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4 14 5 • •
4 14
5
4 14 5 • • THE 18TH ANNUAL Blue Jean Ball
THE 18TH ANNUAL Blue Jean Ball
THE
18TH
ANNUAL
Blue
Jean
Ball
4 14 5 • • THE 18TH ANNUAL Blue Jean Ball
4 14 5 • • THE 18TH ANNUAL Blue Jean Ball
4 14 5 • • THE 18TH ANNUAL Blue Jean Ball
Give the gift of time, Help make a difference by donating your time. For more

Give the gift of time,

Give the gift of time, Help make a difference by donating your time. For more information

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

more information c a l l u s a t (908) 355-3663 x221 or visit us
Dear FoodBank Friends, Welcome to our 18th annual Blue Jean Ball. We are pleased to
Dear FoodBank Friends, Welcome to our 18th annual Blue Jean Ball. We are pleased to
Dear FoodBank Friends, Welcome to our 18th annual Blue Jean Ball. We are pleased to

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
Kathleen DiChiara

FOUNDER, PRESIDENT & CEO

Richard Brody
Richard Brody

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:

Kids Cafes

Kids Closet

Kids School Supplies

Food Service Training Academy

Community Garden

Check-Out Hunger

SNAP Outreach

Mobile Pantry

Pediatric Pantries

A MEMBER OF
A MEMBER OF

1

By the Numbers

A Few Highlights of What YOU Helped Make Possible Over the Past Year

Distributed 40,658,957 pounds of food and groceriesof What YOU Helped Make Possible Over the Past Year Reached the milestone of 500 million

Reached the milestone of 500 million pounds of food distributed since our incorporation in 1982Year Distributed 40,658,957 pounds of food and groceries Served more than 2,200 children each day after

Served more than 2,200 children each day after school through our Kids Cafe programpounds of food distributed since our incorporation in 1982 Served more than 5,000 children each weekend

Served more than 5,000 children each weekend through our BackPack programchildren each day after school through our Kids Cafe program Provided classroom supplies to students and

Provided classroom supplies to students and teachers in more than 200 schools through our Tools 4 Schools program5,000 children each weekend through our BackPack program Distributed almost 25,000 boxes of food to low-income

Distributed almost 25,000 boxes of food to low-income seniorsin more than 200 schools through our Tools 4 Schools program Graduated 100 students from the

Graduated 100 students from the Food Service Training Academyalmost 25,000 boxes of food to low-income seniors Opened our new 4,800 square foot Volunteer Center

Opened our new 4,800 square foot Volunteer Center100 students from the Food Service Training Academy Benefited from 35,000 volunteer visits and 85,000 donated

Benefited from 35,000 volunteer visits and 85,000 donated hoursAcademy Opened our new 4,800 square foot Volunteer Center Continued Hurricane Sandy recovery efforts, including

Continued Hurricane Sandy recovery efforts, including ongoing distribution of almost 1,800 food and supply boxes to families in hard-hit flood zonesfrom 35,000 volunteer visits and 85,000 donated hours Distributed more than 23,000 turkeys and more than

Distributed more than 23,000 turkeys and more than 5,600 chickens for Thanksgivingfood and supply boxes to families in hard-hit flood zones Harvested 600,000 pounds of healthy, fresh

Harvested 600,000 pounds of healthy, fresh produce through our initiative with America’s Grow-a-Row23,000 turkeys and more than 5,600 chickens for Thanksgiving Surveyed more than 500 clients at more

Surveyed more than 500 clients at more than 90 feeding programs for Feeding America’s Hunger in America 2014 studyproduce through our initiative with America’s Grow-a-Row Earned Charity Navigator’s Four-Star top rating for the

Earned Charity Navigator’s Four-Star top rating for the fifth year in a row, something only 4% of charities across the country have receivedSurveyed more than 500 clients at more than 90 feeding programs for Feeding America’s Hunger in

2

Four-Star top rating for the fifth year in a row, something only 4% of charities across

“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.”

