For Tony Sanchez and Kat Koceja, creating and educating people about nutritious food is a passion. And they are bringing that passion to Trig’s Food and Drug in Minocqua. Last week, they were setting up a special stand in the produce section of the store where they will operate Trig’s High Voltage which will open Monday, April 1. Here they will create a variety of organic goodies for takeout. “We are really happy we have this opportunity,” said Tony. “To us, it is like a gift.”\
And this couple has many gifts to share. Kat is a certified wellness coach who was trained in New York City. She’s also a graduate of the Institute of Integrated Nutrition and at one time taught art in a variety of elementary schools around the country. Tony grew up in the Dominican Republic and as a young lad began his career in the restaurant business there. At one time or another, his entire family helped out at Sanchez Restaurant, learning how to do everything from washing dishes to cooking up appetizing food. Tony eventually made his way to New York, where he was hired at the restaurant Planet Hollywood. He started as a dish washer and finished out a 20-year career there as a supervisor/trainer. “You could say I graduated from SOL,” he said with a laugh. “That stands for School of Life.”
The couple opened their own restaurant in Minocqua called High Voltage and ran it for a couple of years before the opportunity to become part of the Trig’s family was presented to them. “We really felt this was a great opportunity for us,” said Kat. “Not only do we want to make organic food for our customers, we also want to educate them about food in general and how important it is to eat healthy.”
The produce section is a good place to start High Voltage. In addition to all the fruits and vegetables that shoppers are accustomed to, this section at Trig’s also includes a wide variety of different types of foods that many consumers might not be familiar with. But Kat and Tony are more than happy to suggest ways to cook these products and educate customers about the health benefits of including organic foods in their diet.
Kat and Tony also have an extensive menu they are debuting on Monday. All the recipes are created using organic produce, organic produce, healthy grains such as quinoa, and organic spices. Refined sugar and processed foods are never included. Most dishes will accommodate vegans, vegetarians and those with a low gluten tolerance. The menu even caters to those with special diets.
Included on the menu are nine different salads, a wide variety of entrees such as veggie friend rice, sandwiches, smoothies and beverages such as freshly brewed organic iced tea and fresh-squeezed orange juice. The dessert menu includes Macaroons, Choco Loco Pudding and Living Ice Cream that is made with young Thai coconuts. It comes in vanilla or the flavor of the day. Customers can also look forward to specials of the day.
In addition, Kat will be educating Star Journal readers with a column that will appear on this page once a month. “It’s really important to us to show people how important, and delicious, eating organic food can be,” she said. And Tony whole-heartedly agrees. “We want people to feel as good as we do,” he said. “We both have a passion for food and we are really looking forward to sharing that with all the people who shop at Trig’s.”
- Guacamole Dip
- 1 avocado, mashed
- 1 Tbs. chopped tomato
- 1 Tbs. chopped onion
- 1 Tbs. chopped cilantro
- 1 tsp. soy sauce
- 1 tsp. olive oil
- 1 pinch of sea salt
- 1 Tbs. lime juice
- 1/4 tsp. cumin
Mix all the ingredients together and serve with tortilla chips.