East Room (Right of Foyer)
The Palace at Somerset Park
Five Spiced Pork Paillarde Edamame Cassoulet with a Popcorn Shoot

Frog and the Peach
Chef Bruce’s Surprise

Brandl
New England Clam Chowder

Harvest Moon
Buffalo Shrimp and Crab Cakes with Bleu Cheese Creme Fraiche
and Celery Chips with their Craft Brewed Beers

Clydz
Wild Boar, Bison & Elk Meatballs and Crab Salad with Cognac Mayo,
Avocado & Roasted Peppers

Steakhouse 85
Oysters on Half Shell

Little Spain
Paella Valenciano & Flamenco Dancing

Greek Taverna
Greek Salad, Moussaka, & Greek Meatballs

Ruth’s Chris Steak House, Princeton
Filet Mignon Toast Points

Via 45
Chef Claudette and Chef Lauren’s Surprise Seasonal Offerings

Jersey Shore BBQ
Hill Country Sliders~Chopped Brisket with Hot Link Sausage,
Coleslaw & Pickled Onions

Eno Terra
Chef’s Surprise

Fresh Grocer
Sliced Filet with a Black Cherry Cabernet Reduction over Godiva
White Chocolate Mashed Potatoes

Sushi Room
Variety of Sushi Rolls including… Sweet Potato Tempura, Spicy Tuna, Shrimp Tempura,
and Avocado & Cucumber and Vegetarian Fried Rice

La Tavola Cucina
Maryland Crab Soup and Bruschetta with Seasoned Ricotta,
Slow Roasted Tomatoes and Arugula

Pig & Prince Restaurant and Gastrolounge
Pecorino Gelato with Prosciutto Sprinkles

Evelyn’s Restaurant & Bar
Eggplant Salad, Hummus and Tabouleh

Tula Restaurant and Lounge
Moroccan Lamb Meatballs and Salmon Tartare

West Room (Left of Foyer)
The Brothers Moon
Seared Tuna with Marinated Vegetables & Chef Will’s Sweet Hot Chili Sauce, and Chocolate Mousse

Christopher’s at The Heldrich
Corned Beef Hash Fritters with Thousand Island Dressing
and Mini-Pastries

Benihana
Sumo Roll, Sashimi Cheviche and Chicken Fried Rice

Promise Culinary School with JAMBAJAN Catering & Colavita
Curry Chicken, Vegetarian Stew, Jerk Chicken and Rice & Peas

VB3
Chef’s Delight

JUST Restaurant
Miso Glazed Chilean Sea Bass with Baby Bok Choy in a Shitake Mushroom Broth

Zinnas Bistro
Handmade Braised Short Rib Ravioli in Brown Brandy Sauce
 Assortment of Homemade Mini Biscotti

Chef In Thyme Catering with the Promise Culinary School
Panko Breaded Eggplant with Rice Noodles in a Coconut Curry Sauce,
Feta & Strawberry Salad over Mixed Greens
Mini Stuffed Peppers, Feta Cheese and Hot Quinoa with a Red Pepper Gastrigue

TPC Jasna Polana
Roasted Pork Shoulder, Steamed Buns, Pickled Vegetable, Korean BBQ
Frozen Lemon Meringue Pie

 Foyer
KNEAD
Artisan Focaccia Pizza Bread, Hand Pulled Mozzarella & Jersey Tomatoes

OQ Coffee Co.
Coffee Tasting-Brewed Coffee from Malacara B Farm, El Salvador & Herbal Tea

Sweet to the Soul
Assorted Cheeses and Chocolate Fountain with Bites for Dipping

La Bonbonniere Bake Shop
Chocolate Espresso Pave, Cannoli & Red Velvet Cupcakes

Carol’s Creative Chocolatez
Gourmet Artistic Chocolate Creations & Wine Tasting

Bent Spoon
Assorted Organic Sorbets

Americana Diner
Assorted Mini Italian Pastries & Other Desserts

Princeton Cupcake and Pastries
Assortment of Cupcakes

Sophie’s Bistro
Chocolate Mousse Profiteroles

2 Chicks with Chocolate
Hand-Painted Chocolate Bonbons filled with Ganaches and Caramels,
accompanied by a selection of Chocolate Barks, Toffees and Tiles

Wines & Spirits Tastings…
Fedway
Sampling of two different White Wines & Red Wines

CMSC Spirits Group
Samplings of Love Potion # 9, Sangria and Surprise Treats

Punzone Vodka

Complimentary wines poured at each table

Leslie is a former guest of the Soup Kitchen and a graduate of the Promise Culinary School.  She was recently hired as an instructor for the Elijah’s Promise’s Let’s Cook program.  The weekly cooking classes teach people how to prepare healthy meals on a budget. Her love of food and love for people keep the Let’s Cook students coming back for more of what she’s dishing up each week. It’s been a long road from addiction and incarceration to teacher and chef, but Leslie is building a life that makes her family and all of us proud.

Photo by Matt Rainey

So, imagine how thrilled we were when we crossed paths with Farmer John Krueger of Starbrite Farm in Andover just a few weeks ago.  John is trying to expand his CSA (Community Supported Agriculture) to raise the capital to buy the farm where he has been growing organically for several years now.  We had been looking for a partner who could help us launch a CSA that could be developed in a way that people of all incomes could participate.  The result is the New Brunswick CSA.  Our first 20 shares will be supported with grant funding for food for people living with HIV/AIDS who are food insecure.  Our goal is to register 10-15 members who can pay the full share price, and another 10-15 additional sliding scale shares for families with lower incomes.

This is a win-win for all.  The farmer buys a farm (in a good way), and more fresh, local produce is accessible in New Brunswick for people of all income levels.  Interested in learning more about the CSA or want to sign up?  Click here.