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Category: Announcements

Announcements About Table To Table

Editor’s note: This article was aggregated from Morristowngreen.com. Click here to read the rest of the article.

The Morris County Chamber of Commerce has recognized Table to Table’s I-Rescue App with a 2025 Award for Nonprofit Excellence for Innovative Program.

Less than six months since its launch into Morris County, I-Rescue — an innovative app that empowers volunteers to pick up and deliver food donations using their own vehicles — has already facilitated the rescue of more than 80,000 pounds of nutritious surplus food from local grocery stores, farmers markets and restaurants, and redirected it to pantries, shelters and other community agencies throughout Morris County.

April 9, 2025 – Saddle Brook, NJ – The Morris County Chamber of Commerce has recognized Table to Table’s I-Rescue App with a 2025 Award for Nonprofit Excellence for Innovative Program. Less than six months since its launch into Morris County, I-Rescue – an innovative app that empowers volunteers to pick up and deliver food donations using their own vehicles, has already facilitated the rescue of more than 80,000 pounds of nutritious surplus food from local grocery stores, farmers markets and restaurants, and redirected it to pantries, shelters and other community agencies throughout Morris County. 

As New Jersey’s first and largest food rescue nonprofit, Table to Table mobilizes a fleet of refrigerated trucks, alongside hundreds of volunteers, to rescue over 20 million pounds of food each year and ensure it reaches neighbors facing food insecurity.

The expansion of I-Rescue into Morris County last fall was made possible by a generous grant from Impact 100 Garden State.

“We have been so warmly received throughout Morris County and we and could not be prouder of this recognition from The Morris County Chamber of Commerce,” said Heather Thompson, Executive Director, Table to Table. “We are especially grateful to our generous food donors, tireless volunteers, and community partners, as well as the members of Impact 100 Garden State. Every box of fresh produce, every tray of nutritious food, makes a real difference for someone who wasn’t sure where their next meal would come from. Together, we are bridging the gap between food waste and food insecurity,” Thompson concluded.


How does Table to Table I-Rescue Work?
Table to Table I-Rescue App, powered by Food Rescue Hero, allows volunteers to easily rescue surplus fresh and prepared food from local supermarkets, restaurants, and corporate cafeterias and deliver it to our neighbors facing food insecurity in about an hour. To learn more and download I-Rescue, go to https://tabletotable.org/i-rescue/.


About Table to Table
Table to Table (http://www.tabletotable.org) is New Jersey’s first and largest food rescue nonprofit, bridging the gap between food being wasted and people facing food insecurity. We bring rescued fresh, nutritious food to 303 community partners, including social service organizations, pantries, shelters, fresh produce markets and centralized distribution hubs. Food is provided free of charge. Through this, Table to Table touches a diversity of those in need, including families, children, veterans, and older adults, making good nutrition accessible while serving as a stimulus for other longer-term benefits. Since 1999 we have kept more than 120,700 tons of nutritious, edible food out of landfills—enough for 241,400,846 million meals—and delivered it to our neighbors in need, saving over 544 metric tons of methane from impacting climate change in the process.

Press Contact: Maria Sinopoli, Director of Marketing Communications: msinopoli@tabletotable.org

March 26, 2025 – Saddle Brook, NJ – Table to Table, New Jersey’s first and largest food rescue nonprofit, received a generous $25,000 grant from Avolta’s Journey for Good Foundation in support of its more than 25-year-old mission to reduce food waste and feed individuals and families facing food insecurity throughout northern New Jersey.

Journey For Good Foundation is the philanthropic arm in North America for Avolta, a leading global travel retail and food & beverage player. In the Summer of 2024, Table to Table launched an official partnership with Avolta to begin rescuing a range of food, including ‘grab and go’ sandwiches, salads, and snacks from numerous HMSHost and Hudson locations within Newark Liberty International Airport. This surplus, donated food is then delivered directly to pantries and social service organizations in Newark and surrounding communities, ensuring it reaches those who need it most while it is still fresh.

