- Community FoodBank of New Jersey

Blue
Jean
Ball
THE
18TH
ANNUAL
4
1
5
4
• •
Give
the gift of
time,
Help make a difference by donating
your time. For more information
call us at (908) 355-3663 x221
or visit us on the web at:
www.cfbnj.org/help/volunteer
Dear FoodBank Friends,
Welcome to our 18th annual Blue Jean Ball. We are pleased to have you join
us for this exciting and important evening. As you know, this year’s theme
is “Let the Sunshine In.” After the winter we had, we can all use as much
sunshine as we can get!
But the real reason we are all here is to shine a light on the growing toll
hunger and poverty are taking on our neighbors in need, whose lives are
darkened by the daily struggle for life’s essentials.
More than 1.2 million people in New Jersey, including almost 400,000
children, face hunger. In cities, suburbs and rural areas – and in every
county in the state – there are people who do not know where their next
meal is coming from.
Every day, we are working to distribute as much healthy food as we can,
while figuring out how to do even more to meet the growing need. Last
year, with your support, we distributed almost 41 million pounds of food.
On this night, in the spirit of community, we pause to mark what we have
accomplished together. We are thankful for the generosity and hard work
of our board of directors, staff, volunteers, donors and partner charities.
We appreciate all you do for the FoodBank, and hope you have a wonderful
evening as we come together with one wish – better, brighter days ahead
for the hungry and poor people we serve.
Kathleen DiChiara
Richard Brody
FOUNDER, PRESIDENT & CEO CHAIRMAN OF THE BOARD
31 Evans Terminal  Hillside, New Jersey 07205
6725 Black Horse Pike  Egg Harbor Twp., New Jersey 08234
908.355.3663

cfbnj.org
NJ’s largest distributor of food and groceries to charities:
 Community Garden
 Kids Cafes
A MEMBER OF
 Check-Out Hunger
 Kids Closet
 SNAP Outreach
 Kids School Supplies
 Mobile Pantry
 Food Service
 Pediatric Pantries
Training Academy
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By the
Numbers
A Few Highlights
of What YOU Helped
Make Possible Over
the Past Year Distributed 40,658,957 pounds of food and groceries
Reached the milestone of 500
million pounds of food distributed
since our incorporation in 1982
Served more than 2,200
children each day after school
through our Kids Cafe program
Served more than 5,000
children each weekend through our BackPack program
Provided classroom supplies to
students and teachers in more
than 200 schools
through our Tools 4 Schools
program
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Distributed almost 25,000 boxes
of food to low-income seniors
Graduated 100 students from the
Food Service Training Academy
Opened our new 4,800 square
foot Volunteer Center
Benefited from 35,000 volunteer
visits and 85,000 donated hours
Continued Hurricane Sandy
recovery efforts, including
ongoing distribution of almost
1,800 food and supply boxes to
families in hard-hit flood zones
Distributed more than 23,000
turkeys and more than 5,600
chickens for Thanksgiving
Harvested 600,000 pounds of healthy, fresh produce through our initiative with America’s Grow-a-Row
Surveyed more than 500 clients
at more than 90 feeding programs for Feeding America’s Hunger in America 2014 study
Earned Charity Navigator’s Four-Star top rating for the fifth year in a row, something only 4% of charities across the country have received
“I am able to eat the food when there isn’t any. At times mom has
no money over the weekend and no food.”
9-year-old boy in CFBNJ’s BackPack program,
which helps him when he has no school breakfast or lunch
“I have three children (two special needs children; autism and
bipolar/mental illness). I’m drowning in medical bills and have no
money left in the bank. I haven’t gotten food in three weeks and am
running out of scraps to feed the kids.”
Mother who reached out to CFBNJ for help
when her unemployment benefits ran out
“We get a good meal and good fellowship and we get to
take some food home to help us out during the week.”
Elderly woman who comes with
her disabled husband to a
Senior Feeding Program made
possible by CFBNJ
Voices
of the
Community
“The services that
you offer here are
astounding and
I am eternally grateful.”
Woman who graduated
from CFBNJ’s Food
Service Training Academy
“It is the single most
rewarding pleasure of my
life outside of my family.”
Man who has been
a volunteer at CFBNJ
for more than 17 years
“I can eat the food when my mother runs out of food.
Thank you for the food.”
11-year-old boy, with seven people in his household,
who’s being helped by the BackPack program
“He has to volunteer at a food store bagging groceries so that he
can get tips to bring home to help pay for food and rent.”
The teacher of that 11-year-old boy
“Thank you.”
From all of them, and the more than 900,000 people throughout
New Jersey helped each year by CFBNJ – thanks to YOU!
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board of directors
our board officers
RICHARD BRODY
ALAN C. LEVITAN
CHAIRMAN
CEO, IIS Group, LLC
SECRETARY
Chairman, International Foods Marketing Corp
JOSH WEINREICH
MICHAEL RIMLAND
VICE CHAIRMAN
TREASURER
Managing Director, Goldman, Sachs & Co.
our board
MICHELE D. ANSBACHER
WENDY M. LAZARUS
VP, Eastern Territory Agency Distribution
Prudential Insurance Company
Director, Government Relations and
Public Affairs, Pfizer, Inc
MICHELLE CASTELLANA
Director of Human Resources
Stop & Shop
THOMAS F. COYNE
TONY MURPHY
Chief Executive Officer
Coyne Public Relations
VP, Human Resources, Mondelez
˜
JOSEPH F. DEMPSEY, JR.
MICHAEL A. OSTROFF
Regional Credit Executive
JPMorgan Chase Bank, N.A.
ROBERT H. DOHERTY
President, Bank of America New Jersey
RONALD V. EHRHARDT
VP of Operational Safety
Compass Group, NAD
ANTONY J. FEROLIE
Chief Executive Officer, ESM Ferolie
President, Patella Woodworking
MICHAEL P. SENACKERIB
Sr. VP, Chief Marketing Officer
Campbell Soup Company
JUDITH A. SPIRES
President and CEO
Kings Food Markets, Inc.
JOSH S. WESTON
RONALD B. GILES
Honorary Chairman
Automatic Data Processing, Inc.
Director, Quality Assurance
Goya Foods, Inc.
KATHLEEN DICHIARA
BRIAN W. KRONICK, ESQ.
Managing Partner
Genova Burns Giantomasi & Webster
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KAREN MELETA
VP, Consumer and Corporate
Communications
Wakefern Food Corporation
President & CEO
The Community FoodBank
of New Jersey
this evening’s program
7:00 Welcome to the
Community FoodBank of New Jersey
7:30 Remarks
8:45 The Mayo Performing Arts
Company Performance –
“Let the Sunshine In”
9:30 Good Luck!
