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Blue Jean Ball

THE 18TH ANNUAL

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 years 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 lifes 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 guring 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

NJs 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

By the Numbers

Graduated 100 students from the Food Service Training Academy Opened our new 4,800 square foot Volunteer Center Beneted 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 ood zones Distributed more than 23,000 turkeys and more than 5,600 chickens for Thanksgiving

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

Harvested 600,000 pounds of healthy, fresh produce through our initiative with Americas Grow-a-Row Surveyed more than 500 clients at more than 90 feeding programs for Feeding Americas Hunger in America 2014 study Earned Charity Navigators Four-Star top rating for the fth year in a row, something only 4% of charities across the country have received

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

I am able to eat the food when there isnt any. At times mom has no money over the weekend and no food.
9-year-old boy in CFBNJs 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). Im drowning in medical bills and have no money left in the bank. I havent 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 benets 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 CFBNJs 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, whos 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!

board of directors

our board officers

RICHARD BRODY
CHAIRMAN CEO, IIS Group, LLC

ALAN C. LEVITAN
SECRETARY Chairman, International Foods Marketing Corp

JOSH WEINREICH
VICE CHAIRMAN

MICHAEL RIMLAND
TREASURER Managing Director, Goldman, Sachs & Co.

our board
MICHELE D. ANSBACHER
VP, Eastern Territory Agency Distribution Prudential Insurance Company

WENDY M. LAZARUS
Director, Government Relations and Public Affairs, Pfizer, Inc

MICHELLE CASTELLANA
Director of Human Resources Stop & Shop

KAREN MELETA
VP, Consumer and Corporate Communications Wakefern Food Corporation

THOMAS F. COYNE
Chief Executive Officer Coyne Public Relations

TONY MURPHY
VP, Human Resources, Mondelez

JOSEPH F. DEMPSEY, JR.

Regional Credit Executive JPMorgan Chase Bank, N.A.

MICHAEL A. OSTROFF
President, Patella Woodworking

ROBERT H. DOHERTY
President, Bank of America New Jersey

MICHAEL P. SENACKERIB
Sr. VP, Chief Marketing Officer Campbell Soup Company

RONALD V. EHRHARDT
VP of Operational Safety Compass Group, NAD

JUDITH A. SPIRES
President and CEO Kings Food Markets, Inc.

ANTONY J. FEROLIE
Chief Executive Officer, ESM Ferolie

JOSH S. WESTON
Honorary Chairman Automatic Data Processing, Inc.

RONALD B. GILES
Director, Quality Assurance Goya Foods, Inc.

KATHLEEN DICHIARA
President & CEO The Community FoodBank of New Jersey

BRIAN W. KRONICK, ESQ.

Managing Partner Genova Burns Giantomasi & Webster

this evenings 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 evenings 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.

enjoy!

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 Alternative Press Auctions by Cellular Blue Morel Restaurant & Wine Bar Cals 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 Hoboken Farms Kiva Printing and Graphics 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
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 Kevins 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
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
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 crme 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

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 Shepherds 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 Asparagrass, 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 Pigpens Pulled Pork Mac n Cheese Cheeto and broccoli gratin Jerrys 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 WaysTV 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

Janis Joplin

Supermarkets

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 Crme 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

Yasgurs 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 FoodBanks 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 Certied 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 ne restaurants, in large-volume cooking, and in management and entrepreneurship. Chef Paul is on the advisory board of several social service organizations, including Evas Village Social Entrepreneur Advisory Committee, Plaineld 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, at out cook. I dont think I ever saw her use a recipe. Its no surprise that Kevins 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 Certied Advanced by the Wine & Spirits Educational Trust (WSET). He worked for some of New Yorks nest 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 areas 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 Brians work and values. Through the years, Brians 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 Joes 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 eld 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 Magazines 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 Cougars 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 Goghs Ear Cafe in Union, NJ. Mariana received her culinary education at Hudson County Community Colleges Culinary Arts Institute in Jersey City, NJ.

CHRISTINA DALEY
REGIONAL SALES EXECUTIVE, GOURMET KITCHEN, INC.

Christinas 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 didnt 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. Bruces passion for food landed him in New York City in the early 90s 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 air 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 Jerseys premier restaurant group. Bruce has opened all seven of Harvests 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 rst 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 gures, 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 Caf. He credits this experience with sparking his creative artistry with food. Follow and Support Chef Erics $1 Million Marathon Journey The ve-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 ve 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 diseaseeven managing to become the Food Network Chopped Champion while undergoing chemotherapy treatments. Now, Chef Eric is training hard to get t 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 ve 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 Creamerys artisan techniques produce the nest fresh and aged goat cheese, crme frache 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 chvre, 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 moms honey-curry fried chicken that accompanied them on most picnics and camping trips. Those simple avors 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 NJs best restaurants. His rst job was working for Chef Michael Peters at Pierres 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 Feltons 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 Citys most renowned restaurants: Lespinasse, The River Caf 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 Crains NY Business remarked, Serenade is among the Garden States 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; NBCs Weekend Today in New York and News 4 You; WCBS Channel 2 News; Channel 7 Eyewitness News; and CN8s, Lets Cook with Paul Dillon.

