Black Cat Kitchen - Chicago

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Black Cat Kitchen - Chicago

Chicago based catering & mobile eatery. We love using local, sustainable ingredients and supporting causes that better our community. Laid back, fresh picked.
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Totally drool worthy.

14/08/2021

*** FRIENDS AND FOLLOWERS!***⁣
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Thanks so much for coming along on my journey of starting Black Cat Kitchen. I have so many warm feelings about this company that I scrapped together a few years ago with help from my friends, husband and family. Nowadays, I’m really enjoying pouring my time and effort into .potatoes and really not enjoying having 3 different instagrams accounts to keep up with. ⁣
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Thus, I’ve decided to put this account on hold and discontinue with regular posting for the time being. If you want to stay up to date with business news, new menus, or have a catering inquiry go follow .potatoes ✨🥔⁣
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If you’d like to see some of the stuff I’m cooking at home, pictures of my cats and general goofiness, go follow me at .and.hash 🍝🐈‍⬛🐈‍⬛ ⁣
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Thank you for all of your support! ❤️

08/08/2021

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It’s week 68 and we’re taking FULL advantage of the peak summer harvest. We’re talking fairytale eggplants from Compean & Sons farm, humanely raised chicken & lamb from , and flavorful sun golds (AKA nature’s skittles) from our friends at LaFevor Farms.

We’re also bringing back Eve’s beloved white pepper strawberry cookies and Alexis’s best selling yuzu zucchini cake - and a brand new limeade for maximum refreshment during this late summer heat wave.

Order at the link in our bio before tomorrow, Monday @ 10pm!

02/08/2021

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Are you bummed about missing our iced lavender & black tea drinking chocolate from the market? We hate fomo too - so we brought it back just for you. Eve blends imported Turkish black tea with Wisconsin cream, salted dark chocolate, lavender essence, and a touch of citrus - finishing it off with ice cold milk to make all your most indulgent summer dreams come true. No preparation required - just pour it over ice. Available for one week only - order before 10pm tonight at the link in our bio. Big thanks to for snapping this radiant pic! 📸

01/08/2021

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This week we’re celebrating all of the bright, juicy, peak Summer produce filling the tables of our local farmers markets AND sneaking in some seriously indulgent desserts because you know we can’t help ourselves. 😆 ⁣
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We’ve got a Moose Tracks Icebox Cake that’ll knock your peanut butter loving socks off, a dreamy Farmstand Salad packed with local veggies and a few of last week’s ultra popular Street Corn Funeral Potatoes and Matcha Cookies that are sure to go fast! ⁣
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Click the link in our bio to place your order before Monday at 10pm! ❤️

01/08/2021

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We’re so delighted to have more opportunities to see your beautiful faces in person. We’re continuing to add covid-conscious pop ups, events, and markets to our schedule for the rest of the year. Need a vendor spot filled? Hit us up! We’d love to connect 🛍

25/07/2021

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We’re back baby! ✨We had a great week off but we’re elated to be back with some tasty Summertime treats to deliver straight to your door. ⁣
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This week we’ve got Eve’s smash hit Biscoff S’mores Icebox cake, a couple of classic salads that are begging to be eaten outside on a picnic blanket and some of our favorite pickley condiments from our friends at . ⁣
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Click the link in our bio to place your order before Monday, 7/26 10pm!

16/07/2021

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We are SO excited to be a part of this Saturday’s pop by & . 6900 N Glenwood Ave. 4pm-7pm.

Come through for icebox cake, truffled pasta salad, cheeseball spread, and amazing work by other local artists & makers. WE WANT TO MEET YOU IN PERSON!🫐🎨🔮

11/07/2021

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It’s week 65 and we’re excited to cook up more epic summer favorites for you - including all-new Funeral Potatoes, Alexis’s best selling cheese ball spread, and cucumber michelada mix from our friends at .

Order at the link in our bio before 10pm this Monday 🌽

05/07/2021

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It’s week 64 and last menu was so popular, we figured we’d treat you to an encore of some of our favorite dishes - along with some brand new Midwest-summer inspired treats.

We’ll be accepting orders until Monday 7/5 at 10:00pm. Click the link in our bio to order 🏖

27/06/2021

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Hey there friends! It’s week 63 and we are so excited to serve you this bountiful summer menu loaded with best-sellers (kimchi ranch, anyone?) and new classics (you demanded a second run of the s’mores icebox cake, and we came to deliver).

We will be taking the week of July 18 off, so stock your freezers while you can ;)

Link to order is in our bio!

27/06/2021

There are few foods as satisfying, versatile and tasty as a big pot of stewed greens. 🥬 They’re cheap, impossible to overcook and can be eaten with just about any meal. When I got my first apartment and started cooking for myself, I decided to try and make a big pot of collard greens that tasted the way I remembered my grandmother’s greens tasting after they simmered on her stove for hours with ham hocks and smoked turkey necks. They’re the first dish I made on my own that made me feel connected to that side of my heritage, a feeling I appreciate and revel in every time I take a sip of salty, tangy, incredibly savory pot likker. These greens are a mix of collard from , daikon radish greens from , onion and spinach from LaFevor Farms and black eyed peas.