50/50 Raffle Drawing
Last chance to bid on Silent Auction Items
9:45 Silent Auction Closes –
Winners alerted via text
Thank you for spending
the evening with us!
this evening’s menu
enjoy!
The Community FoodBank of New
Jersey has a long-standing relationship
with food-service providers who
have a common interest in fighting
hunger and concern for those
living in poverty. The Blue Jean Ball
offers a unique opportunity for
all to come together and create
a menu based on a selected
theme.
This year, in addition to our
long time supporters Compass
Group, Gourmet Dining Services,
Gourmet Kitchen, Harvest
Restaurant Group, Stop & Shop
Supermarkets, and Sodexo; we are
thrilled to announce the participation
of Blue Morel Restaurant & Wine Bar,
Food Network “Chopped” Champion Chef
Eric LeVine from Morris Tap & Grill, Ninety
Acres Culinary Center at Natirar, Restaurant
Serenade, Upper Montclair Country Club and the
American Culinary Federation Northern NJ , and Vermont Creamery.
These chefs never disappoint and this evening is no different.
They have created a wonderful menu of food for you.
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many thanks...
we cherish your gift of time,
treasure &
talent.
our
event
donors
The Alternative Press
Hoboken Farms
Auctions by Cellular
Kiva Printing and Graphics
Blue Morel Restaurant
& Wine Bar
The Mayo Performing Arts
Company
Cal’s Personal Service
Morris Tap & Grill
CDC Coffee
Distributing Corp.
Ninety Acres at Natirar
Community Kitchen and
Food Service Training
Academy of the Community
FoodBank of New Jersey
Culinary Federation Northern
NJ
Peerless Beverage
Company
Compass Group USA
Restaurant Serenade
Driscoll Foods
Sodexo
E. & J. Gallo Winery
Still Life Fine Event Design
Golden Note Entertainment
Stop & Shop
Corporate Brands
Gourmet Dining
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Gourmet Kitchen
Upper Montclair
Country Club
Harvest Restaurants
Vermont Creamery
CFBNJ
The Community FoodBank of New Jersey
The Who
Magic Bus Mushroom Trip
Smoky portabella stuffed with braised pork belly,
gruyere, frizzled onions on toasted sour dough
Going Mobile with Asian Duck Roll
Duck Confit tossed with Asian vegetables, wrapped in scallion roti
Cousin Kevin’s Grilled Cheese
Caramelized vidalia onions melted with sharp NY cheddar
and creamy fontina on Bass ale bread
My Generation Fish and Chips
English ale battered Haddock nuggets with garlic truffle aioli,
waffle fries and seasoned malt vinegar
(For our American fans - a psychedelic variety of flavored ketchup)
Acid Queen Marshmallow Tabs
A rainbow journey of fruity marshmallow drops
The Kids are Alright PB&J Bites
Toasted banana bread stuffed with peanut butter mousse
drizzled with preserves
Pinball Wizard Pops
(Plays by sense of taste)
Berry awesome chunky apple with granola,
bourbon chocolate pecan
Happy Jack Shooters
Fruit infused Jell-O shots (Yes the real thing)
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Blue
Morel
Restaurant and Wine Bar
The Band
The Night They Drove Old Dixie Down
Pulled Berkshire Pork Sliders
Carolina style BBQ sauce
Up On Cripple Creek
Butternut Squash Soup
candied walnuts & apple chutney
Life Is a Carnival
Korean Style Beef Sirloin Skewers
black sesame & cashew butter
The Weight
Caramel Pot De Creme
Pennsylvania maple, sugar & spice cranberry
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Compass
Group
Jefferson Airplane
Smoked Wood Roasted Monk Fish
stewed fiddlehead ferns, olive relish
topped with preserved lemon aioli
Angel Dusted Cheese Puff
with smoky gruyere rolled bacon crisps,
roasted garlic red swiss chard
Blanquette of White Rabbit
with garganelli
Capicola & Gouda Pork Tenderloin Pinwheel
with butterscotch caramelized onions
Panama Red Potato Hashcake
with acid-ulated herb crème
Queen of the Forest
chanterelle magic mushroom confit tartlette
Patchouli herb & cheese stuffed cream puff
1969 Shooter
Kosmic karma savory miniature cone shooter
filled with “pop rocks” & tie-dye cherry foam
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Gourmet
Dining
Services
Joe Cocker
Early In The Morning
Braised pork belly with egg scramble on brioche
Jamaica Say You Will
Sweet plantain fritters with coconut/tamarind sauce
I Heard It Through The Grapevine
White grape gazpacho with poached shrimp
Catfish
Broiled catfish tacos with watermelon radish slaw
and pineapple habanera sauce
Bird On A Wire
Miniature chicken doner Kebabs
with lemon and mint yogurt sauce
Tang Spheres
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Gourmet
Kitchen
Creedence Clearwater Revival
Cocktail Hour
Mini Shepherd’s Pie topped with mashed potatoes
Mac N Cheese
Short Rib & Fontina Mini Grilled Cheese
with tomato soup shooters
Thai Shrimp Spring Rolls
with sweet chili sauce
Clams Casino
Mini Beef Wellingtons
Coney Island Franks with spicy mustard
Chicken Quesadillas with pepper jack cheese
Filet Beef
wrapped with bacon stuffed with gorgonzola
Waldorf Chicken Salad in an endive leaf
Mini Lobster Pot Pies
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Harvest
Restaurant
Group
The Grateful Dead
Hard to Handle Hummus
With Fresh Pita and Veggies
Bertha Five Grain Spring Veggie Salad
Aspara”grass”, peas, golden beets,
radish, frisee, and sprouts
Triple Ripple Bourbon Chicken
Dancin Dirty Rice
Shakedown Street Meat Tacos
Ground Beef with all the kind stuff
Pigpen’s Pulled Pork Mac n Cheese
Cheeto and broccoli gratin
Jerry’s Cioppino
San Francisco fish stew
Sugar Magnolia Cookies
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Morris
Tap
& Grill
Santana
Black Magic Women
Cilantro and lime shrimp served on
Alessi Vigo black bean and rice cake
with lemon cream, pico and cilantro micro greens
Oye Coma Va
Pulled pork with salsa verde on plantain crisps,
Home made chorizo and avocado mousse
Evil Ways…TV Dinner Style
Spicy tuna tartare on sesame crackers
Wasabi soy deviled eggs
Soba noodle salad
Soul Sacrifice
Traditional flan with chili caramel popcorn
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Ninety
Acres
Culinary Center at Natirar
Crosby, Stills, Nash & Young
Blue Eyed Judy
Blueberry-Margarita Bubble Tea
Black Bird
Smoked Chicken Wing, Calamari & Squid Ink Paella
Cowgirl in the Sand
Grassfed Chile Con Carne
with Cacao, Achiote & Red Quinoa
Country Girl
Apple Parfait in Four Season
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Restaurant
Serenade
Jimi Hendrix
Purple Haze
Boneless short rib fritters
nice garnish with baby leeks
Are You Experienced?