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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 years 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 customers favorite categories include bread, milk, eggs, vegetables, chicken, produce and paper products. Our Natures 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 ne 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.

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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 fathers 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 ve 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 rst 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 Ryans 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 Certied Master Chef certication. 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.

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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.

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silent auction sponsors

Allesi Vigo Foods Bill Caplis Blue Morel Restaurant & Wine Bar CBS News Cox Printers Crossroads Theatre Company Pat Flaherty Art E. & J. Gallo Winery Gulf Oil Harvest Restaurant Group Paul Kapner, CEC and the Chefs of the Community FoodBank of New Jersey Lakewood Blue Claws Laura Mercier Liberty Science Center McLoones Restaurants Morris Museum New Jersey Jackals New Jersey Devils New York Jets Park Avenue Club Restaurant Serenade REVEL Casino Hotel Roberts Steakhouse Atlantic City Schroth & Lorenson Jewelers Stop & Shop Supermarkets The Bernards Inn The Daily Show with Jon Stewart The Late Show with David Letterman The Madison Hotel & Rods Steakhouse The Somerset Patriots Vermont Creamery Wyndham Hamilton Park David Yurman

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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

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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 . Youre an inspiration for others to give more. Visit us at bankofamerica.com/newjersey

Lifes better when were connected

2014 Bank of America Corporation | ARH46WCM

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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 ght hunger and poverty in New Jersey.

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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

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champion sponsors
In honor of FoodBank Board Member Brian Kronick

Congratulations to the Community FoodBank of New Jersey.

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champion sponsors
T:5.5 in

HELPING TO BUILD STRONGER COMMUNITIES

PROOF

OPERA DATE:

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Prudential is proud to support the

BLEED GUTTE GCD: CD: AD: CW:

COMMUNITY FOODBANK OF NEW JERSEY

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

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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

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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

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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
973.533.0777

New York, NY
212.566.7188

Red Bank, NJ
732.758.6595

Camden, NJ
856.968.0680

Philadelphia, PA
215.564.0444

Jersey City, NJ
201.469.0100

Washington, D.C.
202.441.0072

Genova Burns Giantomasi Webster LLC Attorneys-At-Law

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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

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partner sponsors
Pzer is proud to support the Community FoodBank and the 2014 Blue Jean Ball.

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partner sponsors

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

Blue Jean Ball

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partner sponsors
We proudly support

in its fight against hunger and poverty.

The Weinreich Family

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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 samuel.kinney@willis.com Pete Demers 973 401 7416 peter.demers@willis.com

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in kind sponsors

New AmericAN cuisiNe, sushi & seAfood rAw BAr

Blue morel combines the nest seasonal ingredients from local, regional, organic and sustainable farms with the culinary creativity

wine Bar & wine room The wine bar oers 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
&

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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

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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 Erics $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 SOSs 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 Erics Journey to Fitness. And PLEASE do what you can to support his efforts. chefericlevine.com or pazoo.com

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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

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in kind sponsors
Sodexo is proud to support the Community FoodBank of New Jerseys 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
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Saving is nancial security.

Saving is the rst step on the path to nancial security. Citi Community Developments innovative products and collaborations empower families to achieve their nancial 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.

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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

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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

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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

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The Rimland Family Proudly supports the Community Foodbank of New Jersey in its fight against hunger & poverty.

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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, weve 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 Benets, 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
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The perfect healthy, go-anywhere snack!

CONGRATULATIONS
on another unbelievable Blue Jean Ball and for ghting hunger in New Jersey!

Crispy Fruit avors include: Apple Mango Asian Pear Banana Cantaloupe Pineapple Tangerine NEW! www.crispygreen.com 866-582-5577
10 Madison Rd, Ste D, Faireld, 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

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Staying true to the winner in all of us.

Winning isnt 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. Its 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.

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Congratulations to the dedicated, caring Community FoodBank Team!

Never doubt that a small group of thoughtful, committed people can change the world; indeed, its 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

Let the Sunshine In

OF

NEW JERSEY

ADVANCING LIVES

AND THE

DELIVERY

OF

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.

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MAKING NJ LOOK GOOD

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

Puglisi Egg Farms

is proud to support the Community FoodBank of New Jerseys 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 facebook.com/ supremesecuritysystems

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

www.tranclo.com

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Benefactors, Sponsors, Patrons, Friends

Wayne Paglieri Joslin & John Rufe

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

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volunteers

Brenda Ash Dick Ash Yvan Beausoleil Betsey Bernhardt John Comerford Karen Delaporte Glenn Donatiello George Francy Heidi Heleniak Shining Hsu Kristen Koehler Whiteld 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
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notes

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Railroad Construction Company, Inc. M. Fellinger Co. In-Kind Sponsor: R&R Marketing Silent Auction Donors: Antique Antics Creative Wallcoverings & Interiors Volunteer: Jacob Simmons

CHANGING LIVES 16 WEEKS AT A TIME.

THE FOOD SERVICE TRAINING ACADEMY

The Power to Inspire

With energy to spare.

At NRG, were 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. Were 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