Dinner from a movie: The Kitchen creates carryout meals inspired by holiday films
Clear your schedule on Friday nights for the next three weeks, Columbus.
The Kitchen has created a Friday Dinner & Holiday Movie Series, featuring pre-made, three-course meals inspired by your favorite holiday films.
Amber Snell, sales manager, said the goal was to have something family-oriented that people could enjoy from their homes.
“We are known for our interactive experiences,” Snell said.
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While cooking alongside staff has been a no-go this year, the business has pivoted to offer meal kits. Snell said this is a twist on that concept, since the dishes are all ready to go.
You can place the order anytime in advance for a pick up time Friday, Dec. 4, 11, or 18 from 4-6 p.m. Pre-order by noon for same-day, curbside pick-up.
On Dec. 4, the Kitchen is featuring “Elf,” the movie in which we learned Will Ferell could pull off a green tunic. Each course is based upon memorable quotes from Buddy the Elf. See if you can figure out the inspirational quote for each course, it’s good, clean, holiday fun.
Course 1: Wild Mushroom, Caramelized Onion & Gruyere Tart
Course 2: Cabernet-Braised Short Ribs, Cheesy Shagbark Mill Grits with Lemon-Garlic Broccolini
Course 3: Dark Chocolate Pudding Stuffed Pasta Shells
On Dec. 11, the Kitchen will feature “A Christmas Story,” the film that showed us what ills befall those who lick a frozen pole. Courses are, in order, tributes to the turkey that was stolen by the smelly herd of Bumpus hounds; the Christmas dinner spent at Bo’Ling Chop Suey Palace; and the “queen-mother of dirty words”.
Course 1: Kale & Brussels Sprout Salad with Crushed Almonds, Shaved Parmesan & Turkey Cracklings
Course 2: Chicken & Vegetable Lo Mein with Steamed Rice
Course 3: FFFFUUUUU-dge Brownie with Vanilla Bean Soap Suds (Whipped Cream)
The Kitchen’s final selection is “National Lampoon’s Christmas Vacation,” featured Dec. 18. Are you ready for dinner with the Griswolds?
Course 1: Clark’s Christmas Tree Salad–Winter Greens, Roasted Carrots, Cranberries, Candied Walnuts, & Creamy Cognac Dressing
Course 2: Jelly of the Month Club–Balsamic Fig Roasted Chicken, Lemon Garlic Broccolini, & Buttermilk Mashed Potatoes
Course 3: Aunt Bethany’s Jello–Lime Panna Cotta with Candied Pecan “Kitty Litter” Crumble
For a more adult affair, on Dec. 17 the Kitchen will feature a virtual Behind the Bar event, during which Matt Connor from Vanguard Wines will talk about “all things bubbly.” The price includes two bottles of wine and a small tasting plate; a Zoom link will be sent the day of the event.
For more information about upcoming events from the Kitchen, visit https://www.thekitchencolumbus.com/events.
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