Patricia Jubinville is the owner of Trail Cafe & Grill, 12820 U.S. 41 N., Naples, 598-2480, and her husband, Chris Jubinville, is the chef. This is a pair who know how to make a good breakfast. Watch Chris Jubinville make pecan-stuffed pancakes in time for Fat Tuesday.
The couple met at Johnson & Wales culinary school in Providence, R.I., and have been in the restaurant business their entire lives. Patricia Jubinville was the general manager of Trail Cafe for three years before buying it six months ago. She loves to cook but really enjoys being in the front of the house with her guests and making sure everyone is happy and feels at home. She wants her customers to feel as if they are eating in her own kitchen. When Jubinville bought the restaurant, she rejuvenated it and added her own touches.
The basics of the menu have stayed the same, but more platters, omelets and lunch items have been added. The speciality of “razzleberry”-stuffed French toast is still available and Jubinville makes all the muffins, chocolate chip cookies and desserts herself.
Chris Jubinville was the chef at Tarpon Bay at the Hyatt Regency Coconut Point Resort & Spa for three years and at the hotel’s Tanglewood Restaurant before joining his wife at Trail Cafe. He loves everything about cooking and the restaurant business. His passion, he says, is food, and music comes in a close second.
It’s not that hard working with your spouse, because you know what the other is thinking, they say. The two complement each other and both cook at home, taking turns making what they do best. His is fish; hers is steak.
Chris Jubinville is making buttermilk pancakes with pecans and explains that stuffed pancakes are eaten before Lent to use up all the sweets and fats in your pantry and dairy products in your refrigerator because you will be giving them up until Easter. Here is the recipe you can make at home or enjoy at Trail Cafe & Grill:
1 cup all-purpose flour 1 teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt 2 tablespoons granulated white sugar 1 large egg, lightly beaten 1 cup buttermilk 3 tablespoons unsalted butter, melted, plus extra for greasing the pan 1 cup pecans, chopped Preparation
■ Whisk together the flour, baking powder, baking soda, salt and sugar in a large bowl.
■ Whisk together the egg, buttermilk and melted butter in a medium bowl.
■ Add the egg mixture to the flour mixture all at once and stir or whisk until just combined. Note: The batter should have some small lumps. Do not over mix the batter or the pancakes will be tough.
■ Heat the greased pan and using a small ladle or scoop pour about one quarter cup of batter for each pancake into the hot pan and cook for one minute.
■ Add pecans to each pancake and wait another minute to flip pancake. Cook until lightly browned and plate with additional pecans on top. Serve immediately with butter and maple syrup.
■ Brush the pan with melted butter as you repeat the process with remaining batter.
■ Makes 8 3-inch pancakes.
Sheila Mesulam, email@example.com Connect with Sheila Mesulam at www.naplesnews.com/staff/sheila_mesulam