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Media and News Articles On Table To Table

Table to Table, a food rescue nonprofit, will host its annual gala this fall, at which 31 NJ chefs will cook table-side, multi-course meals.

More than two dozen of New Jersey’s best chefs will cook and serve multi-course dinners tableside on Sept. 25 at Edgewood Country Club in River Vale as part of a gala supporting Table to Table, a nonprofit that rescues food and delivers it to food pantries in North Jersey.

Guests will begin the evening with a cocktail hour, including drinks from local mixologists and craft brewers and grab-and-go bites from Jersey restaurants. Then, they’ll be ushered into the banquet hall, where chefs will prepare a “signature” three-course meal, with wine pairings, for 20 people each.

“To watch these masters work with their ingredients, to watch them cook, plate and serve to you is pretty amazing,” says Table to Table Executive Director Heather Thompson.

This unique culinary experience is in celebration of Table to Table’s 25th anniversary. The organization began in 1999 with one person, Claire Insalata Poulos, making deliveries in one van, but has since flourished into a nonprofit that last year rescued more than 23 million pounds of food from grocery stores, food delivery services, farms and restaurants that otherwise would have ended up in a landfill.

It delivered the rescued food to over 200 food pantries and community kitchens in Bergen, Essex, Hudson, Morris and Passaic counties.

Although Table to Table has run fundraising galas with local chefs in the past, this is the first year the organization has worked with so many chefs to create curated, personal dining experiences. Thompson said the North Jersey dining industry has always supported Table to Table’s mission.

“Table to Table has had such an incredible connection with the chef and restaurant community really since day one,” Thompson said. “We had chefs from the region who stepped up right away to be a part of it and show support,” she said. “It’s always been central to our network and so having an opportunity to celebrate the 25th anniversary by having some of the chefs who’ve been with us for a long time as well as some newer, amazing chefs be a part of this was really exciting for us.”

Lending their culinary expertise and support in rostering the lineup are chefs and event co-chairs Ryan DePersio (Battello and Kitchen Step in Jersey City, Ember and Eagle in Eatontown) and AJ Capella (executive chef at Summit House in Summit). 

Jamie Knott is this year’s chef honoree

Jamie Knott, the much acclaimed chef-owner of Saddle River Inn, Madame, Kinjo and Cellar 335, is this year’s chef honoree, as he’s supported the organization’s mission for years. Knott sees parallels between the work he does in his esteemed kitchens to ensure guests have satisfying meals and the work Table to Table does to help ensure folks have any meals at all.

“I don’t want to get too spiritual or get preachy but there was always a deeper meaning for me in the restaurant business and that starts with being a positive part of somebody’s occasion, and we can’t take that for granted,” Knott said.

“That’s what Table to Table does — it utilizes food waste and helps food insecurity, and people don’t think about it on a deeper level unfortunately because they open their refrigerator and have whatever they want,” Knott said.

“There are a lot of people who suffer from food insecurity,” he continued. “Table to Table is a natural fit and something for me to love and find some solace in the organization.”

Thompson says she’s seen that same deeper connection to addressing food insecurity from the chefs Table to Table has worked with in the past.

“They’re naturally generous people,” she said. “They are nurturing. They want to feed, they want to help, they want to support.”

“When you couple that with reducing food waste and redirecting high quality food to the community members that need it, it’s such a natural fit for chefs,” Thompson said.

Knott is excited about the chefs lined up to participate in the event, including “super talented cook” Leia Gaccione (South + Pine, Morristown); Melissa Stanard (the goods) who’s got “the best focaccia in the state”; the “lights out” Antonio Da leso (Fiorentini, Rutherford); Lawrence Talis (Blue Steel Pizza Co., Bloomfield), “probably the most underrated chef in the state”; and Ehren Ryan (Common Lot and Byrd) about whom Knott says, “I go wherever he is and eat there.” Plus, so many more.

The wrinkle here is guests won’t get to choose which chef’s table they’ll be seated at. That’s part of the fun, Thompson said, and only possible because Knott, DePersio, Capella and the Table to Table team recruited the best of the region to participate.

“It will be a surprise, but every chef is so high-caliber, there’s no way you can have a bad experience at this gala,” Thompson says.

