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A rich brown butter roux simmered to perfection wit' dat "holy trinity" and a special blend of creole spices along with white mushrooms and Louisiana crawfish. Served with white jasmine rice and dried-fresh green onions.
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Grilled esquites and fire-roasted poblanos served with herb crusted mushrooms, tomatoes, and a creamy bed of cheesy, smokey grits. Garnished with cilantro, ancho chili, and cotija cheese.
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Small Batch. Thru-Hiker Founded. Whole Ingredients.
After completing the Pacific Crest Trail, Sarah and Brett Bowlin set out to build Bowl & Kettle — a brand rooted in adventure and fueled by a passion for real food. Since day one, their focus has been on crafting hearty, flavor-packed meals made from scratch with high-quality, whole ingredients.
Every dish is freeze-dried in-house, ensuring freshness and care in every bite. Your support means the world to us — it's an honor to be part of your adventures, wherever they may lead.
We're committed to sourcing ingredients from local farmers and purveyors whenever possible. Our grits are still grown and milled in Texas, and we proudly source our crawfish from Louisiana. As we grow, so will continue to expand our list of locally sourced ingredients — because great meals start with great partnerships.
