What are the opening hours?

Monday 12pm - 6pm Tuesday 12pm - 6pm Wednesday 12pm - 6pm

http://www.katrinassecretkitchen.com/

Katrina's Home Arts and Catering, 50 Malcolm Street, Friday Harbor, WA (2026)

06/09/2026

RESULTS!

We raised a total of 6450.00 at the dinner and auction. Chef Barrette says we served over 100 dinners.

We also rescued foods, sparing the landfill some perfectly fine wasted goods. We offered meals at no cost (and yet the average spending was 55.00 per person).

We appreciate those of you who couldn't join the dinner who donated by remote with the qr code (which btw, is still 'live').

We spent about 1100.00 on food and fuel. We were careful not to burden our local small producers by asking for free produce, we did get decent discounts, though.

Our trusty regional fishmonger Pacific Seafoods threw down for the prawns.
We had a dozen or so rhubarb angels who provided plenty of rhubarb.

The auction was very fruitful, too.
Here is a list of people and companies who helped us pull the meal and auction off.

Tim Barrette and Co at Market Chef
Chef Patrick Minney
Sous Chef Zalee
Val Curtis and Co at Treehouse Creative Digital Solutions
Kris Brown and Co at Printonyx
Friday Harbor House
Cindy and Co. at Gourmet's Galley
Allegra and pal at Cannery Landing Take 5
Mark at Friday Harbor Espresso
The fellas at San Juan Brewery
Suzie Pingree and Co at San Juan Distillery
Pals Dana and Jeff Altman at Top of the Town Lounge
Kyle Produce King at Friday Harbor Marketplace
Roche Harbor Resort
** Master of Auctions BooBoo James
Anna Lisa and Bill at Duck Soup Restaurant
Alexie and clan at Browne's Garden Center
Ange and everybody at Triple B Ranch
Matt's Fish
Artist Gretchen Allison
Bartender Dan
Friday Harbor Presbyterian Church
San Juan Outfitters
San Juan Excursions
Rolling Sushi
San Juan Sea Salt Clan
Erik and Andrea Anderson at Westcott Bay Seafoods
Zach and Family at New Hannah Farm
Kerry Andrews at Deer Hazel
Lovely Mr Pebble
Teri Gentry/ Gentry Aesthetics
Katrine and Mae at Griffen Bay Books
Everyone at The Thrift House
Helpful and generous San Juan Grange People
Lizette Mora and Co San Juan
Devoted sales team at Pacific Seafoods
**Confident expert Megs Maurillo
**Mosa many jobs Peacetess
**The floral people-
Mary Karen Ryan
Julia Vouri
Pat McDole
Susie Wampler
Shelle Cropper
Brent Snow
**Trifler Lori Stokes
**The thank you note girl
Denise Steinbrook
**Auction Whisperer Marion Lagatree
**Big sister types
Laurie Paul
Debra Nolan
Marsha McCallister and Roy
Dishwasher from heaven Sandra Wilson
**Other essential crew
Cal Ryan
Francie Hanson
Marilyn O'connor
Beth Helstien
Barbara Defalco
Eli Gartner
Anne Sheridan
** Rhubarbarian Heros
Noel Harley
Annette Crosby
Jane the sneaky rhubarb elf
Rebecca Moore
Margaret and Joel Thorson
The Lovely Mitchell Bay Rhubarb Woman who's name escapes me.
Robust Rhubarb Farmers at Nash and Spruce Streets
Carolina and Mark- rhubarb reserves
** Late night Jin Shin Jyutsu Wiz Betsy Dayton
..This is a good memory test.
I'm very sorry if I missed anyone (I'll probably have to add some more names after the brain re-ups).

IT REALLY DID TAKE A LOT OF US.
THANK YOU ALL SO MUCH.

DID I LEARN A FEW THINGS?! YES.

06/08/2026

Hi Folks!
Im still in pajamas today at 5 pm after yesterday's event.

I want to thank everyone (and will do so properly with a more detailed thank you, Im crafting).

Thanks to the tireless crew, the planners, the diners and the auction participants, we made a tidy sum for World Central Kitchen to use at their discretion to feed those in crisis worldwide.

It warms my heart to think that that room and patio deck full of diners are making it possible to feed many more people going forward.

Tomorrow (Monday) I will get a report from WCK headquarters in Washington DC revealing how much we generated through the qr link they set up for the dinner. I will add this figure to the cash and checks and share the results.
I know we've surpassed the modest goal of 4500.00.