Food insecurity: ‘It’s everywhere, it’s prevalent, and it’s under-discussed’

Although Table to Table and other organizations are getting food into the hands of those who need it, the need is also greater than ever before. In New Jersey, about one in 10 people face food insecurity; that is, they lack consistent access to enough nutritious food. 

Communities of color face food insecurity at a rate more than three times higher than white communities. And while COVID pandemic safety net programs helped for a bit, the end of relief funding and eviction moratoria has put many people in bad positions, Thompson says.

Food insecurity has risen in the last few years for the general population, and children experience it at an even higher rate — about 13.2% of kids in New Jersey don’t have consistent access to healthy food, according to the state.

“It’s heartbreaking to see the statistics about children and families, seniors, these most vulnerable populations that tend to struggle the most with this,” Thompson says. “It is hard to imagine in this part of New Jersey, right? We’re surrounded by a lot of resources and there are pockets among all of our neighbors who are having a hard time.”

Like homelessness, food insecurity isn’t always easy to recognize, Thompson said.

“Yes, in some of our communities you might see people panhandling or sleeping on a park bench and that becomes the idea of struggle and poverty, but it’s also working families who work lower paying jobs that just can’t afford the cost of living in New Jersey, or it’s seniors living on fixed incomes or it’s families who are relying on the schools to feed their kids during the school year, who then struggle during the off months” she said.

Knott agreed. “We throw more food away than anything else on the planet on a daily basis,” he said. “I live in Nutley, and we have a food shelter and they’re always in need of food, which is crazy to think because it’s a middle-class town.” Food insecurity “is everywhere, it’s prevalent and it’s under-discussed.” 

Fleet of six refrigerated trucks

Table to Table uses 98 cents of every dollar toward operating their food rescue and delivery services, which includes a fleet of six refrigerated delivery trucks that typically pick up from a grocery store or meal delivery service, and deliver those goods the same day to a food pantry in North Jersey.

Thompson says about 60% of what the organization delivered last year was produce and over 83% was perishable, ensuring that those in need don’t only get the canned and processed goods, but also fresh, nutritious produce, dairy, meats and more.

Through their Table to Table I-Rescue app, folks interested in helping the organization can get hands-on. People can download the app and volunteer to take a small donation — say, 10 boxes of fruit — from a company to a local food bank if it suits their schedule. Thompson says there are about 400 current users, but more are always appreciated.

Knott says one of Table to Table’s greatest strengths is that it makes it easy for people on all ends of the food system to save good food and get it to people who need it.

“They take the guessing game and the work out of it,” he says. “It’s everything. People want easy, and they make it easy, which is why it’s such a beautiful thing and it makes so much sense.”

Thompson says the goal is to raise $500,000 at this year’s gala, which will directly address food insecurity in North Jersey — every dollar raised equals roughly 10 meals delivered to those in need.

Individual tickets go for $650, or you can reserve a table for 10 for $6,000. If you can’t afford it, there are other ways to help.

“The more we get the word out about what we do, the more food donors we have signing on, the more community partners we’re able to support,” Thompson says. “But having enough volunteers to facilitate doing that is really critical.” 

Here are the chefs participating

  • Mary Cumella, Gioia Mia  
  • Logan Ramirez, Gioia Mia
  • Guiseppe Agostino, Verana 
  • John Michael Beam, Afficionado Coffee Roasters
  • Luis Blasini-Sinchi, 7 Doors Down Ramen
  • Anthony Bucco, Landmark Hospitality
  • Brandon Campney, Sterling Inn
  • Carlo Carbonaro, Bottagra
  • Robert Vicari, Bottagra
  • Thomas Ciszak, Brasserie Memere
  • Bianca Concepcion, Fossil Farms  
  • Ben Del Coro, Fossil Farms
  • Antonio De Ieso, Fiorentini
  • Leia Gaccione, South + Pine American Eatery
  • Alex Grant, Axia Taverna
  • Felix Gonzalez, Viaggio
  • Matt Gregg, Barnegat Oyster Collective
  • Corey Heyer, Canoe Brook Country Club
  • Andrea Lekberg, Artist Baker
  • Christina Marcelli, Marcelli Formaggi 
  • Hank Mazur, Mazur Chocolates
  • Halle Medici, Saddle River Inn
  • Sal Pisani, Jersey Artisan Co.
  • Ehren Ryan, Common Lot, Birdy
  • Dean Schreefer, Echo Lake Country Club
  • Robert Sigona, Gelotti
  • Tom Silvestri, Ora
  • Melissa Stanard, The Goods
  • Lawrence Talis, Blue Steel Pizza Co.
  • Joe Tartamella, Felina
  • Geoff Taylor, 130 Club

Credit: New Jersey Herald

Table to Table, a food rescue nonprofit, will host its annual gala this fall, at which 31 NJ chefs will cook table-side, multi-course meals.

