For Immediate Release: October 15, 2013
More than 80 guests enjoyed an evening of fine dining at AtlantiCare's Savor the Season: A Harvest Celebration Dinner. The Dinner was hosted by AtlantiCare's Growing Green Chef Council October 9 at the Historic Absecon Lighthouse in Atlantic City, and featured local, seasonal produce and produce grown in AtlantiCare's Growing Green community gardens.
Members of the Growing Green Chef Council each prepared a healthy course for the six-course meal. Participants included Frank Dougherty, co-owner, and Stephen Johnson, executive chef, Dock's Oyster House; Ed Daggers, executive chef, Atlantic City Country Club; Lisa Savage, chef and owner, Sage Restaurant and Lisa's Pizza, Salads and Paninis; Luke Palladino, chef/owner, Luke Palladino Hospitality Group; Kevin Kelly, executive chef, and Warner Christy, sous chef, Steve and Cookie's By the Bay; Dean DuPuis, chef de cuisine, Mussel Bar & Grille; and Mike Hauke, owner, Tony Boloney's® Indigenous Pizza, Subs and Grub™.
Guests sat at one long farm-style table under a tent on the Lighthouse grounds and were served family style by the chefs. Courses ranged from appetizers – grilled salmon with black lentils and frizzled leeks – to entrée – grilled scallops and grilled vegetables over salsa verde - to dessert - parfait brûlé with roasted pumpkin, maple mascarpone, pumpkin spiced butterscotch, and brown sugar granola.
Photo caption: Guests at AtlantiCare's Savor the Season Harvest Celebration Dinner were welcomed to the event by the robust Absecon Lighthouse 20-bed Growing Green community garden, attired in fall flora of zinnias and marigolds and hay bales.
Photo caption: Cookie Till, owner, Steve and Cookie's by the Bay, Benjamin Zeltner, Esq., board chairman, AtlantiCare Foundation, and Mike Hauke, owner, Tony Boloney's® Indigenous Pizza, Subs and Grub™ pose inside the tent where AtlantiCare's Savor the Season: A Harvest Celebration Dinner was held. Chefs from both Steve and Cookie's and Tony Boloney's prepared courses for the dinner. Hauke emceed the event.
Photo caption: Kevin Kelly, executive chef, Steve and Cookie's by the Bay, pours butternut squash bisque into bowls while TJ Riccardi, executive chef, Luke Palladino at Harrah's Resort, places chèvre goat cheese crouton garnishes. More than 80 guests enjoyed the six-course meal hosted by AtlantiCare's Growing Green Chef Council October 9.
Photo caption: Members of AtlantiCare's Growing Green Chef Council gather at Savor the Season: A Harvest Celebration Dinner with dishes they prepared from fresh, local ingredients for the event. Chefs from Tony Boloney's, Mussel Bar & Grille, Steve and Cookie's by the Bay, Luke Palladino Hospitality Group, Sage Restaurant, Atlantic City Country Club, and Dock's Oyster House donated food and expertise to the dinner, which raised money for AtlantiCare's Growing Green Initiative.
Photo caption: Maureen and Francis Previti, MD, FACS, AtlantiCare Regional Medical Center, celebrate the autumn harvest with Buddy Grover, volunteer lighthouse keeper, Absecon Lighthouse, on left.
Photo caption: Chefs Lisa Savage and Luke Palladino plate appetizers of grilled salmon and grilled apples over black lentils with frizzled leeks, prepared by chefs from Dock's Oyster House. Dishes featured local produce, some of which was harvested from AtlantiCare's Growing Green community garden on the premises at the Absecon Lighthouse in Atlantic City.
Photo caption: Frank Dougherty, co-owner, Dock's Oyster House, serves butternut squash bisque prepared by Atlantic City Country Club executive chef Ed Daggers.
Photo caption: Kamal Kassis, MD, surgeon, AtlantiCare Regional Medical Center, and Dee Kassis, RN, past chairperson, AtlantiCare Foundation Board, attended the dinner, held October 9.
Photo caption: TJ Riccardi, executive chef, Luke Palladino at Harrah's Resort, and Luke Palladino, chef/owner, Luke Palladino Hospitality Group pause for a photo in the midst of dinner. The chefs prepared and served a local apple risotto for diners at the Harvest Celebration Dinner.
Photo caption: Angela Harrison, Brett Matik, Maureen Dougherty, and Kim Mazure socialize over wine at AtlantiCare's Harvest Celebration Dinner. Guests enjoyed a seasonal six-course meal with beer and wine pairings provided by Harrison Beverage and the vineyards of Constellation Brands.
Photo caption: Lisa Savage, chef/owner, Sage Restaurant and Lisa's Pizza, Salads and Paninis, dices apples for the harvest salad she served at AtlantiCare's Savor the Season Harvest Celebration Dinner.
About AtlantiCare's Growing Green Initiative
AtlantiCare's Growing Green initiative is a school and community garden program aimed at improving access to healthy foods. Since 2009, the initiative's garden construction and sustainability grants have supported 27 school gardens and five community gardens. In addition to these funds, Growing Green offers complementary educational programming led by health educators, dieticians, garden experts, and academic scholars.
About the AtlantiCare Foundation
The AtlantiCare Foundation exists to improve the health and well-being of the community through a comprehensive development program to support safe, equitable, quality health care; and to promote healthy behaviors. The Foundation is committed to providing financial resources to help fund health status improvement, which includes supporting the programs and capital expansion projects at AtlantiCare Regional Medical Center and its affiliates. The Foundation accomplishes its work through the formation of trusting relationships with key stakeholders and community partners that share its vision of building healthy communities.
For information about the AtlantiCare Foundation or other AtlantiCare programs and services, call the AtlantiCare Access Center at 1-888-569-1000, find AtlantiCare on Facebook at www.facebook.com/atlanticare or visit www.atlanticare.org.
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