But briefly, for now- Thank you, chilled out co-leader, cooks and service crew, event management experts, florists, local businesses, stunt doubles, shuttlers, inspired auction curator, diplomatic donation seekers, A1 Auctioneer, encouragers, " let's be realistic-ers",
Thank you, thank you THANK YOU!
more news tomorrow.

Note- QR code in photos if you want to contribute through our event link.
Photo credit goes to Megs Maurillo!

06/02/2026

Come One and All!

Community Dinner
June 6, San Juan Grange
Come between 5 and 8 pm
We will serve until we are out of food.

It's open seating- so come be seated at a long community table and let serendipity choose your table mates.

Once you are seated, we will bring you a three course meal. Beverage is included.

1st Course:
Local lettuce with colorful garden treats and toasted seeds, Secret Vinaigrette

2nd Course- Choice of:

Shrimp and Grits

Summer Braised Local Beef with Polenta

Or

Local Vegetables with Saucy Mushrooms with Polenta

Dessert- World Central Rhubarb Dessert and whipped cream!

Once you eat, you will choose how much you'd like to pay and pay with cash, check, credit card, or just a smile.
Then you will saunter off so the next hungry pal can have your seat.

There will be a lounge spot out on the deck for folks, if there is a wait to be seated, complete with a charming barman.

All labor is volunteer, the grange space was generously provided for the event by the San Juan Grange and much of the food is donated. All proceeds will go to World Central Kitchen.

Inspired auction packages will be auctioned off around 6 pm.
The auctioneer will warm your heart and twinkle your eye.

Some of the Auction Packages are as follows:

Original Oil Painting by Gretchen Allison

Curl Up With A Good Book Package

Dog Lovers Package

Perfect Day- Nature Cruise and Meal

Oyster Lovers Package

Roche Harbor Rendezvous Package

Sneak Away to Luxury Package

It Takes A Village To Pack A Picnic Basket Package

Shopping Day Package

Duck Soup To Nuts Package

Paddlers Package

Sushi School

Plush Pampering Package

Katrina's Secret Cooking Class

And More

This is a time to relax and enjoy your community and yourself!

05/30/2026

Dinner At Grange, June 6

05/25/2026

WOW- DID YOU EVER SHOW UP!

Thank you Rhubarb donors!!
I think we've got enough from all the arrangements made.

We will have a splendid rhubarb dessert and an inspired Rhubarb Drink- with all we've got.

THANKS!!!
We will hopefully see you at the dinner at the San Juan Island Grange on Saturday JUNE 6 5-8
Come when you like- we will close when/if we run out of food.
Table service
Three course meal
Voluntary & self determined payment

Auction is at 6 pm.
Lots of amazing items have been donated. List to follow shortly.
World Central Kitchen Benefit

05/10/2026

KITCHEN MEMO:

1) INTRODUCING NEW KITCHEN OWNERS

2) COMMUNITY DINNER AT THE GRANGE, JUNE 6, 5:00-8:00 pm. BENEFIT FOR WORLD CENTRAL KITCHEN.

1)
The new owners at the former Secret Kitchen site have spruced up the place and are now licensed to operate!

The business name is COVE DINING
The owners are KAYLEN MEEKER who is island grown and she's circling back along with her husband CHRIS SHOTWELL. Both are seasoned culinary professionals.
Their family has relocated from Santa Barbara, where they owned and operated a catering business.

Kaylen and Chris tell me the initial strategy is to provide catering services and to also sell food at The Farmers Market and other local events. They will create occasional pop-up menus from their kitchen, which, by the way, has been transformed into a breezy scene with soothing coastal colors and gleaming shiny copper.

Watch for news as they get up and running. It's good to have another inspired option for catering and takeaway meals.

2)
JUNE 6th WORLD CENTRAL KITCHEN BENEFIT COMMUNITY DINNER!
San Juan Island Grange
Seating will begin at 5 pm until 8 pm- or when the food runs out.

We will setup long tables to encourage people to get acquainted with each other.
It will be a three course meal with both plant based and meat options available.
Payment is determined by you diners- it's pay what you will.

Right now, Chef Tim Barrette and I are planning the menu,
seeking donated auction items and compiling our volunteer list.
We have a surprise local darling for our auctioneer.

WORLD CENTRAL KITCHEN FEEDS THOUSANDS OF PEOPLE SUFFERING IN AREAS OF CRISIS ALL AROUND THE WORLD.
We want to help.

WCK were mobilized in our state last year in Skagit and Whatcom counties during flooding.

