Atlantic Cape Community College Foundation Presents
THE 33RD ANNUAL RESTAURANT GALA
2 016 BENEFITTING
Welcome! I am pleased to welcome you as we celebrate the 2016 Atlantic Cape Community College Restaurant Gala. This annual event is the region’s premier food and beverage event, and this evening we are celebrating its 33rd anniversary. The mission of the Restaurant Gala is to raise scholarship funds for students attending the Academy of Culinary Arts at Atlantic Cape Community College. Since its inception, the Restaurant Gala has raised over $3 million for scholarships, assisting hundreds of aspiring chefs to launch their careers in the culinary field. The theme of our 2016 Restaurant Gala is MISSION: POSSIBLE and by joining us tonight YOU are making it possible for our students to succeed! As the community’s college, Atlantic Cape is committed to creating opportunity by providing access to superior educational programs. I commend you, as donors, for your generosity and thank you for your ongoing support of our vision that “Opportunity Starts Here.” Indeed, your continued generosity will make education more affordable and provide opportunity for our students well into the future. I would like to also extend my gratitude to the Atlantic Cape Foundation Board of Trustees and The Restaurant Gala Committee along with the Resource Development team and all the volunteers that help make this event so memorable. Thank you for your continued commitment to our students. The Restaurant Gala is a very special event that serves as the cornerstone of their efforts. Thank you and enjoy the evening! Sincerely, Dr. Peter L. Mora President
Welcome Friends and Supporters: On behalf of the volunteer Restaurant Gala Steering Committee, the Atlantic Cape Community College Foundation and the Academy of Culinary Arts, we welcome you to the 33rd Annual Atlantic Cape Community College Restaurant Gala. We hope you will enjoy a spectacular evening with us as we join together to make our important MISSION: POSSIBLE! To all of our generous sponsors, thank you for your support and commitment to educating our future leaders in the culinary industry. Your contributions to this event afford culinary students the opportunity to continue their education, which will someday allow them to make their mark in the restaurant industry. Along with our appreciation for your support, we hope you enjoy completing your mission to support the Academy of Culinary Arts as you celebrate with delectable food and great friends. To those who participated in the 50/50 raffle, thank you and good luck!
With sincere appreciation to all,
James Rutala & Kim McCarron Co-Chairs, Atlantic Cape Restaurant Gala Committee
ATLANTIC CAPE FOUNDATION BOARD OF TRUSTEES President Nicholas Cashan III
Roger R. Mussa
Israel Negron II, Alumni Representative
1st Vice President Sandra Harmon-Weiss, MD
Roman P. Osadchuk
Charles E. Pessagno
2nd Vice President Kenneth J. Calemmo, Jr.
Gordon J. Pherribo
James M. Rutala
3rd Vice President Vicki Clark
Stephanie M. Scola
Secretary Stephen R. Nehmad, Esq.
Dr. Richard Stepura, College Trustee Liaison
Paul M. Straub
Treasurer Dennis L. Stacy
Cheryl A. Pivola
Meg Worthington, GRI
Louis H. Altobelli, Jr.
Nirmala Basavanand, M.D.
Honorary Members
Linda Bucci
Yvonne Bonitto-Doggett
Justine A. Coyle
Diane T. McKoy, CPA
John DeRichie III
Matthew D. Moeller
Diane L. Donio
Robert E. Mullock
Gregory M. Matuson, CPA
Ruth G. Tunnell
Kimberly McCarron
William J. McMahon, III
Maria Mento, College Trustee Liaison
Emeritus
James L. Cooper, Esq.