Voices of the Community
Voices
of the
Community

Elderly woman who comes with her disabled husband to a Senior Feeding Program made possible by CFBNJ

“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!

boardboard ofof directorsdirectors our board officers RICHARD BRODY CHAIRMAN CEO, IIS Group, LLC JOSH WEINREICH
boardboard ofof directorsdirectors
boardboard ofof directorsdirectors

our board officers

RICHARD BRODY

CHAIRMAN CEO, IIS Group, LLC

JOSH WEINREICH

VICE CHAIRMAN

ALAN C. LEVITAN

SECRETARY Chairman, International Foods Marketing Corp

MICHAEL RIMLAND

TREASURER Managing Director, Goldman, Sachs & Co.

our board

MICHELE D. ANSBACHER

VP, Eastern Territory Agency Distribution Prudential Insurance Company

MICHELLE CASTELLANA

Director of Human Resources Stop & Shop

THOMAS F. COYNE

Chief Executive Officer Coyne Public Relations

JOSEPH F. DEMPSEY, JR.

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

RONALD B. GILES

Director, Quality Assurance Goya Foods, Inc.

BRIAN W. KRONICK, ESQ.

Managing Partner Genova Burns Giantomasi & Webster

WENDY M. LAZARUS

Director, Government Relations and Public Affairs, Pfizer, Inc

KAREN MELETA

VP, Consumer and Corporate Communications Wakefern Food Corporation

TONY MURPHY

VP, Human Resources, Mondelez

˜

MICHAEL A. OSTROFF

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

Honorary Chairman Automatic Data Processing, Inc.

KATHLEEN DICHIARA

President & CEO The Community FoodBank of New Jersey

7:00 8:45 9:45 enjoy!
7:00
8:45
9:45
enjoy!

this evening’s program

Welcome to the

Community FoodBank of New Jersey

7:30 Remarks

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

Silent Auction Closes –

Winners alerted via text

Thank you for spending the evening with us!

this evening’s menu

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.

many thanks we cherish your gift of time, treasure & talent. our event donors The
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

Cal’s Personal Service

CDC Coffee Distributing Corp.

Community Kitchen and Food Service Training Academy of the Community FoodBank of New Jersey

Compass Group USA

Driscoll Foods

E. & J. Gallo Winery

Golden Note Entertainment

Gourmet Dining

Gourmet Kitchen

Harvest Restaurants

The Mayo Performing Arts Company

Morris Tap & Grill

Ninety Acres at Natirar

Culinary Federation Northern NJ

Peerless Beverage Company

Restaurant Serenade

Sodexo

Still Life Fine Event Design

Stop & Shop Corporate Brands

Upper Montclair Country Club

Vermont Creamery

CFBNJ
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)

Blue Morel
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

Compass Group
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

Gourmet Dining Services
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

Gourmet Kitchen
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

Harvest Restaurant Group
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

Morris Tap & Grill
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

Ninety Acres
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

Restaurant Serenade
Restaurant
Serenade

Jimi Hendrix

Purple Haze Boneless short rib fritters nice garnish with baby leeks

Are You Experienced? Chilled asparagus soup shooter with mint

Sodexo
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

Stop & Shop Supermarkets
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

Upper Montclair CountryClub
Upper
Montclair
CountryClub

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

Vermont Creamery
Vermont
Creamery

Yasgur’s Farm

Peace, Love and Cheese Plates Groovy Goat Cheese Fresh and Aged Fresh Chevre Bijou Bonne Bouche Coupole Cremont

our fabulous CHEF PAUL KAPNER EXECUTIVE CHEF/DIRECTOR OF COMMUNITY KITCHEN THE COMMUNITY FOODBANK OF NEW
our fabulous
CHEF PAUL KAPNER
EXECUTIVE CHEF/DIRECTOR
OF COMMUNITY KITCHEN
THE COMMUNITY FOODBANK OF NEW JERSEY
OF COMMUNITY KITCHEN THE COMMUNITY FOODBANK OF NEW JERSEY Chef Paul Kapner joined our staff in
OF COMMUNITY KITCHEN THE COMMUNITY FOODBANK OF NEW JERSEY Chef Paul Kapner joined our staff in

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.

House Community Education Center Community Advisory Board. CHEF KEVIN TAKAFUJI EXECUTIVE CHEF BLUE MOREL AT THE

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

period.

Then they broke the mold.” Not to leave

mom out he also says, “Mom can just cook, flat out cook. I don’t

best orchids

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.

