Let’s Get Cookin’ 2025 Recipe Book

COOKBOOK

Dear Friends,

Tracey Triniwell

We are delighted to have you join us for this extraordinary event celebrating culinary talent, community spirit, and, most importantly, the incredible programs of the Boys & Girls Club of Atlantic City. Tonight, your presence and support help us make a profound difference in the lives of our city's youth.

At the Boys & Girls Club, we provide a safe and nurturing environment where young people can dream, grow, and thrive. From academic support and career exploration to creative arts and wellness initiatives, our programs empower kids to achieve their full potential and build brighter futures.

Events like Let’s Get Cookin’ allow us to continue our vital mission. Thanks to generous supporters like you, we can offer transformative opportunities to children who need them most. On behalf of our staff, volunteers, and, most importantly, the Club kids, thank you for being part of this meaningful journey.

We hope you enjoy this evening of delicious food, great company, and fun. Together, we are cooking up more than meals we’re creating a recipe for success for the next generation.

With gratitude,

Tracey L. Triniwell CEO, Boys & Girls Club of Atlantic City

Co-Chairs

On behalf of the Let’s Get Cookin’ Committee, it is our pleasure and honor to extend a warm welcome to each and every one of you attending tonight’s event. Your presence here tonight is a testament to your commitment to making a positive impact in our community, and we are truly grateful for your support.

Tonight marks a special occasion where we come together not only to celebrate but also to contribute towards a cause that is close to our hearts. Let’s Get Cookin’ is not just an evening of elegance and entertainment; it is a powerful demonstration of the collective strength and generosity within our community.

As co-chairs of this remarkable event, we are inspired by the passion and dedication of everyone involved, from our hardworking organizing committee to our chefs, valued sponsors, volunteers, and of course, you—the heart and soul of this gathering. It is through your unwavering support that we can continue our mission to raise much needed funds to provide quality programming to the youth of Atlantic City.

Our silent auction and other fundraising initiatives provide opportunities for you to contribute directly to our cause. Your generosity tonight will go a long way in making a real difference in the lives of those who need it most.

Once again, thank you for being here with us. Together, we can turn dreams into reality and create a brighter future for the youth of Atlantic City. Let’s make tonight a resounding success, and let the spirit of giving shine brightly in every heart.

Warm regards,

Larry Sieg Lori Herndon

Mayor Marty Small Sr.

I would like to extend my sincerest gratitude for showing your support to the Boys & Girls Club of Atlantic City, an organization that has always had a special place in my heart. In fact, you can say I’m a lifelong club member. Whether it was spending my childhood and teenage years taking advantage of all the activities the club has to offer, or my early career as the organization’s Youth Program Manager, followed by Director of Health, Life Skills and Recreation, the Boys & Girls Club helped mold me into the person I am today.

Even as Mayor of the Great City of Atlantic City, I find myself returning to the building often, so I can get an up-close look at all the positive changes happening. It puts a smile on my face every time I get to be involved in a ribbon cutting or grand unveiling at the club, because that means its growing and thriving.

But the Boys & Girls Club of Atlantic City needs community backing, which is why I’m so proud to get behind Let’s Get Cookin’ and any event that supports our youth. I say this all the time, our youth and seniors are Atlantic City’s two most precious resources, and that includes all those involved in making the Boys & Girls Club a top-notch organization. The Small administration will always look to give our youth the opportunities to succeed, that’s something I will never ease up on.

Thank you once again for helping the Boys & Girls Club of Atlantic City. You’re a big part of the reason it’s a Great Day Here in the City of Atlantic City!

Mayor Marty Small Sr.

Stephen Clark, Board Chair

Welcome to Let’s Get Cookin’ at the Showboat!

Tonight, as we gather to celebrate and support the Boys & Girls Club of Atlantic City, I am reminded of the incredible work that takes place every day within our Club. Together, we are making a meaningful difference in the lives of Atlantic City’s youth, opening doors to opportunities they might never have imagined possible.

At the Club, we offer so much more than recreation. Through our innovative programs, our kids can explore robotics in our STEAM labs, earn employable certifications in fields like food service safety and healthcare, and participate in unique activities such as crew and golf. They receive tutoring, mentoring, and daily meals, and they enjoy a safe, supportive environment where they can grow and thrive.

But it doesn’t stop there. We also ensure our kids have access to the essentials many take for granted, like mental and physical health screenings and a hot meal every day. These services form the foundation that allows them to dream big and achieve even bigger.

Your generous donations make this possible. Your commitment ensures our kids have the tools, resources, and support they need to turn their dreams into reality. On behalf of the Club’s Board of Directors, leadership, and staff, I want to thank you for your unwavering support.

Enjoy this evening filled with amazing food and camaraderie. Know that your generosity is making a profound difference in shaping the future of our community.

With gratitude,

Stephen Clark Board Chair Boys & Girls Club of Atlantic City

THANK YOU TO OUR SPONSORS

Showboat Hotel Atlantic City

Venue Sponsor

Hard Rock Hotel & Casino Atlantic City

Decor Sponsor

The Finkel Group

Decor Sponsor

Visit Atlantic City

Cookbook Sponsor

CRDA

Marketing Sponsor

Caesars Entertianment

Marketing Sponsor

Borgata Hotel Casino & Spa

Marketing Sponsor

Resorts Atlantic City

Marketing Sponsor

Ocean Casino Resort

Marketing Sponsor

iHeart Radio

Marketing Sponsor

Shaun Reilly

Marketing Sponsor

Body Bio

Gift Bag Sponsor

Cooper Levenson Attorneys

Gift Bag Sponsor

Stockton University/Chartwell

Gift Bag Sponsor

Golden Nugget Hotel Casino Awards Sponsor

Fran Coppola

Awards Sponsor

Irish Pub Awards Sponsor

Table of Contents

Appetizers, Soups & Salads

Chef Jason Tell page 10

Chef Abdul Salaam page 11

Chef Tiffany Rando page 14

Chef Demetrios Haronis page 16

Chefs Bill & Anne McManus page 20

Chef Leslie Daniels page 23

Chef Rashaun Scudder page 26

Chef Faten Dib page 30

Chef Chad Rosenthal page 34

Chef Paul Steinberg page 37

Chef GGTI Team (Luis, Robert, Ozzy) page 39

Chef Nick Devine page 42

Chefs Michael Hauke & Michael Burns page 45

Chef Christopher Smith page 47

Chef Germary Aviles page 49

Chef Craig Johnson page 51

Chef Manuel Branco page 53

Chef Dominick Barksdale page 55

Chef Sal Giambrone page 57

Chef Dan Greenberg page 59

Chef Ruben Espinal page 61

Entrees

Chef Stephan Johnson page 66

Chef Scott Cronick page 69

Chef Jason Kuey page 74

7Chef Christina Martin page 77

Chef Anthony Faranca page 80

Chef Robert Levenson page 84

Table of Contents (con’t)

Entrees (con’t)

Chef Charles Soreth page 94

Chef Mike Ruggiano page 98

Chef Kevin Kelly page 102

Chefs Scott Bencze page 106

Chef David Goldstein (Professional Chefs Assoc.) page 109

Chef Michael Brennan page 111

Chef Bruce Tice page 114

Chef Brent Gambill page 118

Chefs Linda Wahlman & Joseph Sheridan page 121

Chef Stacey Bantan page 123

Chef Don Guardian page 135

Chefs Ruben Toral page 129

Chef Ken Calemmo page 131

Chef Jason Kowerski page 134

Desserts

Chef Kim Richmond page 136

Chef George Goldhoff page 137

Chef Michael Dangelo page 141

Chef Jessica Paolini page 143

Chefs Donna Micheal-Ziereis & Jim Ziereis page 146

Chef Nicole Callazzo page 149

Chef Lucy Paccione page 151

Beverages

Gallo Wines page 154

Mamma Bello Cello & Liquors page 155

Little Water Distillary page 156

The Showboat is proud to partner with the Boys & Girls Club of Atlantic City, and support their mission to build great futures for children.

THE ULTIMATE FAMILY DESTINATION

The Showboat offers endless fun from the Island Waterpark— the world’s largest beachfront indoor waterpark—to the thrilling Lucky Snake Arcade & Raceway, featuring 1,000+ games, mini golf, go-kart racing, and more! Experience nonstop excitement for all ages—only at Showboat Resort Atlantic City!

Chef Jason Tell

Jason Tell, affectionately known to his friends and colleges as J, has had a lifelong passion for entertaining and providing good times to all. Jason has been involved with food and beverage for more than 20 years, owning and operation several dining establishments between New Jersey and Philadelphia, in addition to his catering company Industry Standard Events. Being a mover and shaker, J has received several accolades including Top 40 under 40, 2011 and Philadelphia Magazine’s Top Party Planner, 2013 just to name a few.

He is Vice President of the board of trustees for Lucy the Elephant since 2009 and a member of the Greater Atlantic City Concierge Association. J stays very busy with community and gives his time to organizations in need of his service. Jason loves to get dressed up and entertain, he is a true to life Virgo who loves to have a good time, whether he’s throwing a party at home or out and about, you can guarantee excitement.

He was previously SUPER HOST of Superfrico Restaurant by Spiegelworld at Caesars Atlantic City and jusJ recently opened the first gay owned and operated gay restaurant/bar in Atlantic City in over two decades, The Byrdcage!

Chef Abdul Salaam

Abdul Salaam loves serving delicious food that makes his guests happy!

Abdul opened Sister Jeans Kitchen as Chef in June of 2024. Organizing the kitchen and dining room while supervising a crew of Assistants and dozens of volunteers, Abdul’s skills go far beyond cooking. But one hundred and fifty to two hundred hungry neighbors who rave about Abdul’s food can’t be wrong!

Salaam graduated from Atlantic City High and gained training and experience at the National Construction for Education and Research Center, the Atlantic County Institute of Technology and the Atlantic City Jobs and Opportunities Program. Like the founder of his current kitchen, Jean Webster, Abdul is homegrown!

Previous experience as a chef includes Deer’s Restaurant in Margate, Cuba Libre at the Tropicana, the Rainforest Café on the Boardwalk, Buffalo Wild Wings and over twenty years with Accu-staffing Services of Atlantic City.

Hawaiian Chicken Habanaro Sliders

Ingredients:

Chicken cutlet

Homemade Spicy Mango BBQ Sauce

1 Fresh Mango,

1 Habanero Pepper

½ tsp. Cayenne Pepper

¼ cup Apple Cider Vinegar,

½ cup Brown Sugar,

¼ cup Water

2 cups Ketchup,

¼ cup Worchester Sauce, Coleslaw

Hawaiian Sweet Roll

Arugula garnish

Lemon Juice

Olive Oil

Parsley garnish

Instructions

-Preheat oven to 350 and cook chicken with salt and pepper on sheet tray for 20 minutes.

-Blend ingredients for BBQ sauce. Bring to boil over medium high heat. Simmer until desired consistency.

-Split Hawaiian rolls and top each with coleslaw

-Add chicken cutlet and Mango BBQ sauce

-Garnish with lemon vinaigrette arugula and parsley

Chef Tiffany Rando

Food & Beverage…. It’s what we know and has been a huge part of our lives. Over the years we have consistently said to ourselves, ‘you know what we should do?’, well that time is finally here. As we prepare to meet you and become more a part of the neighborhood we know and love, we just wanted to say hello!

Whether it’s a quick sandwich, specially curated grocery item, or that perfect bottle of wine to sip on the porch with your family and friends, we hope to be your neighborhood one stop shop keeping you hydrated and well fed.

We are eager to take the reins from Vern and Marion Sutley, by continuing their legacy that they have created for over the past 47 years, At the same time become more involved in this great community and continue to grow and share our love of all things food & beverage. So please drop in before the beach, after a bike ride, or whenever you find yourself hungry.

d Cumin Crema

FLORIDA AVENUE COLD CUTS

Chef Demetrios Haronis

Demetrios Haronis grew up at the Jersey Shore. He began working at his parent’s restaurant in Wildwood, where he learned to cook from his dad and the chefs that worked for his parents.

From his parents’ restaurant, he continued his education, by working in many notable restaurants along the New Jersey coastline from Cape May to Longport. Along the way Demetrios developed a respect for using the highest-quality locally-sourced ingredients available to cook with.

He took his next major step when he decided to go to culinary school at the Academy of Culinary Arts where he learned the foundation that he still uses today to build upon.

In 1994, he joined the Tropicana as a sous-chef and eventually working his way through all of the restaurants. He has been recognized by numerous publications and magazines including NJ Monthly and Zagat, and has won numerous awards including the New Jersey State Seafood Challenge and Chef of the Year from the ACF Professional Chef’s Association of South Jersey.

