Kitchen Gone Rogue
Hi – I’m Kelly Haffner, a PR and marketing communications pro by day … a Dallas/Fort Worth-based food blogger, recipe creator, restaurant reviewer and food photographer by night and weekends.
Kitchen Gone Rogue was born out of a fun idea my husband and I had during our first free weekend after a year spent remodeling our fixer upper house. We are both foodies and love trying out new restaurants and other venues, so we thought — wouldn’t it be fun to share our food adventures online?
It didn’t take long for me to take our leisurely idea and turn it into something more (you’d say “of course” if you knew me), running with the idea and expanding it by building a website, creating a social media presence and adding recipes to the mix (and then more and more recipes …). Then learning more about food photography (my new passion). I have always loved cooking and concocting new recipes. It’s both calming and energizing for me after a day spent in meetings or, more often, planted in front of a computer.
I also have a dairy allergy I was diagnosed with over 20 years ago, my daughter is lactose-intolerant and my son has a peanut allergy, so I have been creating and adapting/re-making recipes for a long time. It has been a necessity for someone who loves food so much! You’ll find mostly dairy-free recipes at Kitchen Gone Rogue, but they’re recipes for anyone. Some, like my tomato chorizo salmon or pan-seared pork chops with mojo sauce or spicy cucumber, tomato, water chestnut salad wouldn’t have any dairy products in them anyway. Others — like my dairy-free gluten-free king ranch chicken casserole and dairy-free soy-free pumpkin pie and dairy-free potato corn chowder soup — creatively use non-dairy products to produce dishes that do NOT taste dairy-free and where, in some cases, you can just use regular milk and cheese where it calls for nondairy substitutes if you don’t have issues with milk products.
We Met Over Bologna Sandwiches …
Jason and I met at a food event, making sandwiches for homeless people. Through the reviews corner on this website (a.k.a. Foodies Gone Rogue), we share our take on food, beer, restaurants, cool places we visit and whatever else we feel like sharing. If we love something, we’ll tell you. If we don’t, we’ll tell you that too. Because we love to eat so much, we try to stay active by biking, kayaking, hiking, dancing (Kelly), golfing (Jason) and visiting museums and festivals. You’ll also catch us being incredibly lazy, binge-watching HGTV, car shows (Jason’s favorite) and food shows (Kelly’s fav).
More About Kelly
Although I was a picky eater as a young child, I have always enjoyed and appreciated food (and will eat almost anything now). Inspired by my mom, a talented home cook and baker, I love to prepare delicious meals and desserts for my family and guests. As a single working mom much of my life, I know how to cook on a budget (and tight timeline). “Power cooking” several meals at a time was a regular Sunday event, so we could eat healthy throughout our crazy busy week, without breaking the bank or turning to fast food. With my kids in college now, I have the luxury of more time to cook, get creative and, most important, finally write down all my recipes (in more than shorthand scribble only I can read). I also have more time to travel and write about my food and other adventures. 🙂
You won’t find one particular theme here — I love just about anything, from vegetables to desserts. I try to keep it healthy, but sometimes you just have to indulge! Most of my recipes are dairy-free, thanks to an allergy to cow’s milk I developed as an adult. Some recipes are also vegan and/or gluten-free. You’ll also find restaurant reviews (of those near and far) and food product reviews here.
More About Jason
When Jason’s day job allows, he is my adventure partner. He’s also a stellar (a.k.a. picky) taste-tester and recipe sampler. Despite a bad sense of smell, he can take a quick bite of something and tell you what spices were used. Early in his life, he worked as a cook, and he loves everything from burger and beer joints to high-end restaurants. Because of his day job, he sometimes has the opportunity to travel across Texas and beyond, sampling new and out of the way honey holes that he is now willing to share (with me and Kitchen Gone Rogue’s followers).