BRIAN RIORDAN REGIONAL EXECUTIVE CHEF EUREST DINING SERVICES, COMPASS GROUP USA Brian Riordan, the regional

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.

sons, Patrick and Sean, for his determination to succeed. JOE KRUPKA CHUBB WARREN, DISTRICT EXECUTIVE CHEF,

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!

in the brilliant culinary masterpieces Chef Joe creates! MARK DABUNDO EXECUTIVE CHEF, GOURMET DINING After graduating

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 Farm- to-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.

MARIANA DERILLO EXECUTIVE SOUS CHEF, GOURMET DINING Sous Chef Mariana Derillo joined the Gourmet Dining

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.

College’s Culinary Arts Institute in Jersey City, NJ. CHRISTINA DALEY REGIONAL SALES EXECUTIVE, GOURMET KITCHEN,

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.

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.

Community Food Bank of NJ, in an effort to help stop hunger. BRUCE JOHNSON EXECUTIVE CHEF,

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.

BILL HENDRA EXECUTIVE CHEF, HUNTLEY TAVERNE Bill Hendra has been with Harvest Restaurants since its

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.

supported Chef Bruce Johnson at Restaurant 28 in Montclair. ERIC LEVINE EXECUTIVE CHEF/PARTNER MORRIS TAP &

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.

Go to chefericlevine.com or pazoo.com for details. VERMONT CREAMERY From the Green Mountains of Vermont, where

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.

MARTIN KESTER , CHEF DE CUISINE, NINETY ACRES AT NATIRAR Born and raised in New

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.

in Budd Lake with his wife Julie & their two children. JAMES LAIRD , EXECUTIVE CHEF/OWNER,

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.

QUALITY OF LIFE SERVICES
QUALITY OF LIFE SERVICES

Every year, a talented group of chefs, managers and staff donate their time, skills and energy to 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.

in the Blue Jean Ball, helping to Stop Hunger in New Jersey. STOP & SHOP has
in the Blue Jean Ball, helping to Stop Hunger in New Jersey. STOP & SHOP has

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.”

RICKFORD FOO CEC , UPPER MONTCLAIR COUNTRY CLUB Rickford “Ryan” Foo is the Director of

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.

have a direct impact on the future of our industry by mentoring culinary students just entering
thank you to The Culinary Team A special and big THANK YOU to the behind-the-scenes
thank you to The Culinary Team A special and big THANK YOU to the behind-the-scenes
thank you to The Culinary Team A special and big THANK YOU to the behind-the-scenes
thank you to The Culinary Team A special and big THANK YOU to the behind-the-scenes
thank you to The Culinary Team A special and big THANK YOU to the behind-the-scenes
thank you to The Culinary Team A special and big THANK YOU to the behind-the-scenes
thank you to The Culinary Team A special and big THANK YOU to the behind-the-scenes

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.

silent auction sponsors
silent auction sponsors
silent auction sponsors Allesi Vigo Foods New Jersey Devils Bill Caplis New York Jets Blue Morel

Allesi Vigo Foods

New Jersey Devils

Bill Caplis

New York Jets

Blue Morel Restaurant & Wine Bar

CBS News

Cox Printers

Crossroads Theatre Company

Pat Flaherty Art

E. & J. Gallo Winery

Gulf Oil

Park Avenue Club

Restaurant Serenade

REVEL Casino Hotel

Robert’s Steakhouse Atlantic City

Schroth & Lorenson Jewelers

Stop & Shop Supermarkets

The Bernards Inn

Harvest Restaurant Group

Paul Kapner, CEC and the Chefs of the Community FoodBank of New Jersey

Lakewood Blue Claws

Laura Mercier

Liberty Science Center

McLoone’s Restaurants

Morris Museum

New Jersey Jackals

The Daily Show with Jon Stewart

The Late Show with David Letterman

The Madison Hotel & Rod’s Steakhouse

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

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

host sponsor
host sponsor
Inspired by those devoted to a life of giving Creating positive change helps individuals grow