Demetrios currently serves as the Executive Chef for Tropicana Casino and Resort in Atlantic City.

Serves 6

LOBSTER BISQUE

3-1 ½ lb. whole lobsters preferably female

5 cups water

1/3 cup vegetable oil

1 onion diced

3 carrots diced

2 celery ribs diced

1 tomato diced

2 whole garlic cloves

1 cup white wine

½ cup brandy or cognac

½ cup sherry + more for finishing

1 tbsp tomato paste

1 sprig fresh tarragon

1 sprig fresh thyme

3 sprigs flat leaf parsley

1 bay leaf

1 tsp whole peppercorns

8 tbsp whole butter

6 tbsp all purpose flour

4 cups heavy cream

Sea salt and white pepper to taste

• Remove tails and claws from whole lobsters, split lobster bodies and remove head sac, you can have the fish market do this for you

• Place tails and claws in a pot with the water bring to boil, reduce to simmer for 2 minutes, remove from heat and allow to cool in the liquid when cool enough to handle shell the lobster meat and chop into medium size pieces, reserve lobster meat, shells and liquid for later

• Heat pan, add oil, add lobster bodies and shells, and brown

• Add onion, carrots, celery cook till translucent

• Add garlic, thyme, chopped tomato

• Add tomato paste cook for a minute

• Deglaze with brandy or cognac cook alcohol off

• Add sherry cook for 1 minute

• Add white wine cook for 2 minutes

• Add reserved liquid from cooking the lobster tails and claws, herbs and peppercorns

• Bring to boil, reduce to simmer for 45 minutes the longer you cook the stronger the flavor, now you have a lobster stock, strain into clean pot pressing on the shells to extract all the stock

• Melt butter in separate pot add flour and whisk together, make a roux

• Add stock to roux in three parts whisking smooth before each addition of stock

• Heat up cream and reduce till thickened, add to thickened stock

• Add reserved lobster meat, heat through

• Adjust seasoning if necessary, sea salt and white pepper

• Finish with sherry to taste

Recipe can be broken down and made over a couple of days. Cook the lobster on one day, make the stock on another day, and put everything together on the third day. Remember cooking should be fun. Recipes are only guidelines, and are meant to be experimented with, and made to suit your own taste, and over time become your own.

ATLANTIC CITY DINING MAKES WAVES

Experience more of everything at Tropicana with over 20 dining destinations. Enjoy a taste of Asia at Ossu Asian Tavern, or relish in spectacular ocean views at Il Verdi and Chelsea Five.

IL VERDI

CHELSEA FIVE

OSSU ASIAN TAVERN

Chefs Bill & Anne McManus

Bill is teaming up with his wife Anne this year in his 15th season participating in this event. Bill is a partner in the local engineering firm of Duffy, Dolcy, McManus and Roesch. He recently earned a degree in Paralegal Studies and is very actively involved with his five grandchildren.

Anne is an Art Director for Data Axle – a large international data firm – designing direct mail packages for large non profits. She is also a local award-winning watercolor artist.

Both Bill and Anne are looking forward to participating in this year’s event because, after all, it’s all about the kids!

Sponsored by: Ken Goodfellow Gallo Wines

Mexican Street Corn in a Cup

Ingredients:

Original recipe (1X) yields 10 servings

• 10 ears corn, shucked and kernels removed

• 1 ¼ cups butter

• 2 ½ cups lime juice

• 2 ½ cups crema Mexicana (Mexican cream)

• 1 ¼ teaspoons chili powder, or to taste

• salt to taste

• 1 ¼ cups crumbled cotija cheese

• 10 dashes hot pepper sauce (Optional)

• 10 wedges fresh lime

Directions:

1. Place corn kernels in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 2 to 3 minutes. Drain and return corn to the saucepan to dry.

2. Spoon 3/4 cup corn into each of 10 serving bowls. Stir 2 tablespoons butter into each bowl until melted. Mix 1/4 cup lime juice and 1/4 cup crema Mexicana into each bowl. Sprinkle 1/8 teaspoon chili powder on top and season with salt.

3. Top each serving with 2 tablespoons cotija cheese, a dash of hot sauce, and a lime wedge.

Chef Leslie Daniel

Chef Leslie Daniel brings more than a decade of experience to his role as Executive Chef at Kuro, Hard Rock Hotel & Casino Atlantic City’s new-style contemporary Japanese kitchen.

No stranger to culinary destinations, Chef Daniel has worked in critically acclaimed restaurants in Miami, Las Vegas, and Atlantic City.

Chef Daniel joined the opening team for Kuro in 2018 as Sous Chef and quickly rose through the ranks through his professionalism, passion, and contagiously positive attitude. Chef Daniels has participated in several community events including the Boys & Girls Club of Atlantic City’s Let’s Get Cooking event and ACCC’s Annual Restaurant Gala.

In 2024, Chef Daniels competed on Food Network’s Guy’s Grocery Games where he was crowned the winner.

Affectionately referred to as “Chef Too Hype” in the kitchen, Chef Daniel’s positive outlook and love for the culinary arts are contagious.

Under his leadership, Kuro was recognized by USA Today as the No. 1 casino restaurant in 2020 and as a top hotel restaurant in 2022 and 2023.

Edamame Hummus

• ⅓ cup tahini

• ⅓ cup lemon juice

• 3 tablespoons extra-virgin olive oil

• 1 medium clove garlic, roughly chopped

• Kosher salt to taste

• 1 ½ cups shelled edamame defrosted if frozen*

• 1 cup chickpea

• 2 to 4 tablespoons water, as necessary

1. In the bowl of your food processor or high-powered blender combine the tahini, lemon juice, olive oil, garlic and salt. Process for about 1½ minutes, pausing to scrape down the sides and base of the bowl as necessary, until the mixture is well blended.

2. Add half of the edamame and chickpea to the food processor, plus 2 tablespoons water, and process for 1 minute. Scrape down the bowl, then add the remaining edamame and chickpea and process until the hummus is thick and quite smooth, about 1 to 2 minutes more. If your hummus is too thick or chunky, run the food processor while drizzling in 1 to 2 tablespoons more water or olive oil, as necessary, until it reaches your desired consistency.

3. Taste and blend in additional salt if the hummus doesn’t taste awesome yet (I usually add another ¼ teaspoon). Scrape the hummus into a small serving bowl. Lightly drizzle olive oil over the top and garnish with your favorite toppings

Chef Rashaun Scudder

A classically trained culinary protege in his own right, Chef Rashaun has a wealth of experience in the kitchen. For the last 25 years, Chef Rashaun has been cooking up creative and delicious dishes in the South Jersey, Philadelphia and Miami area.

Born in Atlantic City, NJ, Rashaun was able to enjoy diverse cuisines from the casino restaurants and local culture alike. This helped him develop an interest and passion to want to learn how to cook.

His first job was in a casino as an intermediate cook in 1999. From there he worked in various restaurants and even traveled the country while being a corporate training Chef.

Mini Soulfood Cupcakes

1 whole chicken, cut into 10 pieces

1½-2 teaspoons salt, adjust to preference

½ -1 tablespoon hot sauce

Cloves garlic, crushed

2-3 teaspoons Creole seasoning

4 cups buttermilk (for both marinating and coating)

Chicken Coating

3 cups all-purpose flour

1 cup cornstarch

2 teaspoons baking powder

1 tablespoon paprika

2 tablespoon garlic powder

2 tablespoon onion powder

1-1½ tablespoon dried herbs (thyme, oregano, parsley, etc.)

1 teaspoon cayenne pepper

1 teaspoon white pepper

1 teaspoon salt, adjust to taste

Chef Faten Dib

Faten Dib is all about hospitality. Her gift is a love of cooking that she warmly shares with others. An expert in Syrian cooking, Faten creates several traditional Middle Eastern dishes daily in her Linwood kitchen. Last year, in her first “Lets Get Cookin” she won the overall award of the best dish with her Vegetarian Grape Leaves dish. Faten brings spices directly from her homeland to ensure the best flavor. Faten is married to Dr. Haitham Dib, an AtlantiCare Cardiologist, and together they have 4 children. Her passion for cooking pours into the warm atmosphere she creates when she entertains her many friends and family. She is also actively involved in the community and works as Reassurance Program Marketing Coordinator for Contact Cape Atlantic. She additionally serves on the AtlantiCare Foundation Trustee Board, the American Heart Association Go Red for Women ELT Committee, the Treasurer of the Holy Trinity Greek Orthodox Church Philoptochos Women’s Group, and the MudGirls Studios Advisory Board. She is also the Co-Founder of Christians United for Peace, an organization that raises awareness and funds to help needy families in Syria. Faten even uses her love of cooking to give back to the community, as she is committed to providing food to those in need through the Salvation Army and Covenant House. Faten loves the creativity of cooking, and often creates new dishes based on the Mediterranean classics. The dish she is creating today, Musakhan Chicken Rolls, are the finger food variation of the classic Palestinian dish, Musakhan. Originally, this dish was made to celebrate the olive harvest, since high-quality olive oil is essential in making this dish. Now, it is one of her family and friend’s favorite appetizer, and she is so excited to share it with everyone here today.

Musakhan Chicken Rolls

Ingredients:

4 lbs of boiled chicken breast, tenderloin, or thighs (I recommend chicken tenderloin) 6 sliced red onions - these should be sliced as evenly as possible

Extra virgin Olive oil: lots of it 5 Tbsp sumac

1 Tbsp hot pepper paste 1 Tbsp tomato paste

4 Tbsp pomegranate molasses

1 Tbsp black pepper

2 Tbsp all spices Salt to taste

Markook bread (can use tortillas or any other thin flat bread as a substitute) Roasted Pinenuts (optional)

Preparation:

Place the chicken in a pot with water to cover, and boil until fully cooked. While boiling the chicken, focus on preparing the onions. Slice the onions - they don’t need to be very thin, but aim to slice them into even slices. In a large skillet, add the olive oil and the sliced onions.

Cook on medium heat for about 20 minutes, or until translucent.

Once the chicken and onions are each fully cooked, take the chicken out of the water and shred. Add the shredded chicken to the onion skillet and mix until well incorporated. Add all the spices and the remaining ingredients and mix well.

Assembling the Rolls:

On a piece of flat bread, place a few spoons of the chicken and onion mixture, then roll the bread into a small wrap. Place the Musakhan rolls tightly side by side in a 9X13 inch greased casserole dish. Brush the rolls with olive oil.

Bake at 400 ºF for 25 minutes, or until the rolls are golden. Sprinkle with more sumac and finely cut parsley to garnish.

Dr. Haitham & Faten Dib

are proud to sponsor

LET’S GET COOKIN’ 2025

Boys and Girls Club of Atlantic City. heart

DIRECTIONS

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2. Wehavesolutionsforeverybudget andteamsto supportyoualongtheway.

3. Soastheysay.... Let's GetCooking!

Chef Chad Rosenthal

Born and raised in the vibrant culinary landscape of Philadelphia, Chef Chad Rosenthal’s culinary journey speaks volumes about passion, dedication, and a commitment to making a difference. As a self-taught chef, Chad found significant success, initially ignited by his love for BBQ and comfort food. This journey established him as a respected restaurateur in the Philadelphia area, particularly with his newest 40 seat candlelit dinner spot in Ambler, Mary.

Recently, Chad broadened his culinary horizons by introducing The Lucky Well - Incubator—a unique shared kitchen initiative focused on nurturing emerging food entrepreneurs. This pioneering space provides hand-selected talents with the opportunity to showcase their culinary skills, gain crucial experience in restaurant ownership, and receive invaluable mentorship within a collaborative kitchen environment. This endeavor not only fosters talent but also cultivates a sense of community and entertainment in the dining experience.

Throughout his career, Chad has graced various television shows, featuring on both local and national programs such as Food Network Star (twice), Chopped Grill Masters, Beat Bobby Flay (which he did), Good Morning America, and several others. When away from the kitchen, he enthusiastically shares his culinary insights, advising brands and engaging audiences at food festivals. His genuine passion for food and approachable demeanor have solidified Chad as a relatable and must-see culinary entertainer nationwide.

Moreover, Chad’s commitment to using food as a conduit for giving back resonates deeply. His collaborations with organizations like Philabundance, Project Home, and a mission to serve thousands of US sailors in Guantanamo Bay underscore his belief in the transformative power of a well-prepared meal. For Chad, cooking transcends mere flavors and techniques—it’s about building connections and effecting positive change, one meal at a time.