EX-OFFICIO Dr. Peter Mora President, Atlantic Cape Community College Jean McAlister Dean, Resource Development & President/Board of Trustees Operations & Secretary to the Board of Trustees Executive Director, Atlantic Cape Community College Foundation
Maria Kellett Senior Director, Resource Development, Community and Alumni Outreach Associate Director, Atlantic Cape Foundation Mariann Sozio Director, Accounting, Budgets & Foundation Reporting Associate Director, Atlantic Cape Foundation
ATLANTIC CAPE COMMUNITY COLLEGE BOARD OF TRUSTEES Maria Ivette Torres, Chairperson Dave Coskey, Vice Chairperson Maria Mento, Treasurer Ellen Byrne, Esq. Christina Clemans David A. Evans James B. Kennedy, Esq. Brian G. Lefke
Mary B. Long Thomas E. Milhous Israel Negron II, Alumni Representative Donald Parker Dr. Richard Stepura, Executive County Superintendent of Schools Atlantic County/Cape May County Helen W. Walsh Dr. Peter Mora, College President, ex-officio
2016 RESTAURANT GALA COMMITTEE Kimberly McCarron Co-Chair, Gala Steering Committee SOSH Architects Jim Rutala Co-Chair, Gala Steering Committee Rutala Associates, LLC Charles Bernier Caesars Entertainment Ed Blake Blake & Associates Employment Systems Karen F. Brundage-Johnson The Borgata Hotel, Casino and Spa Dave Coombs Standard Publishing Fran Coppola Historic Towne of Smithville Justine Coyle TD Bank Chef Michael D’Angelo Academy of Culinary Arts Joseph Di Girolamo Farley & Ferry Realty Kristel Fillmore Morey’s Piers Briar Gibbons Alumni Representative Greg Koshland Community Representative, Bally’s Atlantic City
Janet Markowitz Chester’s Plant and Flowers Chef Joseph Massaglia - Mama Mia’s Diane McKoy Honorary Foundation Board Member, Atlantic Cape Community College Foundation Bill McMahon, III McMahon Agency Roger Mussa Eisenburg-Mussa Wealth Management Roman P. Osadchuk RPO Realtors Chef Deborah Pellegrino Caesars Entertainment Patti Rowland Graphic Designer Brian Sena Harrah’s Resort Atlantic City John “Scannicchio” Varalli Scannicchio’s & Scannicchio’s II Sybil Victor Atlantic City Fire Department Bailey Viola Just Be Studio Rita Wade TD Bank
ATLANTIC CAPE TEAM Jennie Ayres Business Services
Kelly McClay, Dean, Academy of Culinary Arts
Michael Bruckler College Relations
Amanda McCullough College Relations
Stacey Clapp College Relations
Lori McIntyre Resource Development
Chef Bruce R. Johns, Academy of Culinary Arts
Alicia McMackin President’s Office
Patrice Leatherberry, Learning Assistance Center
Pauline Northwood Resource Development
SPONSORS THAT MADE THIS MISSION POSSIBLE
SPONSORS continued
Chester’s Plants & Flowers
Diamond Limousines
A SPECIAL THANK YOU TO THE Ocean City Pops!
2016 HONOREES
WILL AND JACK MOREY Will and Jack Morey of Morey’s Piers are lifelong residents of Cape May County who have played an essential role in the region’s economic development. Together, this sibling team has made great investments in the Wildwoods, they run the boardwalk’s three amusement piers and water parks, and operate a half-dozen hotels and various buildings that house restaurants and entertainment venues. Will and Jack support many charitable and community initiatives and were recognized in 2009 with the New Jersey BIZ Hall of Fame Family of the Year award, which honors individuals who have devoted their time and energy to improving and revitalizing business in New Jersey.
ACADEMY OF CULINARY ARTS HONOREE
CHEF STEPHEN SERANO
A graduate of the Academy of Culinary Arts, Chef Stephen Serano serves as a wonderful role model for Atlantic Cape students as a chef educator for the Academy. He is the owner of the very successful Café Loren in Avalon, a Zagat rated “Excellent” restaurant with the highest Open Table rating in all of Cape May County. He also employs dozens of ACA graduates and provides them with on-the-job training in his seasonal restaurant business.
FRIENDS OF THE GALA American Beach Ultimate Association
Hatch Mott MacDonald
Atlantic City Sewerage Company
Doug Heun CPA - Friedman LLP
Blumberg Associates Architecture PA Chris Clemans Sotheby’s International Realty
Paul E. Langer Matt & Lydia Moeller
Computers & Networks Unlimited
Daniel Powell, Big Fish Group
Deep Run Aquatic Services, Inc.