More than two dozen of New Jersey’s best chefs will cook and serve multi-course dinners tableside on Sept. 25 at Edgewood Country Club in River Vale as part of a gala supporting Table to Table, a nonprofit that rescues food and delivers it to food pantries in North Jersey.

Guests will begin the evening with a cocktail hour, including drinks from local mixologists and craft brewers and grab-and-go bites from Jersey restaurants. Then, they’ll be ushered into the banquet hall, where chefs will prepare a “signature” three-course meal, with wine pairings, for 20 people each.

“To watch these masters work with their ingredients, to watch them cook, plate and serve to you is pretty amazing,” says Table to Table Executive Director Heather Thompson.

This unique culinary experience is in celebration of Table to Table’s 25th anniversary. The organization began in 1999 with one person, Claire Insalata Poulos, making deliveries in one van, but has since flourished into a nonprofit that last year rescued more than 23 million pounds of food from grocery stores, food delivery services, farms and restaurants that otherwise would have ended up in a landfill.

It delivered the rescued food to over 200 food pantries and community kitchens in Bergen, Essex, Hudson, Morris and Passaic counties.

Although Table to Table has run fundraising galas with local chefs in the past, this is the first year the organization has worked with so many chefs to create curated, personal dining experiences. Thompson said the North Jersey dining industry has always supported Table to Table’s mission.

“Table to Table has had such an incredible connection with the chef and restaurant community really since day one,” Thompson said. “We had chefs from the region who stepped up right away to be a part of it and show support,” she said. “It’s always been central to our network and so having an opportunity to celebrate the 25th anniversary by having some of the chefs who’ve been with us for a long time as well as some newer, amazing chefs be a part of this was really exciting for us.”

Lending their culinary expertise and support in rostering the lineup are chefs and event co-chairs Ryan DePersio (Battello and Kitchen Step in Jersey City, Ember and Eagle in Eatontown) and AJ Capella (executive chef at Summit House in Summit). 

Jamie Knott is this year’s chef honoree

Jamie Knott, the much acclaimed chef-owner of Saddle River Inn, Madame, Kinjo and Cellar 335, is this year’s chef honoree, as he’s supported the organization’s mission for years. Knott sees parallels between the work he does in his esteemed kitchens to ensure guests have satisfying meals and the work Table to Table does to help ensure folks have any meals at all.

“I don’t want to get too spiritual or get preachy but there was always a deeper meaning for me in the restaurant business and that starts with being a positive part of somebody’s occasion, and we can’t take that for granted,” Knott said.

“That’s what Table to Table does — it utilizes food waste and helps food insecurity, and people don’t think about it on a deeper level unfortunately because they open their refrigerator and have whatever they want,” Knott said.

“There are a lot of people who suffer from food insecurity,” he continued. “Table to Table is a natural fit and something for me to love and find some solace in the organization.”

Thompson says she’s seen that same deeper connection to addressing food insecurity from the chefs Table to Table has worked with in the past.

“They’re naturally generous people,” she said. “They are nurturing. They want to feed, they want to help, they want to support.”

“When you couple that with reducing food waste and redirecting high quality food to the community members that need it, it’s such a natural fit for chefs,” Thompson said.

Knott is excited about the chefs lined up to participate in the event, including “super talented cook” Leia Gaccione (South + Pine, Morristown); Melissa Stanard (the goods) who’s got “the best focaccia in the state”; the “lights out” Antonio Da leso (Fiorentini, Rutherford); Lawrence Talis (Blue Steel Pizza Co., Bloomfield), “probably the most underrated chef in the state”; and Ehren Ryan (Common Lot and Byrd) about whom Knott says, “I go wherever he is and eat there.” Plus, so many more.

