The mission: "To provide our guests the freshest, cleanest foods available while sustaining our local ecosystem and those who live within it".
Here at Trinity Conference Center we cook by inspiration. Free from the constraints of a "restaurant" menu, we create each meal from scratch using the finest ingredients we can find. We like to call our cuisine "conscientious". This is not to say that we always cook low fat, low sodium, or diet food. While these options are always available to you, our definition of contentious reflects more on the flow of food from the farm to your fork.
Cooking "real" food is derived from a real passion for only the best. To complete the circle, this passion must begin with farmers, roasters, and craftspeople from where the foods we prepare are actually derived...it cannot start in the kitchen. It must begin with the growers and producers who take as much pride in their work as we do in ours.
To keep this program in its purest form, we would be feeding you a lot of cheese, lettuce, and apples. While Connecticut, the Berkshires, and of course the Hudson Valley offers us fertile soil and fabulous foods, it is a very seasonal region of the country. For this reason Project 120 extends itself to small purveyors who are based within a 120 mile radius of TCC. These owner/operators have access to outstanding growers and producers from other regions around the world.
An example of this is the fine teas that we serve from Harney and Sons. Tea leaves are not native to New England, but the Harney family scours the tea growing regions of the world and brings back only the finest leaves which are blended and packaged right here in Litchfield County.
Coach Farm Goat Cheese is another fine example of hand (and goat) crafted dairy that we are proud to serve you. As for the soil, we are ecstatic about Sky Farms for which we have been doing business with for many years. The greens that we receive from Sky are second to none—from any growing region. These are but a few of the folks that TCC has built relationships with.
Imagine hosting a dinner party where you needed to go to 18 different stores to purchase what you need; now imagine that this is the only way that you shop. Project 120 is a labor of love that we take on in order to provide you with the freshest and cleanest food available, while at the same time supporting our local eco-system, and those who live within it.
"A shared meal is the kindling for the warmest conversation."
All the best, Corey I. Seigel, Executive Chef & the Staff at TCC