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At Kara Lynn’s Kitchen, we make everything from scratch…everyday. We make our own vegetable stocks, beef, chicken and turkey broth. We buy organic vegetables and fruits or pick from the clean 15 list*. We work with our food vendors to bring us quality grass-fed beef, pastured pork, free-range chicken and eggs, and sustainable or wild-caught fish and seafood.   We occasionally offer bison, venison and elk. We use honey, maple syrup, stevia, or coconut sugar instead of refined sugars. Our baked goods are made with almond, coconut and cassava flours. We use EVOO, coconut oil, avocado oil, palm oil and red palm oil along with beef tallow, chicken & bacon fat that we render in our kitchen. When we use dairy, we use Kerrygold butter & Kerrygold Dubliner cheese from grass-fed cows in Ireland. We use pasteurized, not ultra-pasteurized, heavy whipping cream.  We substitute almond milk or coconut milk in our recipes that call for milk. We use only limited amounts of fermented soy with our organic Tamari or Braggs liquid aminos.

We support those enterprises, large and small, who consciously have made the effort to provide the quality of food our grandparents and great-grandparents grew up on.

With the best ingredients available, our Chef creates healthy nutritious offerings that satisfy and fulfill the culinary expectations of our customers.  For those with food sensitivities or restrictions, we do our best to meet your needs where possible…and always with the end goal of creating a delicious dining experience for all.

At Kara Lynn’s Kitchen, we are a return to real food…everyday.

*Clean 15 information provided by Environmental Working Group