Amateur, professional chefs headline at Let’s Get Cookin’ fundraiser

From left, Jake Rando, Cookie Till, Mike Hauke and Dan Gottlieb, all of Margate.

By NANETTE LoBIONDO GALLOWAY

After a five-year hiatus, chefs and chef-wannabes from Atlantic City, Downbeach and the Atlantic County area were well represented at the Let’s Get Cookn’ event held Tuesday, May 21 at Showboat Atlantic City’s Island Water Park. The event is a major fundraiser for the Boys and Girls Club of Atlantic City, which has been offering youths who live along the city’s 48 blocks support for nearly 55 years.

Five hundred guests milled about the water park to sample tastings of dishes prepared by professional and amateur chefs. In all, there were 50 entries vying for bragging rights and an engraved glass plate noting they had the best appetizers, entrees, healthy food choices, desserts and beverages. Each entry was sponsored by an organization supporting the important work of the Boys and Girls Club, which “plays an invaluable role in providing a safe, nurturing environment for the youth of Atlantic City,” BGCAC CEO Dr. Charles Wallace II said.

“It was a picture-perfect evening featuring some of the greatest culinary talent in our community, but more importantly some of the most passionate supporters of our mission,” Wallace said.

Boys and Girls Club Atlantic City CEO Dr. Charles Wallace II (left) and Chef Pam Green (right) present Ameteur Chef Faten Dib with her award for having the best appetizer.The BGCAC offers educational programs mentorships, career development and personal growth opportunities for youths at three locations in Atlantic City – Sovereign Avenue in the Chelsea section, the Teen Center on Pennsylvania Avenue and the Drexel Club on Drexel Avenue. According to Chef Pam Green, Atlantic City’s first female executive chef, the club serves more than 100,000 meals to club participants every year.

“We serve those who need us the most,” Wallace said, thanking sponsors, including Showboat, chef entry sponsors, guests and members of the planning committee. “Your work has not gone unnoticed.”

The vibe was upbeat as evidenced by the mingling of guests hugging friends they hadn’t seen for ages and high-fives to the chefs who presented delicious morsels of sweets and savories.

Longport’s contribution was presented by resident Scott Stetzer, who presented his “What the Cluck” mac & cheese dish made with Monterey jack and shredded cooked chicken. Stetser said he was excited to be competing with other home cooks in the amateur division.

“Although I’m the only one from Longport – the home of competitive relaxation,” he said.

Melissa Giambrone of The Queen Bean in Ventnor.

Chefs Salvatore and Melissa Giambrone of The Queen Bean, which operates with “a burning passion for food” on the Ventnor boardwalk at the 4800 Vassar Square high-rise, presented their “Michael Anthony” dish of homemade breads topped with roasted red peppers and fresh mozzarella.

“We felt it was important to be here to support the Boys and Girls Club and mingle with their great supporters,” Salvatore Giambrone said.

Chef Kevin Kelly of Steve & Cookies By the Bay.

All three of Cookie Till’s Downbeach eating and dining establishments were represented. Chef Kevin Kelly, executive chef at Steve & Cookies By the Bay on Amherst Avenue in Margate, wowed supporters with three offerings – a phenomenal seafood salad where the lobster crowded out the shrimp, tomato salad and a miniature tasting of the restaurant’s famous blueberry pie.

One of the big winners of the evening was home cook Faten Dib, whose Yalanji, known to most as vegetable stuffed grape leaves, took several awards, including best appetizer. Her beautifully decorated table was sponsored by Ventnor endocrinologist, Dr. Samar Bursheh.

Chef Mike Hauke, of Tony Baloney’s pizza pie fame, offered a unique offering – tastings from a ball of mozzarella made from milks shipped to his Mad Mutz Mozzarella Laboratory from around the world, including horse, goat, sheep, cow, water buffalo, and camel milks. He called it “The Milker.”

Chef Leslie Daniel of Kuro, winner of Guy’s Grocery Games.

And celebrity Chef Leslie Daniel of Kuro, winner of Guy’s Grocery Games, said he enjoyed watching guests’ reactions when they tasted his unique dish made from compressed watermelon garnished with pistachios and a dab of crème sauce.

Lucy the Elephant caterer and events coordinator Jason Tell presented linguine with clam sauce.

And Jason Tell, caterer, events coordinator and vice-president of the Board of Trustees at Lucy the Elephant, shared his passion for entertaining by offering a simple, but delicious Italian favorite – linguini with clam sauce using littlenecks and Manila clams.

Longtime supporter Fran Coppola was surprised with a special award for her 20 years of service to the organization.

“Ever since I walked into the club at that very first Men ‘R Cookin’ event, I was taken by its incredible mission,” she said. “Watching the kids blossom over the years and learning about the programs has been a real joy and a true passion of mine.”

The event was co-chaired by Larry Sieg of Visit Atlantic City and Sharon Franz of Steel Pier.

Each guest was presented with a swag bag that contained a specially printed cookbook sponsored by Visit Atlantic City containing many of the recipes presented during the event.

“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,” Sieg said.

Awards were given in a variety of categories:

Appetizer, Soup, Salad