plus friends who are family. The menu and presentations may change up and it while will never be the same again without our favorite guy, it will continue to be one of my treasured nights of the year. Not to mention, it’s a little lighter than most holiday fare so it always feels like a bit of a break between all the pre-holiday gorging and the Christmas Day smorgasbord-to-come. If the how-tos of seafood are something you’d like to learn…this may become fodder for a future class. Let us know…the class content is currently under construction so we love hearing what you want to learn!
As you know I’m all about:
Come. Gather. Feast.
probably now more than ever. It’s not just about eating, it’s about the celebration…of the bounty…of those gathered round your table…of life-is-short we only have the certainty of right now…today. So use the “good” dishes, surround yourself with people you love plus people you invite with your heart and just celebrate. There’s always reason enough.
Merry Christmas!
xo

In this land of food allergies and upping the Insta-ante, I’d be completely remiss if I didn’t share this gem. Our favor...
12/20/2024

In this land of food allergies and upping the Insta-ante, I’d be completely remiss if I didn’t share this gem. Our favorite baker friend Beth created this incredible macaron cake (meaning naturally yet deliciously gluten free). Now full disclosure, this gingerbread delight was a special bake just for me because weirdo that I am I just can’t get into raspberries (Don’t hate. You do know they taste like cough syrup, right?). Anyway…she felt (completely unnecessarily) bad that I didn’t indulge in her GORGEOUS raspberry version at dinner and showed up with this outrageously good replacement.
If you’re looking for something fun and different to grace your dessert table please hit me up to connect you.
Now I just need someone to please come over and help me eat this…
Cheers!
xoxo

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Chambersburg, PA
17201

Opening Hours

Monday 8am - 3pm
Tuesday 8am - 3pm
Wednesday 8am - 3pm

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