From the Kitchen

When guests enjoy a sandwich or entree at a restaurant, the menu price reflects much more than a quick calculation at the grocery store checkout. Managing a professional kitchen requires navigating wholesale purchasing, price volatility, yield loss during prep, and overhead expenses. Today, we’re breaking down the culinary math behind one of our favorite kitchen staples—the fresh pork tenderloin—to show how food costing works in a professional kitchen. 🛒 Distributor Wholesal

In Indiana, a great pork tenderloin sandwich isn't just an item on the menu—it’s a regional legacy! As an official destination on the Indiana Tenderloin Trail, the Historic Hostess House takes immense pride in serving a tenderloin that is 100% made from scratch. Whether you love yours classic, golden-breaded, or seasoned and grilled on a flat-top, the secret comes down to true craftsmanship and serious prep work. Today, we’re taking you behind the kitchen line as the Chef bre

There is something undeniably comforting about a golden, savory stuffed mushroom. As a staple offering available for your events at the Hostess House, these savory bites are one of our most requested appetizers! Today, we’re taking you behind the scenes in the Mansion kitchen to share the exact steps, chef secrets, and fresh ingredients we use to prepare them from scratch. 🧽 Step 1: Prep & Cleaning Great stuffed mushrooms begin with gentle prep. Chef's Tip: Always wipe you

Welcome to our very first "From the Kitchen" feature! Here at the Historic Hostess House, we believe that dining in a historic landmark should be an unforgettable experience for all your senses. Our Thursday Evening Summer Dining series gives our culinary team the opportunity to showcase seasonal ingredients, vibrant Mediterranean influences, and classic culinary techniques. Take a look behind the scenes at a few of the featured dishes that have graced our Mansion dining room