THE RICHARD STOCKTON COLLEGE OF NEW JERSEY

Office of Public Relations

Pomona, NJ  08240

 

Stockton College’s 25th Anniversary Spring Benefit to Feature Wolfgang Puck Designed Menu

 

Chartwells Dining Service Collaborates with Celebrity Chef

at Annual Scholarship Gala, April 9

  

For Immediate Release  

Thursday, January 27, 2005

Contact:   Tim Kelly

                  Stockton Public Relations

                  (609) 652-4950

 

                  Adrienne Beinfest

                  Spring Benefit Coordinator

                  (609) 652-4658

 

GALLOWAY TWP., NJ – Entertainment headliner Marvin Hamlisch won’t be the only big name featured at the 25th Silver Anniversary Spring Scholarship Benefit of The Richard Stockton College of New Jersey.

 

The event, set for Saturday, April 9, 2005, will also feature a sumptuous menu designed by Celebrity Chef Wolfgang Puck, and Stockton’s food supplier, Chartwells Dining Services.  An Executive Chef from Wolfgang Puck Catering will be at the event to oversee and support preparation and serving of the spectacular cuisine.

 

Wolfgang Puck is the Austrian-born chef who helped change the way Americans cook and eat by mixing formal French techniques and Asian and California-influenced esthetics with high quality ingredients. He is also the creator of the world-famous Spago restaurant in Beverly Hills, California.

 

“Wolfgang Puck’s catering services bring the same gourmet cuisine and superb service found in his restaurants to the Richard Stockton College Silver Anniversary Spring Benefit,” said Cindy Stylinski of Chartwells Dining Services.  “We’re thrilled that Wolfgang has developed an exceptional menu especially designed for this occasion.”

 

The menu will include reception passed hors d’oeuvres such as petit crab cake with spicy Louisiana Remoulade; lobster dumplings with five-spice honey sauce; chicken tandoori cups with raita spinach; and sun-dried tomato and brie turnovers.

 

Wolfgang Puck’s Chinois Flavors will be served, including Chinois chicken salad with chopped peanuts, crispy wontons and ginger-lemongrass dressing; grilled Unagi glazed salmon on a bed of baby Romaine with cucumbers, pickled ginger shrimps and vegetable fried rice with thai basil; and chilled sesame noodle salad with bean sprouts and julienne carrots.

 

Puck’s Mediterranean Flavors will be a feature of the menu offering with such items as Paella Vallenciana with mussel, clams, chicken, shrimp and saffron; slow roast of lamb with dried fruit, olives and preserved lemon cous cous salad with mint, toasted almonds and dried cherries, Classic Greek salad with tomatoes, cucumbers, grilled red onions, feta cheese and oregano.

 

Rounding out the food stations will be Wolfgang Puck’s California Flavors.  These include chopped Chino ranch vegetable salad with shaved parmesan and balsamic vinaigrette; char-grilled London Broil with caramelized sweet onion, Chianti and challot glaze horse radish mashed potatoes, jumbo asparagus and orange mustard sauce; assorted artisan breads and whipped sweet butter.

 

“We are thrilled to have a world class chef to compliment our world class entertainment for the Foundation’s 25th Anniversary Spring Benefit, “said Dr. Peter Caporilli, president of The Richard Stockton College Foundation.

 

In addition to the extravagant food, the 25th Stockton Scholarship event features entertainment from Marvin Hamlisch and a spectacular silent auction of goods and services.  Proceeds from the event support scholarships for deserving students at the College.

 

Event co-chairs are Howard and Gayle Gross and Kay and Mac Seelig.  

 

Tickets, sponsorships and volunteer opportunities are available for the event. For more information, contact the Office of Development at (609) 652-4658.