The wrinkle here is guests won’t get to choose which chef’s table they’ll be seated at. That’s part of the fun, Thompson said, and only possible because Knott, DePersio, Capella and the Table to Table team recruited the best of the region to participate.

“It will be a surprise, but every chef is so high-caliber, there’s no way you can have a bad experience at this gala,” Thompson says.

Food insecurity: ‘It’s everywhere, it’s prevalent, and it’s under-discussed’

Although Table to Table and other organizations are getting food into the hands of those who need it, the need is also greater than ever before. In New Jersey, about one in 10 people face food insecurity; that is, they lack consistent access to enough nutritious food. 

Communities of color face food insecurity at a rate more than three times higher than white communities. And while COVID pandemic safety net programs helped for a bit, the end of relief funding and eviction moratoria has put many people in bad positions, Thompson says.

Food insecurity has risen in the last few years for the general population, and children experience it at an even higher rate — about 13.2% of kids in New Jersey don’t have consistent access to healthy food, according to the state.

“It’s heartbreaking to see the statistics about children and families, seniors, these most vulnerable populations that tend to struggle the most with this,” Thompson says. “It is hard to imagine in this part of New Jersey, right? We’re surrounded by a lot of resources and there are pockets among all of our neighbors who are having a hard time.”

Like homelessness, food insecurity isn’t always easy to recognize, Thompson said.

“Yes, in some of our communities you might see people panhandling or sleeping on a park bench and that becomes the idea of struggle and poverty, but it’s also working families who work lower paying jobs that just can’t afford the cost of living in New Jersey, or it’s seniors living on fixed incomes or it’s families who are relying on the schools to feed their kids during the school year, who then struggle during the off months” she said.

Knott agreed. “We throw more food away than anything else on the planet on a daily basis,” he said. “I live in Nutley, and we have a food shelter and they’re always in need of food, which is crazy to think because it’s a middle-class town.” Food insecurity “is everywhere, it’s prevalent and it’s under-discussed.” 

Fleet of six refrigerated trucks

Table to Table uses 98 cents of every dollar toward operating their food rescue and delivery services, which includes a fleet of six refrigerated delivery trucks that typically pick up from a grocery store or meal delivery service, and deliver those goods the same day to a food pantry in North Jersey.

Thompson says about 60% of what the organization delivered last year was produce and over 83% was perishable, ensuring that those in need don’t only get the canned and processed goods, but also fresh, nutritious produce, dairy, meats and more.

Through their Table to Table I-Rescue app, folks interested in helping the organization can get hands-on. People can download the app and volunteer to take a small donation — say, 10 boxes of fruit — from a company to a local food bank if it suits their schedule. Thompson says there are about 400 current users, but more are always appreciated.

Knott says one of Table to Table’s greatest strengths is that it makes it easy for people on all ends of the food system to save good food and get it to people who need it.

“They take the guessing game and the work out of it,” he says. “It’s everything. People want easy, and they make it easy, which is why it’s such a beautiful thing and it makes so much sense.”

Thompson says the goal is to raise $500,000 at this year’s gala, which will directly address food insecurity in North Jersey — every dollar raised equals roughly 10 meals delivered to those in need.

Individual tickets go for $650, or you can reserve a table for 10 for $6,000. If you can’t afford it, there are other ways to help.

“The more we get the word out about what we do, the more food donors we have signing on, the more community partners we’re able to support,” Thompson says. “But having enough volunteers to facilitate doing that is really critical.” 

Here are the chefs participating

  • Mary Cumella, Gioia Mia  
  • Logan Ramirez, Gioia Mia
  • Guiseppe Agostino, Verana 
  • John Michael Beam, Afficionado Coffee Roasters
  • Luis Blasini-Sinchi, 7 Doors Down Ramen
  • Anthony Bucco, Landmark Hospitality
  • Brandon Campney, Sterling Inn
  • Carlo Carbonaro, Bottagra
  • Robert Vicari, Bottagra
  • Thomas Ciszak, Brasserie Memere
  • Bianca Concepcion, Fossil Farms  
  • Ben Del Coro, Fossil Farms
  • Antonio De Ieso, Fiorentini
  • Leia Gaccione, South + Pine American Eatery
  • Alex Grant, Axia Taverna
  • Felix Gonzalez, Viaggio
  • Matt Gregg, Barnegat Oyster Collective
  • Corey Heyer, Canoe Brook Country Club
  • Andrea Lekberg, Artist Baker
  • Christina Marcelli, Marcelli Formaggi 
  • Hank Mazur, Mazur Chocolates
  • Halle Medici, Saddle River Inn
  • Sal Pisani, Jersey Artisan Co.
  • Ehren Ryan, Common Lot, Birdy
  • Dean Schreefer, Echo Lake Country Club
  • Robert Sigona, Gelotti
  • Tom Silvestri, Ora
  • Melissa Stanard, The Goods
  • Lawrence Talis, Blue Steel Pizza Co.
  • Joe Tartamella, Felina
  • Geoff Taylor, 130 Club