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

us at bankofamerica.com/newjersey Life’s better when we’re connected ©2014 Bank of America Corporation | ARH46WCM
champion sponsors
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An Investment for todAy And tomorrow Blackrock is proud to support the new Jersey Community
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.
champion sponsors
champion sponsors
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We are proud to honor and support the work of the and to celebrate with
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
champion sponsors
champion sponsors
champion sponsors

In honor of FoodBank Board Member Brian Kronick

sponsors In honor of FoodBank Board Member Brian Kronick Congratulations to the Community FoodBank of New

Congratulations to the Community FoodBank of New Jersey.

sponsors In honor of FoodBank Board Member Brian Kronick Congratulations to the Community FoodBank of New
champion sponsors
champion sponsors
champion sponsors

Helping to Build Stronger CommunitieS

Prudential is proud to support the

Community foodBank of new jerSey

© 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

champion sponsors
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champion sponsors Community, family and friendship are the key values for success in business and in
champion sponsors Community, family and friendship are the key values for success in business and in

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

Rich Cohen, CPA, CFE, CGFM, Partner • 215.546.2140 Cathy Bendall, CPA, Senior Manager • 732.828.1614 35
champion sponsors
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champion sponsors

Let the Sunshine In!

champion sponsors Let the Sunshine In! ShopRite is proud to support the Community FoodBank of New
champion sponsors Let the Sunshine In! ShopRite is proud to support the Community FoodBank of New
champion sponsors Let the Sunshine In! ShopRite is proud to support the Community FoodBank of New
champion sponsors Let the Sunshine In! ShopRite is proud to support the Community FoodBank of New
champion sponsors Let the Sunshine In! ShopRite is proud to support the Community FoodBank of New
champion sponsors Let the Sunshine In! ShopRite is proud to support the Community FoodBank of New
champion sponsors Let the Sunshine In! ShopRite is proud to support the Community FoodBank of New
champion sponsors Let the Sunshine In! ShopRite is proud to support the Community FoodBank of New

ShopRite is proud to support the Community FoodBank of New Jersey

partner sponsors
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coynepr.com
coynepr.com
partner sponsors
partner sponsors
partner sponsors
We are proud to support The Community FoodBank Of New Jersey & the Blue Jean

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

New Jersey & the Blue Jean Ball Best Wishes For Your Continued Growth & Success The

www.esm-web.com

partner sponsors
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          At the intersection of law, government and business.   494 Broad
          At the intersection of law, government and business.   494 Broad
          At the intersection of law, government and business.   494 Broad
          At the intersection of law, government and business.   494 Broad
          At the intersection of law, government and business.   494 Broad
          At the intersection of law, government and business.   494 Broad
          At the intersection of law, government and business.   494 Broad
          At the intersection of law, government and business.   494 Broad
          At the intersection of law, government and business.   494 Broad
 
 
 

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

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NOTHING FILLS OUR HEARTS LIKE A FULL PLATE FOR EVERYONE. We believe caring defines who
NOTHING FILLS OUR HEARTS LIKE A FULL PLATE FOR EVERYONE. We believe caring defines who
NOTHING FILLS OUR HEARTS LIKE A FULL PLATE FOR EVERYONE. We believe caring defines who
NOTHING FILLS OUR HEARTS LIKE A FULL PLATE FOR EVERYONE. We believe caring defines who
NOTHING FILLS OUR HEARTS LIKE A FULL PLATE FOR EVERYONE. We believe caring defines who

NOTHING FILLS OUR HEARTS LIKE A FULL PLATE FOR EVERYONE.

NOTHING FILLS OUR HEARTS LIKE A FULL PLATE FOR EVERYONE. We believe caring defines who we

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

to uphold with our wonderful friends at the Community FoodBank of New Jersey. Connect with us
partner sponsors
partner sponsors
partner sponsors

Pfizer is proud to support the Community FoodBank and the 2014 Blue Jean Ball.

partner sponsors Pfizer is proud to support the Community FoodBank and the 2014 Blue Jean Ball.
partner sponsors
partner sponsors
partner sponsors
partner sponsors is celebrating a 100 years of fresh ideas We are a proud sponsor of

is celebrating a 100 years of fresh ideas We are a proud sponsor of the

partner sponsors is celebrating a 100 years of fresh ideas We are a proud sponsor of

Blue Jean Ball

partner sponsors
partner sponsors
partner sponsors

We proudly support

in its fight against hunger and poverty.