If you have an auction item or service to donate, want to help on the night or if you want to donate food from your garden- rhubarb, flowers, local meat- whatever your special thing is that you have an abundance of, then Text or Call Kate at 360 317 3877.

LET'S DO THIS.

04/13/2026

Hiya friends,
Long time no Secret Kitchen posts.

Here is a recipe for you.

Colleen Bennett , a friend of mine, asked for this Picadillo recipe, so Im putting it here for everyone.

Picadillo originates in Mexico. It is a ground MEAT DISH which can be used as a taco and empanada filling.
It is also a great supper just with rice and chopped green onions and cilantro on top.

I make mine with turkey, most of the time. Do experiment with the variables- which meat or alternative protien, which dried fruits and vegetables. VEGAN DIETS can use tempeh as meat alternative. Toasted pine nuts are nice, but not absolutely necessary.

PICADILLO:

Note:
The first step of roasting fresh chiles adds greatly to the dish, but you can use diced canned green chiles instead, if time or equipment restrictions require.

Roast 1 pablono chile, 1 Anaheim, 1 jalapeño and one red jalapeño. If you dont have a gas range or a culinary torch, you can broil them, taking care to turn them as they brown and blister.

Immediately after they are roasted, put them in a paper bag or seal in foil. This will help steam the skins off, set aside. Carry on with the meat.

Brown Meat:
Use a roomy skillet or sautee pan. Add 1 tablespoon of neutral oil in a medium-hot pan, brown an onion or two, depending on size of onions and batch size. Onions will soften and lightly brown. Add a pinch of salt to help the onion break down quicker.

Move onions to the side of pan.
Brown the meat in batches in small amount of oil. Use 1½ pounds ground meat, either ground turkey, chicken, beef or lamb. Can use Tempeh, pumpfu or tofu for Plant Based Picadillo.
Beef is traditional. Sometimes I use chorizo as part of the meat.

Break meat up with your hands into your nice hot pan, uncrowded, so it browns for more flavor. You might have to do a couple, few batches, depending on size of of picadillo batch.

When all the ground meat is nicely browned and lightly cooked, its time to season it.

Combine all browned meat back in the pan. Add good couple slugs (¼ cup) of tomato paste, 2 teaspoons or so mild to medium ground chile powder, 1 teaspoon ground coriander, ½-¾ teaspoon cinnamon, small palm of crushed oregano.

Next add a few spoonfulls of capers, some green olives (can be cheap pimento stuffed ones of buttery green ones with or without pits).

Add a moderate amount of dried fruit ¼-½ cup. Sometimes I use currants or raisins, chopped dried apricot, cranberries or cherries. The point is a sweet note.

Stir to combine and reduce heat to medium-low. Add a can of garbanzo beans along with ½ of the liquid in the can, plus those chiles that you roasted earlier, (unrinsed, skins and seeds removed and chopped in a medium dice-unless you use diced canned green chiles.

Then, I usually add a few vegetables, cut fairly small so they fully cook. It depends on what's in season and what happens to be in the fridge.
Last time it was tired asparagus and carrots and kale.
Add scattering of optional toasted pine nuts. Unload any less-than-fresh cilantro in there just to use it.

COVER with lid and simmer for 10 to 15 minutes, stirring every few minutes to make sure it doesnt get too dry and the vegetables get a chance to cook in the sauce.
You can add ½ cup water or stock when needed.

Fine tuning the seasoning is last step.
Adjust salt, cinnamon level and heat (can use crushed red chiles, finely chopped jalapeños, cayenne or black pepper).

Taste and add until you are satisfied.

Serve on rice or in hot tortillas.
Garnish: Fresh chopped cilantro, green onions, and or chopped tomatoes as desired.

12/20/2025

Come and Warm Up at THE GRANGE Soups, sweet rolls, holiday cookies, Ethnic foods from all over!

There will be a few tables with some artsy nature loving decorations.

Greek, Malaysian, English, Russian- Wild and Tame Foods.

10-1 or so. We'll be gone by 2.
Come and enjoy yourself.

HOLIDAY POP-UP 1 KITCHEN
SJI GRANGE
Saturday December 20
Pick up and dine in 10am-1 pm

Featuring Seasonal Cuisine,
Pantry Provisions
Take a load off and eat.2,

SOUPS: with bread and butter

Turkey, wild rice, roasted roots and fresh herbs.

Dream Of Mushroom Soup- Cozy as usual (best order ealry to get this).