14/06/2021

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Many thanks to the good folks at for this thoughtful piece about me and having a meltdown at Finom (RIP), bouncing back, and accidentally starting a business during a pandemic

Link in bio ❤️

13/06/2021

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Happy Juneteenth from Funeral Potatoes!

This Saturday marks 156 years since the day that enslaved folks in Galveston, Texas were finally told of their freedom, nearly 2 years after the Emancipation Proclamation was issued.

Now Juneteenth is a celebration of Black culture and Black accomplishments and a reminder of the work we all must do to recognize and upturn America's deeply rooted systems of racism, classism, and White supremacy.

As part of our celebration, we're holding a raffle to benefit the National Black Food and Justice Alliance. The prize package contains goodies from three of our favorite Black owned businesses: , , and . Follow the directions in our order form to enter!

We hope you enjoy our menu this week, full of flavors inspired by Alexis's memories of Southern soul food during visits to her grandmother's house. Mostly, we hope you spend this Juneteenth (and the other 364 days of the year) supporting BIPOC owned businesses and continuing to advocate for racial and economic equity.

Click the link in our bio to order!

With hugs and gratitude,
- Alexis & Eve

11/06/2021

.at.the.grotto is an herb master. She used a mix of mint and Thai Basil to add a little flavor to these strawberries from for her Strawberry Rhubarb Granola Kit. We can guarantee this won’t be the last time these juicy, locally grown beauties make an appearance on our menu. 🍓 We hope you’re all enjoying it for a special breakfast on these hot June days! 🥵

06/06/2021

✨ KIMCHI RANCH FUNERAL POTATOES ARE BACK! ✨ Click the link in our bio to grab your own bowl of cheesy, gooey, spicy, Midwestern goodness made with pepper jack, black pepper bechamel, and locally made kimchi. Order form closes at 9pm Monday!

06/06/2021

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It’s week 60 and we’re bringing you even more bountiful produce from incredible local farmers, tender cakes, potluck classics, flavorful pasta, and an elegant little granola kit.
Click the link in our bio to order before 9pm tomorrow!

30/05/2021

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It’s week 59 and we’re delighted to bring you even more early summer treats - including fresh market asparagus, Alexis’s best selling Buffalo grain bowl, and the return of Eve’s blueberry chamomile icebox cake.

Link to the order form is in our bio!

30/05/2021

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Here at Funeral Potatoes, we believe in the integrity, nostalgia, and creative potential of humble Midwestern classics.

When we plan our menus, we like to start with dishes we’ve loved since childhood and reimagine them through a culinary lens (or, as we call it, “adding a little razzle-dazzle.”)

Last week, Alexis whipped up a batch of pasta salad - studded with lacto-fermented dill pickles, spring peas, four-year aged cheddar, and her house-made dill aioli.

We think it’s equally perfect enjoyed straight from the pan during a picnic with friends, or in your nicest bowl topped with edible flowers.

30/05/2021

Here’s a behind the scenes from last week of .at.the.grotto drowning her Lapsang Souchong Biscuits in butter. Anyone else refuse to share their biscuits with their husband or just me? 😂 Stay tuned to see what buttery goodness .potatoes has planned for this week! New menu drops at 3pm. ✨

16/05/2021

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The sun is shining ☀️and we’re coming at you with a stacked lineup of tasty new dishes and ol’ favorites featuring a bunch of locally made ingredients from our farmers market friends.⁣
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Eve’s classic Venison Biscuits & Gravy are BACK in super limited quantities to make your breakfast dreams come true.✨ ⁣
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We’ve got a Smoky Eggplant Dip and Chicken Salad Sandwich Kit that are begging to be enjoyed at a picnic in the park with you and your vaxxed friends and a new drinking chocolate that you can sip hot or blend with ice cream for a KILLER milkshake. ⁣
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Click the link in the comments to place your order before 9pm on Monday and don’t be afraid to stock up. 😉

16/05/2021

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Did you miss out on a quart of our Creamy Triple Pea Soup last week? Don’t worry! We loved this vibrant, smoky, herbaceous soup so much that we’re bringing it back for a round two AND offering a vegan option! ⁣
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This silky blend of sweet peas, yellow split peas and tender pea shoots is delicious hot or cold and comes with a cup of croutons made with multi seed bread. It’s basically Spring in a cup. 🌿⁣
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Stay tuned to see what other goodies will be on our new menu, dropping today at 3pm.⁣
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16/05/2021

I love a big, messy, flavorful hodgepodge of a dinner. This one is a base of injera from , coconut creamed turnip greens and dried injera, cauliflower, pea and potato curry, hard boiled eggs, tasty fennel kraut from and the crown jewel, morels fried in Danish butter, generously gifted to me by .at.the.grotto .

09/05/2021

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Here at Funeral Potatoes, Mother's Day is a time to celebrate the many people who have filled that nurturing roll in our lives.
We were both raised by strong, Midwestern moms who love nature and animals, eat like birds, and weren't afraid to cook ANYTHING in the crockpot. We're so thankful for them and all of our loving grandparents, family friends, teachers and mentors whose presence has left an indelible mark on our lives and our food.