Sadhna Singh
Dixon Associates Engineering LLC
Spiezle Architectural Group, Inc
Fitzpatrick’s Crest Tavern
Stauffer Edwards & Co., P.A
Gallo Concrete, LLC
Sturdy Savings Bank
The Garden Greenhouse and Nursery
John Way
VOLUNTEERS
Students of the Academy of Culinary Arts Chef Educators of the Academy of Culinary Arts
Laurel Contarino
Brittany Lane
Anna Sabatini
Dave Coombs
Julian Leano
Terry Sampson-Budd
Eileen Curristine
Duane Leatherberry
Mariann Sozio
Cindy DeFalco
Patrice Leatherberry
Dan Sweeney
Guy DeFalco
Steven Leavenworth
Ashley Waugh
Tammy DeFranco
Svetlana Marzelli
Chelsea White
Renee DeSalvo-Knight
Jaime Masso
Ekaterina Zilovcc
Noelle Gibson
Jean McAlister
Bo Zilovic
Mario Giordano
Katie McCabe
Gorgianne Giordano
Gwen McIntyre
Mike Giordano
Lori McIntyre
Jane Guerrier
Patrick McLaughlin
Karl Guilian
Alicia McMackin
Pat Heller
Richard Monteleone
Paige Ingling
Pauline Northwood
Ben Johnson
Ruth Parraga
Maria Kellett
Nick Pitman
Mike Kernan
Brittine Pratt
Greg Koshland
George Rementer
Phil Krula
Kim Richardson
33RD ANNUAL RESTAURANT GALA PARTICIPATING RESTAURANTS Annata Wine Bar
Kelsey’s
Assaggio!
The Knife & Fork Inn
Bonefish Grill
Lillie’s Asian Cuisine Golden Nugget
Buddakan
Linwood Country Club
Capriccio Resorts Casino Hotel
Mama Mia’s Ristorante
Chart House Golden Nugget
Martorano’s Harrah’s Resort Atlantic City
The Continental
McCormick & Schmick’s Fresh Seafood & Steaks
Deauville Inn
Morton’s The Steakhouse
Dock’s Oyster House
Peter Shields Inn & Restaurant
The Ebbitt Room
The Princeton Bar & Grill
Fin Tropicana Casino & Resort
Renault Winery
Girasole Ristorante and Lounge Gordon Ramsay Pub & Grill Caesars Atlantic City Grotto, Golden Nugget Guy Fieri’s Chophouse Bally’s Atlantic City Icon Hospitality Il Mulino New York Trump Taj Mahal Il Verdi Tropicana Casino & Resort Johnny’s Cafe
Roberta’s by Joe Muldoon Sammy D’s Harrah’s Resort Atlantic City Sheraton Atlantic City The Historic Smithville Inn Sofia Restaurant
Stockton Seaview Hotel & Golf Club The Twenties Restaurant Vic & Anthony’s Steakhouse The Washington Inn Yacht Club of Stone Harbor
DESSERT EXTRAVAGANZA Coordinated by Chef Deborah Pellegrino, Executive Pastry Chef of Caesars Entertainment and Chef Michael D’Angelo. List of Dessert Extravaganza participants The Academy of Culinary Arts Atlantic City Convention Center Bally’s Atlantic City Blue Dolfin Sweets Boardwalk Cupcakes, Caesars Café Tazza at Caesars & Harrah’s, Atlantic City Classic Cake Cest La Be by Just Be Golden Nugget Harrah’s Resort, Atlantic City JenniCakes Kelly’s Bake Shoppe Kizbee’s Kitchen Martorano’s Minos Bakery Samian Sales Symphony Pastries Tropicana Casino & Resort Valenti’s Italian Bakery
Now in its 33rd year, the Restaurant Gala has raised $3 million in student scholarships, and continues to make “missions possible” for hundreds of students.
MISSION: ACCOMPLISHED CHEF DYLAN BONILLA
’15 of Egg Harbor City, represented the Academy of Culinary Arts two years ago as a student at the Gala, but returns this year, as chef for the Historic Smithville Inn. Bonilla says, “To work at the Gala means a lot to me. I enjoy the night of seeing smiles, meeting people and helping raise money for scholarships for ACA students.” He was a multiple scholarship recipient and says, “If it wasn’t for that, I really don’t know how I would have attended college.”
CHEF STEVEN BARILE
of Port Republic graduated 33 years ago from the ACA, the flagship class of the Academy. He remembers culinary students making their debut on campus Halloween of 1981, in their culinary whites, and people thought they were in costume, and not students. “Today, the ACA is woven into the fabric of the college, as well as our community,” Barile says. Barile’s passion for pastry has landed him in careers with Walt Disney World Company, Stephen Starr Organization, and now as pastry chef of Café Tazza, which he will be representing at the Gala this year. Barile has worked five Galas in the past 10 years. Barile concludes, “The industry has evolved over the years and we must evolve with it. We must be continuous learners, no matter how high up the ladder in life you climb you can always learn something from someone.”
