program2014 v5

BestChef2014

EM

BRACE • EDUCATE • EMPOW

ER

BEV

ERLY BOOTSTRAPS

Program Book Sponsored by

Beverly Bank

March 3, 2014 6:00PM Danversport Yacht Club

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Welcome to Best Chef 2014!

March 3, 2014

With your HostNorth Shore Music Theatre’s

Karen Nascembeni

To Our Guests,

On behalf of the entire Beverly Bootstraps organization, we thank each of you for joining us this evening, which is sure to be enjoyable and delicious.

As the Best Chef Competition fires up, it is essential to recognize the reason we all have come out tonight and the work of Beverly Bootstraps. We rely on the generosity of our community so that we may provide critical resources to families and individuals so they may achieve self-sufficiency. Through our Food Assistance, Youth and Family, Adult Education and Client Support programs, we offer emergency and long-term assistance to those in need.

We would like to extend a special thank you to all of our supporters and those that have helped make this night possible.

We encourage you to peruse and sample the food delights from the many Taste of the North Shore vendors or simply sit back, relax and enjoy the entertainment ahead!

Bon Appetit!

Bradley Hunt Sue GabrielPresident of the Board Executive Director

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Quick FactsFiscal Year 2013 (July 2012 – June 2013)

Below is a breakdown of the success of our programs over the past year. Thank you for the ways you have helped us achieve our goals and set new aspirations!

Food Assistance2,778 individuals were served

23,649 bags of food were distributed during 7,883 Food Pantry visits

Client Support1,799 Clients were supported by our Case Management team

50 households received financial assistance through our Gift of Heat program

Adult Education261 students in all participated in GED Test Prep Class, ESOL, Adult Literacy program or Job Readiness program

Youth & Family Services651 children received gifts through our 2013 Adopt-A-Family program

730 backpacks were distributed through our Back-to-School Bonanza

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Best Chef Competitors

Latitude 43 Restaurant and Bar

25 Rogers Street, Gloucester978-281-0223

www.latfortythree.com

Salt Kitchen and Rum Bar

1 Market Street, Ipswich978-356-0002

www.saltkitchenandrumbar.com

Barrel House American Bar252 Cabot Street, Beverly

978-998-4627www.barrelhousebeverly.com

Marino’s Café200 Rantoul Street, Beverly

978-922-9288www.marinoscafe.net

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Many thanks to our committee members for their tireless efforts and ongoing support of Beverly Bootstraps!

Thank You!

Best Chef Committee

Edith GoltraHeather JohnstonLauren GuleyLynette GraySally HunterNina WilsonJessica Brand Barbara DeFabioLeslie Colten

And a special thank you to…

Karen Nascembeni, HostChristopher DeStefano, JudgeEliana Hussain, JudgePaul Belski, JudgeDon Kelley, AuctioneerBevCamKendra Dott PhotographyMiddlebury GraphicsJay Foss Music Services

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Best Chef Sponsors

Thank you to all of our sponsors for their support of this evening’s event.

Event SponsorNortheast Regional Ambulance

Equipment SponsorBeverly Rotary Club

Program Book SponsorBeverly Bank

Live Auction SponsorNorth Shore Bank

Chef SponsorsSeaboard Products

Zampbell Companies/Wenham MuseumSalem Five Charitable Foundation

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All four chefs were presented with the Competition Expectations upon application to compete. They have all been made aware of the following rules and guidelines.

Shopping Parameters: Each chef was given the opportunity to shop at the food pantry a week prior to the competition. 75% of the ingredients in their entrée must be from the food pantry; the remaining 25% of the ingredients may be from their own kitchens.

Food Preparation:• Chefs will have a total of 45 minutes to prepare their entrée.

• Chefs are responsible for preparation of 1 presentation plate (how the dish would look if served at their restaurant) and 7 tastings for the judges’ table and audience tastings.*

• Chefs may prep (chop, par cook, prepare sauce) prior to the event, but their entrée must be finished on site.

• Chefs may bring one Sous Chef and are responsible for bringing their own prep tools (cutting boards, food processors, knives, pans, bowls, etc.) and cookware to the event.

Judging:• The three judges will choose a winning entrée based upon taste,

plating of food and originality.

