Tulip Street Kitchen

Tulip Street Kitchen Caterer

Happy Pi(e) Day plus a week and change. For the fifteenth official Pi(e) Day Celebration, we were feeling nostalgic. To ...
03/23/2026

Happy Pi(e) Day plus a week and change. For the fifteenth official Pi(e) Day Celebration, we were feeling nostalgic. To mark the occasion, Chef Justin joined forces with Chef Anna Marie Strange to create FIFTEEN PIES, all based off of treats that hold a soft spot in our hearts. As is tradition, Meggles Kelly drew up some pie-agrams, we invited a bunch of people over, photos were taken by all, Trish Houck was piled on, pies were eaten, memories were made.

It’s Valentine’s Day at Tulip Street Kitchen and we’re celebrating together with some classics that include some of our ...
02/16/2026

It’s Valentine’s Day at Tulip Street Kitchen and we’re celebrating together with some classics that include some of our favorite foods.

Caprese Salad- Balsamic Glaze, Lots o’ Tomatoes, Fresh Mozzarella, Roasted Peppers, Balarina Aged Goat Cheese, Icelandic Black Salt, Basil (from our countertop plant)

Love Potion #3 by Anna Marie Strange - Vodka, Homemade Peach & Raspberry Syrups, Mom’s Strawberry Jam, Fresh Lemon, Key Lime, Mint Leaf Garnish, Seltzer

Chicken Parm & Pasta in Gochujang Vodka Sauce

Valentine’s Crème Brûlée- Vanilla Custard, Caramel Powder, Dark Chocolate Sauce, Raspberries, Clementine, Chocolate Strawberry Cookie Crunch

Chef Justin here. August was the month of the Bothrops Asper or “Terciopelo.” What does this slithering little guy have ...
10/18/2025

Chef Justin here. August was the month of the Bothrops Asper or “Terciopelo.” What does this slithering little guy have to do with empanadas and arepas, you ask? Well, I didn’t know anything about this fu***ng snake but apparently you should be watching out for them when hiking in Colombia. Let me explain.

In July, I visited my dear friend and mentor Loren Thomas in Guatapé, Colombia (new continent unlocked!) and all the running/hiking we could handle was sure to follow. During our time together, we ran a marathon distance at the highest elevation I’ve ever experienced. And the next day, we hiked for hours and hours through the Andes. You know...to relax and unwind.

The land there is beautiful and I could talk it up endlessly, but August’s not-bread animal bread is in honor of this particular snake, the Terciopelo, because at about 3+ hours into said hike we were warned by another hiker to be on the look out for 🐍 🐍 🐍. Definitely info I’d have appreciated a few hours earlier. Just saying.

And so we recognize the Terciopelo with two Colombian staples: empanadas (beef and potato stuffed, in this case) and cheese arepas, served with aji picante. Check out that cheese pull!

“I love....purple.”“Your aura is...purple!” (IYKYK)Ok, guys, guys, guys. This seriously might be one of the best (and le...
07/11/2025

“I love....purple.”
“Your aura is...purple!”
(IYKYK)

Ok, guys, guys, guys. This seriously might be one of the best (and least expected) things we’ve ever done with bread on this journey. Yeah, yeah, yeah. “But we’re not doing this year.” Hear us out.

Kottu Roti (“chopped bread”) is Sri Lanka’s answer to fried rice. Except the rice is diced flatbread and the sauce is leftover chicken curry. (Ok, the bread technically has no yeast but go with us on this one.)

Stir fried vegetables and eggs join the chopped flatbread in this dish and a spicy chicken & coconut curry ties it all together. It may be one of Sri Lanka’s favorite dishes.

Speaking of which, Sri Lanka is also the home of the mighty Purple Faced Langur, our critter of the month. They’re small but mighty primates and cute as the day is long.

See you next month!

-Grits, grits, hominy grits!-How should I know how many? You count ‘em…”“Yeah, I’ve heard of grits. I’ve just never seen...
06/01/2025

-Grits, grits, hominy grits!
-How should I know how many? You count ‘em…”

“Yeah, I’ve heard of grits. I’ve just never seen a grit before…”

A squillion bonus points if you can name the movie references. (If you know us, it won’t be hard.)

This past April, we took a trip down south with and among our stops was a beautiful beach on South Carolina. That island is home to two key players in this post: Brown Pelicans… and Marsh Hen Mill, one of the best producers of stone milled grits we’ve ever come across (not sponsored). Their grits are head and shoulders above most others we’ve tried. Coupled with some terrific bacon (also bought in their cute little market), we bring you this grit-stravaganza of a brunch.

Side note: Brown pelicans are the only pelicans to dive below the water for food and watching them do that at the beach is positively bonkers. Just saying….

Check out the amazing photos that Meggles Kelly got of them flocking past us on Edisto and some diving photos from Tybee Island!!

Happy Mother’s Day, y’all! Where would we be without our moms? Nowhere, that’s where. And here’s Chef Justin’s mom, Maxi...
05/12/2025

Happy Mother’s Day, y’all! Where would we be without our moms? Nowhere, that’s where.

