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Whether it is Small Business Saturday or Support Local Movement Day, Cosentino’s Market supports local every day. Cosentino’s Market carries everything from local beef to Chef Kamal’s delicious hummus.

Creating your own KC Pride Christmas or holiday package is a great way to showcase what delicacies are right here in our hometown as well as supporting the local food movement. Even the out of town family members will enjoy the KC fever that has generated from the love of our Royals and now you can share with them a “taste of KC” as well.
Here are a just a few of the local favorites found at Cosentino’s Market:

  • Roasterie coffee is for more than just a cup of Joe. Try using Roasterie’s espresso roast as a rub on your prime rib or any cut of meat (see recipe below). Of course nothing pairs better with coffee flavoring than delicious chocolate. Be sure to grab some Christopher Elbow chocolates for your dessert.
  • Chef Kamal’s Yummy Choice homemade hummus makes a great snack box. Be sure to add Chef Kamal’s homemade pita chips. He also has a line of dips & salsas that you can enjoy. Try mixing his spinach artichoke with chicken breast for a delicious pasta dish.
  • Sama Zama, a local Japanese grill, has created a line of low-sodium sauces that are anything but low in flavor. Make a meal out of it with Campo Lindo chicken breast, udon noodle and your choice of One-bite sauces. You can even add some red, green or yellow bell peppers to increase the visual appeal.
  • How about a pasta night with your very own Cosentino’s Market spaghetti sauce with Cosentino’s Market Italian sausage or meatballs? You can’t forget to accompany the pasta with some Farm to Market French bread.
  • Who doesn’t love a good cracker with cheese? Try a wine & cheese basket! Pair one of the Doctor Kracker Crackers with Green Dirt Cheese or Only Ewe. Cleanse the palate with Rishi Tea or one of the great selections of wine they offer.

Here is a great coffee-infused recipe for that Christmas Eve dinner.

Coffee-Crusted Beef Tenderloin (courtesy of Sandra Lee)


  • 1/2 pound beef tenderloin, trimmed of fat and skin

For Spice Rub:

  • 1/4 cup coffee beans, finely ground (Roasterie espresso)
  • 1/4 cup brown sugar
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 2 tablespoons ground sage
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne
  • Sage leaves, for garnish, optional



Fold over thin end of meat and tie with string every inch or so along the length of the tenderloin.
Preheat the oven to 450 degrees F.
Combine ingredients for the rub in a medium baking pan. Place meat inside pan and rub meat generously with the spice mixture. Let meat sit 15 minutes and repeat rub. Place meat on a rack in a roasting pan in preheated oven. Do not baste or cover meat.
Immediately turn oven down to 400 degrees F.
Roast until an instant-read thermometer stuck in the thickest portion of the meat registers 130 degrees F for rare to 145 degrees F for medium. Remove from oven and let meat rest for 10 minutes before slicing. Garnish with sage leaves, if desired.