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Serenade Chef Competes in Cookoff for Charity

Dartcor's Chef Kate challenges Serenade's Chef Laird to benefit Community FoodBank of N.J.

Dueling chefs battled on Tuesday in the atrium of Park Avenue at Morris County in Florham Park.

Cafe Chef Kate Orlando, of Dartcor, the food service provider for Park Avenue at Morris County office campus, challenged the award-winning Chef James Laird, owner of Restaurant Serenade in Chatham, to a throwdown-style cook-off—where a winner was not determined—to benefit the Community FoodBank of New Jersey.

The campus at Park Avenue at Morris County, six buildings that total 1.2-million square feet, is considered trophy quality property, according to Sam Buckley, senior vice president for leasing agent CB Richard Ellis.

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“One of the things we do is make things lively for the tenants by trying to give back to the community,” Buckley said. “How do you give back? Make it interesting to come to work. Provide amenities that attract people. Today's event is for the FoodBank of New Jersey." 

Tickets to the challenge were available to all Park Avenue tenants.

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"Chef Kate runs three cafeterias in Park Avenue," Buckley said. "She works for Dartcor Food Service, arguably the best. The diversity she’s capable of is simply incredible."

Orlando, popularly known as Chef Kate, began her career in food service more than 25 years ago. 

"I love good food. Growing up, my mom did all the cooking," she said. "I knew I wanted to be in this business. I was at Fairleigh Dickenson University in Madison and worked at the Madison Hotel. I went to the New York Restaurant School, which was part of the New School a long time ago."

Chef Kate has been with Dartcor for more than seven years now. “We do events for 2,500 people, cooking for the masses,” she said. "I have a good team."

Tuesday's event was Chef Kate's first cook-off challenge.

She chose Laird as her opponent. Laird worked in France and Italy, trained at the Culinary Institute of America, and held positions at restaurants such as The River Café, Aureole and Ryland Inn. He opened his own seasonal restaurant 15 years ago with his wife, Nancy.

"I started it when I was 10,” he said, jokingly.

Michael Frodella, a former restaurateur in Fairfield, served as the emcee for the challenge. He is the executive director of the Park Avenue Club, a private dining club on the property whose proceeds support 11 charities. The actual property on which the campus was built has a interesting history, according to Marketing Administrator Margaret O’Keefe. 

"This area was a farm owned by the Sisters of Charity,” O’Keefe said. "Our building was the original barn, which was turned into the Park Avenue Club. Thirty percent of the club’s membership is concentrated in this office park.”

Three official judges were invited to the challenge: Teresa Politano, resident critic for The Star-Ledger, Inside Jersey Magazine and author of “Celebrity Chefs of New Jersey,” which shares stories of 22 top chefs, published in fall 2010 by Rutgers University Press.

Nate Pugliese, branch manager and registered principal of Ameriprise Financial, was a second judge.

“We’re a new tenant in the park," Pugliese said. "My girlfriend is an avid cook. You will find my feedback very simple.”

Judi Rothenberg, lifestyle editor at NJ Savvy Living, was the third judge. 

"I do a little bit of food," she said, "but I’m not a restaurant reviewer."

At 11:30 am, approximately 50 people were seated at tables around the food station, while many observers watched from the wings. Buckley opened with an introduction.

"Kate Orlando feeds 2,000 people per day," he said. “Chef James Laird has been seen on Martha Stewart. Thanks for coming. We’re gonna have some fun today."

The challenge involved preparing a dish using fresh salmon paired with local ingredients. The chefs worked side-by-side at a cooking station set up in the center of the atrium, chatting with Frodella while judges and audience observed.

Laird made a tomato salad with watermelon and basil, using wild salmon.

Chef Kate made salmon and goat cheese "truffles" on fried green tomatoes with corn relish, using farm-raised salmon. 

Within minutes, the air was filled with tantalizing aromas. 

There were four judging criteria: Creativity, presentation, taste and texture.  

The food was done, plated and distributed to judges and audience.

"My first impression is how it looks," Rothenberg said. "As a journalist, I’m always looking for something new, but the most important thing is the taste. That is the ultimate deciding factor. 