Steak Tartare Mary, Cured Egg Yolk

Hand-Cut Grass Fed Sirloin.

Cured Egg Yolk.

Garlic and Herb Buttered Sourdough

Chef Paul Steinberg

Hmmmm…… it was late summer of 2018 and Paul and Joanie were walking on “our beach” in North Beach Ventnor.

Joanie said “Isn’t it crazy that we have to drive off island, probably stand in line or drive into Atlantic City for seafood”? “We should open a seafood place.”

That’s literally how PJ Buckets was founded on the idea and the practice that we could open a place where we offered “great times”, “great food” and “great fun” for families, friends, our community and vacationers all at the Jersey Shore we love.

Our vision of sitting at the table, making memories with your fav beverage in hand and digging into the pile of deliciousness is PJ Buckets.

Treat people and the community like friends and you end up with a bunch of friends. Live it with great and (as important) affordably great food.

Paul and Joanie and the PJ Buckets Family

Manhattan Clam Chowder

2 Quarts of Tomato Puree

Mix with 2 quarts of Chicken Broth

Add 51 oz Chopped Clams including juice

Add Use can and fill with warm water (51oz)

5 tablespoons of Bacon grease

Heat over Low to Medium Heat stirring until mixed

Add diced 24 oz of each

Red Bliss B potatoes

Celery

Bell Pepper

Spanish or other Sweet Onion

3 tbl Ground Black Chef’s Pepper

3 Tbl Salt

Cover and simmer till veggies are tender stirring several times during prep

Chef’s GGTI

Luis, Robert and Ozzy represent three quarters of the Guzman & Griffin Technologies, Inc. (GGTI) management team. GGTI provides contract support services to the Federal Aviation Administration (FAA) at the William J. Hughes Technical Center, Pomona NJ, and at the FAA Headquarters in Washington, D.C.

Through working together supporting their FAA customer, their personal friendships with each other have strengthened, solidified by their passion for cooking gourmet cuisine for one another, sharing fine wines and cigars, and most importantly, introducing their wives who are now great friends.

The soup they are sharing this year is “Tuscan Tomato and Bread Soup. Like their 2024 award winning dish “Long Hots & Chimichurri”, this dish contains the same building blocks of flavor, specifically “Salt, Fat, Acid & Heat”.

Pappa al Pomodoro

Tuscan Tomatoe & Bread Soup or “Tomatoe Mush”

A “peasant” soup, born out of necessity, which Italians made with bread to fill the belly. Not to waste any food, stale bread was used. This GGTI version uses only the best ingredients.

INGREDIENTS

4 thick slices of crusty Italian bread (about ¾ to 1”) *

1/3 cup of olive oil

1 slice of pancetta (minced)

3-4 cloves of garlic, smashed

1 medium yellow onion

12 or more basil leaves, cut into thin strips

2 lb of plum tomatoes, peeled, seeded and diced (approx. ¼”) **

4 cups of chicken stock

Parmesan rind can be added.

2 tsps. course salt

Fresh black pepper to taste

Extra virgin olive oil, pesto, Reggiano parmesan for serving

(NOTE: a 28oz can of quality Italian style plum tomatoes can be used for simplicity, be sure to seed and chop)

* If using fresh bread, bake it in the over at 225 Degrees for 20-30 mins (do not brown

** a 28 oz can of good quality Italian Style plum tomatoes can be substituted for simplicity

con’t on next page.....

Pappa al Pomodoro

Tuscan Tomatoe & Bread Soup or “Tomatoe Mush” con’t.

In a medium saucepan, heat the oil over medium heat. Add the pancetta and brown slightly. Add the onion and saute until translucent. Add the garlic and cook, stirring, for 5 minutes. Stir in the basil and cook for 1 minute. Add the tomatoes and bring to a boil. Continue cooking at a low boil for 15 minutes, stirring frequently. This can be done ahead of time and refrigerated if needed.

Stir in the stock, bread, salt and pepper and return to a boil. Reduce the heat to low and simmer, stirring often with the back of a wooden spoon to break up the bread,approx. 15 minutes. (If you don’t have a wooden spoon, buy a can of soup and get out of the kitchen). At this point, the bread should be a “mush”. Cover and remove from the heat and let sit for 10 minutes.

Serve in a bowl with shaved parmesan, a dollop of pesto, and either fresh black pepper or hot Italian chili oil. Drizzle with the EVOO and Buon Appitito!!!

Chef’ Nicholas Devine

My name is Nicholas Devine, and I was born and raised in South Jersey. I have equally distributed my culinary career on both the East and West coast.

My opportunities to explore the food industry from both regions have shaped my diverse abilities as a chef. I graduated from ACC in 1999 and immediately moved to the West coast to pursue my passion. After many profitable experiences, and as life progressed, I returned to the East coast to continue embracing my love for cooking at a well renowned Brewery in North Jersey.

Eventually overseeing their three locations as the Corporate Executive Chef for fourteen years. In 2022 I began my journey as the Executive Chef of The Knife and Fork Inn in Atlantic City.

Coming up from a dishwasher at fifteen years old, to fully accomplishing my dreams as a chef, I believe I have truly reached the most rewarding position of my career thus far. I look forward to many more experiences with the Knife and Fork.

Smoked Black Pepper Bacon with Red Onion Mostarda

Red Onion mostarda

10 red onions small diced

2 cups whole grain mustard

¾ cup white balsamic vinegar 5 ½ cup sugar

Direction: combine red onion. White balsamic vinegar, and sugar in a pot and cook on medium heat til/ thicken like a jam or jelly.

Add the mustard when warm then blend in a blender to make smooth or keep as is

Chef Michael Hauke

Mike Hauke, Tony Boloney’s & MAD MUTZ™Mozzarella Sticks owner is a New Jersey native with a passion for pushing the boundaries of flavor.

When he is not in the lab, he’s spending time with his family and friends, making a mess in the kitchen at home (which is wife loooves) and skateboarding with his two sons.

Michael Burns, Esq., coowner of MAD MUTZ™ Mozzarella Sticks, is an attorney, entrepreneur and father of 3.

Mad Mutz Jenga

INGREDIENTS:

Assorted MAD MUTZ™Mozzarella Sticks

INSTRUCTIONS:

1. Open package

2. Prepare as directed by pan frying, air frying or deep frying. Get ready, because in 2 minutes, you will be in cheesy heaven!

3. Stack our MAD MUTZ™Mozzarella Sticks in stacks of three, then rotate and stack like a jenga board (sticks go upwards in levels of three, alternating each level at a right angle to the previous level.)

4. Using one hand only, each player takes turns pulling out one stick at a time trying not to make the tower fall over. Once the stick is pulled out, place it on the topmost level in order to complete your move. Remember, only one hand may touch the tower at any time. The person who topples the tower, loses. Good luck diners!

5. Enjoy the insane cheese pull and best tasting fresh mozzarella stick you have ever experienced AND repeat.

Chef’s Christopher Smith

Christopher Smith has served with the Atlantic City Police Department since 2007, and is currently assigned as a Detective in the Special Investigations Section. He is also a member of the SWAT team.

Before joining law enforcement, he earned a culinary degree from the French Culinary Institute in New York City, and worked in several celebrity kitchens, developing a passion for food, which he often shares with colleagues.

Detective Smith, with assistance from fellow Detective Nick Berardis, who is also a member of the Swat team , have prepared a cherished family recipe from Detective Smith’s Lebanese heritage: Stuffed Grape Leaves with Ground Lamb and Rice (Waraq Inab), served with strained yogurt (Labne).

The grapevine, symbolizing unity and connection, reflects the ACPD’s mission to protect, serve, and foster community bonds.

Presented by Chief James Sarkos and the Atlantic City Police Foundation, this dish symbolizes the department’s dedication to service and unity.

Stuffed Grape Leaves with Lamb & Rice

1 pound of ground lamb

1 cup of short grain rice

1 teaspoon of cinnamon

1 teaspoon of salt

1/2 lemon, juiced.

1 lemon sliced thin in rounds

1-2 cups of chicken broth

1 jar of grape leaves (Orlando is preferred)

Gently remove grape leaves from the jar and soak in water changed several times to remove brine. Drain and remove the stems from each leaf.

Combine the lamb, rice, lemon juice, salt, and cinnamon in a bowl and mix by hand.

Lay the grape leaves on a cutting board with the shiny side down and stem side facing you. Place a small amount of lamb mixture along the bottom of the leaf and roll, tucking the sides of the leaf as you roll.

Layer the bottom of a small pot with grape leaves and then tightly pack two single layers of rolled grape leaves on top. Cover with sliced lemons.

Add enough chicken broth to cover grape leaves. Place a small heat proof plate on top to hold in place. Cover the pot and bring to boil. Immediately reduce to low and cook for 1 hour.

Serve warm with a side of strained yogurt.

Chef Germary Aviles

A Native of Mayaguez, Puerto Rico Executive Chef Germary Aviles is sponsored by Na’Cho Taco Margate and its owners Rustam Zakirov and Regina Minachetdinova. Both have been a great pilar in the growing fast service restaurant scene in Margate and Atlantic City. They share the great honor of participating in this great event for an even greater cause.

Chef Germary has had a passion for the culinary arts since an early age, coming from a family filled with entrepreneurial cooks and butchers by trade that have cultivated a good understanding of how to serve and showcase great food. She arrived to Atlantic City in 2006 in search of greater opportunities. In her job search she landed a job as a Pantry Person in the former Hilton Hotel and Casino, where under the great mentorship of Executive Chef Ulrich Lohs and Restaurant Chef Robert LaBoy quickly rose to a cook in their boutique restaurant, Peregrine’s. This great mentorship ignited the curiosity and discipline that constructed the framework of a 19-year career in the South Jersey and Philly area.

This journey has taken Chef Germary and her two daughters Genise and Gerenis through great adventures. In 2011 her family embarked as entrepreneurs opening the former New Yorican restaurant serving heritage and flavor until 2016. In one of those unexpected life surprises Germary had the opportunity to work as Event Chef for Cescaphe Event Group in Philadelphia where Chefs like Joseph LaPorte and Roberto Gutierrez were of immense guidance. This experience furthered in her role as Executive Banquet Chef for The Carriage House in Galloway, NJ and former Restaurant Chef at Gourmet Italian Cuisine for the same company Icon Hospitality, again with the leadership of Chef RoseAnn Gotta. In 2021 Renault Winery reached out in their search for an Executive Banquet Chef, this began the great honor of working with Vivamee Hospitality in which Chef Germary rose to be their Corporate Executive Sous Chef assisting in many roles and expansions in the company. Currently she has been serving as the Executive Chef for Food District LLC in the Ocean Casino Resort since the summer of 2024.

Chef’s Craig Johnson

Born and raised in Atlantic City, attended public school graduation Atlantic City High School 1983. As the Director of Culinary Operations at the Hotel, Johnson’s career spans over 40 years and has taken him around the world, and studied and trained under the TV personality, Master Chef Gustav E Mauler, one ofthe few Americas Culinary Federation Certified Master Chef in the United States, at the Golden Nugget Hotel & Casino. His down-to-earth personality and friendly demeanor help make our guests feel right at home when they dine in our restaurants.

Craig ‘s first cooking inspiration came from Grandma Ida, when at the age of 9 he would help her in the kitchen, and she taught him what it meant to “cook with love, food from the soul” and how to express love through food.

Every Sunday at Craig ‘s Grandma Ida ‘s house there was always lots of love and a whole lot of food, surrounded by aunts, uncles, cousins, brother, and sisters the fried chicken, mac & cheese and collard greens were her specialty, and are the dishes that Craig loves the most.

Currently overseeing their entire culinary program at the Claridge Hotel, Chef Craig resume is an impressive one. Finally Leavander ’s 22 Southern Cuisine Restaurant is in Atlantic City Claridge Hotel located in the Historical Beachfront District.

Dolce Piccate Shrimp (sweet & spicy)

Ingredients

3 oz butter

3 oz fresh Italian parsley

2 oz sweet black garlic sauce

⅓ cup honey

1-pound medium shrimp, peeled and devised

½ teaspoon salt

¼ teaspoon black pepper

Optional Ingredients

fresh chopped cilantro lime wedges

Directions

1 Preheat your sauté pan to low-to medium heat, then add butter

2 In a large bowl, combine the chili, black garlic sauce, honey, salt, and pepper. Reserve about ¼ of the mixture to brush onto the shrimp after cooking. Add the shrimp to the remaining marinade and toss to coat evenly.