Credit: Daily Record

Table to Table, a food rescue nonprofit, will host its annual gala this fall, at which 31 NJ chefs will cook table-side, multi-course meals.

More than two dozen of New Jersey’s best chefs will cook and serve multi-course dinners tableside on Sept. 25 at Edgewood Country Club in River Vale as part of a gala supporting Table to Table, a nonprofit that rescues food and delivers it to food pantries in North Jersey.

Guests will begin the evening with a cocktail hour, including drinks from local mixologists and craft brewers and grab-and-go bites from Jersey restaurants. Then, they’ll be ushered into the banquet hall, where chefs will prepare a “signature” three-course meal, with wine pairings, for 20 people each.

“To watch these masters work with their ingredients, to watch them cook, plate and serve to you is pretty amazing,” says Table to Table Executive Director Heather Thompson.

This unique culinary experience is in celebration of Table to Table’s 25th anniversary. The organization began in 1999 with one person, Claire Insalata Poulos, making deliveries in one van, but has since flourished into a nonprofit that last year rescued more than 23 million pounds of food from grocery stores, food delivery services, farms and restaurants that otherwise would have ended up in a landfill.

It delivered the rescued food to over 200 food pantries and community kitchens in Bergen, Essex, Hudson, Morris and Passaic counties.

Although Table to Table has run fundraising galas with local chefs in the past, this is the first year the organization has worked with so many chefs to create curated, personal dining experiences. Thompson said the North Jersey dining industry has always supported Table to Table’s mission.

“Table to Table has had such an incredible connection with the chef and restaurant community really since day one,” Thompson said. “We had chefs from the region who stepped up right away to be a part of it and show support,” she said. “It’s always been central to our network and so having an opportunity to celebrate the 25th anniversary by having some of the chefs who’ve been with us for a long time as well as some newer, amazing chefs be a part of this was really exciting for us.”

Lending their culinary expertise and support in rostering the lineup are chefs and event co-chairs Ryan DePersio (Battello and Kitchen Step in Jersey City, Ember and Eagle in Eatontown) and AJ Capella (executive chef at Summit House in Summit). 

Jamie Knott is this year’s chef honoree

Jamie Knott, the much acclaimed chef-owner of Saddle River Inn, Madame, Kinjo and Cellar 335, is this year’s chef honoree, as he’s supported the organization’s mission for years. Knott sees parallels between the work he does in his esteemed kitchens to ensure guests have satisfying meals and the work Table to Table does to help ensure folks have any meals at all.

“I don’t want to get too spiritual or get preachy but there was always a deeper meaning for me in the restaurant business and that starts with being a positive part of somebody’s occasion, and we can’t take that for granted,” Knott said.

“That’s what Table to Table does — it utilizes food waste and helps food insecurity, and people don’t think about it on a deeper level unfortunately because they open their refrigerator and have whatever they want,” Knott said.

“There are a lot of people who suffer from food insecurity,” he continued. “Table to Table is a natural fit and something for me to love and find some solace in the organization.”

Thompson says she’s seen that same deeper connection to addressing food insecurity from the chefs Table to Table has worked with in the past.

“They’re naturally generous people,” she said. “They are nurturing. They want to feed, they want to help, they want to support.”

“When you couple that with reducing food waste and redirecting high quality food to the community members that need it, it’s such a natural fit for chefs,” Thompson said.

Knott is excited about the chefs lined up to participate in the event, including “super talented cook” Leia Gaccione (South + Pine, Morristown); Melissa Stanard (the goods) who’s got “the best focaccia in the state”; the “lights out” Antonio Da leso (Fiorentini, Rutherford); Lawrence Talis (Blue Steel Pizza Co., Bloomfield), “probably the most underrated chef in the state”; and Ehren Ryan (Common Lot and Byrd) about whom Knott says, “I go wherever he is and eat there.” Plus, so many more.

