Introducing: Holy Trinity Events

Posted on May 25, 2012 by Matt

We’re always keen to push things forward at SFP HQ, so we’re really excited to announce the arrival of ‘Holy Trinity Events’ to our family.

Holy Trinity Events specialises in street food catering that focuses on ‘destinational cooking’…This is to say we focus on the culture of world cities as well as their cuisine, taking in their unique approach to drinks, music and entertainment.

So whether it be the Pizza bars of Naples, the road side Jerk Chicken BBQ’s of Kingston, the beer and burger vibes of NYC or even the pop up hot dog vendors across Berlin, we’ll aim to recreate your perfect holiday experience in your back yard, office or function.

Not only can we offer bespoke food packages, but we’re also able to design and match drinks and entertainment to your party….Some examples? OK, how about a Jerk chicken BBQ, with homemade sexy juice, punch and ice cold red stripe with one of our DJ’s playing reggae and ska spanning the decades? Or Pizzas, Peroni and Prosecco ??

We can tailor our packages to meet any budget and occasion and we like a challenge, so if you’d like to discuss options, fire an email over to matt@holytrinityevents.com

Soul Food take over the MAC !

Posted on May 11, 2012 by Matt

Who doesn’t love the MAC ? On the beautiful grounds of Cannon Hill park, this Birmingham cultural institution has always been close to Soul Food’s heart. The MAC primarily focuses on the arts, music, film, performance and workshops which take in the likes of pottery, language, tai chi and beyond, but food based events have never been a prime focus (having said this there have been some fantastic events hosted by the likes of Blanch and Shock, not to mention the development of the outside courtyard for BBQ’s).

Given the community ethos of the MAC and the stunning location in the heart of one of Birmingham’s best loved parks, it’s fitting that food should play a part in bringing people together and also to offer a showcase as to the multiple uses of this great space.

It’s this reason that we were really exited to be approached by the good folk at the MAC to help curate a one day food festival at the site and to also arrange a one off SFP takeover of the cafe within the building.

So on Sunday May 27th, SFP will be taking our kitchen on the move once more for a one off take over of the MAC kitchen and loads of our foodie pals will be joining us with food stalls across the site…. So What can you expect from your local Cajun kitchen? Well expect classics like Jambalaya, Gumbo & our famous burgers, but you can also look forward to the likes of peanut butter and oreo pie, sliders and some one off specials designed just for this special day.

The outdoor food fair will open at 11am and run through till 5pm and we’ll be cooking from around that time till the doors close!

On top of all this goodness, we’ll be roping in Soul Food’s resident DJ Andrew Dubber to come and help set the mood with his amazing collection of jazz, bossa nova, South American grooves and beyond…Check out Dubbers latest Soul Food mix right here

Hope to see you all there!

PS………Who knows…If there weather’s good we might just take it outside

Chef’s Receipe of the month: BBQ Ribs

Posted on March 26, 2012 by Matt

Hey Soul Fooder’s,

The weather seems to be quite favourable at the moment and as we’re starting to think about our summer menu….We thought what better way to celebrate the turning of the weather (am I tempting fate?) then to get to work on some sticky BBQ ribs!

Over the past few months I have been researching different BBQ marinades and from the countless blends I have made the one that will be going on the new menu is a little cheeky and not as hot as others, but hey that’s what the hot sauce is for!

Soul Food’s Ribs Marinating

Soul Food’s BBQ Ribs

- 1k of Pork Ribs (this should service up to 4 as a starter or 2 as a main)

In a pestle and morter crush up the following

2 garlic cloves

1tsp rock salt

2cm fresh ginger

Zest of 1 orange

Then add

1tbl paprika

1tbl smoked paprika

1tsp garlic powder

1/2tsp black pepper

100gm of muscarvado sugar

100mls olive oil

Juice of 1 lemon

2 tbl of balsamic vinegar

Spread all over your ribs and then leave to marinade for 3-4hours.

Cook in a pre heated oven of 200c and cook for 25-30mins till sticky. Serve with homemade slaw, hot sauce, your favourite dip….I’m going for some pokey homemade aioli and of course plenty of napkins (embrace the messiness!)

Enjoy!

Carl