Chilled asparagus
soup shooter
with mint
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Sodexo
Paul Bufferfield Blues Band
Chicago BBQ & Blues
Pigboy “Mutton” Chops
(wild boar chops)
Wavy Gravy and Grits
Drop Out Italian Beef Sandwich
Turned On Spicy Gardenia - Tuned In Bell Pepper Aioli
Free Love Pop
Italian Sausage, Soppresatta
Smoked Provolone, Spicy Tomato Fondue
Get Fried Banana Cream Pie
Peanut Butterfield Sauce
Lava Lamp Milk Shake
Chocolate Tabs
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Stop &
Shop
Supermarkets
Janis Joplin
Kozmic Finger Foods
Diggin
Stop & Shop Mozzarella Planks
Served with Simply Enjoy Marinara Sauce
Hippie Chick
Stop & Shop Chicken Tenders
Served with Stop & Shop
Barbeque or Honey Mustard sauce
Groovy
Mini Tuna Salad
Campari Tomato Stuffed with Tuna Salad
Killer
Stop & Shop 5 Cheese & Portobello Mushroom Meatballs
served with Simply Enjoy Marinara Sauce
Mod Chaser
Simply Enjoy Sparkling Soda
Cheap Thrills Dessert
Get it While You Can - Simply Enjoy Crème Puffs
Move Over to the Bar for:
Piece of My Heart – Stop & Shop Original Party Mix
“My business is to enjoy and have fun. And why not,
if in the end everything will end, right?” – Janis Joplin
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Upper
Montclair
Country Club
Blood, Sweat & Tears
Blood
Smoked diver scallop
Prickly pear puree, hearts of fire
Watermelon radish
Sweat
Blue Point oyster shooter
Salty fingers, upland cress
Truffle honey
Tears
Sliced ahi-tuna
Jalapeno, yuzu sesame vinaigrette
Schezuan buttons, and shiso cress
Dessert
Banana cheesecake brulee
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Vermont
Creamery
Yasgur’s Farm
Peace, Love and Cheese Plates
Groovy Goat Cheese
Fresh and Aged Fresh Chevre
Bijou
Bonne Bouche
Coupole
Cremont
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our fabulous
CHEF PAUL KAPNER
EXECUTIVE CHEF/DIRECTOR
OF COMMUNITY KITCHEN
THE COMMUNITY FOODBANK OF NEW JERSEY
Chef Paul Kapner joined our staff in 2005. He oversees all operations
of the FoodBank’s professional commissary, including menu planning
and preparation of our Kids Cafe meals, as well as instruction in the Food Service
Training Academy (FSTA). Chef Paul, who is a Certified Executive Chef and a
licensed ServSafe instructor, has a Bachelor of Occupational Science degree from
Johnson & Wales University. He has extensive experience as an executive chef in
fine restaurants, in large-volume cooking, and in management and entrepreneurship.
Chef Paul is on the advisory board of several social service organizations, including
Eva’s Village Social Entrepreneur Advisory Committee, Plainfield Housing Community
Board, The Kintock Group Correctional Facility Community Advisory Board, and Tully
House Community Education Center Community Advisory Board.
CHEF KEVIN TAKAFUJI
EXECUTIVE CHEF
BLUE MOREL AT THE WESTIN GOVERNOR MORRIS
From humble beginnings growing up in rural Waianae, Hawaii,
Kevin learned “diligent patience” of craft from his father, an orchid
nurseryman. Kevin says, “I honestly believe my father grew the
best orchids...period. Then they broke the mold.” Not to leave
mom out he also says, “Mom can just cook, flat out cook. I don’t
think I ever saw her use a recipe.” It’s no surprise that Kevin’s approach
to cuisine respects the seasons with both method and instinct.
Kevin graduated from the University of Arizona with a B.S. in Plant Sciences, with
honors from the French Culinary Institute (now International Culinary Center), and
is Certified Advanced by the Wine & Spirits Educational Trust (WSET). He worked
for some of New York’s finest chefs such as Eric Ripert, Laurent Tourondel, Andrew
Carmellini, Daniel Boulud and Geoffrey Zakarian.
In 2006 he crossed the Hudson to work at the Pluckemin Inn as Sous Chef with
David Felton and became immersed in the bounty of New Jersey farms. During
his tenure there The Pluckemin Inn garnered 4 stars and Best Restaurant in New
Jersey from the Star-Ledger.
Moving to Washington D.C. in 2008 he became Chef de Cuisine at the area’s
celebrated Restaurant 2941 under Bertrand Chemel. 2941 won the prestigious
“Rammy” Award for Best Fine Dining Restaurant 2010 from the Restaurant
Association of Metropolitan Washington (RAMW).
August 2011 found Kevin back in the Garden State to open the Blue Morel. At the
Blue Morel his inspired regional style is highlighted by personal relationships with
local farmers, and his modern technique, and classic touches.
He, his wife and daughter live in Madison, New Jersey and grow organic heirloom
vegetables in their urban garden. Kevin also enjoys golf and American BBQ.
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BRIAN RIORDAN
REGIONAL EXECUTIVE CHEF
EUREST DINING SERVICES, COMPASS GROUP USA
Brian Riordan, the regional executive chef for the middle-eastern
U.S., American Express and MetLife, has more than 16 years of
corporate dining experience. He also has 11 years of experience
in restaurants throughout New Jersey and New York City. Several
nationally distributed magazines, including a cover story in “Food
Management,” have recognized Brian’s work and values. Through the years, Brian’s
core values remained the same: “Fresh, quality seasonal ingredients prepared
from scratch.” Brian credits his wife, Nicole, and two sons, Patrick and Sean, for his
determination to succeed.
JOE KRUPKA
CHUBB WARREN, DISTRICT EXECUTIVE CHEF,
EUREST DINING SERVICES, COMPASS GROUP USA
INSPIRE THROUGH FOOD
Allow us to formally introduce your Campus Executive Chef
extraordinaire, Joseph Krupka. Chef Joe brings with him over 12
years of Corporate Dining experience. Previous to joining Compass,
he had the pleasure of working as the Catering Chef for NJ Nets and the NJ Devils.
Chef Joe’s culinary core values are simplistic and have been consistent throughout his
entire career. “Fresh, local, quality seasonal ingredients prepared from scratch”. Chef
Joe is excited to be your Campus Executive Chef! Chef Joe just celebrated his 5 year
anniversary with Compass and has won many awards throughout his tenure. He takes
pride in every aspect of his work and is passionate about insuring exceptional quality
while infusing creativity in his Chef Table features. Come experience some of this
passion for food in the brilliant culinary masterpieces Chef Joe creates!