The Weinreich Family

partner sponsors We proudly support in its fight against hunger and poverty. The Weinreich Family 43
partner sponsors
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WE ARE PROUD TO SUPPORT THE COMMUNITY FOODBANK OF NEW JERSEY WILLIS A CENTER OF
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
samuel.kinney@willis.com
Pete Demers
973 401 7416
peter.demers@willis.com
in • kind sponsors
in • kind sponsors
New AmericAN cuisiNe, sushi & seAfood rAw BAr Blue morel combines the finest seasonal ingredients

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

organic and sustainable farms with the culinary creativity wine Bar & wine room The wine bar

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.
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

in • kind sponsors
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in • kind sponsors
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in • kind sponsors 665 Martinsville Road, Basking Ridge 908.647.3000 3 Morris Ave., Summit 908.273.3166 510
in • kind sponsors 665 Martinsville Road, Basking Ridge 908.647.3000 3 Morris Ave., Summit 908.273.3166 510
in • kind sponsors 665 Martinsville Road, Basking Ridge 908.647.3000 3 Morris Ave., Summit 908.273.3166 510

665 Martinsville Road, Basking Ridge

908.647.3000

sponsors 665 Martinsville Road, Basking Ridge 908.647.3000 3 Morris Ave., Summit 908.273.3166 510 Tabor Road, Morris

3 Morris Ave., Summit

908.273.3166

Ridge 908.647.3000 3 Morris Ave., Summit 908.273.3166 510 Tabor Road, Morris Plains 973.267.7004 279 Springfield

510 Tabor Road, Morris Plains

973.267.7004

908.273.3166 510 Tabor Road, Morris Plains 973.267.7004 279 Springfield Ave., Berkeley Heights 908.665.1755 401

279 Springfield Ave., Berkeley Heights

908.665.1755

279 Springfield Ave., Berkeley Heights 908.665.1755 401 Springfield Ave., Summit 908.273.0027 40 W.

401

Springfield Ave., Summit 908.273.0027

40

W. Park Place, Morristown 973.326.1800

17

Chestnut Street, Ridgewood 201.444.1922

17 Chestnut Street, Ridgewood 201.444.1922 40 W. Park Place, Morristown 973.326.9200 665 Martinsville
17 Chestnut Street, Ridgewood 201.444.1922 40 W. Park Place, Morristown 973.326.9200 665 Martinsville

40 W. Park Place, Morristown

973.326.9200

665 Martinsville Road, Basking Ridge

908.647.6007

2230 Route 10 West, Morris Plains

973.267.4006

973.326.9200 665 Martinsville Road, Basking Ridge 908.647.6007 2230 Route 10 West, Morris Plains 973.267.4006 49
in • kind sponsors
in • kind sponsors
in • kind sponsors Proudly supports the Community FoodBank of New Jersey 500 Route 10 West

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

Chef Eric’s Journey to Fitness. And PLEASE do what you can to support his efforts. chefericlevine.com
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in • kind sponsors Experience Serenade Signature contemporary French cuisine with ever changing tasting menus to

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

in • kind sponsors
in • kind sponsors

Sodexo is proud to support the Community FoodBank of New Jersey’s 18 th Blue Jean Ball

in • kind sponsors Sodexo is proud to support the Community FoodBank of New Jersey’s 18
in • kind sponsors
in • kind sponsors
in • kind sponsors is proud to be a supporter of the Community FoodBank of New

is proud to be a supporter of the

Community FoodBank of New Jersey and the

Blue Jean Ball

SM

in • kind sponsors is proud to be a supporter of the Community FoodBank of New
in • kind sponsors
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in • kind sponsors UPPER MONTCLAIR COUNTRY CLUB 177 HEPBURN ROAD. CLIFTON, NJ 07012 Proud to