3 Place the shrimp in the sauté pan Cook the shrimp for 2 to 3 minutes per side, until opaque and cooked through Remove the shrimp from the sauté pan and brush with the reserved marinade, (That has not touched raw shrimp). Garnish with fresh cilantro, serve immediately with lime wedges for squeezing over the top.

Shrimp

Sides

Chef Manuel Branco

Chef

Hi my name is Chef Dominick Barksdale from Pleasantville, NJ.

Having graduated from Pleasantville High School in 2008, attended ACCC Culinary in 2013, and started Almostvegan in 2019, has been trailblazing the local street culinary scene for quite some time.

He’s currently involved in making Beat The Grind coffee shop thrive as the current Executive chef.

Sponsored by: Stephen Clark

Dominick Barkesdale

Crab Egg Rolls

Vegan egg roll discs

Mayo

Egg

Relish

Mustard

Worcestershire sauce

Tabasco

Lemon Cilantro

Cream cheese

Crab meat

Dipping sauce: Ketchup

Horseradish

Mayo

Tabasco

Worcestershire sauce

Salt and pepper

Parsley

Chef Salvatore Giambrone

I have worked in the culinary industry for the last 25 years. For the last 5 years I have realized my worth and have treated this industry with more of an entrepreneur heart. I have invested my time to learn the best way to provide exceptional service with products I believe in. This has opened my mind on how to be a well rounded Leader. A person that everyone can rely on, someone who takes control, holds accountability, trustworthy, and most of all listens.

Listen to anything that may make a current task easier and more efficient to create a duplicatable process.

I believe in micro-managing the work, not the workers.

I am currently ready to take all my skills that I have gained over the years and pour that into something I can pass on to my family, Something to be proud of, something that makes all the sacrifices worth it.

To finally service people the best I can by utilizing products, techniques, and treatments that are in demand in my area, is a main focus.

Through my age I have learned to always have a sense of balance in all of my decision making sure everything works for everyone, these are things that are right in front of us and things that have not come to pass, not throwing away any shot.

I have a burning passion to continue my legacy though vital choices whether it is a good or bad choice. Prior to making the final choice it weighs heavily on me but when made I have become numb to the outcome because we will always have to r edirect or adapt to all incoming things, this is what we call life. I welcome these challenges.

SPONSORED BY Bonnie Kasiarz

Lavish Monkey

1 sheet “Joe’s Lavash”

2 medium size bananas

1 cup peanut butter (peanuts and salt)

4 tablespoons strong espresso

½ cup or 1 stick butter

Berry compote (jelly)

1 tablespoon needed

2-1 ratio blue berries to strawberry

Cook down slow till all berries are cooked

Cool down and refrigerate (great shelf life make a lot!!)

Honey Drizzle (Local organic preferably)

Granola Sprinkle (your favorite)

Whip cream

½ cup Cream

1 pump vanilla

½ cup powder sugar (to taste)

Garnish with

2 strawberries (cut in half)

4-6 blueberries

1 sprig mint for garnish

Mix thoroughly the peanut butter and espresso

Lay Lavash bread flat Very bottom out half the amount of peanut butter

mix spread out end to end place banana on top roll till the end of the lavash full rolls over the banana then cut across

Now you have a perfect roll up of the mix

Repeat on the other half.In a medium high pan place butter till sizzling

Place wrap in the butter sear till golden brown!!

Garnish anyway you like and enjoy We recommend

Putting the compote first then granola then honey!

Chef Dan Greenberg

Back in 2008, Dan Greenberg was working as a chiropractor in his hometown of Margate on the Jersey Shore. He loved helping people feel better, but hated working with insurance companies, so he decided to turn his love for smoking food into a business.

Together with his wife Sandy, he founded South Jersey Smoke House.

Since then, they’ve turned the business into a successful catering operation, operate in multiple farmers markets, have been written up by some of the industry’s top critics, and are smoking up some of the finest smoked salmon and other items you’ll find anywhere. finest smoked salmon and other items you’ll find anywhere. Back in 2008, Dan Greenberg was working as a chiropractor in his hometown of Margate on the Jersey Shore. He loved helping people feel better, but hated working with insurance companies, so he decided to turn his love for smoking food into a business. Together with his wife Sandy, he founded South Jersey Smoke House. Since then, they’ve turned the business into a successful catering operation, operate in multiple farmers markets, have been written up by some of the industry’s top critics, and are smoking up some of the finest smoked salmon and other items you’ll find anywhere. Back in 2008, Dan Greenberg was working as a chiropractor in his hometown

Smoked Salmon

We are preparing 3 types of smoked salmon for sampling...nova, pastrami spiced nova, and kippered salmon!

Chef Ruben Espinal

A Native of the Dominican Republic, Chef Ruben learned early in life the importance of working hard to accomplish his goals. Hard work is something that the chef believes has been a catalyst for his success both personally and professionally. This work ethic has been the foundation on which he has built his culinary career.

Chef Ruben started his culinary journey 30 years ago at Caesars in Atlantic City. He started as a pantry person with limited skills and knowledge of this industry. He worked hard and learned from those around him, always eager for growth and opportunity. Over the years he worked his was up the ranks, holding multiple positions and earning leadership positions and promotions. Two of his most important roles Executive Sous Chef at Resorts Casino and Executive Chef of the Bravo Brio Restaurant Group. These two senior level leadership positions helped him prepare for his eventual return to Caesars Atlantic City, where he was recently promoted to the position of Executive Chef.

In addition to a tireless work ethic, Chef Ruben has also had several great mentors along the way, including chef Robert Irvine. Chef Ruben has worked with Chef Irvine on the Food Network, appearing in several episodes of his shows, and thoroughly enjoyed his time learning from one of the greatest Chefs out there.

Chef Ruben has had the honor to help with several restaurant openings over his career, including and most recently Hell’s Kitchen and Nobu at Caesars. He is beloved by his team and prides himself on his motivational management style and his charming personality.

When Chef Ruben is not in the Kitchen, he enjoys working out, and spending time with his two twin teenagers and his wonderful girlfriend. His son and daughter are, without a doubt, the highlight of his life and he enjoys every moment they spend together.

Spicy Tuna Taco

INGREDIENTS:

2 oz Chopped Ahi tuna

1 Fried Taco shell

1 tsp Red onion, diced

1 tsp rice cracker

1 teaspoon Sriracha

1 teaspoon sesame oil

Micro Cilantro

Aji Amarillo Mayo:

900g Mayo

225g Aji Amarillo paste

30g soy sauce

15g garlic puree

GORDON RAMSAY HELL’S KITCHEN

WHERE DELICIOUS FEASTS REIGN SUPREME

Indulge in an array of sophisticated fare from the world-class Nobu and Gordon Ramsay Hell’s Kitchen, to the Italian-American restaurant hidden gem at Superfrico.

SUPERFRICO

Chef Stephan Johnson

A graduate of the Culinary Institute of America, Chef Stephan spent 20 years as a chef in the Atlantic City casino industry before becoming the Executive Chef at Dock’s Oyster House in 2002.

Stephan’s talent, creativity and personality make him a true culinary leader at Dock’s and throughout Atlantic City, turning out some of the best soft shells, crab cakes and potato crusted flounder the world has ever tried.

Stephan also helped create the menus and train the staff at Knife & Fork Inn, Harry’s Oyster Bar, and Dougherty’s Steakhouse and Raw Bar. Under Stephan’s direction, the menu at Dock’s seamlessly blends classic Dock’s favorites with innovative new dishes that keep people coming back again and again.

Stephan is also very active in the Atlantic City community, helping to feed those struggling with food insecurity, teaching younger community members how to prepare healthy food, and hoping to inspire the next generation of local chefs.

When he has the opportunity, he loves to engage with guests in the dining room and talk about the food he has prepared. And if you want an extra special treat, ask him to tell you a joke!

Ingredients

Ponzu Sauce

Wasabi Crusted Tuna

1/2 cup low sodium soy sauce

1 clove garlic, minced

1 orange, juiced

Vegetables

1/2 cup red pepper, julienned

1/2 cup carrots, julienned

1/2 cup zucchini, julienned

1/2 cup yellow squash, julienned

1/2 cup bok choy, shredded

1 clove garlic, minced

2 tablespoons olive oil

Tuna

8 ounces fresh tuna loin

1 cup panko

1/4 cup mayonnaise

2 tablespoons wasabi powder

2 tablespoons olive oil

Directions

Ponzu Sauce

Whisk ingredients in saucepan and reduce by half over low heat. Set aside

Vegetables

Heat oil and garlic in skillet over high heat, about one minute. Add vegetables and stir fry until just tender. Season with salt and pepper.

Tuna

Combine mayonnaise and wasabi powder. Spread the mayo/wasabi mixture on tuna loin and roll tuna loin in panko crumbs. Heat 2 tablespoons oil in skillet over high heat. Sear tuna on all sides until lightly browned. Tuna should be rare inside.

To Serve

Spoon vegetables onto plate. Slice tuna loin into oneinch-thick slices and place atop vegetables. Drizzle with ponzu sauce.

Chef Scott Cronick

Journalist, Radio Broadcaster, Co-Owner of Tennessee Avenue Beer Hall, Community Activist

“It’s nice to give the area’s best chefs, who I critique regularly in the newspaper and on the radio, an opportunity to critique me for a change. I have participated in this event many year, and looking forward to its return for a great cause.”

Day job: Radio Talk Show Host on Newstalk 1400-AM, 92.3-FM, WONDRadio. com; Co-Executive Director for the MBCA Foundation, which aims to beautify Atlantic City; Co-Owner of Tennessee Avenue restaurants including Tennessee Avenue Beer Hall; journalist for Shore Local Magazine, NJ.com, Seven Mile Times, Sea Isle Times, other publications

Favorite cuisine: Mexican

Favorite local restaurant: Too many to name, but Mexico, Los Compadres, Café 2825, American Grill at Borgata, Kuro at Hard Rock and, of course, Tennessee Avenue Beer Hall

Southwest Black

Bean Chili w/Toasted Cumin Crema

Southwest Black Bean Chili w/Toasted Cumin Crema

HomemadeNEPA Potato & Cheese Pierogi

w/ Onions & Butter

Dough recipe

2 cups flour

2/3 cup margarine melted and cooled ( if using butter use 1/3 cup)

1/2 tsp salt

1 egg beaten

1 tablespoon of sour cream mixed in with 2/3 cup water

Mix together:

2 cups flour

Salt

Margarine or butter

Add egg mixture and add more flour if dough is sticky

Roll down thin —but not too thing so you can’t stuff — and cut in circles

Take potato filling and put in center of dough

Fold bottom to top and crimp all around edges to seal in mixture

Potato filling

Boil 5 lbs of potatoes (salted) and mashed with 3/4 lb of american or Cooper

Sharp cheese and 1/4 cup milk

Boil pierogi until they float to top and remove in colander

Sautee onions in butter until soft or your desired texture

Saute pierogi in butter and onions or just pour butter and onions over cooked pierogi

Now you’re at least half Polish!

LET’S GET COOKIN’ COMMITTEE

Larry Sieg - Co-Chair • Lori Herndon - Co-Chair • Fan Coppola

Rona Kaplan • Lisa Johnso • Doreen Prinzo • Sharon Franz

Stephen Clark • Rene Kane • Scott Banks • Sharon D’Angio

Anthony Farnanca • Cookie Till • Tracey Triniwell

Salvatore Spena • Sia Koletas

LET’S GET COOKIN’ JUDGES

Chef Pam Green • Nancy Adler

Nanette LoBiondo • Mike from the “Mike & Diane” Show

Chef Jason Kuey

Hello, my name is Jason Kuey. I am the Chef of La Strada at the shore Restaurant. Born and raised in NJ. Went to Culinary Arts Institute of America in Hide Park NY.

Have worked in the culinary world for over 30 years mostly in Manhattan NY, and areas all over NJ. I Live in New Egypt NJ. Went to Allentown high school in Upper Freehold. I have most of my experience with Italian Sicilian cuisine but have quite a bit of experience in Chinese, Mexican and Spanish Cuisines.

Went to Culinary Arts Institute of America in Hide Park NY. Have worked in the culinary world for over 30 years mostly in Manhattan NY, and areas all over NJ.

Went to Allentown high school in Upper Freehold. I have most of my experience with Italian Sicilian cuisine but have quite a bit of experience in Chinese, Mexican and Spanish Cuisines. I have worked as a chef at Harrah’s AC for around 10 years.

Chef Kuey currently resides in New Egypt, New Jersey.