MISSION: IN PROGRESS KYLE TIMPSON of Dennis Township, a current Baking and Pastry major, sees himself working at a high-end restaurant in New York, once he completes his degree at the ACA this spring. “I am very happy that I was able to attend culinary school without having to take a break due to lack of financial support. I have seen many of my classmates drop out or have to put their culinary school dreams on hold because they weren’t able to afford their tuition,” Timpson says. “If it weren’t for the scholarships that I’ve received over the last few years, my education at the ACA might have been cut short. I would like to thank everyone who has purchased a ticket to tonight’s event. Without you, the students of the Academy of the Culinary Arts would not be able to continue their education.”
When it comes to working the Gala, current Culinary Arts major TIERNEY ADAMSON of Northfield says, “Every event that I work, including the Gala, gives me the chance to network with all the different chefs. Many of them know me by name now.” Adamson has also benefitted from receiving scholarships. “By receiving the Vince DiFinis Award, it has allowed me to overcome the financial obstacles of an everyday college student. I will be able to pursue my bachelor’s degree, and that will also allow me to achieve my dream of becoming head chef someday.” In addition to being a scholarship recipient, Adamson was also a NJ STARS student, which helped with the tuition costs, as well. She plans to pursue her bachelor’s at either Johnson and Wales University or the Culinary Institute of America after her time at the Academy.
Mission Statement: To provide funding and support to Atlantic Cape Community College, its students and educational endeavors, through special event fundraising and community philanthropy. Please visit atlantic.edu/foundation to learn more about giving to Atlantic Cape and opportunities to support our students.
Sherry Brohl
diamondlimousines17@gmail.com
Helping to Build South Jersey For More Than A Century Kurt Krueger, Jr. Business Manager/Financial Sec.-Treas. Daniel B. Reed Assistant Business Manager Fred J. Green, III Business Representative David R. Bruce Business Representative Joseph D. Harkins Organizer
Dedicated to Excellence Since 1912 www.ua322.org
A TRIBUTE TO ED HITZEL 1951 - 2015
On June 29, 2015, the Atlantic City region lost a beloved local food critic, Ed Hitzel, 64, known for tough but fair restaurant reviews as well as an encyclopedic knowledge of the Jersey shore restaurant and food scene. Edward R. Hitzel was born in Atlantic City on January 17, 1951. He was the Longport-raised son of an Atlantic City hotelier. He rose from a copy boy in the 1970s to editing jobs at the Press of Atlantic City when he left in the early 1990s to publish Ed Hitzel’s Restaurant Magazine. He hosted Hitzel’s Table for One, a three-hour radio show heard Saturdays on WOND (1400) as well as WTEL (610) for 20 years. Ed also hosted, Ed Hitzel’s A-La-Carte, a weekly food and restaurant review television segment that aired on Channel 40. Mr. Hitzel, a graduate of La Salle College in Philadelphia lived in Mays Landing, and is survived by his wife, Susan, his son, Nicholas, and his daughter, Natalie.
FRIENDS AND COLLEAGUES REMEMBER ED HITZEL: “Eddie didn’t just review restaurants in South Jersey, he lived and breathed the entire industry,” said David J. Spatz, news director for WOND-1400, and his former colleague at The Press. “Ed changed the way people in South Jersey dined out. His reviews were often brutally honest, but he was merely trying to help bring out the best in a restaurant,” Spatz said. Paul Merkoski, former Executive Editor of The Press, remembered Hitzel, “Whenever I think of Eddie, I think of joy and love for life. He was proud of his family, proud of his roots and proud of his accomplishments – which were considerable. He laughed more and more genuinely than anyone I’ve ever known. He was a good friend: A friend to The Press, the food industry, southern New Jersey and me.” The Inquirer’s Craig LaBan said, “Eddie Hitzel was always my first source for information on where to eat in South Jersey because no one knew the restaurant landscape there – and the people that made it tick – as intimately as he did. He always looked for the genuine, promising to take me to his favorite places far off the grid from the tourist path. As any great food writer would, he regarded these finds as some of his proudest treasures.”