MARK DABUNDO
EXECUTIVE CHEF, GOURMET DINING
After graduating from the French Culinary Institute and the Hotel
and Restaurant Program at New York Institute of Technology,
Chef Mark worked his way around Manhattan at such restaurants
as C3,and La Meterie. Mark also studied under Chef Frank Decarlo
at Mezzei Restaurant, honing his skills and learning the art of Italian
cooking. After working in the catering field at La Carte caterers in
Manhattan, Mark then opened a New American restaurant, Kailo, in Brooklyn and a
Neuvo Latino restaurant, Samba, also in Brooklyn.
Later, Chef Mark made the move to Corporate Dining with Gourmet Dining Services
at Fairleigh Dickinson, Seton Hall and currently as Executive Chef at Kean University.
At Kean, Chef Mark had the pleasure of hosting Alice Waters in 2007 for a local fare
lunch. Chef Mark, Gourmet Dining and Kean also operate Ursino, a modern Farmto-table restaurant that has been featured in New Jersey Monthly Magazine’s Top 25
Restaurants list since its inception. Chef Mark has also recently won the bronze medal
in the Mid-Atlantic National Association College and University Food Service (NACUFS)
competition.
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MARIANA DERILLO
EXECUTIVE SOUS CHEF, GOURMET DINING
Sous Chef Mariana Derillo joined the Gourmet Dining family in July
2010, First working at the Cougar’s Den at Kean University and
now supervising the operations at their commuter cafeteria as
well as convenience store and Starbucks Kiosk.
Mariana is instrumental in everything from menu planning, to
ordering, to ensuring top quality customer service.
She previously worked at Van Gogh’s Ear Cafe in Union, NJ. Mariana received her
culinary education at Hudson County Community College’s Culinary Arts Institute in
Jersey City, NJ.
CHRISTINA DALEY
REGIONAL SALES EXECUTIVE, GOURMET KITCHEN, INC.
Christina’s food service career began in hospitality, at age
fourteen she started her personal journey in kitchens, working
after school and weekends at various hotels and restaurants.
It didn’t take long before she embraced a passion for food and
the art of cooking, leading her into the kitchen. Through practical
hands on experience, she quickly climbed the ladder from kitchen worker to head chef
at Soiree Inc. , an upscale off premise catering operation. Here she not only honed
her kitchen skills, but with the experience gained through the coordination of event
planning she seamlessly transitioned into sales. In the Fall of 2008, Christina traded
in her apron to join the Gourmet Kitchen team, a high end food manufacturer and
distributor. As regional sales executive in the North East, it is here that she gets to share
her love of food and work with various chefs in the industry while still continuing to be
involved in product development. Christina is a board member of the American Culinary
Federation North Jersey chapter. She also attributes her love for cooking to her Greek
heritage that taught her the value of food traditions, respect for food and importance of
family meal. In her spare time, Christina enjoys cooking for her family and friends, as she
feels that cooking brings people together. On behalf of Gourmet Kitchen & the ACF,
we are proud to participate and lend support to the Community Food Bank of NJ, in an
effort to help stop hunger.
BRUCE JOHNSON
EXECUTIVE CHEF, HARVEST RESTAURANTS
Bruce Johnson is a native of Vermont. Bruce’s passion for
food landed him in New York City in the early 90’s at The
Quilted Giraffe. The next stop for Bruce was the restaurant
Bouley. Bruce was quickly being noticed for palate and work
ethic. This talent and his flair with food brought Bruce to New
Jersey in 1994 to open Restaurant 28 in Montclair. Bruce
established his craft and became a much-sought-after Chef in the Tri-State area.
Bruce joined Harvest Restaurants in 1996 as the opening Executive Chef at Trap
Rock Restaurant and Brewery. A 14-year veteran at Harvest Restaurants, Bruce
has become the culinary face of New Jersey’s premier restaurant group. Bruce has
opened all seven of Harvest’s kitchens: Trap Rock, The Huntley Taverne, 3 West,
Ciao, Roots Steakhouse, Tabor Road Tavern and Grato.
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BILL HENDRA
EXECUTIVE CHEF, HUNTLEY TAVERNE
Bill Hendra has been with Harvest Restaurants since its first days
in 1996. As a sous chef he supported Chef Bruce Johnson in the
opening of Trap Rock Restaurant & Brewery in Berkeley Heights,
where new American bistro met the brewery. A challenging task
met with great success: the restaurant served as springboard for the growth of the group as it is today. In 2000, Bill served as the opening
chef for Huntley Taverne in Summit, which remains under his management. Serving
creative, New American dishes, Huntley Taverne is celebrating its 10th anniversary by
integrating seasonal locally grown ingredients into its daily menu. A graduate of The
Culinary Institute of America, Bill has had stints in both New York at Restaurant Luxe and
in Boston at Davios on Newbury Street. Prior to opening Trap Rock, Bill supported Chef
Bruce Johnson at Restaurant 28 in Montclair.
ERIC LEVINE
EXECUTIVE CHEF/PARTNER MORRIS TAP & GRILL
While most kids were playing with action figures, Eric was in the
kitchen testing and tasting recipes. As a youngster growing up
in Brooklyn, Eric found excitement, challenges and passion in his
favorite place – the kitchen. His childhood love became his career
path and purpose. He studied at The Culinary Institute of America in
Hyde Park, New York and soon after graduation, worked under
celebrity chef David Burke at the River Café. He credits this experience with
sparking his creative artistry with food.
Follow and Support Chef Eric’s $1 Million Marathon Journey
The five-time cancer survivor is taking on another tough challenge to bring money and
hope to others!
Life has given celebrity Chef Eric LeVine a run for his money – including five battles with
major cancers since the year 2000. The grueling experiences taught him to focus all
his energies on enduring the everyday challenges of dealing with the disease…even
managing to become the Food Network “Chopped” Champion while undergoing
chemotherapy treatments. Now, Chef Eric is training hard to get fit for the Fall 2014
New York City Marathon to inspire others through his determination and healthy
living. And to raise a total of $1 million for three wonderful causes dedicated to giving
people hope and the renewed chances at life that he has already had five times. Go to
chefericlevine.com or pazoo.com for details.
VERMONT CREAMERY
From the Green Mountains of Vermont, where family
farmers are tending the goats and cows, Vermont
Creamery’s artisan techniques produce the finest fresh
and aged goat cheese, crème fraîche and European-style
cultured butter in the country.