La Strada at the shore Meatballs

Onion Garlic Mix

1/2 cup Diced onions

1/4 cup Minced garlic

Mix with olive oil and cook until soft and cool completely.

Meatballs

1 lbs. Ground Beef

1 lbs. Ground Veal

1 lbs. Ground Pork

6 oz Grated Parmigiana

3 oz Italian Bread, remove crust, soak in milk

1.4 cup Plain Bread Crumbs

8 each Eggs

1 TS Granulated Garlic

1/8 cup Chopped Parsley

Salt & Pepper to taste

Mix by hand well and ball in 4 oz balls. Pack and roll well. Bake at 450 degrees for 15 minutes

GORDON RAMSAY STEAK

CHICKEN GUY!

BOBBY’S BURGERS

BUDDY’S BOARDWALK EMPIRE

DINE FAMOUSLY

At Harrah’s Resort, indulge in delicious signature dishes from top celebrity chefs including Gordon Ramsay, Guy Fieri, Bobby Flay and Buddy Valastro.

From fast-casual favorites to exquisite fine dining, discover award-winning cuisine all under one roof.

Chef Christina Martin

Chef Christina Martin is a dedicated chef educator, passionate advocate for healthy eating, and mother. With a focus on plant-based, globally inspired dishes, her cooking embraces a seasonal and sustainable approach.

Christina holds a Business degree from Rowan University, attended The Restaurant School at Walnut Hill College, and earned an associate’s degree from Atlantic Cape Academy of Culinary Arts. She is also a certified Macrobiotic Counselor and Chef. And has a Plant-Based Nutrition certificate from eCornell University.

Currently, Christina teaches Culinary Arts at Absegami High School in Galloway, NJ, and serves as Vice President of the Professional Chef Association of South Jersey. She is also a columnist for Shore Local News Magazine, writing about local produce and farmers markets. She has been featured in Independent Restaurateur Magazine, and she was named 2024 Chef Educator of the Year. Christina strives to inspire others through healthy, sustainable cooking.

PROUDLY SPONSORED BY

Ingredients:

1 tablespoon oil

1 onion, diced

Chili Non Carne

3 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) pinto beans, drained and rinsed

1 can (28 oz) diced tomatoes (with juices)

1 can (15 oz) crushed tomatoes

1 cup vegetable broth (or more if needed)

2 tablespoons tomato paste

2 tablespoons chili powder

1 tablespoon cumin

½ teaspoon oregano

1 teaspoon ground coriander

¼ teaspoon cayenne pepper (optional for heat)

Salt and Pepper to taste

Fresh cilantro for garnish (optional)

Instructions:

1. Heat the oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until soft and translucent.

2. Stir in the garlic and peppers. Cook for another 5 minutes, stirring occasionally.

3. Add the chili powder, cumin, oregano, coriander, and cayenne pepper. Stir well to coat the vegetables in the spices.

4. Pour in the diced tomatoes, crushed tomatoes, tomato paste, and vegetable broth. Stir to combine.

5. Add the black beans, kidney beans, and pinto beans. Season with salt and black pepper. Bring to a simmer.

6. Cover and let the chili cook on low heat for about 30-40 minutes, stirring occasionally. If needed, add more vegetable broth to reach your desired consistency.

7. Adjust seasoning if necessary.

8. Serve hot, garnished with fresh cilantro, and enjoy with avocado slices, tortilla chips, or vegan sour cream.

Tips:

For extra protein, add cooked quinoa or crumbled tofu.

Top with a dairy free sour cream.

Freeze leftovers for a quick meal later!

Chef Anthony Faranca

General Manager

Showboat Resort & Island Waterpark

“The Showboat Resort is honored again to host this year’s Let’s Get Cookin’ 2025. We thank the Boys and Girls Club of Atlantic City for trusting us to be their partner for this signature event.”

Day job: Showboat Resort & Island Waterpark General Manager

Favorite cuisine: Italian

Favorite local restaurant: Dock’s Oyster House

Elote Chicken Skewers

Ingredients:

Chicken Tenderloins

Buttermilk

Tabasco

Paprika

Garlic

Salt Pepper

Lime

Cilantro

Mayonnaise

Sour cream

Cotija cheese

Mikes hot honey

Tajin Seasoning

Buttermilk brined chicken tenderloin, fried and tossed in a Mexican street corn seasoning blend, topped with a hot honey-lime baby corn

Chef Robert Levenson

Chef Robert Levenson’s culinary roots span the states, yet he is at home right here in Atlantic City where he attended the Academy of Culinary Arts and started his career as the Banquet Chef for Harrah’s.

He has worked at various restaurants and hotels, studying under acclaimed chefs such as Edward Batten, as well as Charlie Trotter’s protégé, Guillermo Tellez.

From there, he went on to be the head chef and open the Red Owl Tavern in Philadelphia. Chef Robert’s current role is Executive Chef at Resorts Casino Hotel.

He lives locally with his 2 daughters, loves the Washington Commanders, enjoys watching all sports and is a gym fanatic.

Crispy Rice Tuna Cracker

Calabrian chili mayo, Italian long hot pepper aioli, arborio rice, nori, big eye tuna, sweet corn succotash w/ heirloom tomato, white soy, cherry tomato

Shaun Rielly Photography 1- portrait session

Bar 32

Chocalate Gift Basket

Carmines Restauant - Tropicana

Specialty Basket & Dinner for 2

Historic Organ Restoration Committee Tour of the World’s Largest Pipe Organ/Merchandise

CRDA Basket of goodies

Morton’s Steakhouse Steak & Seafood Dinner for 2

Visit Atlantic City

Yeti Cooler and basket of Goodies

Resorts Atlantic City

Overnight stay and gourmet dinner for 2

Mary’s Ambler Chef prepared dinner for 4

Seaview Country Club Foursome

Nucky’s Speakeasy & Kitchen Dinner for 4

Quality Concepts, Inc. Ogio Golf Bag

THANK YOU! Reflects prizes receive as of 1/31/25

Little Water Distillery

Complimentary Tour & Tasting for 12

Absecon Lighthouse

Lighthouse Climb for 4

Steel Pier

2 Shoreline Helicopter • Slingshot Ride • The Wheel

Schultz Hill Foundation

2 VIP Tickets to Disco Explosiion (August 1)

Roberts Fine Jewelers

Lagos Earrings

Carisbrooke Inn Bed & Breakfast

2) Gift Certificates

Hooters - Tropicana Gift Certificate

Mixelaneous- Central Square Gift Basket

Caesars Entertainment

Overnight stay at choice of Caesars • Tropicana • Harrah’s

Showboat - Island Waterpark Gift Basket

Nancy Adler Nutrition Company Consultation on Nutritional Services

THANK YOU! Reflects prizes receive as of 1/31/25

THANK YOU TO OUR SPONSORS

Showboat Hotel Atlantic City

Venue Sponsor

Hard Rock Hotel & Casino Atlantic City

Decor Sponsor

The Finkel Group

Decor Sponsor

Visit Atlantic City

Cookbook Sponsor

CRDA

Marketing Sponsor

Caesars Entertianment

Marketing Sponsor

Borgata Hotel Casino & Spa

Marketing Sponsor

Resorts Atlantic City

Marketing Sponsor

Ocean Casino Resort

Marketing Sponsor

iHeart Radio

Marketing Sponsor

Shaun Reilly

Marketing Sponsor

Body Bio

Gift Bag Sponsor

Cooper Levenson Attorneys

Gift Bag Sponsor

Stockton University/Aramark

Gift Bag Sponsor

Golden Nugget Hotel Casino

Awards Sponsor

Fran Coppola

Awards Sponsor

Irish Pub

Awards Sponsor

ATLANTIC CITY DINING MAKES WAVES

Indulge in array of sophisticated fare from the world-class Nobu and Gordon Ramsay Hell’s Kitchen, to the Italian-American psychedelic hidden gem, Superfrico.

SUPERFRICO

GORDON RAMSAY HELL’S KITCHEN

Chef Charles Soreth

Chef Charles Soreth is a culinary professional known for his expertise in French and international cuisine. Chef Soreth has earned recognition for his work in the kitchen, with a focus on fine dining and innovative cooking techniques.

He is particularly known for his work in high-end restaurants, where he has showcased a mastery of classic French cooking while also incorporating modern elements. Chef Soreth’s culinary philosophy emphasizes quality ingredients, attention to detail, and the importance of creating an exceptional dining experience.

Chef Soreth is the Exec Chef of Tennessee Ave Beer Hall for the past 6 years and Chucktown BBQUE.

His influence in the industry has made him a respected figure among peers and culinary enthusiasts. Garnering many awards in and out of the kitchen.

For the Roast Pork:

• 1.5 to 2 pounds pork shoulder or pork butt

• 2 tablespoons olive oil

• 4 cloves garlic, minced

• 1 tablespoon ground cumin

• 1 tablespoon ground coriander

• 1 tablespoon paprika

• 1 teaspoon chili powder (optional for some heat)

• 1 teaspoon dried oregano

• Salt and black pepper, to taste

• 1/2 cup orange juice (or lime juice)

• 1/4 cup apple cider vinegar

• 1 tablespoon brown sugar (optional for sweetness)

• 1 onion, quartered

• 1-2 bay leaves

For the Broccoli Rabe:

• 1 bunch of broccoli rabe (rapini), trimmed and chopped

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• Pinch of red pepper flakes (optional)

• Salt and pepper, to taste

• 1 tablespoon lemon juice (for a little zing)

For the Tacos:

• Small corn or flour tortillas

• Fresh cilantro, chopped (for garnish)

• Lime wedges (for serving)

• Salsa (optional)

• Pickled red onions (optional)

Roast Pork & Broccoli Rabe Tacos

Merrill is proud to support BOYS & GIRLS CLUB OF ATLANTIC CITY - “LET’S GET COOKIN”.

THE FINKEL GROUP

Merrill Lynch Wealth Management 3100 HINGSTON AVE.

EGG HARBOR TWP, NJ 08234

609.484.7105

http://fa.ml.com/finkelgroup

Merrill Lynch, Pierce, Fenner & Smith Incorporated (also referred to as “MLPF&S” or “Merrill”) makes available certain investment products sponsored, managed, distributed or provided by companies that are affiliates of Bank of America Corporation (“BofA Corp.”). MLPF&S is a registered broker-dealer, registered investment adviser, Member SIPC and a wholly owned subsidiary of BofA Corp. Investment products: Are Not FDIC InsuredAre Not Bank GuaranteedMay Lose Value

© 2024 Bank of America Corporation. All rights reserved. MAP6338428 Vault-BA1PJ3 | MLWM-242-AD | 470944PM-0123 | 01/2024

Chef Mike Ruggiano

Mike has been a part of our Smithville family for the last 14 years. He has helped us grow into the great restaurant, Fred & Ethel’s Lantern Light Tavern has become.

Meatball Mix

Stuffed Meatball Sliders

2 Lb Ground Beef 2Lb Italian Sausage 4 Eggs

½ Cup Bread Crumbs Grated Parmesan

Salt & Pepper to Taste 2 Tbsp.Worcestershire 1 tsp. ltallian

Seasoning

Proscuitto

Smoked Gouda Cubes

Tomato Jam

1 Pt Cherry Tomatoes

¼ Onion

6 Basil Leaves

3 Cloves of Garlic

1 Pinch ltallian Seasoning 1 tsp Tomato Paste

3 Tbsp. Olive oil

½ Cup Honey

2 Sticks Butter

Black Garlic Truffel Garlic Parmesan Seasoning Kings Hawiian Slider Rolls

Recipe con’t on next page...

Stuffed Meatball Sliders

For the Jam Combine all the ingredients except for the honey and tomato paste. Roast the tomato mixture until then add to a sauce pan with honey and reduce by half stir in tomato paste strain and set aside.

For the meatballs mix all ingredients together and roll into 2oz balls.

Wrap each cheese cube with proscuitto & place into the center of each meatball. Roll each ball making sure to seal up any exposed cheese. Place into a greased baking dish and cook at 350 degrees until golden brown cover and finish until 160 degree internal temperature.

Soften the butter and mix in the truffel seasoning to taste. Spread evenly on the the inside of the slider buns and toast ina pan until golden brown.

To asemble sliders place the meatballs on the toasted buns and top with tomato jam. Enjoy!!

Fred & Ethel’s Lantern Light Tavern Chef Mike Ruggiano

Cooking from his heart for

The Boys & Girls Club

And the tradition continues...

Chef Kevin Kelly

Kevin has been the Executive Chef of Steve & Cookie by the Bay ince it first opened in 1997

A native of Margate and graduate of The Culinary Institute of America, he is an invaluable asset, extremel organized, and a dedicated chef.

