Taking a break from studies to create homemade cards for children who will be spending their holidays in hospitals are (left to right) Red Bank Regional High School students Nicole Gaillard, Saloni Ajami, Sammie Feder, Shelley Banfield, Charlotte Jansky, Dannielle Wolf, RBR teacher Jennifer Casaine, Kay Franzese, Jael Cross, and Ash Riegler. RBR teacher Cassandra Dorn (not pictured) assists with the program, part of a nationwide Cards for Hospitalized Kids initiative that has sent cards to over 100,000 hospitalized children throughout the United States.
At its February board meeting, the Red Bank Regional (RBR) Board of Education honored its highest achieving academic stars with their very own Varsity Letter. The tradition began many years ago when the school district sought to encourage and honor academic excellence the same way it honors its top athletic achievements, with a varsity letter. In order to earn an Academic Varsity Letter, students must maintain a straight A in every marking period of the preceding year (September of 2014 through June of 2015 in this case).
According to Red Bank Regional High School Guidance Director Dawn Kaszuba, “The overall GPA average for this group was 98.04. They are not content to get the 90, but rather strive to achieve their very best…in many ways.
“In addition to being great students, these kids are also peer tutors, athletes and overall well-rounded and committed members of the RBR community.”
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.