The wrinkle here is guests won’t get to choose which chef’s table they’ll be seated at. That’s part of the fun, Thompson said, and only possible because Knott, DePersio, Capella and the Table to Table team recruited the best of the region to participate.

“It will be a surprise, but every chef is so high-caliber, there’s no way you can have a bad experience at this gala,” Thompson says.

Food insecurity: ‘It’s everywhere, it’s prevalent, and it’s under-discussed’

Although Table to Table and other organizations are getting food into the hands of those who need it, the need is also greater than ever before. In New Jersey, about one in 10 people face food insecurity; that is, they lack consistent access to enough nutritious food. 

Communities of color face food insecurity at a rate more than three times higher than white communities. And while COVID pandemic safety net programs helped for a bit, the end of relief funding and eviction moratoria has put many people in bad positions, Thompson says.

Food insecurity has risen in the last few years for the general population, and children experience it at an even higher rate — about 13.2% of kids in New Jersey don’t have consistent access to healthy food, according to the state.

“It’s heartbreaking to see the statistics about children and families, seniors, these most vulnerable populations that tend to struggle the most with this,” Thompson says. “It is hard to imagine in this part of New Jersey, right? We’re surrounded by a lot of resources and there are pockets among all of our neighbors who are having a hard time.”

Like homelessness, food insecurity isn’t always easy to recognize, Thompson said.

“Yes, in some of our communities you might see people panhandling or sleeping on a park bench and that becomes the idea of struggle and poverty, but it’s also working families who work lower paying jobs that just can’t afford the cost of living in New Jersey, or it’s seniors living on fixed incomes or it’s families who are relying on the schools to feed their kids during the school year, who then struggle during the off months” she said.

Knott agreed. “We throw more food away than anything else on the planet on a daily basis,” he said. “I live in Nutley, and we have a food shelter and they’re always in need of food, which is crazy to think because it’s a middle-class town.” Food insecurity “is everywhere, it’s prevalent and it’s under-discussed.” 

Fleet of six refrigerated trucks

Table to Table uses 98 cents of every dollar toward operating their food rescue and delivery services, which includes a fleet of six refrigerated delivery trucks that typically pick up from a grocery store or meal delivery service, and deliver those goods the same day to a food pantry in North Jersey.

Thompson says about 60% of what the organization delivered last year was produce and over 83% was perishable, ensuring that those in need don’t only get the canned and processed goods, but also fresh, nutritious produce, dairy, meats and more.

Through their Table to Table I-Rescue app, folks interested in helping the organization can get hands-on. People can download the app and volunteer to take a small donation — say, 10 boxes of fruit — from a company to a local food bank if it suits their schedule. Thompson says there are about 400 current users, but more are always appreciated.

Knott says one of Table to Table’s greatest strengths is that it makes it easy for people on all ends of the food system to save good food and get it to people who need it.

“They take the guessing game and the work out of it,” he says. “It’s everything. People want easy, and they make it easy, which is why it’s such a beautiful thing and it makes so much sense.”

Thompson says the goal is to raise $500,000 at this year’s gala, which will directly address food insecurity in North Jersey — every dollar raised equals roughly 10 meals delivered to those in need.

Individual tickets go for $650, or you can reserve a table for 10 for $6,000. If you can’t afford it, there are other ways to help.

“The more we get the word out about what we do, the more food donors we have signing on, the more community partners we’re able to support,” Thompson says. “But having enough volunteers to facilitate doing that is really critical.” 