Kevin enjoys leading his team to create an exceptional dining experience at Steve & Cookies. He is a natural teacher and enjoys the chance to share his joy of cooking with the community and the Boys & Girls Club of Atlantic City.

Coffee & Cocoa Braised

Short Ribs

Truffled Cauliflower Puree

Herbed Ricotta

Horseradish Gremolata

Chefs Scott Bencze

The Atlantic County Economic Alliance is Chef Scott is a graduate of the Academy of Culinary Arts and has over 25 years experience in the industry. He has worked as a chef in independent restaurants and hotels, catering services, and healthcare, landing in higher education at Stockton University in 2021.

Chef Scott loves the art and creativity that comes with planning and preparing a dish, which can be seen here with his Maple Bulgogi Brisket Tacos.

Chef partnered with Stockton Maple to utilize maple grown here on campus in his BBQ recipe. He also partnered with Stockton’s Sustainability Farm to utilize radish grown on campus, which he incorporated in the slaw.

Tacos:

Maple Bulgogi Brisket Taco

2 lbs Beef Brisket, fat trimmed

8 Flour Tortillas

Marinade:

2 TBSP Vegetable Oil

¼ Cup Soy Sauce

1 TBSP Brown Sugar

2 TBSP Maple Syrup

1 TBSP Rice Wine

1 TBSP Sesame Oil

1 TBSP Gochujang Paste

4 Garlic Cloves, chopped

1 TBSP Ginger, chopped

3 Green Onion, sliced thin

1 TBSP Toasted Sesame Seeds

Instructions:

1. Prepare and combine ingredients for marinade. Add to beef and marinate at least 3 hours or overnight.

2. Pre heat oven to 325 degrees. In a hot pan, add 1 TBSP vegetable oil, sear beef on all sides over medium-high heat. Add any leftover marinade to pan, cover tightly with foil, and place in oven for approximately 2.5 hours or until internal temperature reaches 190 degrees. Let rest 20 minutes covered before shredding.

3. Prepare Mango Pear Slaw. Add all ingredients listed together and let sit for 30 minutes.

4. Prepare Gochujang Crema. Whisk all the ingredients together. This can be made up to one day ahead of serving. con’t on next page...

5. Assembly: in a pan, warm tortillas over medium heat. Place 2-3 oz. of shredded beef in tortilla. Top with 2 TBSP Mango Slaw and 2 tsp Crema. Adjust amounts to your liking!

6. Optional Toppings: thin sliced radish, chopped cilantro, toasted sesame seeds. Enjoy!

Chef David Goldstein

The ACFPCASJ was founded by twelve chefs, whose common goal was to amplify the ACF’s commitment to training, education and humanitarian efforts here in Atlantic City. Today, the ACFPCASJ Chapter has over 140 active, junior, student and associate members and growing.

To further the ACF’s commitment to humanitarian efforts, the ACFPCASJ has developed the “Adopt a School” program Eating Healthy. In this innovative endeavor, ACF PCASJ chefs volunteer as “consultants” to the Program working with the Community Food Bank of NJ, Southern Branch. Atlantic County.Atlantic City Aquarium Historic Waterfront Foundation, the Chef at the Shore event. And Sister Jean’s soup kitchens.

The ACFPCASJ also works with the Boys and girls club. The ACFPCASJ Certification Program has been assisting chefs to attain professional certification. Our goal is that one day, every chef in Our Chapter and in Atlantic City be certified. The future is clear -- ACF certified chefs will be perceived synonymously with high quality food and it will not be uncommon for customers to inquire about the certification of every restaurant’s chef.

We welcome you as a guest to any of our programs and meetings!

Bolognese with Cut Pasta

Italian meat sauce recipe with beef only in a rich tomato sauce served with cut pasta.

This recipe only uses all-natural Black Angus beef and other ingredients.

Chefs Michael Brennan

Chef Brennan studied at the Culinary Institute of America and worked at top restaurants in Philadelphia Le Bec Fin and LaCroix at The Rittenhouse Hotel.

He discovered a love for approachable, innovative cuisine paired with elevated hospitality.

As Owner and Executive Chef of Cardinal, he combines his passion for hospitality with a commitment to serving artful, exceptional food in a laid-back environment.

Roasted Cauliflower with Cauliflower Purée, Pickled Golden Raisins, and Sunflower Seed

Gremolata

Cauliflower Purée

Ingredients:

- Trimmings from 1 head of cauliflower

- 1 shallot, minced

- 2 garlic cloves, minced

- 1 cup vegetable stock

- 2 tbsp tahini

- 4 tbsp extra virgin olive oil (EVOO)

- 1 tbsp lemon juice

- 1 tbsp honey

- Salt and white pepper (to taste)

Instructions:

1. Heat olive oil in a pan over medium heat. Add cauliflower trimmings, minced shallot, and garlic. Sweat until softened but without browning.

2. Add vegetable stock and simmer until reduced by half.

3. Strain and transfer the cauliflower mixture to a blender. Add tahini, lemon juice, honey, and blend until smooth.

4. Season with salt and white pepper to taste. Set aside.

Pickled Golden Raisins

Ingredients:

- 1 cup golden raisins

- 2 tbsp shallot, minced

- 1 tbsp ginger, minced

- 1 garlic clove

- 2 tbsp brown sugar

- 1 cup apple cider vinegar con’t on next page

Roasted Cauliflower with Cauliflower Purée, Pickled Golden Raisins, and Sunflower Seed

Gremolata

- 1/2 cup white wine

Instructions:

1. Combine all ingredients in a saucepan and bring to a simmer.

2. Cook until the mixture is reduced by half and has a jammy consistency.

3. Remove from heat and cool. Set aside.

Chef Bruce Tice

Chef Bruce began his journey at Borgata in April 2015 as a cook, quickly rising through the ranks to become Restaurant Chef in October 2021.

His creativity and culinary expertise have left a mark across Borgata’s renowned venues, including American Bar & Grille, Metropolitan, and BetMGM Sportsbook & Bar.

With a passion for great food rooted in his youth, Chef Bruce continues to inspire guests and colleagues alike, solidifying his reputation as one of Borgata’s most respected chefs.

Polynesian Baby Back Ribs

INGREDIENTS

3 Racks of Baby Back Ribs

.5c shio koji paste

3c chicken stock

2 T oyster sauce

.5 c pineapple juice

¼ c brown sugar

4 oz ginger, sliced and crushed

6 cloves garlic

2T toasted sesame oil

12 scallions, white and green parts separated, greens roughly chopped

1T cornstarch

Garlic Salt

Cherry Coke

Brine the Ribs

The day before cooking the ribs rub them all over with shio koji and ch refrigerate. Shio koji is rice inoculated with a specific mold commonly used to make soy sauce and miso, then mixed with water and salt, and left to ferment. It’s available in the refrigerator section of Asian markets.

South Pacific BBQ Sauce

In a saucepan, combine the chicken stock, butter, oyster sauce, pineapple juice, brown sugar, ginger, garlic, and sesame oil. Crush the white parts of the scallions with the butt of a knife and add those, too. Bring this to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally, or until the liquid has reduced by about half. Remove the ginger, scallions, and garlic using a slotted spoon. In a small bowl, mix the cornstarch with 2 tablespoons water to make a slurry. Stir into the sauce and increase the heat to bring back to a boil before removing from the heat.

con’t on next page.....

Chef Brent Gambill

Originally from Maryland, my passion for cooking began thanks to my mom and grandma after moving to Savannah, GA at age 14. Over the years, I worked in all kinds of kitchens and cafés ranging from breakfast staples to French and Mediterranean cuisines.

At 22, I attended culinary school before moving to Jacksonville to gain experience in a professional kitchen. I returned to New Jersey a few years later and discovered the farm through local friends.

Working here has been a great opportunity to deepen my working knowledge of vegetables and embrace regenerative farming practices.

When I’m not working, I love surfing and fishing—pretty much anything that gets me outside!

Meatless Meatballs and Polenta Cakes

Chefs Wahlman & Sheridan

Chef Linda L. Wahlman

Proudly hailing from the Garden State of New Jersey, I was raised by my father, Arthur, an electronics engineering educator, and my mother, Helen, a dedicated bookkeeper and homemaker. As the eldest of four siblings, I imbibed early lessons in resource conservation and appreciation for local, seasonal fare-instilled values that fuel my fervor for Jersey Fresh products. Weekends were marked by family outings to quaint, independently owned eateries, a tradition that shaped my culinary ethos.

My travels have taken me from the United States to Europe, South America, and beyond, enriching my perspective on hospitality. I’ve had the privilege of serving under esteemed mentors and industry giants such as Marriott, McCormick and Schmick, Wolfgang Puck, and Viking. For over two decades, I’ve dedicated myself to nurturing culinary talent at the Academy of Culinary Arts, proudly contributing to its legacy as New Jersey’s first cooking institution.

Chef Joseph T. Sheridan

With over thirty years in the food, beverage, casino, and hospitality sectors, my journey to the ACA faculty was diverse. I spent a decade at the Showboat Casino Hotel, ascending from assistant restaurant chef to executive sous chef. Before that, I held various roles across hotels and restaurants like Trump Marina, Tropicana, Hilton, Marriott, and Sheraton. From bartender to general manager, I garnered invaluable experience.

Noteworthy stops included Hatteras Coastal Cuisine, Arthur’s Tavern, and Branches Restaurant. In 2007, I joined the ACA faculty, later assuming the role of Director in 2022. Each position shaped my culinary perspective, preparing me to inspire the next generation of chefs.

Beef Carnitas Sliders

Yield: about 16-20 sliders, depending on size

Avocado-Tomatillo Sauce

• 8 oz. Tomatillos, rinsed and halved

• 1 ea. Avocado

• ½ c. Cilantro, chopped

• ¼ c. Onion, chopped

• 2 ea. Garlic Cloves, chopped

• 3 ea. Jalapeno, seeded and chopped

• Kosher salt (to taste)

• Black Pepper (to taste)

• ¼ c. Lime Juice

• ¼ c. water

To make the sauce:

1. Place the avocado, tomatillo, cilantro, onion, garlic, and chiles into a blender and puree until smooth.

2. Taste, and season with salt and pepper.

3. Check consistency and thin slightly with lemon juice (to taste) and water. Sauce should be pourable, but thick.

4. Cover and refrigerate, until use.

Pulled Beef Barbacoa

• 6 lb. Beef Chuck Roast

• Kosher Salt to taste

• Black Pepper to taste

• 2 TBSP. Vegetable Oil

• 1 ¼ c. Brown Stock or Beef Broth

• 4 ea. Chipotle Chiles in Adobo

• 6 ea. Garlic Cloves

• 1 ½ TBSP. Ground Cumin

• 1 TBSP. Dried Oregano

• 3 ea. Bay Leaves

• ¼ c. Fresh Lime Juice

Procedure

1. Cut the roast into 6 portions while removing any large pieces of fat. Heat 1 Tbsp vegetable oil in a skillet.

2. Pat the roast dry with paper towels, season with salt and pepper. Add half of the meat to a skillet and sear until browned on all sides. Transfer to a slow cooker.

3. Add remaining 1 Tbsp vegetable oil to skillet and repeat process with remaining 3 roast pieces. Place beef portions side by side in a slow cooker.

4. In a food processor, pulse together chipotle chilies, garlic and 1/4 cup beef broth until well pureed, occasionally stopping and scraping down sides of processor.

5. Whisk together remaining beef broth with chipotle mixture, cumin, oregano and cloves. Pour mixture over beef in slow cooker, then nestle bay leaves between beef portions.

6. Cover and cook on low heat until the meat is fork-tender, about 8 hours.

7. Remove beef from slow cooker (leave broth) and shred. Stir lime juice into broth in slow cooker then return beef to slow cooker and cook on low or warm 20 - 30 minutes longer.

8. Strain liquid from beef and serve in tortillas or on rolls with desired toppings.

Chef Stacey Banton

Stacy Banton is on a mission. As Executive Chef for the Boys & Girls Club of Atlantic City, she’s helping kids make healthy food choices—and the possibilities are delicious.

“I love showing the kids the benefits of eating a nutritious meal,” says Stacy. “I see them come in with their little pizzas and things from the corner store, and that’s not something you should do every single day. This is a treat. I help them understand what proper nutrition does for their growing bodies, and I’m starting to see them take an interest in it. They want to come in the kitchen now and help prepare the meal. I get a lot of gratification from that.”

