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March 2007

News, People

A Great Loss

Father Kevin Trautner

Father Kevin Trautner

The Reverend Kevin C. Trautner was so proud of being Irish, he didn’t like being called Father Trautner because it wasn’t an Irish name. “Call me Kevin,” he would say. Years ago, his Irish mother told him that she had named him for Kevin Barry, a Dublin medical student who became one of the early martyrs to the cause of Irish independence in 1920.

So it is excruciatingly ironic that Father Kevin, 57, pastor of St. Francis of Assisi Parish in Norristown and, for 30 years, chaplain of the St. Patrick’s Day Observance Association of Philadelphia, will be laid to rest on St. Patrick’s Day, Saturday, March 17, 2007, after a funeral mass conducted by Philadelphia Cardinal Justin Rigali at Father Kevin’s parish church at 600 Hamilton Street.

“Last week he called me every day to go over details of the parade,” parade director Michael Bradley said Friday. “He gave me a big hug on Sunday night and told me I did a good job. And today, I’m carrying his coffin into church.”

Father Kevin, who was a jogger, died of a massive heart attack while in Valley Forge Park on Tuesday.

“He was a great guy, a great priest, and a lot of fun to be around,” said Bradley. “He loved being our chaplain. He used to say, ‘The only way to get rid of me is to put me over at Sts. Peter and Paul Cemetery. Every once in a while someone would say, ‘That can be arranged,’ and he would laugh. You could tease him and he would really laugh.”

Like about his cats. He had three and treated them like family. “During the Mass when he became pastor of St. Francis, he had them all in the front row in a box,” recalled Bradley. “I said, ‘I guess you couldn’t have had one in one row, and another in another row. You didn’t want to slight one so you put them all together up front.’ He made a face, then burst out laughing.”

He took being the shepherd of the St. Francis of Assisi parish seriously. Every year he held a blessing of animals at the church. In 2005, he led a parish-wide project to collect pet food and pet supplies for the Montgomery County SPCA and was able to deliver a van full to the facility in Norristown in memory of his late cat, Bridget, and in honor of St. Francis, patron saint of animals. When the rectory caught fire a few years ago, Father Kevin expressed his gratitude to the Norristown Fire Department, where he also served as chaplain, not just for saving the building, but for saving his cat.

“He was a very gentle, sincere man,” says Kathy McGee Burns, second vice president of the St. Patrick’s Day Observance Association. “He was very affectionate. You felt that when he saw you he really liked you. He was just glad to see you. It’s a great loss to us.”

He also loved the kids of his parish. “He was really proud of those kids,” says Bradley.

“Wherever the children gathered, Father Trautner was there. He loved
his kids and was so proud of all that they did,” says a note on the parish website, where you can view a slide show of Father Kevin with his young parishioners.

On Friday morning, the guest book at www.philly.com was filling not only with condolences but with memories of a compassionate priest who always had time for whoever needed him. He would bring communion to the dying, comfort to the grieving, and even made time to bless sick pets. The entries also reveal a fun-loving man who loved his summers at the shore and dancing to the oldies.

“Father Kevin, When you were around, everyone was happy,” reads one from a member of the Friendly Sons of St. Patrick. “We will miss your thoughtfulness, jubilant expressions and willingness for a good time.”

Said another: “I miss Father Kevin so much already… my heart is truly saddened. I first met Father about five years ago at the Lighthouse Point on a Thursday night listening to the Geator… He truly amazed me when I found out he was a priest… and dancing priest no less! One immediately sensed his warmth, kindness, loving way and what a sweet smile… We quickly became friends and I couldn’t wait till summer time came around so we could hang out, laugh, twist (he liked the twist) and just talk… How I will miss him so…”

Father Kevin was also the chaplain of the Norristown Police Department, Ancient Order of Hibernians of Norristown-Notre Dame Division, and the LAM Valley Forge Council of the Sons of Italy. He was affiliated with the Yacht Club of Stone Harbor, NJ, where he had a summer home. Son of the late Christopher R. and Eileen M. O’Donnell Trautner, he is survived by his brother, Eugene K. Trautner and his wife, Judith.

A parishioners’ mass will be said tonight, March 16, at the church. A funeral mass will be conducted by Cardinal Rigali on Saturday at 11 a.m. at St. Francis of Assisi, where friends can call from 9-10:30 a.m. Internment will follow at Sts. Peter and Paul Cemetery. Contributions can be made in Father Kevin’s memory to St. Charles Borromeo Seminary, 100 East Wynnewood Road, Wynnewood PA, 19096 or St. Francis of Assisi Church.

News

The Ceremony Goes On

Planting shamrocks in the cold, hard ground.

Planting shamrocks in the cold, hard ground.

Larry Mendte stood at the podium in an icy wind, and he managed to put a positive spin on the annual 5K to benefit the Philadelphia Irish Famine Memorial.

“In a way, everybody won,” he said, “because there was no 5K this morning.”

The Delaware Valley woke up to frozen roads and windshields, so it was a wonder any annual St. Patrick’s Day observances took place.

But the annual ceremony at the Philadelphia Irish Famine Memorial down at Front and Chestnut did go on, as scheduled, though it was much shorter than usual.

Take a look (and be glad you are inside and warm).