Here are the participating chefs

  • Mary Cumella, Gioia Mia  
  • Logan Ramirez, Gioia Mia
  • Guiseppe Agostino, Verana 
  • John Michael Beam, Afficionado Coffee Roasters
  • Luis Blasini-Sinchi, 7 Doors Down Ramen
  • Anthony Bucco, Landmark Hospitality
  • Brandon Campney, Sterling Inn
  • Carlo Carbonaro, Bottagra
  • Robert Vicari, Bottagra
  • Thomas Ciszak, Brasserie Memere
  • Bianca Concepcion, Fossil Farms  
  • Ben Del Coro, Fossil Farms
  • Antonio De Ieso, Fiorentini
  • Leia Gaccione, South + Pine American Eatery
  • Alex Grant, Axia Taverna
  • Felix Gonzalez, Viaggio
  • Matt Gregg, Barnegat Oyster Collective
  • Corey Heyer, Canoe Brook Country Club
  • Andrea Lekberg, Artist Baker
  • Christina Marcelli, Marcelli Formaggi 
  • Hank Mazur, Mazur Chocolates
  • Halle Medici, Saddle River Inn
  • Sal Pisani, Jersey Artisan Co.
  • Ehren Ryan, Common Lot, Birdy
  • Dean Schreefer, Echo Lake Country Club
  • Robert Sigona, Gelotti
  • Tom Silvestri, Ora
  • Melissa Stanard, The Goods
  • Lawrence Talis, Blue Steel Pizza Co.
  • Joe Tartamella, Felina
  • Geoff Taylor, 130 Club

Credit: NorthJersey.com/The Record

Your New Jersey featured an interview with Table to Table Executive Director Heather Thompson. Heather discussed with Your New Jersey host Lisa Marie Falbo Table to Table’s mission of rescuing fresh, nutritious food for our hungry neighbors, our 25th Anniversary, and our upcoming Chefs Gala.

As New Jersey’s first and largest food rescue, Table to Table’s mission is to reduce food waste and provide nourishment to our food-insecure neighbors throughout North Jersey. We rescue millions of pounds of fresh food annually that would otherwise be wasted and end up in landfills. This contributes to climate change. We deliver it to partner organizations who support the nearly 1 million people in our area who need it most.

Together, we can reduce food waste in our home and make a positive impact on the planet. Every little bit of effort—no matter how small—leads to change.

As New Jersey’s first and largest food rescue, our mission is to reduce food waste and provide nourishment to our food-insecure neighbors throughout North Jersey. We rescue millions of pounds of fresh food annually that would otherwise be wasted and end up in landfills. This contributes to climate change. We deliver it to partner organizations who support the nearly 1 million people in our area who need it most.

Credit: Your New Jersey

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

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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

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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

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. 

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.

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 A.J. is the executive chef of Summit House in Summit. 

Date: September 25, 2024 6:00 PM-10:00 PM

Location: Edgewood Country Club | River Vale

Admission: Individual tickets cost $650

Courtesy of edible Jersey

Avant-Garde Culinary Master Jamie Knott is Named 2024 Chef Honoree

June 10, 2024 – Saddle Brook, NJ – 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! Table to Table’s Chefs Gala will be held at Edgewood Country Club in River Vale, NJ at 6pm. Seats are limited, so reserve your table today! 

This unique personal dining experience in the settling 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.   

“We’re elated to celebrate our silver anniversary by putting a fresh new twist on a celebrated event,” said Heather Thompson, Executive Director, Table to Table. “What better way to celebrate 25 years of impact—reducing food waste and nourishing neighbors in need–than with an unparalleled culinary experience bringing together 25 of NJ’s best chefs, and Jamie Knott as our Chef Honoree,” Thompson concluded. 

Chef Honoree Jamie Knott 

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 flavorful, unforgettable dining experience 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 New Jersey nonprofits.  

Co-Chairpersons Chef Ryan DePersio and Chef AJ Cappella 

Chefs Ryan DePersio and AJ 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. 

Founder’s Table Honorees 

At this year’s Chefs Gala, Table to Table will proudly welcome four new members to its Founder’s Table: Chef David Burke, Chef Nicholas Gatti, Chef Peter X. Kelly, and Eva Megerle. 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. 

Sponsors for this year’s Table to Table’s Chefs Gala include: Crestron, Inserra ShopRite Supermarkets (Grand); Summit Associates (Platinum); Takasago (Silver) and Peapack-Gladstone Bank (Bronze). 

For questions about the event, please contact Joey Mazza, Director of Events and Restaurant Partnerships, jmazza@tabletotable.org 

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. 

Courtesy of Paramus Post

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Essex County Nonprofit Opens Its 7th ‘Community Refrigerator’ To The Public

The free Essex County community refrigerators are located in an area that includes large patches of “food deserts.”

Courtesy of West Orange, Patch

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