What's Cookin' - Blog Posts
Jul
The Patience of a Fox.
By Nina Hickey, Volunteer Manager “Please–tame me!” he said. “I want to, very much,” the little prince replied. “But I have not much time. I have friends to discover, and a great many things to understand.” “One only understands the things that one tames,” said the fox. “Men have no…
Jul
Sustainable Management of Food at Trinity Cafe
Trinity Cafe has partnered with Suncoast Compost to reduce the amount of consumer waste leaving our kitchen. But why? 1) Let food waste, support healthy food sources. 2) One less trip to the landfill. 3) Limit the production of methane gas. “Composting is a vital piece to our Sustainable Food Management program,” says Chef…
Jul
Perfect Microwave Corn on the Cob….
Summer Shares with Chef Benito… I’m not a big fan of cooking in a microwave. Besides an occasional bag of microwave popcorn, its typically left to heating leftovers. In the case of cooking corn on the cob it’s the perfect tool. Leave the corn it in its husk. After 4…
Jun
Meet Our Director of First Impressions at Trinity Cafe 2, Byron Graves
Anyone who’s served or been a guest at Trinity Cafe 2 has met our smiling Director of First Impressions, Mr. Byron! He’s been a reliable presence at our Busch Blvd. location for almost a year now, always directing our guests to the next available seat at a table. This job…
Jun
The Necessities
Did you ever wonder where the necessary but very expensive equipment comes from in our kitchen? Sharing thanks to the St. Elizabeth Mission Society for our new ice machine, pictured here with loyal volunteer Wanda. Our guests are certain to enjoy a perfectly cooled drink at Trinity Cafe 2. …
Jun
Sunday’s Simple Share with Chef Benito
Simple Sausage Gravy 1 (9.6oz) pork sausage. Tips: I prefer Jimmy Dean original. Use spicy sausage for a little kick. 1/4 cup of all purpose flour 2 1/2 cups whole milk Salt and pepper to taste Cook sausage in large skillet over medium heat. Cook until browned and crumbled. DO…
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