Food & Drink

Irish Fix #1

  • 2 oz Jameson Irish Whiskey
  • 2 tsp Irish Mist
  • 2 tsp lemon juice
  • 1 tsp sugar

Dissolve the sugar with a few drops of hot water in a glass. Add whiskey and lemon juice; fill with crushed ice and stir well. Add slices of orange and lemon and float the Irish Mist on top.

Food & Drink

Shamrock Cocktail

This is bartender and author Ray Foley’s best St. Patrick’s gifts to us.

  • 1-1/2 oz Bushmills Irish whiskey
  • 1/2 oz French vermouth
  • 1 tsp green crème de menthe

Stir well with cracked ice and strain into a 3 oz cocktail glass. Serve with an olive.

Food & Drink

Gaelic Steak

  • 2 Tablespoons unsalted Kerrygold butter
  • 2 Tablespoons extra-virgin olive oil
  • 4 beef tenderloin steaks (filet mignon), 5 to 6 oz each
  • 1 clove garlic, minced
  • 1 shallot, minced
  • 4 oz white mushrooms, chopped
  • 1 teaspoon honey
  • 1/2 teaspoon whole-grain mustard
  • 2 Tablespoons Irish whiskey
  • 3/4 cup homemade beef stock or canned low-sodium beef broth
  • 3/4 cup heavy whipping cream
  • Sea salt and freshly ground pepper
  • Fresh parsley sprigs for garnish

In a large skillet over medium heat, heat the butter and oil. Add the steaks and cook for 2 to 3 minutes on each side (for rare).

Transfer the steaks to a warm plate and cover.

Add the garlic, shallot, and mushrooms to the pan and cook for 2 to 3 minutes, or until soft but no browned. Stir in the honey and mustard and cook for 1 minute. Add the whiskey and stock or broth, and cook for 3 to 4 minutes, or until reduced by half.

Whisk in the cream and cook for 2 to 3 minutes more, or until the sauce thickens. Season to taste with salt and pepper.

Reprinted with permission of Chronicle Books

Food & Drink

Jameson Irish Whiskey Cake

Cake

  • 1 cup golden raisins
  • 1-1/2 cups water
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cloves
  • 3/4 teaspoon ground nutmeg
  • Dash of ground allspice
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted Kerrygold Irish butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 cup chopped walnuts
  • 1/4 cup Jameson whiskey

Jameson Irish Whiskey Icing

  • 4 Tablespoons unsalted Kerrygold Irish butter, at room temperature
  • 3-1/2 cups confectioner’s sugar
  • 1 large egg, beaten
  • 1/4 cup Jameson Irish Whiskey
  • Walnut halves for garnish (optional)

To make the cake: Preheat the oven to 350 degrees F. Butter two 8-inch cake pans, and line them with waxed paper.

In a small saucepan over medium heat, combine the raisins and water. Bring to a boil, then reduce the heat to medium-low and simmer for 20 minutes, or until the liquid begins to thicken. Drain, reserving 3/4 cup of the liquid. Set aside to cool.

In a medium bowl, sift together the flour, baking powder, baking soda, cloves, nutmeg, allspice, and salt. Set aside.

In a large bowl, beat the butter and granulated sugar with an electric mixer for 4 to 5 minutes, or until light and fluffy. Add the egg and beat until smooth. Fold in the flour mixture alternately with the reserved liquid. Stir in the raisins, walnuts and whiskey.

Pour into the prepared pans. Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven and let cool in the pans for 15 minutes. Invert the pans onto a wire rack, remove the waxed paper, then set the cakes upright. Let cool completely.

To make the icing: In a large bowl, beat the butter and confectioner’s sugar with an electric mixer for 2 to 3 minutes, or until smooth. Add the egg and whiskey and beat until smooth. With a spatula, spread a third of the icing onto the top of one of the layers. Place the second layer on tip, and spread the top and sides with the remaining icing. Garnish with walnut halves. Let the icing set for 15 to 20 minutes before cutting the cake into slices.

From The Irish Spirit (Chronicle Books, 2006) by Margaret Johnson. Reprinted with permission of Chronicle Books

Food & Drink

Mayo Lemon-Thyme Salmon on Cedar

Starting with a filet of salmon that is 2 to 3 lbs. with skin, I oil both sides ( olive oil) and then lightly sprinkle thyme on both sides and put in on a dish.

This was done while the cedar plank (purchased at any market) is soaking in water for about 45 minutes. After I heat the grill on high temp setting I put the plank on the grill for about 3 minutes to sear it, before I put the fish (skin-side against the wood) on the heated side of the plank. With salmon now on the plank I add a few slices of lemon right down the center of the filet.

Put the plank with salmon on the grill (high) and close the cover of the grill for about 25 minutes.

Every 8 minutes I check it to make sure the board hasn’t gone up in flames, and if it starts to burn I use a spray bottle of water to douse the flames.

That also promotes smoking which really adds to the flavor of the fish.

Food & Drink

Agnes McCafferty’s Irish Potatoes

  • 2 boxes 10-X powdered sugar
  • 8 ounces coconut
  • 8 ounces cream cheese
  • 1 tablespoon cream
  • Powder cinnamon

Use the cream cheese at room temperature, mash and slowly add the 10-X sugar, coconut and cream. When well mixed, form into oval shaped balls. Roll the balls in cinnamon.