For 30 years, co-founders, Bob Reese and Allison Hooper,
and their team of 45 Vermonters have been creating new
cheeses, like Bonne Bouche and Cremont. They also continue the
tradition of fresh chèvre, that was the start of the Creamery. Setting the pace for
artisan craftsmanship, Vermont Creamery has been a pioneer in bringing American
Artisan cheeses to restaurants and homes.
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MARTIN KESTER, CHEF DE CUISINE, NINETY ACRES AT NATIRAR
Born and raised in New Jersey, Martin Kester knew at a young age
that he had a passion for food and cooking. Many of his fondest
childhood memories involve food and his family, particularly his
mom’s honey-curry fried chicken that accompanied them on most
picnics and camping trips. Those simple flavors immediately bring
him back to those moments.
After graduating from The Culinary Institute of America in 2003,
he knew that the Garden State would serve as setting and inspiration for his cooking
and set out to work in some of the NJ’s best restaurants. His first job was working for
Chef Michael Peters at Pierre’s Bistro in Morristown. It was there that he developed a
deep respect for technique, local ingredients, and the people that produce them. This
formative experience help shaped his future career choices.
Next, he moved on to join the opening team of The Pluckemin Inn in Bedminster, NJ
under Chef Matthew Levin. It was also there that he met Chef David C. Felton and rose
through the ranks to Executive Sous Chef. It was under Felton’s guidance that he began
to grow within his own style and draw inspiration from seasonal ingredients and modern
techniques. He would later follow his mentor to Ninety Acres.
As soon as Marty heard about the scope of the Natirar project in Peapack-Gladstone NJ,
he knew he wanted to be involved. The opportunity to have produce and livestock raised
steps away from the kitchen had always been a dream. He quickly became involved with
the planning of the farm, helping to shape its direction. His passion for the farm has been
infused into the menus at Ninety Acres, but not just in the food, it branched out into the
cocktail and beverage programs as well.
He resides in Budd Lake with his wife Julie & their two children.
JAMES LAIRD, EXECUTIVE CHEF/OWNER, RESTAURANT SERENADE
Upon graduation from the Culinary Institute of America, New Jersey
native James Laird traveled to Europe to hone his skills under the
tutelage of renowned chefs Georges Blanc and Alain Pic. During
the early ‘90s, he held positions at some of New York City’s most
renowned restaurants: Lespinasse, The River Café and Aureole,
eventually returning to New Jersey, where he joined the staff of the
esteemed Ryland Inn. During his tenure as Sous Chef, the restaurant
received an “Extraordinary” rating from The New York Times (the equivalent of four stars).
It was also in the kitchen of The Ryland Inn that James met his future wife and partner at
Restaurant Serenade, Nancy Sheridan, a former Wall Streeter-turned-Culinary Institute
star graduate. On October 31, 1996, the couple opened Restaurant Serenade.
At Serenade, James has elevated his cooking by utilizing only the best seasonal and local
ingredients, creating sophisticated yet approachable French-American dishes. Years of
buying produce from area farmers and growers has led to great mutual respect for (and
from) these producers, with whom long-term relationships have been cultivated and
nurtured. James – a yoga and golf devotee – also raises organic, heirloom vegetables in
a raised-bed garden as well as heirloom chickens.
Throughout his impressive career, James Laird and Restaurant Serenade have been
featured in The New York Times; Wall Street Journal; Gourmet; Reuters; Chocolatier;
New York Magazine; New Jersey Monthly; New Jersey Life; Food Arts; The Star-Ledger;
and The Asbury Park Press. The New York Times named him “one of the best classically
trained chefs in New Jersey” and New Jersey Monthly has consistently rated Restaurant
Serenade among “the best of the best.” The Record describes his cuisine “as a soft
and subtle love song” and Crain’s NY Business remarked, “Serenade is among the
Garden State’s most rewarding dining destinations.” James has also appeared on “The
Today Show” and The Food Network, and has made multiple appearances on the “CBS
Saturday Early Show;” NBC’s “Weekend Today in New York” and “News 4 You;” WCBS
Channel 2 News; Channel 7 Eyewitness News; and CN8’s, “Let’s Cook” with Paul Dillon.
24
Every year, a talented group of chefs, managers
and staff donate their time, skills and energy to
QUALITY OF LIFE SERVICES the Blue Jean Ball as well as many other Stop
Hunger events throughout New Jersey. The
culinary leaders for this year’s menu include Chef Eric Schneider, Chef Harry Honer,
Chef Alex Ramirez and Chef Jason Waldman. Janet Ferguson, Ted MacMaster and
Alecia Mastellone lead the creative efforts for this years theme. The Sodexo Team
includes Corporate Service accounts, Healthcare and Campus Service locations. We
are proud to participate in the Blue Jean Ball, helping to Stop Hunger in New Jersey.
STOP & SHOP has been a supporter of the Community
Food Bank of New Jersey for many years. From its
weekly donations of food, its donations of turkeys at
Thanksgiving time, and its annual support of the Blue Jean
Ball, Stop & Shop continues to support the mission of the
Community Food Bank of New Jersey. At Stop & Shop,
customers can feel great about buying our corporate
brands because we make it so simple to choose great quality products at great prices.
Our Corporate Brands represent an integral part of what the Company is about. The
Corporate Brands Mission Statement reads:
“Our Corporate Brands will make shopping and life a little simpler for our customers
by delivering great food, creative meal solutions and everyday household items at low
prices.”
We have over 4,000 Stop & Shop brand named items which are typically twenty (20%)
lower in cost than the national brands. Some of our customer’s favorite categories
include bread, milk, eggs, vegetables, chicken, produce and paper products.
Our Nature’s Promise products include a wide variety of great tasting, natural and
organic products. We offer over 500 items representing a full range of products that
meet or exceed all of the quality standards set by certifying agencies. They are also
provided at a wallet friendly price. The most popular categories include bread, cheese,
milk, eggs, produce, snacks, poultry and beef.
Our Simply Enjoy products are distinctively fine foods, made with premium ingredients,
which are both affordable and delicious. Luxurious indulgences at affordable prices
that bring the great tastes of the world to your home. The most popular categories
include frozen desserts, appetizers, prepared meals, ice cream, dips, cookies and
crackers. Our customers love them. Life is delicious – Simply Enjoy!!
“The foundation of our company is selling great food - this is what we are known for
and is our core business. We provide customers with great value and a convenient and
innovative shopping experience with a wide range of products and healthy choices.
Our vision is to offer all of our stakeholders - our customers, employees, suppliers,
shareholders, and the communities we serve - better choice, better value, better life,
every day. We are committed to acting responsibly in all that we do.”