UPPER MONTCLAIR COUNTRY CLUB

177 HEPBURN ROAD. CLIFTON, NJ 07012

Proud to Support the Community FoodBank of New Jersey

UPPER MONTCLAIR COUNTRY CLUB 177 HEPBURN ROAD. CLIFTON, NJ 07012 Proud to Support the Community FoodBank
UPPER MONTCLAIR COUNTRY CLUB 177 HEPBURN ROAD. CLIFTON, NJ 07012 Proud to Support the Community FoodBank
UPPER MONTCLAIR COUNTRY CLUB 177 HEPBURN ROAD. CLIFTON, NJ 07012 Proud to Support the Community FoodBank
UPPER MONTCLAIR COUNTRY CLUB 177 HEPBURN ROAD. CLIFTON, NJ 07012 Proud to Support the Community FoodBank
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STILL LIFE F INE EVENT DESIGN 973.889.3615 stilllifeeventdesign.com

STILL LIFE

F INE

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stilllifeeventdesign.com

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

education. Learn more at citicommunitydevelopment.com © 2014 Citigroup Inc. All rights reserved. Citi and Citi

© 2014 Citigroup Inc. All rights reserved. Citi and Citi with Arc Design are registered service marks of Citigroup Inc.

67
68

Patella Woodworking proudly honors

and continues to support

the ongoing efforts put forth by

and continues to support the ongoing efforts put forth b y The Community FoodBank of New

The Community FoodBank of New Jersey

in leading the fight against hunger

forth b y The Community FoodBank of New Jersey in leading the fight against hunger Patella

Patella Woodworking

Orangeburg

NY

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

Community FoodBank of New Jersey for bringing true peace, love and happiness to so many people

©2014 The PNC Financial Services Group, Inc. All rights reserved. PNC Bank, National Association. Member FDIC

Best Wishes

from your friends at

Best Wishes from your friends at Richard Saker, President and CEO Your World Class ShopRites Aberdeen

Richard Saker, President and CEO Your World Class ShopRites

Aberdeen

Freehold

North Brunswick

Belmar

Hamilton Marketplace

Pennington

Bound Brook

Hamilton Square

Piscataway

Bordentown

Hazlet

Rt.37, Toms River

Branchburg

Lakewood

Sayreville

Brick Twp

Lawrenceville

Somerville

East Brunswick

Marlboro Twp

South Brunswick (Coming Soon)

East Windsor

Middletown

Wall Twp

Edison

Montgomery Twp

West Long Branch

Ewing

Neptune

Woodbridge

MANY THANKS FOR VOTING

SHOPRITE “BEST SUPERMARKET

Asbury Park Press, Courier News, Home News Tribune and Trentonian Readers’ Choice Awards

The Rimland Family Proudly supports the Community Foodbank of New Jersey in its fight against
The Rimland Family
Proudly supports the
Community Foodbank
of New Jersey
in its fight
against hunger
& poverty.
COMMUNITY FOODBANK OF NEW JERSEY We salute your commitment and dedication to improving the lives
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 Bene ts, we’ve created an organizational culture full of high-energy, talented,
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We offer a wide range of nancial products and services:
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Proud To Serve & Support The Community FoodBank of New Jersey

from your friends at

The Community FoodBank of New Jersey from your friends at 1634 East Elizabeth Avenue Linden, New

1634 East Elizabeth Avenue Linden, New Jersey 07036 908-928-1010 • coxprinters.com

CONGRATULATIONS on another unbelievable Blue Jean Ball and for fighting hunger in New Jersey!
CONGRATULATIONS
on another
unbelievable
Blue Jean Ball and
for fighting hunger
in New Jersey!
Blue Jean Ball and for fighting hunger in New Jersey! The perfect healthy, go-anywhere snack! Crispy

The perfect healthy, go-anywhere snack!

in New Jersey! The perfect healthy, go-anywhere snack! Crispy Fruit flavors include: Apple • Mango •
in New Jersey! The perfect healthy, go-anywhere snack! Crispy Fruit flavors include: Apple • Mango •

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)

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.

© 2014 Horizon Blue Cross Blue Shield of New Jersey. Three Penn Plaza East, Newark, New

HorizonBlue.com

Staying true to the winner in all of us. Winning isn’t about the finish line
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
75
75

The Stanford Group is proud to support the Community FoodBank of New Jersey and its mission to fight hunger & poverty.

Congratulations to the dedicated, caring Community FoodBank Team! Never doubt that a small group of

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

it’s the only thing that ever has. – MARGARET MEAD Thank you for what you do

Thank you for what you do for others every day of the year.