"Both dishes look very exciting, with a local energy to them," Politano said. 

Pugliese agreed, adding. "I see a lot of fresh ingredients. I have not been to Serenade, but that will change."

Additional comments addressed the delicate quality of wild salmon, taking farm-raised salmon to its highest potential, the vibrant and gorgeous colors, care given by the chefs to the ingredients, and the beauty of mingling flavors.

There was no winner—at least between the chefs. The point was to savor the experience.

However, thanks to the event, The Community FoodBank of New Jersey became the day's winner, receiving $2,000 in proceeds through the campus ownership and individual donations.

"It’s an outstanding event," said Richard Uniacke, director of marketing for The Community FoodBank. "A creative, fun, accessible way to get involved. The Community FoodBank feeds over 900,000 people in the state of New Jersey each year. We distribute roughly 40 million pounds in 18 of New Jersey’s 21 counties."

Uniacke said, "Chef Laird suggested we be the beneficiary. It was a really good idea to do this cookoff throwdown event. People are really hurting because of rising food costs, fuel costs. More and more, it is surburbanites who don’t know how they’re going to feed their families. Our food goes out to partners in the effort to feed New Jersey’s hungry. We really count on and appreciate the donations." 

The cookoff is expected to be aired on WMBC TV next Saturday. 

Chef Kate's Salmon & Goat Cheese “Truffles” on Fried Green Tomatoes with Corn Relish

INGREDIENTS:

  • Fried Green Tomatoes: 2 Green Tomatoes, ½ cup flour, 1 tablespoon salt, 1 tablespoon sugar, ¼ teaspoon cayenne pepper, 1 beaten egg, ½ cup corn meal.
  • Salmon & Goat Cheese Truffles: 8 oz salmon filet (skin removed) 4 oz goat cheese, leaves from 4 sprigs of fresh thyme; 4 Tablespoons heavy cream, 1 cup panko bread crumbs, salt, 1/4 tsp Tabasco, salt & pepper to taste. 1/2 cup canola oil
  • Corn Relish: 1 white onion, 8 ears of fresh corn off the cob, 1 green pepper, 1 ¼ tsp dry mustard, 1 cup sugar, 1 1/3 cup white vinegar, 2 tsp salt, ½ tsp turmeric

DIRECTIONS:

  • Fried Green Tomatoes: Slice 2 Green Tomatoes in ¼” round slices; Mix ½ cup flour with 1 Tablespoon salt, 1 Tablespoon sugar, ¼ teaspoon cayenne pepper. Beat 1 egg. Dredge tomato slices in flour mixture; then dip in egg, then dredge in corn meal. Pan sauté tomato slices in canola oil till golden brown. Set aside.
  • Salmon Truffles: in a food processor process goat cheese, salmon  & fresh thyme leaves (no stems) till blended but not too smooth; place mixture in bowl and fold in heavy cream, salt, pepper & Tabasco. Shape into 1.5 oz balls. Roll in panko bread crumbs. Lightly sauté in hot canola oil till golden brown – do not fry too darkly
  • Corn Relish: put all ingredients into a non-reactive (stainless steel) pot and bring to a boil. Let cool. Can be made 1 week in advance.
  • Place 2 warm tomato slices on plate topped with 2 salmon truffles, top with ¼ cup corn relish. Enjoy!

SERVES: 4

Chef Laird's Tomato Salad with Watermelon and Basil

FOR TOMATOES:

1 medium purple Cherokee tomatoes, quartered
2 medium German candy striped tomatoes, quartered 
2 small green zebra tomatoes cut in half 
1 cup watermelon balls 
1 TBS opal basil leaves, chiffonade 
1 TBS regular basil, chiffonade 
extra virgin olive oil 
sea salt and freshly ground black pepper

DIRECTIONS:

  1. Combine tomatoes in non-reactive baking dish.
  2. Season to taste with salt and pepper.
  3. Toss lightly in olive oil
  4. Place in medium oven until just warm.
  5. Remove from oven and toss with watermelon and basil.
  6. Divide amount in four plates.

SERVES: 4

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