25
RICKFORD FOO
CEC, UPPER MONTCLAIR COUNTRY CLUB
Rickford “Ryan” Foo is the Director of Culinary operations at
Upper Montclair Country Club in Clifton NJ. He began his career
in foodservice by apprenticing in his father’s Asian restaurant
while achieving his high school diploma. He continued his journey to
become a chef attending The Culinary Arts Institute at Hudson County Community
Collage, graduating from the program in 2002.
While achieving his apprentice hours at Brooklake Country Club, Chef Foo quickly
worked his way up the ranks being promoted to Executive Sous Chef for his work
ethic, high level of skills and creativity. From there Ryan moved on, taking a tournant
position at the exclusive five diamond Hilton at Short Hills until he was recruited as
chef de cuisine for the prestigious Shackamaxon Country Club in Scotch Plains, NJ.
In just a few short seasons, Ryan earned a promotion gaining his first Executive Chef
position.
Chef Foo joined the NNJ Chapter of the ACF as a student and participated as a
member of the Junior Hot Foods and Knowledge Bowl Teams. These opportunities
became the foundation of Ryan’s passion for knowledge and competition. Ryan is
currently serving his second term as chapter Vice President of The American Culinary
Federation Northern New Jersey. He remains focused on his long term goals, to
earn a position on the ACF National Culinary Team and his Certified Master Chef
certification.
As a member of the Chaines des Rotisseurs, he was one of the youngest chefs
to win the regional competition earning a Gold Medal and placed fourth out of ten
competitors from around the country for the National Title. Additionally, over the last
5 years, Ryan has traveled the country entering various levels of competitions and
has earned medals in over 27 competitions.
Ryan continues to pursue his education working towards a degree in Hotel/ Motel
Restaurant Management at Fairleigh Dickinson University and would like to earn his
Masters Degree in Gastronomy. Looking further down the line, Executive Chef Ryan
Foo aspires to navigate his career towards teaching so that he can have a direct
impact on the future of our industry by mentoring culinary students just entering our
great profession.
26
thank you
to
The Culinary Team
A special and big THANK YOU
to the behind-the-scenes culinary teams of the
Blue Morel Restaurant &
Wine Bar, Compass Group,
Gourmet Dining Services, Gourmet Kitchen,
Harvest Restaurant Group, Morris Tap & Grill,
Ninety Acres Culinary Center at Natirar,
Restaurant Serenade,
Stop & Shop Supermarkets,
Sodexo, Upper Montclair Country Club
& the American Culinary Federation Northern NJ,
Vermont Creamery, and our own FSTA,
who made this evening possible
by donating their time and expertise
in creating a wonderful selection of food.
27
silent auction sponsors
Allesi Vigo Foods
New Jersey Devils
Bill Caplis
New York Jets
Blue Morel Restaurant
& Wine Bar
Park Avenue Club
CBS News
Cox Printers
Restaurant Serenade
REVEL Casino Hotel
Crossroads Theatre Company
Robert’s Steakhouse
Atlantic City
Pat Flaherty Art
Schroth & Lorenson Jewelers
E. & J. Gallo Winery
Stop & Shop Supermarkets
Gulf Oil
The Bernards Inn
Harvest Restaurant Group
The Daily Show with
Jon Stewart
Paul Kapner, CEC and
the Chefs of the Community
FoodBank of New Jersey
The Late Show with David
Letterman
Lakewood Blue Claws
The Madison Hotel &
Rod’s Steakhouse
Laura Mercier
Liberty Science Center
McLoone’s Restaurants
Morris Museum
New Jersey Jackals
28
The Somerset Patriots
Vermont Creamery
Wyndham Hamilton Park
David Yurman
event sponsors
Host Sponsor
Bank of America
Champion Sponsors
Blackrock Financial Management, Inc
Lauren and Richard Brody
Dorothy E. Litwin Charitable Fund
Prudential Financial, Inc.
Wakefern
WithumSmith+Brown, PC
Partner Sponsors
Coyne Public Relations
Ferolie Corporation
Genova, Burns, Giantomasi & Webster
Kings Food Markets
Pfizer
Stop & Shop Supermarkets
The Weinreich Family
Willis of New Jersey
29
host sponsor
Inspired by those devoted to
a life of giving
Creating positive change helps individuals grow and neighborhoods thrive. Your
dedication to serving our community makes a difference.
Bank of America is honored to be connected to the Community FoodBank of New
Jersey . You’re an inspiration for others to give more.
Visit us at bankofamerica.com/newjersey
Life’s better when we’re connected
©2014 Bank of America Corporation | ARH46WCM
30
champion sponsors
An Investment
for todAy And
tomorrow
Blackrock is proud to support the
new Jersey Community foodBank
and its Annual Blue Jean Ball
thank you for your unwavering commitment to
fight hunger and poverty in new Jersey.
31
champion sponsors
We are proud to honor and
support the work of the
and to celebrate
with so many
great friends
at this 18th
Blue Jean Ball.
Lauren &
Richard
Brody
32
champion sponsors
In honor of
FoodBank Board Member
Brian Kronick
Congratulations
to the
Community FoodBank
of New Jersey.
33
champion sponsors
T:5.5 in
Helping to Build
Stronger CommunitieS
PROOF
OPERA
DATE:
PM
JOB#:
DESC:
Comm
PUB: T
nity F
New J
PUBDA
04/05
LIVE:
TRIM:
Prudential is proud to support the
BLEED
GUTTE
Community foodBank
of new jerSey
GCD:
CD:
AD:
CW:
AE:
TRAFF
PROOF
T:8.5 in
© 2013. Prudential, the Prudential logo, the Rock symbol and Bring Your Challenges are service marks of Prudential Financial, Inc.
and its related entities, registered in many jurisdictions worldwide.
0205991-00005-00
A4097
34
2_Community_ The Community FoodBank_5.5x8.5.indd 1
3/10/14 4:52 PM
champion sponsors
Community, family and friendship are the key values for success in business
and in life. For over 35 years, WithumSmith+Brown has been committed
to this principle, knowing that strong relationships help make strong
foundations.
We are proud to support the Community FoodBank of New Jersey and their
continued mission to end poverty and hunger in New Jersey.
Eric Strauss, CPA, CGFM, Partner • 215.546.2140
Rich Cohen, CPA, CFE, CGFM, Partner • 215.546.2140
Cathy Bendall, CPA, Senior Manager • 732.828.1614
35
champion sponsors
Let the Sunshine In!
36
ShopRite is proud to support the
Community FoodBank of New Jersey
partner sponsors
c o y n e p r. com
37
partner sponsors
We are proud to support
The Community FoodBank
Of New Jersey & the
Blue Jean Ball
Best Wishes
For Your Continued
Growth & Success
The Ferolie Family
www.esm-web.com
38
partner sponsors
At the intersection of law,
government and business.
