At Holy Guardian Angels, Reading, breakfast begins not with bacon and eggs but with a blender. Assistant Pastor Father Robert Rienzo whips up a smoothie of frozen mixed fruit and berries, plus a secret ingredient – spinach – proving that healthy eating can be both simple and satisfying.
Father Rienzo is one of several priests across the Diocese of Allentown who are showing off their culinary skills in this year’s “Cooks with Collars” competition, an online fundraiser that pairs parish kitchens and backyard gardens with plenty of creativity. From smoothies to frittatas, from grilled strip steaks to pan-fried tilapia, the recipes reflect not only good taste but also the joy of community and faith shared through food.
From Food Network to the Parish Kitchen
Ordained just last June, Father Rienzo credits his kitchen skills to evenings spent watching the Food Network while growing up. Both of his parents are medical doctors, so he learned early to prepare meals for the family. Now, as a priest, he enjoys sharing recipes that can be prepared in one pot or container – quick, wholesome meals like smoothies and soups that nourish both body and spirit.
Farm-to-Table Flavors
Other priests in the Diocese are taking viewers straight to the source of their meals. Father Keith Laskowski, Pastor of St. Anthony of Padua, Easton, visits a parishioner’s St. Joseph Garden to harvest tomatoes and basil for a fresh Caprese salad, complete with homemade mozzarella.
Monsignor David James, Pastor of St. Peter, Coplay and St. John the Baptist, Whitehall, fires up the grill with freshly picked eggplant from his garden. He marinates the slices in olive oil, balsamic vinegar, oregano, salt, and pepper before grilling them to perfection. Served as a side dish or topped with mozzarella and garden tomatoes, the dish celebrates the “farm to table” trend.
From Coop to Kitchen
At St. Joseph the Worker, Orefield, Monsignor Victor Finelli and Father Nikolai Brelinsky take “farm to table” one step further – straight to the chicken coop. With fresh eggs collected from Monsignor Finelli’s backyard hens, they prepare “Fantastic Fr. Frittata,” packed with zucchini, tomatoes, peppers, parsley, and basil.
“Every Italian dish has basil in it,” joked Monsignor Finelli. The result is a fluffy, nutrient-dense dish that proves parish gardens – and chicken coops – are fertile ground for creativity.
A Taste of Brazil
For Father Andy Gehringer, Pastor of Incarnation of Our Lord and Holy Infancy parishes in Bethlehem, inspiration came from a trip to Brazil. There, he joined a family who raised tilapia in their backyard pond and served it fresh.
To re-create the experience, Father Gehringer teams up with Assistant Pastor Father Miguel Ramirez to pan-fry whole tilapia, seasoned and lightly floured, head to tail. They pair it with homemade Pico de Gallo crafted from peppers harvested in the parish garden. Ironically, Father Ramirez – the cook behind the dish – doesn’t eat fish, but the result transports Father Gehringer back to his Brazilian memories.
Comfort Food Favorites
While many of this year’s entries highlight healthy eating, traditional comfort foods also make the menu. Holy Family, Nazareth offers grilled strip steaks topped with Gorgonzola butter. St. Francis of Assisi, Allentown shares a hearty chicken and dumplings casserole. At Notre Dame of Bethlehem, hot dogs with homemade chili sauce take center stage. And from the Cathedral of St. Catharine of Siena, Allentown come three kinds of grilled hamburgers – plus dessert pierogies for a sweet finish.
Cooking Up Laughter
Not every video is about serious cooking. For those who prefer humor served alongside their meals, Father Brian Miller of St. Catharine of Siena, Reading and Father John Maria of St. Mary, Kutztown offer lighthearted takes that keep viewers smiling, proving that food – and faith – should always include joy.
Cast Your Vote
The Cooks with Collars competition is open now through Sept. 30 at midnight. Viewers can watch all the videos and vote for their favorite priests and parishes at www.cookswithcollars.com.
By Gia Myers
