Chef Alex Trimble leads a Teaching Kitchen at the organization, HomeFront.
February 2019
Princeton University, Office of Communications, Denise Applewhite (2018)
1 lb jackfruit canned in brine
4 oz avocado, cubed
5 flour tortillas
4 oz cabbage, diced
8 oz plum tomatoes, diced
1 oz scallions, diced
4 oz cheddar cheese, shredded
1 oz sour cream
pinch of salt
2 oz lime juice
Directions
Heat jackfruit on stove top until it has reached 145°F.
Combine fresh avocado with jackfruit, scoop onto tortillas.
Top with cabbage, tomatoes, scallions, cheese, sour cream, salt and lime juice to taste.
Chef Alex Trimble (right) plates the roasted pear salad course for the Ivy Plus Dining Directors Conference dinner, hosted by Princeton University.
March 2019
A message to our community
As we acclimate to the new ways on campus, I realize so much has changed in just a few days. Some of the things that gave me the most joy, such as meeting with our students, talking with you during special events, or meeting my colleagues can no longer happen in the same way, at least for the time being. Along with my team, I wanted to think of ways to keep our connections alive, continue to show our care, and engage with our community. That being said, we are starting a new series called, Care.Connection.Community through which we will share messages with you.
