Residents, visitors, touring prospects, all will tell you that Trinity View has the best food in the region. After the soups and salads and the entrees, they will testify to the final tasting delight, the desserts.
And the reason for that is our own pastry chef, Gracie Leppert, who came to us well-prepared to tickle our palates. She says she’s been baking seriously since she was 12 and completed the nationally recognized program in Banking and Pastry Arts at the culinary school of the Indiana University of Pennsylvania. She padded that resume with 8 years at the Biltmore Estate restaurants and 2 years at the Sierra Nevada Taproom before fortunately landing in our kitchen.
Among her favorites and mine (Gracie likes to prepare them and you can guess my role) are panna cotta a delicious Italian custard of cream, sugar, and a little gelatin variously flavored, and her classic is Baileys yellow cake.
That reference to Baileys is a good segue into her other offerings at Trinity View. We have had regular wine and hard cider tastings with accompaniments of fruit, cheese and crackers, but the piece de resistance completing the tastings is small bit desserts, usually chocolate balls and truffles made to pair perfectly with the final beverage.
And adding to her story here at Trinity View, Gracie has been providing delicious treats for the women’s and men’s breakfasts, now lovingly referred to as “Breakfasts with Gracie” featuring this truly marvelous pastry chef.
When you see her always happy smile coming out of the kitchen, enjoy the aromas and know good tastes are coming up next. Thank you Gracie!