“Thank you, Journey For Good Foundation – we are incredibly grateful for your partnership. Through your support, Table to Table can keep more quality food out of landfills, and nourish even more children, families, seniors and veterans who struggle to put healthy meals on the table,” said Heather Thompson, Executive Director, Table to Table. “In fact, this incredible gift will provide resources for us to rescue and deliver enough food for approximately 250,000 nutritious meals.” Thompson concluded.

“On behalf of Journey For Good Foundation, we extend our heartfelt gratitude to the thousands of passengers who, through their generosity, have made it possible for us to give back to communities across northern New Jersey,” said Journey For Good Foundation Director Jordan Silverman. “We are deeply humbled to support Table to Table’s work reducing food waste and ensuring that nutritious food reaches our neighbors who need it most.”

About Table to Table 

Table to Table (http://www.tabletotable.org) is New Jersey’s first and largest food rescue nonprofit, bridging the gap between food being wasted and people facing food insecurity. We bring rescued fresh, nutritious food to 303 community partners, including social service organizations, pantries, shelters, fresh produce markets and centralized distribution hubs. Food is provided free of charge. Through this, Table to Table touches a diversity of those in need, including families, children, veterans, and older adults, making good nutrition accessible while serving as a stimulus for other longer-term benefits. Since 1999 we have rescued more than 120,700 tons of nutritious food—enough for 241,400,846 million meals—and delivered it to our neighbors in need, saving over 544 metric tons of methane saved.

About Journey For Good Foundation

Journey For Good Foundation, Inc. is a 501(c)(3) charity whose mission is to fight poverty in the local community with food, shelter, education, and workforce development. Prior to 2024, Journey For Good Foundation, Inc. operated as HMSHost Foundation, Inc. Journey For Good Foundation is a charitable arm of Avolta in North America and was established to unite and build upon HMSHost Foundation, Hudson, and Dufry’s charitable giving efforts. Charitable work carried out by Journey For Good Foundation is done based on pillars of giving:

·        Relieve hunger and promote nutritional wellness through food related initiatives;

·        Combat homelessness through access to safe housing, furnishings, clothing, and stable employment;

·        Encourage the next generation through access to education and training;

·        Provide opportunity for financial stability through hospitality industry training and placement;

·        Honor our veterans and their families by supporting programs that meet their needs for food, shelter, medical care, and job training and placement.

Visit https://journeyforgood.org/ for more information.

Related:

  • Table to Table, NJ’s First and Largest Food Rescue, Makes History by Partnering with HMSHost and Hudson at Newark Airport Stores to Pick Up Food Surplus

15th Annual Fashion Show to Feature Gourmet Food, Silent and Live Auction, and Runway Show

Saddle Brook, N.J. – February 26, 2025 – Behind the Seams, an annual high-energy fashion show, will benefit Table to Table, a community-based food rescue program, and take place at Bottagra Restaurant in Hawthorne on Wednesday, May 14 from 5:30 p.m. – 10:00 p.m. This year marks the 15th annual Behind the Seams which attracts over 300 guests each year. Proceeds from Behind the Seams will help Table to Table continue its mission of collecting fresh, nutritious, perishable food that would otherwise be wasted and delivering it free to organizations serving the hungry in Bergen, Essex, Hudson, Morris, and Passaic counties.

“Behind the Seams is one of my favorite nights of the year because it brings together a group of people who are passionate about giving back to their local communities and they create an energy and excitement that’s unparalleled,” said Joey Mazza, Director of Special Events and Restaurant Partnerships for Table to Table. “We look forward to a night of fine dining, entertainment, and fashion that will allow Table to Table feed our neighbors.”

Since Table to Table was established in 1999, it has:

  • Rescued 120,700 tons of nutritious food
  • Rescued and delivered enough food for 241,400,846 meals
  • Saved 544 metric tons of methane

Behind the Seams will consist of a lavish cocktail hour, gourmet food and beverage stations, silent and live auctions, and a tented runway show featuring 2025 spring and summer styles by two clothing boutiques with long-standing roots in New Jersey. Male styles will be presented by Sal Lauretta for Men, a men’s shop in Midland Park that specializes in fine made-to-measure and designer menswear. Boutique 811, a women’s fashion boutique in Franklin Lakes that offers unique styles plus personal styling services, will showcase seasonal trends for women.

