Farmers market shoppers enjoy venison cuisine as they learn about deer management strategies.
Deer bucks are out, antlers and all, marking the launch of mating season. The spring crop of fawns have just lost their spots, meaning that they are now weaned and on their own. Typically, they go into their first heat in the month of November and are ready to deliver a fawn next April. They stick close to the place where they are born, so if they were born in your backyard, they, their offspring, and generations to come, are likely to be hanging out or hiding close by. It is also notable that hunting season has just begun.
A Way to Cull the Herd
Jerry Peters, owner of Green Fire, a 501 (c) (3) nonprofit, worked for the Fairfax County Park Authority for most of his career before retiring. Indignant about the loss of the forest understory in the forest in his own backyard as well as throughout the local parks and neighbors’ backyards, Peters launched Green Fire, to take constructive action against the uncontrolled proliferation of deer throughout Great Falls. He has set up an archery team and a contractual network in which neighbors can work together to cull the herd to sustainable levels. Visit www.greenfireweb.com for detailed information about options.
A Taste of Venison by Triny Chef
Triny’s participated in the Deer Management event sponsored by Green Fire at the Great Falls Farmers Market last Saturday. Since deer is considered wild game, it could not be brought to a restaurant establishment to be prepared or sold. Thanks to the donation of deer meat by Green Fire, and the permission to prepare the venison dishes at the Great Falls Methodist Church’s nonprofit inspected kitchen, Julio Gomez, Triny’s chef, was able to prepare three venison dishes off site for the event. Those who visited the market were able to taste venison enchiladas, venison soup and venison fillet mignon, referred to as carne asado. The enchiladas were gone quickly, and all pots were empty by the end of the market. Lilia Dubynin provided support and assistance to accomplish the challenging workload in record time.
Triny’s Tex-Mex Grill – A New Great Falls Restaurant
Four brothers and their families came to the U.S. from El Salvador without a penny 35 years ago. They began their first Tex-Mex business in Texas. It is still operating today. Porfirio Mejia, owner of Triny’s, is the oldest of seven children in a close-knit family.
Porfirio did not choose to locate his restaurant in Great Falls. Great Falls chose Porfirio and his wife Triny - short for Trinidad. A real estate agent called Porfirio to come see a commercial space that just came on the market in Great Falls. The current location is a dream come true, a true blessing. The family loves the place and they thank God everyday for the blessing of connecting them with this space – ever mindful of the blessing they have received.
Triny -- Porfirio’s wife for whom the Great Falls restaurant is named -- is in the restaurant every morning, supervising the preparation of the homemade cuisine. Everything – including chips and salsa – are made fresh daily. The family business consists of four brothers in business together. Porfirio’s son and daughter-in-law are in the business, as well as Celso, his nephew, who is the manager. Nine family members work together to operate the restaurant. El Tio Restaurant in McLean is owned and run by Porfirio’s brother.
The family is so happy to be in Great Falls and wants to do their best to prepare good food for the Great Falls community. They believe that when each family member does their job well, the entire family can benefit and thrive.