Stacy brings an extensive background to the Boys & Girls Club. She attended culinary school at Atlantic County Vocational School. She went on to work in the casinos in Atlantic City, and then moved to Atlanta, Ga., to further hone her culinary skills. There, she worked for such upscale properties as the Ritz Carlton and the Intercontinental.

She ultimately moved back to her hometown of Atlantic City, navigating several jobs before she landed at the Boys & Girls Club of Atlantic City as a hospitality assistant in January 2022. “I applied several times,” she says, “because I made a promise that I would have a job where I could be of service.”

In May, Stacy was promoted to executive chef, working under Chef Pam Green. “My role as executive chef is to create menus for all three sites,” she says. “I have two sous chefs that work under me. We feed 240-269 kids snacks and dinners every school day. I just want to thank my staff, Mercedes and Tinara, and of course, Chef Pam. I couldn’t do it without them, and I am so thankful to have this opportunity to work with the Boys and Girls Club.”

Stacy also runs the ServSafe training program and holds cooking classes for the kids. She works out of the Teen Center campus kitchen with members aged 13-18. “In the summer, our schedules are a little more flexible and we have more time. We held cooking competitions, and the kids loved it. They did a mac and cheese competition, a quesadilla competition, and a loaded baked potato competition.”

As for her mission, Stacy doesn’t take it lightly. “Well, for one thing, Atlantic City is considered a food desert. There is really no place to go to get fresh vegetables and things of that nature. We have just one market that really doesn’t provide much fresh produce. So, I figured if we provide a place where the kids have access, that will make a difference. We have a garden here where we grow a lot of our own vegetables and prepare them in ways that kids really enjoy. That gives them a chance to learn healthy habits that could be lifelong. It’s something that is so important, that we’re able to give them at the Boys & Girls Club of Atlantic City.”

Short Ribs over Shrim and Grit Cakes

Short Ribs

Beef Stock

Onions Garlic

Red Wine Tomato Paste

Garlic Powder

Onion Powder

Oregano Soy Sauce

Montreal Spice

Olive Oil

Brown the short ribs on all sides. Let cool, then marinade with soy sauce, onions, garlic, tomato paste, red wine and spices overnight. Braise using beef stock for 2 1/2 hours until short ribs are tender but not falling apart.

SHRIMP Butter

Lemon

Fresh Garlic

Old Bay

Hot sauce

Onion Powder

Oregano

Black Pepper Salt

Mix all ingredients, place on a sheet pan and bake at 350 for 15 minutes or until shrimp are pink.

SHRIMP AND GRIT CAKES

Water

Beef Stock

Chicken Stock Salt

Pepper

Onion Powder

Garlic Powder

Milk

Butter Juice from baked shrimp

Cheddar cheese

Diced tomato

Diced Shrimp

Diced Onion

Bring beef stock, chicken stock, salt to a boil. Add grits. Stir until grits thicken.

Sauté onions , diced tomato, and diced shrimp. Meanwhile, add milk, butter and cheddar cheese to the grits.

Add diced shrimp and sauteed veggies to the grits.

Pour grit mixture on a sheet pan, spread evenly and place in the refrigerator until firm.

Cut into squares, dredge in flour and pan fry until golden.

Chef Don Guardian

Don Guardian is serving in his second term as a member of the New Jersey Assembly. Raised in West New York and Palisades Park, he has at different times been both a Boy Scouts executive and a casino executive. He previously served as Mayor of Atlantic City. He resides in Atlantic City’s Northeast Inlet with his husband.

Vince Polistina has been Atlantic County’s senator since November 2021. Born in Atlantic City and raised in Galloway Township, he now resides in Egg Harbor Township with his wife and three sons. A graduate of Absegami High School, he earned an engineering degree from Rutgers University before founding his local engineering firm. Previously an assemblyman, Vince has focused his time in the state senate on diversifying Atlantic County’s economy.

Claire Swift was sworn in as a New Jersey assemblywoman in January 2022. Swift earned a bachelor’s degree from the University of Pennsylvania in 1996 and a law degree from Widener University Law School in 1999. She resides in Margate with her husband and three children on the same street where she grew up.

Leveled Up Roast Beef Slider

Hawaiian sweet rolls.

Low and slow sauteed sweet onions

House made roast beef, topped off with a sour cream- mayo- horseradish sauce

Chef Ruben Toral

Chef Ruben has been with the Smithville Inn for twenty eight years. He started in the kitchen helping set up the Smithville from the start of our venture.

He has worked his way up to becoming our amazing banquet chef.

Traditional Birria Tacos

SLOW COOKED BRISKET, SIMMERED IN DRIED CHILIS

VERACRUZ STYLE

OAXACA CHEESE

CORN TORTILLIA

BEEF CHILI C0NSOMMNE

Chef Ruben Toral

Cooking with LOVE for

The Boys & Girls Club

And the tradition continues....

Chef Ken Calemmo

Ken started his cooking career at the young age of 3 ½, when his mother would find his hands in the cookie dough or freshly baked brownies. His culinary experience only expanded growing up in an Italian family where food is more than mere sustenance but a way of life.

This year, Ken is bringing back his famous ‘Jumpin Jambalaya’, which won the ‘Best Entrée’ in 2008.

This extraordinary entry skyrocketed Ken to the national spotlight landing him feature articles in Shrimp Fisherman Quarterly, Thyme Magazine and Cooking with Pam Weekly. He has been named one of the top ten grillers by Nibbler International and he was honored with the coveted “Oregano Award” from the Knights of Pythias, generally considered one of the Oscars of ethnic cooking. He has regularly appeared on MS-MSG, The McLaughlin Groupers, Dr. Grill and Nancy Glaze.

He has been hailed as one of the best. Jean Shallots called him brilliant. Mealtalk gave him two plums up...and one critic exclaimed, “Calemmo plays his spatula like a Stradivarius (Stromboli).

Hailed by the publishing industry and Hollywood alike for his blockbuster books For Whom the Bowl Tolls, Lo Mein on the Totem Pole, Prawns and Prunes – perfect together, and the fifteen years in development movie based on his number one selling book, Szechuan and the City.

And look for his new recipe book for attorneys, Yes, We Do Eat Our Own, in stores soon.

Jumpin’ Jambalaya

My secret ingredient is to start with bacon. Cut the bacon into small pieces and place in a large soup pot or Dutch oven. Cook until all the fat is rendered off and you have a solid base of hot bacon grease.Remove the bacon bits and place to the side.

Slice your sausage into ½ inch rounds. Using the bacon grease, place into the same pot and brown the sausage. Once browned remove the sausage and place to the side.

Now to create the Cajun Holy Trinity – dice the onion, celery and red bell pepper and throw that into the bacon and sausage rendering and let it sauté. Add the scallion for some sweetness and the diced garlic cloves (garlic is always tricky. I always hold off to the end of the sauté as not to burn the garlic). Medium to low heat works best.

Add 2 tablespoons of your premixed seasoning and add to the diced veggies. Stir and let it work into the veggies.

Finally, add in the rice and let is toast. No more than 3 minutes.

You can now begin to build your Jambalaya. Add in the chicken broth and crushed tomatoes. Add 2 bay leaves. Stir your mixture and bring to a simmer for about 7 to 8 minutes.

Remove the bay leaf and now add back the bacon and sausage. Mix in thoroughly cover and reduce heat to simmer to allow the rice to absorb the liquids. Should be about 15 to 20 minutes – rice should be al dente. Add salt to taste.

Serve up and garnish with green onions -- DIG IN AND ENJOY. Ingredients

Cajun Seasoning – mix together.

1 tablespoon of garlic powder 1 tablespoon of onion powder 1 tablespoon of paprika

1 teaspoon white pepper

½ teaspoon cayenne

2 teaspoons of dried thyme

1 teaspoon of dried oregano

2 bay leaves

Jambalaya –

1 lb of bacon

1 lb of andouille sausage (can substitute chorizo or kielbasa) 1 yellow onion

1 scallion

3 stakes of celery 3 garlic cloves

1 red bell peppers

1 can of crushed tomatoes

2 ½ cups of chicken broth

½ lb Shrimp

2 cups of basmati rice Salt to the taste

Chef Jason Kowerski

Jason Kowerski has been in the restaurant business for all of his working career, starting at the young age of 14 learning all he could in the back of house.

At the age of 16 he became the garde manager at Lancaster Country Club under the tutelage of Tim Carr, a classically trained head chef and restaurant owner in New Jersey and Pennsylvania. Jason worked his way up to become an executive Sous Chef at Carr’s Restaurant in Lancaster, PA, a classical fine dining establishment.

He then went to work in the corporate world as a North East Regional Training Kitchen Manger for Rare Hospitality, opening over a dozen LongHorn Steakhouses, before they were bought out by Darden Restaurants.

Jason is now currently the Head Chef and General Manager at Broadway Burger Bar in the Quarter at Tropicana and has been there for 7 years.

BeefServing:Sliders

Chef Kim Richmond - No.7311

On May 6, 2015, local restaurant owner Cookie Till, and baker Kim Richmond, opened the door to Ventnor No. 7311, a space offering fresh and innovative baked items paired with fair-trade coffee and organic teas.

Kim and Cookie have been friends for over 20 years, brought together by their mutual passion for baking. They always knew someday they would open a bakery café. The moment they walked into 7311 they knew this was going to be the right spot. They saw the potential of the building with its large windows and great light, even though it was in grave disrepair.

Drawing inspiration from the many shops they had visited in their travels along with the help of their trusted friend, visionary artist, and designer Scott Eccard, they began the adventure of realizing their dream.

Located in an up and coming Ventnor neighborhood, the space was completely renovated and has since become a hub to showcase their culinary creations. With degrees in culinary arts and nutrition, the duo experiments daily with natural, fresh ingredients to introduce their interpretations of small batch baking.

Everything is baked on site, including paleo, gluten-free and vegan options, which change daily, highlighting local seasonal ingredients. Kim specializes in custom cakes and pies for weddings and all other occasions.

Both born and raised on Absecon Island, Cookie and Kim also share a sense of pride for their community. At 7311, you will find a collection of handcrafted items from local artisans such as Mudgirls Studios, Spindrift Pottery, and Clint Hunter Pottery.

Seating inside the cafe is comfortable and inviting, encouraging guests to sit, relax, work or study. Located just two blocks away from the boardwalk, enjoy a coffee and pastry before and after the beach.

Chef George Goldhoff

George Goldhoff brings more than 30 years of gaming and hospitality experience to his role as President of Hard Rock Hotel & Casino Atlantic City. In his position he oversees all aspects of the property’s operations, including finance, marketing, human resources, IT, security, and entertainment. Goldhoff reports directly to Jim Allen, Chairman and CEO of Hard Rock I nternational and CEO of Seminole Gaming.

Goldhoff was appointed to his role at Hard Rock Atlantic City in 2023 after a successful tenure at Hard Rock Casino in Cincinnati. During his time in Ohio, Goldhoff successfully rebranded and transformed an existing casino into a Hard Rock property, led his team to earn the highest casino revenue increase in the state, and organized donations of more than $1.4 million to local charitable organizations.

Before his work in Cincinnati, Goldhoff oversaw four properties as President and CEO of PURE Canadian Gaming in Western Canada. He also assisted in opening Bellagio Las Vegas and was General Manager of Gold Strike Casino Resort in Tunica, Mississippi.

Goldhoff is a member and leadership fellow for the of the National Association of Corporate Directors (NACD), further demonstrating his commitment to excellence in corporate governance and ethical leadership. Goldhoff is also on the Board of Directors of the Casino Association of New Jersey and the Board Chair of the Levenson Institute of Gaming, Hospitality & Tourism at Stockton University. An advocate for serving the Atlantic City community, Goldhoff regularly volunteers with several community organizations including the Boys & Girls Club of Atlantic City and the Community FoodBank of New Jersey.

Goldhoff is passionate about creating memorable experiences for guests and developing team members. He holds a Master of Business Administration degree from Columbia University and a Bachelor of Science in Hotel Restaurant, and Travel Administration from the University of Massachusetts.

Sticky Toffee Pudding

Pastry Recipe Card

RECIPE NAME Recipe Yield (X1):

STICKY Issue U of M: TOFFEE PUDDING ITEM

Ingredient Description

Method/Procedure:

1. FOR THE CAKE: CREAM BUTTER & SUGAR FOR 5 MINUTES UNTIL LIGHT & FLUFFY. ADD THE EGG & THE EGG YOLK & BLEND

2. COMBINE DRIED FIGS & WATER & BRING TO A BOIL. REMOVE FROM HEAT, LET COOL FIVE MINUTES, PUREE TOGETHER. PLACE PUREE INTO THE REFRIGERATOR TO COOL FOR 15 MINUTES, STIR OFTEN.