Tickets for Behind the Seams 2025 are currently on sale. To purchase a ticket, reserve a table, or secure a sponsorship, visit: https://tabletotable.org/fashionshow/

About Table to Table
Table to Table (http://www.tabletotable.org) is New Jersey’s first and largest food rescue nonprofit, bridging the gap between food being wasted and people facing food insecurity. We bring rescued fresh, nutritious food to 303 partner organizations including social service organizations, pantries, shelters, fresh produce markets and centralized distribution hubs. Food is provided free of charge. Through this, Table to Table touches a diversity of those in need, including families, children, veterans, and older adults, making good nutrition accessible while serving as a stimulus for other longer-term benefits. Since 1999 we have rescued more than 120,700 tons of nutritious food—enough for more than 241 million meals—and delivered it to our neighbors in need, saving over 544 metric tons from being released into the environment. 

Photos available upon request

Nutritious Food From Newark Airport Will Nourish NJ Neighbors in Need and Reduce Food Waste 

December 17, 2024 – Saddle Brook, NJ – Table to Table, New Jersey’s first and largest food rescue nonprofit, has for the first time in its 25-year history added an airport to its food donor roster. Table to Table is rescuing a range of food, including ‘grab and go’ sandwiches, salads, and snacks from numerous HMSHost and Hudson locations within Newark Liberty International Airport.  

“With three billion meals wasted annually in New Jersey and one million residents experiencing food insecurity, Table to Table is truly grateful to have food donors like HMSHost and Hudson stores at Newark Liberty International Airport joining us to relieve hunger and reduce food waste,” said Heather Thompson, Executive Director, Table to Table. “Next time you walk through Newark Airport and notice all the fresh food at these retailers and restaurants—know that every week, all that extra food is being safely picked up and delivered to people who need it,” Thompson concluded. 

Table to Table’s partnership with HMSHost and Hudson—part of leading global travel experience player Avolta, which operates travel convenience, specialty retail, duty-free, and food and beverage locations in travel venues in 73 countries—soft-launched in late summer. Currently, Table to Table rescues food from nine HMSHost dining venues in Terminal B and seven Hudson retail locations in Terminals A and B. Plans are in place to grow the program with additional dining venues in Newark Airport’s Terminal C in the coming months. 

“Across our more than 2,000 travel retail and food and beverage locations in North America, there is a tremendous opportunity to have a positive impact in the communities we serve. We are proud to partner with Table to Table at Newark Liberty International Airport to help ensure that less food ends up in landfills and more of it finds a way to the tables of those who need it. We look forward to growing this program to fight food insecurity throughout New Jersey,” said Jordi Martin-Consuegra, Chief Operating Officer, North America, Avolta. 

About Table to Table   

Table to Table (http://www.tabletotable.org) is New Jersey’s first and largest food rescue nonprofit, bridging the gap between food being wasted and people facing food insecurity. We bring rescued fresh, nutritious food to 270+ partner organizations including social service organizations, pantries, shelters, fresh produce markets and centralized distribution hubs. Food is provided free of charge. Through this, Table to Table touches a diversity of those in need, including families, children, veterans, and older adults, making good nutrition accessible while serving as a stimulus for other longer-term benefits. Since 1999 we have rescued more than 109,000 tons of nutritious food—enough for over 311 million meals—and delivered it to our neighbors in need, saving over 72,000 tons of CO2eq from being released into the environment.  

Press Contact:   

Maria Sinopoli, Director of Marketing Communications   

msinopoli@tabletotable.org  

Starting with a van and a dream, Claire Insalata Poulos has spent a quarter-century fighting food insecurity and food waste with the nonprofit Table to Table.

In just one recent year, the U.S. Environmental Protection Agency says, roughly 66 million tons of food were wasted in America. If even a fraction of that could be “rescued,” millions of people could be fed every day. That is the idea behind the Saddle Brook-based nonprofit Table to Table—and the animating passion of its founder, Claire Insalata Poulos.

