By Christina Martin
Community members gathered at Cardinal Restaurant in Atlantic City on Tuesday, Sept. 29, for the sixth annual Farm to Fork fundraiser benefiting C.R.O.P.S., a nonprofit working to expand access to fresh, locally sourced food.
C.R.O.P.S., which stands for Communities Revolutionizing Open Public Spaces, serves more than 130 households through its Farm Share Program and conducts more than 735 produce distributions throughout the year. By sourcing food directly from area farms, the organization connects food-access efforts with the region’s agricultural community.
Proceeds from the fundraiser’s raffle and silent auction supported the organization’s programs and initiatives. These include the Atlantic City Food Hub, the Farm Share Program, the Corner Store Refrigeration Program, farmers markets and community gardens at Fisherman’s Park and the Atlantic County Special Services School District.
Michelle Tomko served as master of ceremonies for the evening, which also featured entertainment by CJ Sooy and Big Body Kito. Outdoor fire pits offered guests an opportunity to roast marshmallows and make s’mores.
Cardinal chef and partner Michael Brennan hosted the event and joined several area chefs in preparing a farm-inspired menu using produce supplied by C.R.O.P.S. Brennan served roasted pork loin, salads and dessert, while Northend Grill chef Jim House prepared smoked brisket, sweet potato puree and grilled elote salad.
Chef Amy Mazione, owner of Stir It Up, contributed a butternut squash galette. Chef Kevin Kelly of Steve & Cookie’s By the Bay, a first-time participant, prepared a dish featuring Rancho Gordo beans, farm greens and butternut squash, served with Florida Cold Cuts sourdough toast.
Absegami High School culinary students also participated under the direction of chef Christina Martin. The students prepared roasted beet salad with romaine, arugula, mint and miso dressing, along with vegan sweet potato cake, whole-wheat sourdough bread and herb butter.
Executive Director Lisa Newcomb and Director of Operations Alexis Flack coordinated the fundraiser, which also included a cake marking the organization’s 10th anniversary.
The annual event brings together supporters, farmers, chefs and students while raising money for programs designed to make fresh food more accessible throughout the Atlantic City area.
For information about C.R.O.P.S., including volunteer and donation opportunities, visit cropsnj.org.
Christina Martin is a dedicated chef educator, passionate advocate for healthy food, and proud mother. She shares her passion for seasonal cooking, plant-based living, and supporting local farms through both teaching and writing. Christina’s plant based expertise has been spotlighted in Independent Restaurateur Magazine.