This week we're paying homage by gussying up some of our favorite foods from childhood. Eve is making her signature biscuits and gravy with venison summer sausage from her hometown and the flakiest biscuits that you'll ever see. Alexis is whipping up a fancified version of the cruncy ramen salad that was at EVERY family potluck and a smokey split pea soup that'll warm your bones on a rainy Spring day. While there won't be a crockpot in sight, we're excited to share a few of our favorite food memories with you. Swipe to see some photos with our moms, Tammy and Abby!

Link to order is in our bio!

09/05/2021

✨🔈Sound up! ✨Please enjoy this video from 6 Mother’s Days ago of my sister almost hitting me with a kite and my mom loving every minute of it. My mom’s belly laugh is one of those sounds that’s permanently etched in my brain. She never misses a chance to crack a joke or laugh at her self (or her children 😂) Happy Mother’s Day to all of the folks that have helped bring love, safety, and laughter to other’s lives. 🌺❤️

08/05/2021

They aren’t our most beautiful creation but these Hojicha & Sesame Cakes were so damn tasty. We mixed Japanese roasted green tea powder into a fluffy ermine frosting and slathered it onto light, nutty, salted tahini cakes. We didn’t get a ton of orders for this one but I loved it so much, we’ll have to bring this flavor combo back in the future. Maybe in the form of a tiramisu? 🤔What do y’all think?

03/05/2021

.at.the.grotto and I took a trek out to Indiana and came back with a ton of garlic mustard for this week’s menu, a bunch of wild chives/onions (for a future ranch dressing perhaps?) a whole mess of violets and two fat morels. 🍄

02/05/2021

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It’s week 55. The sun is shining. And we’re here to help you celebrate this beautiful weather with dishes inspired by our favorite Chicago flavors, including Eve’s salty/sweet Chicago Mix sandwich cookie, Alexis’s bright & nourishing cauliflower taco salad, and coffee beans from our friends at . We’ll also be cooking with wild foraged garlic mustard (learn more about our foraging adventure in our stories tomorrow!)

Link to order is in the bio.

25/04/2021

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It’s week 54 and we’re so excited to be bringing back some of our most beloved dishes (Alexis’s zucchini bread, anyone?) as well as some brand new flavors - like Eve’s pimento cheese laced with ramp hot sauce & Kirby pickles.

Want in on the fun? The link to the order form is in our bio!

25/04/2021

Flashback to the giant vat of Fruity Pebbles infused milk that went into our Fruity Pebble Pudding Cup. Excited to see what sweets and treats we dream up this week? Our next menu drops TODAY at 3pm. Stay tuned! ✨

22/04/2021

It’s been a wild year and an awesome week. ✨ Yesterday we found out we were on list of the 10 hottest restaurants in Chicago and today both .at.the.grotto and I got our first dose of the Covid vaccine. 💉 Thanks to everyone who showed us love and helped support our dream during the last year. We’re so happy to be one step closer to giving you all big hugs.

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Here’s a behind the scenes from last week of @dinner.at.the.grotto drowning her Lapsang Souchong Biscuits in butter. Anyone else refuse to share their biscuits with their husband or just me? 😂 Stay tuned to see what buttery goodness @funeral.potatoes has planned for this week! New menu drops at 3pm. ✨

#Flashback to these lemon raspberry cakes from a few weeks ago. Stay tuned for a new @funeral.potatoes menu dropping today at 3pm, featuring these guys’ spicy little cousin. 😉

🍏🍎🍏🍎⁣ ⁣ A month or so ago I peeled over 100 apples to make a Salted Caramel Tahini Apple Crisp for @funeral.potatoes ⁣ ⁣ Y’all know we don’t love food waste so I stuck the peels in the freezer for a rainy day project. This week I simmered the peels with a ton of water until my kitchen smelled amazing and I had a big pot of cloudy, pectin rich apple cider. Then I threw it all in the slow cooker and let it reduce with a little ground cardamom, cinnamon, and a cup of brown sugar. ⁣ After 24 hours, you get this thick, apple cider syrup ready to be drizzled on ice cream, peanut butter toast and maybe even stirred into a cocktail or two. ⁣ ⁣ Anyone else get so much satisfaction out of giving kitchen scraps a second life? 😊

This Spicy Roasted Red Pepper Arrabiata with Boccocini Mozzarella was one of my favorite dishes we’ve made so far this year. Is there any better antidote for a snow filled week than a big bowl of hot cheesy pasta? We think not. ❤️🍝

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14/08/2021

08/08/2021

02/08/2021

01/08/2021

01/08/2021

25/07/2021

16/07/2021

11/07/2021

05/07/2021

27/06/2021

27/06/2021

14/06/2021

13/06/2021

11/06/2021

06/06/2021

06/06/2021

30/05/2021

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16/05/2021

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09/05/2021

09/05/2021

08/05/2021

03/05/2021

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25/04/2021

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22/04/2021

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