A California native, 68-year-old Poulos moved to Bergen County in 1974 while working for IBM’s marketing team and lived in Englewood for 35 years with her husband, Peter Poulos, whose family owned and operated the iconic NYC restaurant Papaya King before he sold it in 2002. She now splits her time between California and Bergen County. Taking a year off from working in 1984, she enrolled in a patisserie program at the Culinary Institute of America, and then in professional chef training at Peter Kump’s New York Cooking School (now the Institute of Culinary Education). Then she worked briefly as a volunteer for Share Our Strength, a national nonprofit, raising money for local hunger relief. At the time, food pantries were the only agencies serving the hungry of northern New Jersey. City Harvest, a New York City food rescue nonprofit, declined her suggestion of expansion into New Jersey, but pledged to share help and advice if she wanted to start a similar project herself. She did.

So, starting with a single van on Labor Day weekend 1999, Poulos and a few others picked up food from two supermarkets and the Alpine Country Club and delivered it to three agencies in Elizabeth and Paterson. Table to Table was born, and became Poulos’s full-time job once she retired from IBM. Twenty-five years later, the nonprofit has rescued more than 100,000 tons of nutritious food and given it those who needed it most.

How did your love of food start?

I come from a family of Italian food brats. Everyone cooks. We talk about food, we cook together, and we’re always trying to “out-dazzle” each other with some delicious new dish. My mother was a traditional ’50s homemaker with six children. We ate together at 5:30 every night. That table was our gathering place. It was inclusive, welcoming to out-siders, the stage for debates and a safe place for ideas and plans. The food connected us.

What inspired you to start Table to Table?

A lot of things. Growing up in California and seeing all the food left in the fields. Cooking school, where we’d prepare elaborate dishes every day, which we’d then taste, critique and ultimately discard. I remember asking if I could take the “leftovers” someplace to be eaten. But in those days there weren’t many places willing to accept a Cherry Clafoutis or Galette Des Rois.

Any memories from Table to Table’s early days?

I worked with a local chef—Jamie Milkman from Jamie’s Restaurant on 9W. One day, during Thanks-giving weekend, he called me about several trays of leftover turkey sandwiches he had prepared for the holiday. “Hey, what can we do with all these leftover sandwiches?” he said. I loaded them into my trunk and took them to a safe house in Bergen County. They were devoured that night.

Signs of success?

It was satisfying when mothers came up to us and said, “I haven’t had fresh fruit like this to give my kids since last summer.” And a woman said: “I’m 87 years old, and I’ve never had a steak until now.”

A challenge from those early days?

Raising enough money to keep the trucks on the road. We were never without people willing to donate food or, certainly, places to bring it—funds were always the biggest challenge. We tried our best to distinguish ourselves and engage the community. Miraculously, it worked.

How has Table to Table grown?

We always knew we wanted to go deep rather than wide. Our focus was exclusively Bergen, Hudson, Passaic and Essex counties. But in 2021, when we started using the Table to Table I-Rescue app, there was such a huge response from the community that we decided to include Morris County as well. I took a picture once of people waiting for our food at one of our local mobile markets. I love that image, because it shows the diversity of everyone we serve—like a cross-section of New Jersey.

What does your family think of your charity work?

My siblings are all involved in volunteer work supporting their own communities, and my husband constantly complains that I never have time to make him dinner.

What’s your favorite place in Bergen?

Bergen County Camera. I always wanted to hone my photography skills, and I love the Westwood location.

Favorite Bergen restaurant?

Saddle River Inn. Jamie Knott is an incredibly talented guy—and he just joined the Table to Table board. (Lucky us!) I hope someday we’ll have the chance to cook together.

—Kirsten Meehan

Credit: Bergen Magazine

September 30, 2024 – Saddle Brook, NJ – Table to Table’s 25th Anniversary Chefs Gala, which featured an all-star lineup of more than 25 of New Jersey’s best chefs who crafted their delicious, multi-course menus for guests tableside, raised enough funds to provide 4.5 million nutritious meals. Presented by American Express, this year’s Chefs Gala recognized Chef Jamie Knott as the 2024 Chefs Honoree. Fellow Chefs Ryan DePersio and AJ Capella were the event Co-Chairs, and Chefs David Burke, Nicholas Gatti, and Peter X. Kelly, were inducted into the Founder’s Table, along with other long-time supporters. For the complete list of chefs and mixologists who attended, click here. 