Michele and Keith Ansbacher

others every day of the year. Michele and Keith Ansbacher C. R. Bard, Inc. is proud
others every day of the year. Michele and Keith Ansbacher C. R. Bard, Inc. is proud

C. R. Bard, Inc. is proud to support

Community FoodBank oF new Jersey

Let the Sunshine In

ommunity F ood B ank oF n ew J ersey Let the Sunshine In A dvAncing
ommunity F ood B ank oF n ew J ersey Let the Sunshine In A dvAncing

AdvAncing Lives And the deLivery of heALth cAre ®

A dvAncing L ives And the d eLivery of h eALth c Are ® © 2014

© 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.

and Advancing Lives and the Delivery of Health Care are trademarks and/or registered trademarks of C.
and Advancing Lives and the Delivery of Health Care are trademarks and/or registered trademarks of C.
MAKING NJ LOOK GOOD Happy Chef is proud to serve those who serve others. Thank

MAKING NJ LOOK GOOD

Happy Chef is proud to serve those who serve others. Thank you for all of your hard work and dedication.

NJ LOOK GOOD Happy Chef is proud to serve those who serve others. Thank you for
Puglisi Egg Farms is proud to support the Community FoodBank of New Jersey’s Blue Jean
Puglisi
Egg
Farms
is proud to support the
Community FoodBank
of New Jersey’s
Blue Jean Ball.

Supreme Security Systems. Trusted Protection for 85 Years.

Fire/Life Safety • Burglary • CCTV • Access Control

Industrial Commercial Residential

Installation Monitoring Service

888-787-7363

www.supremealarm.com

Installation • Monitoring • Service 888-787-7363 www.supremealarm.com facebook.com/ supremesecuritysystems

facebook.com/

supremesecuritysystems

A proud supporter and service provider to Community FoodBank of New Jersey and other worthwhile

A proud supporter and service provider to Community FoodBank of New Jersey and other worthwhile causes

www.tranclo.com

Benefactors, Sponsors, Patrons, Friends
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

volunteers
volunteers

Brenda Ash

Dick Ash

Yvan Beausoleil

Betsey Bernhardt

John Comerford

Karen Delaporte

Glenn Donatiello

George Francy

Heidi Heleniak

Shining Hsu

Kristen Koehler Whitfield

Molly Lenz

Hugh MacNiven

Nancy MacNiven

Robin Marko

Sarah Mercuri

Eileen Miller

John Parrinello

Leslie Parrinello

Henry Pavlak

Pat Pavlak

Michele Pericci

Judy Seavy

Don Swanson

Jacob Thomas

Rachael Thomas

notes

notes 80
notes 80
notes 80
Railroad Construction Company, Inc. M. Fellinger Co. In-Kind Sponsor: R&R Marketing Silent Auction Donors: Antique
Railroad Construction Company, Inc. M. Fellinger Co. In-Kind Sponsor: R&R Marketing Silent Auction Donors: Antique
Railroad Construction Company, Inc. M. Fellinger Co. In-Kind Sponsor: R&R Marketing Silent Auction Donors: Antique

Railroad Construction Company, Inc. M. Fellinger Co.

In-Kind Sponsor:

R&R Marketing

Silent Auction Donors:

Antique Antics Creative Wallcoverings & Interiors

Volunteer:

Jacob Simmons

R&R Marketing Silent Auction Donors: Antique Antics Creative Wallcoverings & Interiors Volunteer: Jacob Simmons
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 FOOD SERVICE TRAINING ACADEMY CHANGING LIVES 16 WEEKS AT A TIME.

I

P

pi

e

o

w

n

o

s

h

T

e

r

e

r

t

I P p i e o w n o s h T e r e r
I P p i e o w n o s h T e r e r

With energy to spare.

I P p i e o w n o s h T e r e r

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.

We’re pulling for you — and lighting the way. NRG is a registered servicemark of NRG
We’re pulling for you — and lighting the way. NRG is a registered servicemark of NRG

NRG is a registered servicemark of NRG Energy, Inc. © 2013 NRG Energy, Inc. All rights reserved. COM.1460