LOCALadk Magazine

LOCALadk 50 Most of Kayte's customers are locals, so the Main Street location was not the most accessible, especially with the area's limited parking. With that being said, Kayte knew she wanted to find a different place that was more convenient for her customers. When the space became available at Kreature Butcher Shop, the same building as the former restaurant Liquids and Solids on Sentinel Road, Kayte jumped at the opportu- nity. After ten years on Main Street and countless memo- ries in a space no bigger than a hallway, it was time for The Good Bite Kitchen to evolve yet again. Kayte changed her focus from a meal kit subscrip- tion service to what she calls Heat-n-Eat meals. The most significant difference now is anybody can stop in on their way home from work, grab dinner and have a healthy, delicious meal on the table without having to go to the store or prep anything. Meals are priced per meal, and many of the same people who were previous meal subscribers continue to come in and make their own weekly menu. Kayte tries to keep her meal offerings seasonal, so the menu is constantly changing. When creating a new meal, Kayte thinks about vegetables first, then consid- ers what proteins to add. Cooking and eating seasonal foods has a few perks: foods grown and consumed during their appropriate seasons are more nutritionally dense, better for the environment, and, unsurprisingly, taste better. If you have ever tasted a winter strawberry compared to its juicy counterpart in the summer, you know what I mean. At the Good Bite Kitchen, you can taste the difference in quality. Some meals come and go with the seasons, but Kayte also has a few classic dishes like black bean chili and Mexican lasagna, which are labeled "GBK" for Good Bite Kitchen on the menu. These crowd favorites have been a consistent part of the menu for a long time. Kayte primarily works with Juniper Hill Farm, a certi- fied organic vegetable farm in Wadhams, and Harmony Hills Farmstead in Malone, where she gets her pork and beef. For dairy products like cheese, Kayte goes to nearby Asgaard Farm in Ausable Forks and Sugar- house Creamery in Jay. Kayte also orders NY state- grown flour for bread and desserts and various types of beans from Regional Access, a food distributor that helps many family-run farms and local businesses get their products out to regional companies. It's clear that Kayte is passionate about locally sourced food, being a responsible consumer, and satis- fying her customers. Her loyal following is a testament to the food she makes and, perhaps more importantly, the sustainable way she does it. If you have a busy week, don't have the energy to go shopping and prep food, or are looking for a more healthy and consistent option, Kayte at the Good Bite Kitchen has you covered.

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