“Our hearts are full. We marked Table to Table’s silver anniversary with an unforgettable event, and we could not have done it without the generous support of our culinary masters, sponsors, partners, and attendees,” said Heather Thompson, Executive Director, Table to Table. “Together, we raised enough to rescue and deliver food for more than 4.5 million healthy meals for our neighbors who struggle to put food on the table,” Thompson concluded.  

Chef Honoree Jamie Knott  

On this milestone anniversary, Table to Table recognized one of New Jersey’s most inventive chef entrepreneurs, the avant-garde culinary master, Jamie Knott. His diverse experience across various culinary styles has established him as a leading figure in the industry. As the chef-owner of such notable restaurants as Saddle River Inn, Cellar 335, Saddle River Café and Madame, Chef Knott warmly welcomes guests for flavorful, unforgettable dining experiences focused on locally sourced, fresh ingredients, reflecting Knott’s commitment to quality. Jamie’s portfolio of restaurants is consistently praised and acknowledged by media and influencers alike. Educated at the New York Restaurant School, his career has been marked by innovation and a deep understanding of the culinary world. Jamie is also deeply committed to giving back to the community through his involvement with Table to Table and several other NJ nonprofits.  

At the Gala, Table to Table proudly announced and welcomed Chef Knott as the newest member of their Board of Trustees. 

Co-Chairpersons Chef Ryan DePersio and Chef AJ Capella  

Chefs Ryan DePersio and AJ Capella, the event’s Co-Chairs, lent their culinary expertise to make this year’s event an unforgettable experience. Ryan is the owner of Battello and Kitchen Step both in Jersey City as well as Ember and Eagle in Eatontown, while AJ is the Executive Chef of Summit House in Summit.  

Special Honorees  

At this year’s Chefs Gala, Table to Table proudly welcomed several long-time supporters to its Founder’s Table: Chef David Burke, Chef Nicholas Gatti, Chef Peter X. Kelly, Eva Megerle, and the Bernard and Geraldine Segal Foundation. The Founder’s Table was established in 2023 by Table to Table’s Founder Claire Insalata Poulos to recognize individuals, companies, and foundations that have provided extraordinary support to the nonprofit over its 25-year history.  

Additionally, Trustee Emeritus Tracy Nieporent was presented with the Tutti a Tavola Distinguished Award.  

Sponsors for this year’s Table to Table’s Chefs Gala included: American Express (Presenting), American Airlines, Arca Restaurant and Lounge and Crestron (Grand), Inserra ShopRite Supermarkets and Summit Associates (Platinum); David and Kathleen Hildes (Gold); Columbia Bank Foundation, The Kamson Corporation, Takasago and Wegmans (Silver) and Peapack-Gladstone Bank, Valley Bank and Wakefern (Bronze). 

For 25 years, Table to Table, New Jersey’s first food rescue, has bridged the gap between food waste and food insecurity. The organization partners with supermarkets, distributors, restaurants, and others to rescue surplus, quality food, and delivers it directly to nonprofit community partners serving children and families, seniors, veterans, and other neighbors in need.   

What began in 1999 with one food rescue in a donated van, has flourished to become an efficient and impactful operation and a force for change that—to date—has resulted in the rescue and delivery of enough food for over 311 million healthy meals throughout northern New Jersey. To mark their milestone anniversary, the nonprofit has set a goal of rescuing/delivering enough fresh food for 25 million meals this year, via its fleet of 6 trucks and volunteer-based app, Table to Table I-Rescue. The 2024 Chefs Gala is poised to raise enough for 5 million meals. 

To help Table to Table in their mission to reduce food waste and address food insecurity in New Jersey, you can make a donation today – every dollar you contribute provides resources for the organization to rescue and deliver food for 10 healthy meals. For more information on Table to Table, visit www.tabletotable.org.  