494 Broad Street • Newark, NJ 07102
Tel: 973.533.0777 • Fax: 973.533.1112
We are Proud to Support
Community FoodBank of New Jersey
and the 18th Annual Blue Jean Ball.
Brian W. Kronick, Esq., Board Member
www.genovaburns.com
Newark, NJ
New York, NY
Red Bank, NJ
Camden, NJ
Philadelphia, PA
Jersey City, NJ
Washington, D.C.
973.533.0777
212.566.7188
732.758.6595
856.968.0680
215.564.0444
201.469.0100
202.441.0072
Genova Burns Giantomasi Webster LLC • Attorneys-At-Law
39
partner sponsors
NOTHING FILLS OUR HEARTS
LIKE A FULL PLATE FOR EVERYONE.
We believe caring defines who we are not
only to our community, but to our industry,
our associates and to ourselves.
A belief we are proud to uphold with our wonderful
friends at the Community FoodBank of New Jersey.
Connect with us www.kingsfoodmarkets.com
40
partner sponsors
Pfizer is proud
to support the
Community FoodBank
and the
2014 Blue Jean Ball.
41
partner sponsors
is celebrating a 100 years of fresh ideas
We are a proud sponsor of the
Blue Jean Ball
42
partner sponsors
We proudly support
in its fight against
hunger and poverty.
The Weinreich Family
43
partner sponsors
WE ARE PROUD TO SUPPORT
THE COMMUNITY FOODBANK
OF NEW JERSEY
WILLIS
A CENTER OF EXCELLENCE IN
THE INSURANCE AND BENEFITS
MARKETPLACE
Sam Kinney
973 829 6485
[email protected]
44
Pete Demers
973 401 7416
[email protected]
in • kind sponsors
New AmericAN cuisiNe,
sushi & seAfood rAw BAr
Blue morel combines the finest seasonal ingredients from local,
regional, organic and sustainable farms with the culinary creativity
wine Bar & wine room
The wine bar offers over 70 wines by the glass and
1/2 glass tastings. The wine room is perfect for
private dining for up to 18.
three course sunday supper
From 4 to 9 p.m.
Enjoy a Three Course Menu
$29 per person
Brunch Buffet with omelet station
from noon to 2:30 p.m.
$28 per person
for reservations call 973-451-2619
Voted “Best RestauRant In MoRRIstown” daIly RecoRd
&
top 10 new RestauRants In the u.s. By Gayot
2 whippany road
morristown, nJ 07960
bluemorel.com
45
in • kind sponsors
46
in • kind sponsors
47
in • kind sponsors
48
in • kind sponsors
665 Martinsville Road, Basking Ridge
908.647.3000
279 Springfield Ave., Berkeley Heights
908.665.1755
3 Morris Ave., Summit
908.273.3166
401 Springfield Ave., Summit 908.273.0027
______________
40 W. Park Place, Morristown 973.326.1800
______________
17 Chestnut Street, Ridgewood 201.444.1922
510 Tabor Road, Morris Plains
973.267.7004
2230 Route 10 West, Morris Plains
973.267.4006
40 W. Park Place, Morristown
973.326.9200
665 Martinsville Road, Basking Ridge
908.647.6007
49
in • kind sponsors
Proudly supports the Community FoodBank of New Jersey
500 Route 10 West Randolph, New Jersey
973.891.1776
Morristapandgrill.com
"It's not about you, it's about what you do that makes a
difference"
– Chef Eric LeVine
Follow and Support Chef Eric’s $1 Million Marathon Journey
Five-time cancer survivor is taking on another tough challenge to bring money
and hope to others!
Chef Eric is training hard to get fit for the Fall 2014 New York City Marathon to
inspire others through his determination and healthy living. And to raise a total
of $1 million for three wonderful causes - The Community FoodBank of New
Jersey, Team Continuum, and SOS’s No Kid Hungry Campaign. Chef Eric is
dedicated to giving people hope and the renewed chances at life that he has
already had five times.
Between now and Marathon Day on November 2nd, go to pazoo.com to follow
Chef Eric’s Journey to Fitness. And PLEASE do what you can to support his
efforts.
chefericlevine.com or pazoo.com
50
in • kind sponsors
51
in • kind sponsors
Experience Serenade Signature contemporary French cuisine with ever
changing tasting menus to be savored and paired with selections from an
extensive, carefully assembled wine collection.
A showcase of the finest hand-selected seasonal and regional ingredients in
simple, refined presentations by award-winning Chef James Laird.
We are proud to support
The Community FoodBank of New Jersey
Restaurant Serenade
6 Roosevelt Avenue
Chatham, NJ 07928
973-701-0303
www.restaurantserenade.com
52
in • kind sponsors
Sodexo is proud to support
the Community FoodBank of New Jersey’s 18th Blue Jean Ball
53
in • kind sponsors
is proud to be
a supporter of the
Community FoodBank
of New Jersey and the
Blue Jean Ball
SM
54
in • kind sponsors
UPPER MONTCLAIR
COUNTRY CLUB
177 HEPBURN ROAD. CLIFTON, NJ 07012
Proud to Support the
Community FoodBank of New Jersey
55
in • kind sponsors
56
in • kind sponsors
57
in • kind sponsors
58
in • kind sponsors
59
in • kind sponsors
60
in • kind sponsors
61
in • kind sponsors
62
in • kind sponsors
63
in • kind sponsors
64
in • kind sponsors
S TILL LIFE
FINE EVENT DESIGN
973.889.3615
stilllifeeventdesign.com
65
Saving is financial
security.
Saving is the first step on the path
to financial security.
Citi Community Development’s
innovative products and
collaborations empower families
to achieve their financial goals like
buying a home, starting a business
or enrolling in further education.
Learn more at
citicommunitydevelopment.com
© 2014 Citigroup Inc. All rights reserved.
Citi and Citi with Arc Design are registered service marks of Citigroup Inc.
66
67
68
Patella Woodworking proudly honors
and continues to support
the ongoing efforts put forth by
The Community FoodBank of New Jersey
in leading the fight against hunger
Patella Woodworking
Orangeburg NY
69
for working,
doing, and
inspiring.