And here’s Chef Justin’s mom, Maxine. She’s holding a classic Frasier cake (France’s answer to Strawberry Shortcake) that we whipped up for her to celebrate Mother’s Day in style. It’s got yellow cake and vanilla mousse and a whole lotta strawberries and just look at the smile all those 🍓caused.

Happy Mother’s Day!

Admittedly, this one is a bit of a South American cross-cultural mash up, but boy howdy was it delicious! are tiny, ad...
05/04/2025

Admittedly, this one is a bit of a South American cross-cultural mash up, but boy howdy was it delicious! are tiny, adorable cats native mostly to Chile. Suh cyut!

And in their honor, it was time to get into some Chilean food. Now, Chilean style steak is great. (Seared on a hot plancha with a liberal coating of mayonnaise of all things to aid in browning…seriously. Look it up!)
But you know what else is delicious? Chimichurri steak from Argentina (right next door to the kodkod’s homeland). And since we’re not doing bread but we’re always kinda doing bread, Pão de Queijo (the famous cheesey quick bread from Brazil) made an appearance. And since has been dreaming of guava butter on them for like a decade, why not add that too? (Anybody remember Chifa in Center City?!)
And so here it is. A large chunk of South America all on one delicious plate. Call it our own little churrascaria.

Long live the mighty, mighty Kodkod!

Dholes are great. Not quite 🐶, not quite a 🦊, they exist in a bit of a middle ground. Oh…and apparently their calls and ...
04/06/2025

Dholes are great. Not quite 🐶, not quite a 🦊, they exist in a bit of a middle ground.

Oh…and apparently their calls and yelps are so terrifying that some people think they are demons. Sooooo…that’s a thing.

And their range is huge! They have been known to exist from Siberia all the way down to Southeast Asia. Sitting right in the middle of their current habitat range is Vietnam, and thus, we celebrate March’s with Bánh Xèo, the delicious Vietnamese sizzling crepe.

Filled with shrimp & pork belly & bean sprouts, cut into pieces, wrapped in rice paper with herbs & lettuce, and drizzled with spicy nước chấm (or the milder green sauce, muối ớt xanh), these crepes are a delicious and fun “roll your own” type snack.

Why are there so many songs about rainbows?📸 Meggles Kelly came up with this year’s Pi(e) Day theme, Rainbows🌈. With a l...
03/29/2025

Why are there so many songs about rainbows?

📸 Meggles Kelly came up with this year’s Pi(e) Day theme, Rainbows🌈. With a little help from we made a whopping twelve pies this year.

A Coodle-doodle-doo et Bonjour!! Ca va? (Has anyone on this account ever even seen a 🐓?)Inspired by 2(!) recent trips to...
03/01/2025

A Coodle-doodle-doo et Bonjour!! Ca va? (Has anyone on this account ever even seen a 🐓?)

Inspired by 2(!) recent trips to France, we offer this Poulet Roti Roulade in honor of our , the Poulet de Bresse, a very fancy French chicken, raised under super strict conditions. This pampered poultry even has its own , Appellation d’Origine Contrôlée, which is a certification for French agricultural products.

And since we’re not doing bread but we can’t not do bread, we’re serving it up with another French classic Pommes Boulangère (”the bread bakers potatoes”) …a casserole of potatoes baked with copious amounts of caramelized onions and thyme (Chef Justin’s favorite of the herbs).

“New year, new look!”We’re putting bread away again (temporarily) to honor our 2025 program by taking a tour around th...
02/08/2025

“New year, new look!”

We’re putting bread away again (temporarily) to honor our 2025 program by taking a tour around the world. This year, we’ll focus on foods from the country or region where our animals are found.

And we’re starting off the year with Pork Belly Tacos al Pastor to honor the mighty Bolson Tortise 🐢, a native of Mexico.

Chef Justin took his first trip to LA this past summer and the awesome food at street taco stands out there are the stuff of legend and the pastor is arguably the king of tacos out there. And so it was for us.

PS: Making fresh tortillas for our tacos was a great stand-in for the lack of actual bread here because…well, even without bread we still love carbs.

We’re wrapping up this year of revisiting old favorites with a Christmas-time classic: Stollen. When we celebrated the m...
12/16/2024

We’re wrapping up this year of revisiting old favorites with a Christmas-time classic: Stollen. When we celebrated the mighty, mighty Okapi back in 2012, this was 📷 Meggles’s first animal bread. And the rest is history.

Rich with rum-soaked dried fruits, toasted nuts, almond paste, warm spices, citrus peel, and chocolate chips, this bread celebrates the holiday season in style. This time around, we’re using it to honor the surprisingly small but mighty Gyrfalcon. These guys weigh, on average, about 1/5 of this loaf of bread and are still used as effective hunting birds. That has nothing to do with Xmas. It’s just really cool.

Happy holidays y’all. See you in 2025 with more related shenanigans. Or maybe it won’t be bread. Who knows. We’re rebels over here.

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