About Table to Table  

Table to Table (http://www.tabletotable.org), NJ’s first food rescue organization, collects fresh and perishable food which would otherwise be wasted and delivers it to organizations that serve people experiencing hunger in Bergen, Hudson, Essex, and Passaic counties in Northern NJ. We bring rescued fresh, nutritious food to 200+ partner organizations including social service organizations, pantries, shelters, fresh produce markets and centralized distribution hubs. Food is provided free of charge. Through this, we touch a diversity of those in need, including families, children, veterans, and older adults, making good nutrition accessible while serving as a stimulus for other longer-term benefits. Table to Table raises all its own funds annually, and last year delivered enough food to provide over 23 million meals.  

Press Contact:  

Maria Sinopoli, Director of Marketing Communications  

msinopoli@tabletotable.org  

As Table to Table approaches its 25th anniversary, the New Jersey-based food rescue organization is preparing for its most ambitious event yet—the 2024 Chefs Gala. Scheduled for September 25th at the Edgewood Country Club in River Vale, NJ, this reimagined gala will bring together 25 of New Jersey’s finest chefs in an avant-garde culinary experience, celebrating the organization’s quarter-century of impact.

Table to Table, New Jersey’s first food rescue organization, has been at the forefront of addressing food insecurity and food waste in the state. Since its inception in 1999, the organization has rescued and delivered enough food or over 311 million healthy meals throughout northern New Jersey.

“Table to Table is dedicated to collecting fresh and perishable food that would otherwise be wasted and delivering it to organizations serving people experiencing hunger in Bergen, Hudson, Essex, and Passaic counties,” noted Heather Thompson, Table to Table’s Executive Director. “Our mission is to provide nutritious food to those in need, free of charge, ensuring good nutrition is accessible to families, children, veterans, and older adults.”

Thompson’s rich background in non-profit work, focusing on food insecurity and poverty, has been instrumental in driving the organization’s mission forward. “I started my career at City Meals on Wheels in New York, ensuring homebound elderly people received the nourishment they needed. Joining Table to Table felt like coming home for me, as I live in Essex County and have always been passionate about addressing food insecurity.”

The upcoming Chefs Gala on September 25th is set to be a unique event, where celebrated chefs will cook tableside, crafting a delicious multi-course feast for guests. This year’s event is particularly special as it marks Table to Table’s 25th anniversary. “We’re elated to celebrate our silver anniversary by putting a fresh new twist on a celebrated event. What better way to celebrate 25 years of impact—reducing food waste and nourishing neighbors in need—than with an un-paralleled culinary experience bringing together 25 of NJ’s best chefs, and Jamie Knott as our Chef Honoree.”

The 2024 Chef Honoree, Jamie Knott, is renowned for his innovative culinary skills and commitment to quality. As the chef-owner of notable restaurants such as Saddle River Inn, Madame, and Kinjo, Knott’s dedication to locally sourced, fresh ingredients aligns perfectly with Table to Table’s mission. “Jamie Knott’s diverse experience and deep under-standing of the culinary world make him a leading figure in the industry,” Thompson added. “His commitment to giving back to the community through his involvement with Table to Table and other nonprofits is truly commendable.”

The event will also feature Co-Chairpersons Chef Ryan DePersio and Chef A.J. Capella, who bring their culinary expertise to ensure an unforgettable experience for all attendees. DePersio, the owner of Battello and Kitchen Step, and Capella, the executive chef of Summit House, are excited to contribute to the success of this year’s gala.

As Table to Table celebrates its 25th anniversary, the organization has set an ambitious goal to rescue and deliver enough food for 25 million meals this year. This target reflects the organization’s unwavering commitment to com-bating hunger and food waste. “Our goal this year is to rescue and deliver enough food for 25 million meals.”

“It’s an ambitious target, but it’s achievable. Each dollar donated helps us rescue and deliver 10 meals. These funds fuel our operations, keep our trucks on the road, and enable us to conduct outreach to bring in more food donors and volunteers,” Thompson said.

Table to Table’s success relies heavily on the support of volunteers and food donors. The organization’s I-Rescue App has made it easier than ever for individuals to get involved in food rescues. “The Table to Table I-Rescue App allows volunteers to see available food rescues based on their location or schedule. You can download the app, sign up as a volunteer, and start rescuing food. It’s a simple process that can take as little as 45 minutes to an hour, and it guides you through every step.”