PNC is proud to salute Community
FoodBank of New Jersey for bringing
true peace, love and happiness to so
many people in New Jersey.
pnc.com
©2014 The PNC Financial Services Group, Inc. All rights reserved. PNC Bank, National Association. Member FDIC
70
Best Wishes
from your friends at
Richard Saker, President and CEO
Your World Class ShopRites
Aberdeen
Belmar
Bound Brook
Bordentown
Branchburg
Brick Twp
East Brunswick
East Windsor
Edison
Ewing
Freehold
Hamilton Marketplace
Hamilton Square
Hazlet
Lakewood
Lawrenceville
Marlboro Twp
Middletown
Montgomery Twp
Neptune
North Brunswick
Pennington
Piscataway
Rt.37, Toms River
Sayreville
Somerville
South Brunswick (Coming Soon)
Wall Twp
West Long Branch
Woodbridge
MANY THANKS FOR VOTING
SHOPRITE “BEST SUPERMARKET”
Asbury Park Press, Courier News, Home News Tribune and
Trentonian Readers’ Choice Awards
71
The Rimland Family
Proudly supports the
Community Foodbank
of New Jersey
in its fight
against hunger
& poverty.
72
COMMUNITY
FOODBANK
OF NEW JERSEY
We salute your commitment and
dedication to improving the lives of
those in need throughout the state.
At Alliant Employee Benefits, we’ve created an organizational culture full of high-energy, talented,
creative professionals who are dedicated to solving challenges for businesses.
We offer a wide range of financial products and services:
·
·
·
·
·
401(k) Profit Sharing Plan
Defined Benefit Pensions Plans
403(b) Plans
Payroll-Deducted IRA and College 529 Plans
College 529 Planning for Multiple States
·
·
·
·
·
Non-Qualified Deferred Compensation Programs
Estate Tax Planning
Individual Life and Disability Plans
Cash Management
ERISA Compliance
320 West 57th Street, New York, NY 10019 | 866 428 4015 | alliantbenefits.com
CA License No. 0C36861
© 2014 Alliant Employee Benefits, a division of Alliant Insurance Services, Inc. All rights reserved.
Proud To Serve & Support
The Community FoodBank
of New Jersey
from your friends at
1634 East Elizabeth Avenue
Linden, New Jersey 07036
908-928-1010 • coxprinters.com
73
The perfect healthy, go-anywhere snack!
CONGRATULATIONS
on another
unbelievable
Blue Jean Ball and
for fighting hunger
in New Jersey!
Crispy Fruit flavors include:
Apple • Mango • Asian Pear • Banana • Cantaloupe
Pineapple • Tangerine NEW!
www.crispygreen.com • 866-582-5577
10 Madison Rd, Ste D, Fairfield, NJ 07004
We are proud to support
The Community FoodBank
of New Jersey
MEDICAL / PHARMACY / DENTAL / JOURNEY TO HEALTH (TOTAL CARE MANAGEMENT)
Horizon Blue Cross Blue Shield of New Jersey is an independent licensee of the Blue Cross and Blue Shield Association.
The Blue Cross® and Blue Shield® names and symbols are registered marks of the Blue Cross and Blue Shield
Association. The Horizon® name and symbols are registered marks of Horizon Blue Cross Blue Shield of New Jersey. ©
2014 Horizon Blue Cross Blue Shield of New Jersey. Three Penn Plaza East, Newark, New Jersey 07105.
HorizonBlue.com
74
Staying true
to the winner
in all of us.
Winning isn’t about the finish line or the bottom
line, or about being the fastest or the smartest. Winning is
having the will to compete, and the desire to keep trying –
regardless of the outcome. It’s about putting our hearts into
something that we believe in and putting our efforts into
making a difference. At Enterprise, we salute that
winning spirit.
Proud sponsors of the
Community Food Bank of New Jersey
Blue Jean Ball.
Pick-up subject to geographic and other restrictions. ©2014 Enterprise Rent-A-Car. E04619 03.14
The Stanford Group
is proud
to support the
Community
FoodBank
of New Jersey
and its mission
to fight hunger
& poverty.
75
Congratulations to the dedicated,
caring Community FoodBank Team!
Never doubt that a small group of
thoughtful, committed people can
change the world; indeed, it’s the
only thing that ever has.
– MARGARET MEAD
Thank you for what you do for others
every day of the year.
Michele and Keith Ansbacher
C. R. Bard, Inc. is proud to support
Community FoodBank
oF
Let the Sunshine In
AdvAncing Lives
And the
deLivery
of
new Jersey
heALth cAre
®
© 2014 C. R. Bard, Inc. All Rights Reserved. Bard and Advancing Lives and the Delivery of Health Care are trademarks and/or registered trademarks of C. R. Bard, Inc.
76
MAKING NJ
LOOK GOOD
Happy Chef is proud to serve
those who serve others.
Thank you for all of your hard
work and dedication.
is proud to support the
Community FoodBank
of New Jersey’s
Blue Jean Ball.
Puglisi
Egg
Farms
Supreme Security Systems.
Trusted Protection for 85 Years.
Fire/Life Safety • Burglary • CCTV • Access Control
Industrial • Commercial • Residential
Installation • Monitoring • Service
facebook.com/
supremesecuritysystems
888-787-7363
www.supremealarm.com
A proud supporter and service provider to Community FoodBank of New Jersey and other worthwhile causes
www.tranclo.com
77
Benefactors, Sponsors,
Patrons, Friends
Wayne Paglieri
Joslin & John Ruffle
ShopRite of Hunterdon County
William H. Connolly & Co
Martin Barker
Broccoli Associates
Shoshana & Ted Diskind
Amy & Steven Goldman
Isabel & David Mahalic Foundation
Doug Liebau
Gordon Redgate
Jane & George Schildge
Sylvia & Howard Cohen
Theresa Ballas
Robert Fox
Gary Gigliotti
Stephen Mallard
Norman Rosenblum
Peter Stein
78
volunteers
Brenda Ash
Nancy MacNiven
Dick Ash
Robin Marko
Yvan Beausoleil
Sarah Mercuri
Betsey Bernhardt
Eileen Miller
John Comerford
John Parrinello
Karen Delaporte
Leslie Parrinello
Glenn Donatiello
Henry Pavlak
George Francy
Pat Pavlak
Heidi Heleniak
Michele Pericci
Shining Hsu
Judy Seavy
Kristen Koehler Whitfield
Don Swanson
Molly Lenz
Jacob Thomas
Hugh MacNiven
Rachael Thomas
79
notes
80
Railroad Construction Company, Inc.
M. Fellinger Co.
In-Kind Sponsor:
R&R Marketing
Silent Auction Donors:
Antique Antics
Creative Wallcoverings & Interiors
Volunteer:
Jacob Simmons
THE FOOD SERVICE TRAINING ACADEMY
CHANGING LIVES 16 WEEKS AT A TIME.
The Power to Inspire
With energy to spare.
At NRG, we’re not just moving electricity and
powering our community; we also want to
inspire and motivate the community we serve.
It takes a lot of energy to meet your goals and
feed a community. We’re pulling for you — and
lighting the way.
NRG is a registered servicemark of NRG Energy, Inc. © 2013 NRG Energy, Inc. All rights reserved. COM.1460