12 oz/ 16 oz 9.00/12.00

**Extra hugs if you bring your own clean takeaway containers!**

SANDWICHES:

Organically Raised Turkey, fresh cranberry and mandarin relish, goat cheese and greens on Ciabatta 17.00

Mushroom Patè and Roasted Vegetables and greens on Ciabatta (ask for vegan) 15.00

SHORT CUT GOURMET!

Garlic Blue Cheese Dressing -
it may enhance your salad behavior.
8.00, 17.00 quart

Tamari Ginger Dressing/Marinade 8.00

POT PIES!?
5.5 inch
All pot pies serve 1-2, depending on the strength of appetite and choice of accompaniments.
Can be purchased frozen raw or baked (hot) on Saturday.

SUPER DUPER POT PIES:

Mushrooms and Herb – Sh*take, Button, Matsutake, Chanterelle mushrooms with celery, carrots, Jerusalem artichokes in marsala mushroom gravy.

Lobster Pot Pie-chunks of poached North Atlantic lobster, organic potatoes, celery, carrots, sweet onions, lobster stock, cream and herbs.

Indonesian Beef Pot Pie- Beef Rendang in a pie- local beef! (contains trace of shrimp paste)

'REGULAR' SECRET POT PIES
15.00

Savory Pumpfu and Mushroom with celery, carrots, potatoes and mushroom gravy

Plain Jane Chicken Pot Pie- with organic potatoes, celery, carrots, peas and creamy gravy.

OLD FAVES

Potatoes Johanna!
Gorganzola garlic, cream and cracked pepper au gratin potatoes. 16.00

Spinach Pies- Classic Katrina's anytime scrumpt! I can make up words if I want to. Spinach, mushrooms, zucchini, feta and jack cheeses wrapped in a pastry- baked or get them raw for a secret weapon when you have meal decision dilemmas. Pre ordering recommended for larger orders, also specify baked or raw/ frozen in order.

9.00/ 98.00 per dozen

Winter Pilaf Salad- good hot, good cold- quinoa, mirepoix, roasted Brussels sprouts, olive oil, Seasoned with love. Nuts and dried cranberries- if you like. 10.00 pint

Penang Chicken Meatballs!
with Malaysian Style Peanut Sauce served with jasmine rice and coconut cilantro chutney.
1 dozen meatballs- serves 2 27.00

BAKED AND SWEETS:

PB Bliss Balls enrobed in chocolate! 4.00

Jumbo Chocolate Chippers. 4.00

Brown Sugar Pecan Blondies 4.00

Almond English Toffee Shards 4.00

Russian Tea Cakes - sometimes also called Mexican wedding cookies snowballs - made with pecans. (approximately 1.5 inch) 2 for 4.00- 20.00 per dozen

HOLIDAY SWEET SELECTION
of bars, cookies and confections.
It’s handmade, attractive, delicious : a nice gift.
35.00/ 65.00

Apple Crisp in buttery pastry crust 5.5 inch 10.00

Abundantly Cardamom Rolls – I cant help myself. Orange glaze 7.00

Chocolate Mousse! Made with the best chocolate from Equador, fresh cream and eggs (contains uncooked eggs) 8.00/14.00

A Delightful Hot Beverage will be served Saturday. Show me your favorite cup and I will show you my ladle....

Walk Ups Welcome
Menu reserves right to expand and contract. Secure your orders, for best results.
Order Via Text
360 317 3877
Order By Friday Noon Dec 19th.

Tell your friends who eat!
Thank you
Kate

12/14/2025

HOLIDAY POP-UP 1 KITCHEN
SJI GRANGE
Saturday December 20
Pick up and dine in 10am-1 pm

Featuring Seasonal Cuisine,
Pantry Provisions
Take a load off and eat.2,

SOUPS: with bread and butter

Turkey, wild rice, roasted roots and fresh herbs.

Dream Of Mushroom Soup- Cozy as usual (best order ealry to get this).

12 oz/ 16 oz 9.00/12.00

**Extra hugs if you bring your own clean takeaway containers!**

SANDWICHES:

Organically Raised Turkey, fresh cranberry and mandarin relish, goat cheese and greens on Ciabatta 17.00

Mushroom Patè and Roasted Vegetables and greens on Ciabatta (ask for vegan) 15.00

SHORT CUT GOURMET!

Garlic Blue Cheese Dressing -
it may enhance your salad behavior.
8.00, 17.00 quart

Tamari Ginger Dressing/Marinade 8.00

POT PIES!?
5.5 inch
All pot pies serve 1-2, depending on the strength of appetite and choice of accompaniments.
Can be purchased frozen raw or baked (hot) on Saturday.