Restaurants and food services interested in becoming food donors are encouraged to join the mission. The onboarding process is straightforward, and the Table to Table team is dedicated to making it easy for new donors. “We welcome new food donors, especially those with fresh, perishable foods like produce, protein, dairy, and prepared meals,” Thompson concluded. “Our team will work directly with them to set up the donation process, ensuring it’s easy and efficient.”

Courtesy of Total Food Service magazine

Related:

Imagine a Gala unlike any other, where celebrated chefs cook tableside, personally dedicated to crafting a delicious multi-course feast especially for you and your guests. On September 25th, Table to Table will host New Jersey’s culinary event of the year: The 2024 Chefs Gala, a reimagined experience celebrating 25 years of impact and featuring 25 of New Jersey’s best chefs!

This unique personal dining experience in the setting of an elegant Gala offers unforgettable cuisine, impeccable wine pairings, an exciting live auction and so much more—all in support of Table to Table’s Silver Anniversary and our mission to rescue food, reduce waste, and relieve hunger in our communities.

On this milestone anniversary, we recognize one of New Jersey’s most inventive chef entrepreneurs, the avant-garde culinary master: Jamie Knott. His diverse experience across various culinary styles has established him as a leading figure in the industry. As the chef-owner of such notable restaurants as Saddle River Inn, Madame, and Kinjo—his latest masterpiece—Chef Knott warmly welcomes guests for a flavorful, unforgettable dining experience focused on locally sourced, fresh ingredients, reflecting Knott’s commitment to quality.

Chefs Ryan DePersio and A.J. Cappella have joined the event as Co-Chairs, lending their culinary expertise to make this year’s event an unforgettable experience. Ryan is the owner of Battello and Kitchen Step both in Jersey City as well as Ember and Eagle in Eatontown while AJ is the Executive Chef of Summit House in Summit. 

For 25 years, Table to Table, New Jersey’s first food rescue, has bridged the gap between food waste and food insecurity. The organization partners with supermarkets, distributors, restaurants, and others to rescue surplus, quality food, and delivers it directly to nonprofit community partners serving children and families, seniors, veterans, and other neighbors in need.  

Courtesy of Montclair Patch

Related:

Imagine a Gala unlike any other, where celebrated chefs cook tableside, personally dedicated to crafting a delicious multi-course feast especially for you and your guests. On September 25th, Table to Table will host New Jersey’s culinary event of the year: The 2024 Chefs Gala, a reimagined experience celebrating 25 years of impact and featuring 25 of New Jersey’s best chefs!

This unique personal dining experience in the setting of an elegant Gala offers unforgettable cuisine, impeccable wine pairings, an exciting live auction and so much more—all in support of Table to Table’s Silver Anniversary and our mission to rescue food, reduce waste, and relieve hunger in our communities.

On this milestone anniversary, we recognize one of New Jersey’s most inventive chef entrepreneurs, the avant-garde culinary master: Chef Jamie Knott. His diverse experience across various culinary styles has established him as a leading figure in the industry. As the chef-owner of such notable restaurants as Saddle River Inn, Madame, and Kinjo—his latest masterpiece—Chef Knott warmly welcomes guests for flavorful, unforgettable dining experiences focused on locally sourced, fresh ingredients, reflecting his commitment to quality.

Jamie is deeply committed to serving those in need in New Jersey, and is a long-time supporter of Table to Table.

At this year’s Chef Gala, Table to Table will proudly welcome Chef David Burke and three others to its Founder’s Table, which was established in 2023 to honor those who have provided extraordinary support to the nonprofit over its 25-year history.

Chefs Ryan DePersio and A.J. Capella have joined the event as Co-Chairs, lending their culinary expertise to make this year’s event an unforgettable experience.

Ryan is the owner of Battello and Kitchen Step both in Jersey City as well as Ember and Eagle in Eatontown while A.J. is the executive chef of Summit House in Summit.

Courtesy of: allevents.com

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