3. MEANWHILE, SIFT FLOUR, BAKING POWER & BAKING SODA & SALT TOGETHER & SET ASIDE.

4. ADD COOLED FIG PUREE WITH CREAMED SUGAR/BUTTER/EGG MIXTURE & VANILLA & BLEND. ADD SIFTED DRY INGREIDENTS & MIX TO A BATTER.

5. DEPOSIT INTO ALUMINUM BAKING TINS OR INDIVIDUAL CERAMIC BAKING DISHES OR 9" X 13" CERAMIC BAKING DISH.

6. BAKE @330 F UNTIL DONE (SPRING BACK FROM TOUCH). REMOVE FROM OVEN & PLACE ON COOLING SCREEN.

7. FOR THE GLAZE: COMBINE ALL FOUR INGREDIENTS & PLACE INTO A PAN & BRING TO A BOIL

8. POUR AS MUCH HOT GLAZE (AS YOU LIKE!) OVER COOLED BAKED PUDDING.

9. SERVE WARM WITH FRESHLY WHIPPED CHANTILLY CREAM! ENJOY ON A COLD WINTER'S EVE!

Chef: GEORGE GOLDHOFF (GG)

LOVE ALL SERVE ALL

Congratulations to the Boys & Girls Club of Atlantic City for serving up a wonderful event and fundraiser!

President George Goldhoff will be heating up the competition!

Chef Michael Dangelo

Michael is a 1984 Graduate of The Academy of culinary arts in Mays Landing. I worked 38 years in Atlantic city casino industry as an Executive Pastry chef in several casino Hotels. My experiences have taken me around the world to train in advanced pastry skills and around the USA to open casino hotels.

I currently serve on the advisory board of the Atlantic city salvation army, and I have worked with most Atlantic city-based charities along with the food bank to raise money and feed those in need.

Our team at the Atlantic city convention center spent many years feeding thanksgiving dinner, to the rescue mission, the salvation army and many smaller charities, with about 2200 feed a year.

I was an adjunct professor for 5 years at ACCC, teaching pastry skills, center piece and wedding cake classes.

I have been awarded The Pastry Chef of the year a total of 4 times by the ACF South Jersey chapter, and their humanitarian of the year twice.

I was awarded at Bally’s, Team leader of the year and employee of the year.I was recently honored by Atlantic cape community college as one of their 2024 Outstanding Alumni of the year. I share this honor with my wife Kimberly, who was awarded this in 2017, we are the only couple to be honored on the distinguished honor picture wall.

I currently lead the pastry teams at Classic cake and symphony pastry, doing retail, and wholesale pastry, wedding cakes, and cheesecakes.

Strawberry Vegan Shortcake

For the cake layers:

use 1 box of your favorite storebought mix. follow directions and bake in a 9 inch pan mousse filling recipe.

None dairy whipped topping 2 quarts, split

1 pint fresh strawberries, cleaned and cut up.

fresh strawberry puree, 8 oz

1 envelope knox gelatine

3 oz water, to bloom gelatine

method

bloom gelatine with water, then warm gently over a double boiler with the strawberry puree. soft whip half of the nondairy whipped topping, and fold into the gelatine mixture.

cut cake into two layers, and fill with strawberry filling sprinkle the cut strawberries over the mousse.

place top layer onto filling.

chill for one hour, then whip up firmly the remaining nondairy whipped topping and cream in your cake. garnish with rossets of nondairy whipped topping and additional strawberries.

Chef Jessica Paolini

Meet Chef Jessica, a passionate baker who has embarked on a delicious journey into the world of professional baking at the age of 39.

Born and raised in Pennsauken, Jessica discovered a love for baking early on, experimenting with recipes in her home and delighting friends and family with mouthwatering creations.

Despite pursuing a different career path initially, Jessica always harbored a deep-seated passion for the art of baking. Fueled by an insatiable curiosity and a desire to share her culinary creations with a wider audience, Jessica decided to take the leap and pursue her lifelong dream of becoming a professional baker.

With an innate talent for crafting delectable pies and desserts, Chef Jessica brings a unique perspective to the kitchen, infusing traditional recipes with innovative twists and lots of love.

Dedicated to perfection, Jessica strives to create sweets that not only tantalize the taste buds but also warm the heart. Through her journey, Jessica aims to inspire others to follow their passions and embrace the joy of baking.

PEACE Pies

Caramel Coffee Toffee

Salted Caramel Brownie

Chocolate Mint

Key Lime Pie

Peanut Butter Cup

Triple Chocolate Brownie

Strawberry Shortcake

Chefs Donna & Jim Ziereis

Donna and Jim are thrilled to participate as first time “Chefs” in Let’s Get Cookin’.

As Executive Vice President Administration and Chief Legal Officer, Donna holds one of AtlantiCare’s top leadership roles. She leads teams across multiple disciplines, encompassing legal operations, compliance, security, supply chain, IT, ambulatory facilities and emergency services. Donna serves on several professional boards within the community, including the Boys and Girls Club of Atlantic City, where she chairs the Governance Committee.

Jim is an executive with an Atlantic City casino, serving as the leader for hotel sales and conventions. In his roles in the industry, Jim has led multiple teams, including convention sales, catering and operations. Jim is very active on several community boards, including the South Jersey Chamber of Commerce and the Hospitality Advisory Boards for both Stockton University and Atlantic Cape Community College.

Both Jim and Donna are Rutgers graduates. Jim earned his Bachelor of Arts in Hospitality Management from Rutgers. Donna earned her Bachelor of Arts as a Douglass Scholar from Rutgers and her law degree from Rutgers University School of Law. Donna’s commitment to education extended to her role as an adjunct professor at Rutgers University, where she shared her expertise for fifteen years.

Donna and Jim are high school sweethearts, dating since they attended Mainland Regional High School. Their culinary talents are honed from making traditional large family meals for their extended families. They reside in Linwood and are the proud parents of three lovely young adults – Lauren, Emily and James.

Cake:

Gram’s Carrot Cake

2 cups flour

2 cups sugar

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tbsp cinnamon

1 cup vegetable oil

3 cups freshly shredded carrots

4 eggs

Preheat oven to 325 degrees F. Grease and flour baking tins. Mix dry ingredients, then add wet ingredients and mix on high speed for several minutes.

Bake for 50-60 minutes.

Icing:

1 block of cream cheese (8 oz)

3 tbsp milk

1 tsp vanilla extract

4 cups powdered sugar

Mix the cream cheese, milk and vanilla, blending well. Slowly add the powdered sugar, one cup at a time.

INDULGE IN GOOD HEALTH, BITE BY BITE!

AtlantiCare is proud to welcome “chefs” Donna Michael-Ziereis and Jim Ziereis as they share their culinary delights at the Boys & Girls Club of Atlantic City – Let’s Get Cookin’ event.

Chef Nicole Callazzo

Nicole Callazzo, aka Mama Chocolate, is the head chocolatier at Bar32 Chocolate, a woman-run, family-owned Bean to Bar chocolate shop that’s known for its specialty desserts and creative cocktails. With a passion for crafting indulgent, unforgettable chocolate experiences, Nicole takes pride in every step of the process—from sourcing the finest cacao beans to perfecting signature desserts that have earned a loyal following.

A self-proclaimed “dessert-ie” (not a foodie), Nicole finds joy in making people smile through her confections. Her sweet creations have become a go-to for dessert lovers and cocktail enthusiasts alike. For her, the highest compliment is when guests come from other restaurants specifically craving the unique desserts and drinks Bar32 offers.

At Bar32, each dessert is made with love, precision, and an undeniable sense of family. Nicole’s approach blends tradition with innovation, making every bite a celebration of both chocolate and community.

Ingredients:

Crispy Peanut Butter Balls

1 lb Peanut Butter

1stick Butter (salted) softened

3 c. Rice Krispies

2 c. Powdered sugar

3 Bar32 60% Dark Chocolate Bars

Combine Peanut butter, butter, powdered sugar in a mixing bowl. Add in Rice Krispies

Once combined cover and put in refrigerator for 20 min.

Shape into small balls ( in between the size of a nickel and a quarter)

Melt chocolate in double boiler.

Dip balls in chocolate

Place on parchment paper covered cookie sheet and put in freezer for 15 min.

Transfer to freezer bag or freezer safe container. Can be served right out of freezer or can take out of freezer 10 min before serving

Yield varies depending on size. Approx 150 balls

If stored properly in freezer will stay fresh for up to 3 months

Chef Lucy Paccione

Lucy is a seasoned home cook with over 20 years of experience, specializing in Mediterranean cuisine. Her passion for cooking began at a young age, and over the years, she honed her skills by focusing on fresh, clean ingredients that emphasize health and wellness. Whether preparing simple, nourishing meals or intricate dishes, Lucy’s cooking is rooted in the belief that food should fuel both body and soul.

Her expertise in Mediterranean flavors, known for their vibrant use of vegetables, olive oil, lean proteins, and whole grains, has shaped her approach to every meal she prepares. Lucy’s culinary philosophy is centered around the idea that food should not only taste amazing but also promote overall well-being. She strives to make every dish a balance of deliciousness and nutrition, using local, seasonal ingredients whenever possible.

Building on her love of cooking and commitment to community, Lucy expanded her career beyond the kitchen by opening The Other Lucy Grille and Margate Donuts, both of which are dedicated to more than just serving good food. Through H.O.P.E(Helping Others Pursue Employment), a program embedded within her businesses, Lucy focuses on job training for individuals with intellectual disabilities. This initiative aims to provide meaningful employment opportunities, offering support and skill development to help them thrive in the workplace.

With her two businesses, Lucy has created a platform not only to share her passion for food but also to make a positive social impact. By combining her culinary expertise with a heart for service, she continues to enrich her community, one healthy meal and one job opportunity at a time. Lucy’s dedication to both wellness and social responsibility reflects her deep-rooted belief in the power of food to bring people together and create lasting change.

Sour Cream Cookies

8oz of sour cream

1/2 cup of crisco

1 1/2 cups of sugar

2 eggs

2tsp of vanilla

21/2 cups of all purpose flour

1 tsp of baking soda

1 tsp of baking powder

1/2 tsp of salt

Using a mixer…

Mix eggs and sugar followed by sour cream. Do not over mix. add vanilla and crisco. It’s ok if you see chucks of crisco add flour slowly a little at a time. Batter should be soft.

Refrigerate for 1 hour and bake at 375 degrees.

Cookies should be firm to touch when done.

Be careful not to over bake.

Gallo Wines

Ken Goodfellow

Whites:

La Jolie Fleur Rose

Whitehaven Sauvignon Blanc

Girlan Pinot Grigio

Franciscan Chardonnay

Reds:

Talbott Kali Hart Pinot Noir

Brancaia Tre, Tuscan Red Blend

Rombauer Red Zinfandel

Louis Martini Sonoma Cabernet Sauvignon

Mike Garguillo

High Noon

Horse Soldier Bourbon

Mamma Bello Cello & Liquors

Inspired by Italian American heritage and family traditions, Mamma Bella manufactures award-winning Cellos and Liqueurs using Old World techniques infused with New World design.

All products are hand-crafted in small batches and produced in Hammonton, NJ. Varieties include lemon, grapefruit, orange, blueberry (local), and Mamma’s seasonal favorites include pumpkin spice, peppermint, and s’mores.

Mamma Bella was awarded US Lemoncello of the Year at the 2023 New York International Spirits Competition, among 16 additional awards since its inception.

Little Water Distillary

Founded in 2016 and located in the heart of prohibition-unfriendly Atlantic City, NJ, Little Water Distillery is a craft distillery producing spirits of exceptional quality at accessible price points.

Their focus on creating category busting spirits that offer customers true distinction and value has led to steady growth year over year.

To learn more visit www.littlewaterdistillery.com or follow them on Facebook/@littlewaterdistillery and Instagram/littlewaterdistillery

Rusted Revolver Gin

48 Blocks Espresso Martini

48 Blocks Chocolate Martini Prosperity Rum

The Showboat is proud to partner with the Boys & Girls Club of Atlantic City, and support their mission to build great futures for children.

THE ULTIMATE FAMILY DESTINATION

The Showboat offers endless fun from the Island Waterpark— the world’s largest beachfront indoor waterpark—to the thrilling Lucky Snake Arcade & Raceway, featuring 1,000+ games, mini golf, go-kart racing, and more! Experience nonstop excitement for all ages—only at Showboat Resort Atlantic City!