About Kitchen 61
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Convenience.... we are ready when you are. Do you have a late meeting or a busy evening with your kids? Maybe you just want a night off from cooking and don't want a meal that is precooked, packaged, and filled with preservatives. We provide a delicious, freshly prepared, and home cooked meal.
Location.... we are located right off of Highway 61 in Kelso, Missouri. There are no traffic lights or confusing directions. All you have to do is drive on Highway 61 and turn into our parking lot. We can even bring your meal to your car. Memories....the sound of sizzling bacon, the smell of a roux being prepared to perfection, the image of your grandma at the kitchen stove preparing your favorite meal... there is nothing like your senses bringing back wonderful memories of your past. That is what Kitchen 61 provides.... we prepare meals just like your mom, dad, grandpa, and grandma. We do our best to use ingredients as they are grown in nature. We use butter and cream, as many fresh vegetables and fruits as possible, and buy most of our meat from local butchers when possible. Our food is made fresh to order. When you place an order, we will have the food ready for the time you will be picking it up; it will be hot and fresh. Also, we always do our very best to accommodate orders with your requests and needs. |
The Food.... our meals range from Asian to Cajun and are normally available in three sizes, kids, small and large (a kid's is $6, a small is $9, and a large is $13). Though some meals warrant only one size and the price will be posted accordingly. All listed prices exclude taxes.
We are a family business.... Don't be suprised to see my family members behind the counter helping out. We are a family oriented business and treat our customers like family. We know what kind of dressing you prefer for your salads and if you want gravy on your potatoes. Menu and ordering.... There are several ways to view our menu. The weekly menu, along with the descriptions and pictures of our food items, can be found on this website. The menu can also be sent via text or email if asked, and it can be found at our Facebook page. To order, you can go to the order page on this website, you can text 573-398-9118, or you can email [email protected]. If you send an order, a confirmation message will be sent to you shortly after, so if you do not receive a message a little after your order was sent, we likely did not receive it. To ensure a meal, orders must be placed by noon on Sunday. If available, meals may be ordered by noon on the scheduled day. |
The Food Lady
Karen Beggs, Owner and Chef
Karen Heisserer Beggs
Learning to Cook I owe my cooking ability to several people, but I give the most credit to my dad and mom. My dad was a cook in the US Army and Air Force for 30 years, and my mom cooked for eight children. I remember asking Mom how to prepare gravy over the phone when I was in college. It turned out pretty good! But you have to remember, practice makes perfect, and I've had lots of practice since then. In addition to my extensive schooling in this field, my other experience was OTJT (on the job training) with my three children and husband. That is something for which no school can prepare you! My children serve as my "taste testers" and will let me know when something doesn't meet their standards. You gotta love kids.
School and Training I think it’s important to inform you of my OTHER, more formal and technical training. As a teenager, I worked in the fast food industry. Soon after that, I worked as a dietitian assistant at Southeast Missouri Hospital when I was a student at SEMO. I transferred to the University of Missouri and graduated in 1993 with a Bachelor’s of Science in Food Science and Human Nutrition. As an undergraduate student, I was a member of the Institute of Food Technologists, a member of the Dairy Evaluation team and was the recipient of several awards. I completed classes in food chemistry, food analysis, and food engineering. I also worked at Buck's Ice Cream store and helped with their ice cream production. I completed an internship at Gilster-Mary Lee in Chester, IL, and was the first female intern at Gold Bond/Good Humor-Breyers in Sikeston. In 1996, I graduated from Kansas State University with a Master’s degree of Science with an emphasis in Food Science. While attending K-State, I was a teacher's assistant and taught a basic food skills, technique, and etiquette lab. I attended a HACCP workshop and completed several microbiology, sensory, statistical analysis, and food processing classes. I also attended classes at the "New Orleans School of Cooking." I learned how to make a true Louisianan gumbo, pralines, and many other delicious Louisiana food traditions.
Learning to Cook I owe my cooking ability to several people, but I give the most credit to my dad and mom. My dad was a cook in the US Army and Air Force for 30 years, and my mom cooked for eight children. I remember asking Mom how to prepare gravy over the phone when I was in college. It turned out pretty good! But you have to remember, practice makes perfect, and I've had lots of practice since then. In addition to my extensive schooling in this field, my other experience was OTJT (on the job training) with my three children and husband. That is something for which no school can prepare you! My children serve as my "taste testers" and will let me know when something doesn't meet their standards. You gotta love kids.
School and Training I think it’s important to inform you of my OTHER, more formal and technical training. As a teenager, I worked in the fast food industry. Soon after that, I worked as a dietitian assistant at Southeast Missouri Hospital when I was a student at SEMO. I transferred to the University of Missouri and graduated in 1993 with a Bachelor’s of Science in Food Science and Human Nutrition. As an undergraduate student, I was a member of the Institute of Food Technologists, a member of the Dairy Evaluation team and was the recipient of several awards. I completed classes in food chemistry, food analysis, and food engineering. I also worked at Buck's Ice Cream store and helped with their ice cream production. I completed an internship at Gilster-Mary Lee in Chester, IL, and was the first female intern at Gold Bond/Good Humor-Breyers in Sikeston. In 1996, I graduated from Kansas State University with a Master’s degree of Science with an emphasis in Food Science. While attending K-State, I was a teacher's assistant and taught a basic food skills, technique, and etiquette lab. I attended a HACCP workshop and completed several microbiology, sensory, statistical analysis, and food processing classes. I also attended classes at the "New Orleans School of Cooking." I learned how to make a true Louisianan gumbo, pralines, and many other delicious Louisiana food traditions.