• Each chef can earn up to 20 points for their creation and the one with the highest score will be declared the winner.

*Tasting - ¼ portion plate

*Audience tastings will be distributed to guests with winning tickets.

Competition Rules

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Our JudgesEliana HussainEliana Hussain graduated from the Professional Chef’s Program at The Cambridge School of Culinary Arts (CSCA) in 2004. In the summer of 2004, Eliana earned her Certified Culinary Professional certificate from the International Association of Culinary Professionals (IACP). In addition to teaching in the Professional Chef’s Program at the Cambridge School of Culinary Arts, Eliana divides her time between teaching recreational classes, culinary research, and food related projects.

Christopher DeStefanoChristopher DeStefano is an award winning chef whose culinary career spans more than 15 years in the food industry, working throughout the Boston area for numerous restaurants, catering companies and independently as a personal chef to private clients. Christopher is the former owner and Executive Chef of Bon Vivant Personal Chef Service as well as chef for the Inn at Castle Hill on the Crane Estate in Ipswich, MA. Currently, he is the owner and Executive Chef of award winning Christopher’s Table, a bakery, café and wine bar located in downtown Ipswich, MA. He is committed to locally sourced ingredients and is the producer of the highly acclaimed Dinner on the Farm event held at Marini Farm in Ipswich, MA. Chef DeStefano is also a contributing columnist to The Ipswich Chronicle.

Paul BelskiPaul Belski has been the Genergal Manager of the Sodexo Campus Services at Endicott College for the past 15 years. From menu and event planning, to community food drives and wellness education, he wants to make sure the Endicott College and surrounding community has an exceptional experience whenever they dine with them. When awarded Sodexo’s Hero of Everyday Life Award in 2010 for efforts to Stop Hunger in America, he donated his $5000 grant to Beverly Bootstraps. He also celebrated his 50th birthday by raising $2500 in donations for Beverly Bootstraps with matching funds from the Feinstein Foundation. And through a partnership between Sodexo and Endicott College, he helps provide meals each night for the residents of the River House.

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Competing Chef

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Competing Chef

North Shore Gastro Pub featuring locally-sourced elevated comfort food, craft beers and artisan rum from down the street and around the world. Open for lunch and dinner.

Come see what made us BONS Reader’s Choice Best New Restaurant of the North Shore!

1 Market St. Ipswich, MAwww.saltkitchenandrumbar.com

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Competing Chef

2 0 0 r a n t o u l 9 7 8 . 9 2 2 . 9 2 8 8 w w w . m a r i n o s c a f e . n e t

“always fresh, from start to finish”

Also check out our other restaurant!

Opening April 26th www.limerickeys.com

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Competing Chef

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Event Sponsor

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Bon Appétit Bootstraps

ServingBeverly since 1921

www.beverlyrotaryclub.com

Equipment Sponsor

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Member FDICMember SIF

www.beverlycoop.com

254 Cabot Street, Beverly 978.922.0857 ∙ 73 Lafayette Street, Salem 978.745.194148 Enon Street, Beverly 978.921.2383 ∙ North Beverly Plaza, Beverly 978.927.5283

Best Wishesfor a successful

Best Chef 2014!

We’re your community bank.Proud of more than 125 years of dedication

to the North Shore.

Same faces. Same service. Same commitment.

Our name has changed, but we haven’t.

Program Book Sponsor

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“Like” us on Facebook at www.facebook.com/northshorebank.maMember FDICMember SIF

EQUAL HOUSING LENDER

(877) 712-7000 www.northshore-bank.com

Serving the community we call home.

North Shore Bank is a proud supporter of Beverly Bootstraps.

Live Auction Sponsor

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Chef Sponsor

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Chef Sponsor

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Chef Sponsor

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Taste of the North Shore Participant

We are very proud to be associated with the Beverly Bootstraps Food Pantry! We wish all of the chefs the best of luck in the Best Chef 2014

Event!

We are open daily from 4:00 PM to Midnight. Please call ahead for take-out.

