Gianni Perfetto, Brandon Trani, and Sarah Lashovitz, all of Little Silver, were among the culinary Students from Red Bank Regional High School who served as guest chefs during their Hope is Delicious dinner fundraiser for the JBJ Soul Kitchen.
Press release from Red Bank Regional High School
On the evening of January 26, the talented culinary students of Red Bank Regional High School assumed the responsibilities for cooking, serving and seating restaurant patrons, at the third annual Hope is Delicious Dinner fundraiser to benefit the JBJ Soul Kitchen. As in the past two years, the event sold out within hours of its posting.
On the menu was a mouthwatering panko crested eggplant pirogue finished with sautéed shrimp in petite diced vegetable cream sauce. A tossed romaine salad dressed with red wine vinaigrette accompanied the main course of braised boneless chicken thighs in a shallot wine sauce, with a side dish of Mediterranean style couscous and oven roasted cauliflower. The pièce de résistance was an Italian mascarpone espresso chocolate chip ice box pie.
Pictured are (left to right, back row) Derrick Bradley, Gianni Perfetto, Brandon Trani, Sarah Lashovitz, Shelley Banfield, and Culinary Instructor Chef Peter Roskowinski; (middle row) Sammie Feder, Kelly Cruz, Kaylee Faragasso, and Soul Kitchen’s Dolly Bonilla; (seated) Chef and Soul Kitchen Manager Lou Morreale, and Victoria Scamardella.
“We want to be part of the community and what better way to do that than have your local high school come in and cook for us,” stated JBJ Soul Kitchen Manager Lou Morreale. “When Chef Peter Roskowinski (the RBR Culinary teacher) brings these kids they are top of the class and do a great job.”
“We love doing the annual JBJ Soul Kitchen fundraiser, Chef Roskowinski explains. “The people here are great to work with and this is such an incredible opportunity for our kids to work in a restaurant setting.”
The students also agree with their teacher’s sentiment. Culinary Institute bound senior Victoria Scamardella described it as her favorite cooking assignment in her culinary program, and future fellow Culinary Institute classmate Derrick Bradley (who has already landed a job as a sous chef in a Monmouth County restaurant before departing for New Hyde Park in the fall) expressed gratitude for the opportunity to showcase his skills and increase his restaurant experience.