SUPER DUPER POT PIES:

Mushrooms and Herb – Sh*take, Button, Matsutake, Chanterelle mushrooms with celery, carrots, Jerusalem artichokes in marsala mushroom gravy.

Lobster Pot Pie-chunks of poached North Atlantic lobster, organic potatoes, celery, carrots, sweet onions, lobster stock, cream and herbs.

Indonesian Beef Pot Pie- Beef Rendang in a pie- local beef! (contains trace of shrimp paste)

'REGULAR' SECRET POT PIES
15.00

Savory Pumpfu and Mushroom with celery, carrots, potatoes and mushroom gravy

Plain Jane Chicken Pot Pie- with organic potatoes, celery, carrots, peas and creamy gravy.

OLD FAVES

Potatoes Johanna!
Gorganzola garlic, cream and cracked pepper au gratin potatoes. 16.00

Spinach Pies- Classic Katrina's anytime scrumpt! I can make up words if I want to. Spinach, mushrooms, zucchini, feta and jack cheeses wrapped in a pastry- baked or get them raw for a secret weapon when you have meal decision dilemmas. Pre ordering recommended for larger orders, also specify baked or raw/ frozen in order.

9.00/ 98.00 per dozen

Winter Pilaf Salad- good hot, good cold- quinoa, mirepoix, roasted Brussels sprouts, olive oil, Seasoned with love. Nuts and dried cranberries- if you like. 10.00 pint

Penang Chicken Meatballs!
with Malaysian Style Peanut Sauce served with jasmine rice and coconut cilantro chutney.
1 dozen meatballs- serves 2 27.00

BAKED AND SWEETS:

PB Bliss Balls enrobed in chocolate! 4.00

Jumbo Chocolate Chippers. 4.00

Brown Sugar Pecan Blondies 4.00

Almond English Toffee Shards 4.00

Russian Tea Cakes - sometimes also called Mexican wedding cookies snowballs - made with pecans. (approximately 1.5 inch) 2 for 4.00- 20.00 per dozen

HOLIDAY SWEET SELECTION
of bars, cookies and confections.
It’s handmade, attractive, delicious : a nice gift.
35.00/ 65.00

Apple Crisp in buttery pastry crust 5.5 inch 10.00

Abundantly Cardamom Rolls – I cant help myself. Orange glaze 7.00

Chocolate Mousse! Made with the best chocolate from Equador, fresh cream and eggs (contains uncooked eggs) 8.00/14.00

A Delightful Hot Beverage will be served Saturday. Show me your favorite cup and I will show you my ladle....

Walk Ups Welcome
Menu reserves right to expand and contract. Secure your orders, for best results.

Order Via Text
360 317 3877
Order By Friday Noon Dec 19th.
All orders will receive a confirmation text!

Tell your friends who eat!
Thank you
Kate

12/09/2025

Hi People!

I have done my globetrotting and now I am ready to focus on practical matters. Once I got home- I got the flu. This gave me a few down days to chill on the couch and strategize.

Today I made it to Granny's Cove, so Im getting better! There are a lot of fresh logs jockeying each other in the surf.

Now I'm writing a recipe booklet for a baking class. I'm thinking beginning and intermediate classes.
What about kids classes?
Feedback appreciated.
Another question is: What are budding bakers wanting to produce?

Baking is a wide subject.
There are different ways to break it down. Sweet and Savory, for example, or by cuisines.

Also in the idea hopper is another Winter Warmers class (this with new, different recipes from last year). This class is an exploration of braises and stews, as well as condiments that add dimension.

Former winter warmers students had fun cooking and meeting each other. They took a generous amount of food home, for the fridge/freezer, too.

Other News:

POP UP at Grange!
Ive got a request in for a Saturday (morning to early afternoon) slot at The Grange. As soon as I get that nailed down I'll make a post.

The idea is to have Secret Kitchen favorites available for pre order and purchase- as well as a simple menu which can be enjoyed on the premises.
There will be salad dressings, Pot Pies, Penang Meatballs, cookies, soup, crisp, some towering dessert by the slice.....something along those lines.

So watch this space!
Orders will be placed via text and two way phone conversations.

I will make some extra for those who do not pre-order and stumble onto my play restaurant.

Katrina's Home Arts and Catering

06/09/2026

06/08/2026

06/02/2026

05/30/2026

05/25/2026

05/10/2026

04/13/2026

12/20/2025

12/14/2025

12/09/2025

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