(978) 922-9018

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SWEET FEED

BOX LUNCHESIncludes a fresh made

sandwich, side of the day, and dessert

ADULT $10.00 · CHILD $7.00

from scratch from scratch

from scratch

MADE

DAILY

from scratch

151 ½ Hale Street, beverly · 978.922.0151 · www.sweetfeedcatering.com

great tasting food for ANY day of the week

At SWEET FEED every receipe starts with fresh, flavorful ingredients. We cook and bake all day, everyday for people who appreciate healthy, tasty food. Come in today and see what’s cooking!

Rachel marksproprietor. cook. baker.

151 ½ Hale Street, beverly · 978.922.0151 · www.sweetfeedcatering.com

COME SEE US! Mention Beverly Bootstraps or Taste of the North Shore and have a cookie on us...

We offer a variety of wraps and soups made daily in addition to our salads, entrees and fabulous desserts.

COME IN FOR LUNCH...TAKE HOME DINNER.

fine food & catering

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TABBQ.COM

Packages as little as$10.99 per person!

Or à la carte options available.

Bring the whole crew!

Have Us CaterYour Next Party!

Comfort Food at its Best

Restaurant&

Catering

Rowley5 Railroad Ave

978-948-2626

Beverly950 Cummings Ctr

978-921-1212

Kids eat for ½ price

on Sundays

“Genuine Wood Smoked” in the Southern tradition, slow-smoked to perfection right on the premises.

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WE SERVE CREATIVE CUISINE.AND WORTHY CAUSES.

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Scratch Kitchen, making it by hand the way Grandma used to.

Using local, regional, sustainable sourced ingredients.

Paired with Craft Beer, Good Wine, and Unique Sodas.

Honest Food, Good Drink, Makes Happy People 245 Derby St., Salem MA 01970

978-741-2442 www.scratchkitchensalem.com Facebook.com/scratchkitchen

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Commodore Plaza45 Enon Street

Beverly, MA978-927-3120

www.ediblearrangements.com

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392 Cabot StreetBeverly, MA

978-922-6868

A New England wood �red grill...Twenty-four revolving beers on tap...

Sourcing �om our farms and local purveyors...Embracing the lost tradition of slow cooking...

A warm, open kitchen.

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“Have your cake and eat here too.”

1 West StreetBeverly Farms, MA

978-969-6177www.halfbakedbeverly.com

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Vote Chef Jim “People’s Choice”!

Come enjoy a taste of the North Shore anytime

at the DoubleTree by Hilton Boston North Shore. Our Executive Chef ’s

culinary creations range from Seared Diver Scallops to Braised Short Ribs

to Flatbreads and Paninis. Serving lunch and dinner daily 11am-11pm, plus

private function rooms available.

DT.CocoKeys.TasteOfAd_Layout 1 2/20/14 6:23 PM Page 1

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317&319 Rantoul Street, Beverly, MA 01915 [email protected]

www.alignedforlifechiropractic.com Tel: 978-‐969-‐6105 Fax: 978-‐969-‐6107 317 & 319 Rantoul StreetBeverly, MA 01915

Tel: 978-969-6105Fax: 978-969-6107

[email protected]

www.alignedforlifechiropractic.com

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Total Property Protection

Home Business Auto

Burglar & Fire Alarms

Expert Lock & Door Repair

Door Access Control

Video Surveillance

Replace Car Keys

Safe Sales & Repair

52 1/2 Bridge St Beverly 978-927-6400

www.securelockandalarm.com


Home Business Auto



Door Access Control

Video Surveillance

Replace Car Keys

Safe Sales & Repair




Home Business Auto



Door Access Control

Video Surveillance

Replace Car Keys

Safe Sales & Repair




Home Business Auto



Door Access Control

Video Surveillance

Replace Car Keys

Safe Sales & Repair




Home Business Auto



Door Access Control

Video Surveillance

Replace Car Keys

Safe Sales & Repair




Home Business Auto



Door Access Control

Video Surveillance

Replace Car Keys

Safe Sales & Repair



ITALIAN COMMUNITY

CENTER

302 Rantoul StreetBeverly, MA 01915

978-927-9833

Have your next event with us.

program2014 v5

Documents

best chef competition

best chef competitorslatitude

best chef sponsorsthank

food assistance2

bags of food

food delights

work of beverly bootstraps

financial assistance