Long Branch Chef Participates in Throw Down Challenge

Bobby Flay wasn’t in the house, but there was an impressive roster of chefs on hand during the Education Foundation of Little Silver (EFLS) “Silver Chef Throw Down” held Friday night at , Sea Bright.

Joe Racioppi, Middletown, executive chef at , Long Branch, and former owner of Racioppi’s, battled it out with “teacher chefs,” Tim “Mr. Russ” Russoniello, Neptune, of , and Kim Christman, West End, from. The throw down – featuring a buffet, cocktails, music by The Havens, and live and silent auctions – was $75-per-person, and is the Foundation’s largest annual fundraiser.

“We had a fantastic turnout, with approximately 270 people coming out to support the Education Foundation,” said Lori Stratford, EFLS president. “It was a great night for our schools and one to make you proud to be part of the Little Silver community. The throw down was a huge success and a lot of fun to watch. We are grateful to our sponsors, especially ACB Receivables who came on board early as our major sponsor.”

The Foundation provides funding for technology and educational programs at Point Road and Markham Place Schools. Attending the throw down was Dr. Carolyn Kossack, serving her fifth year as superintendent of Little Silver School District.

“I’m so pleased with the tremendous turnout – it’s a wonderful turn out for a wonderful cause!,” said Kossack.

She stressed the importance of technology in the school system, and praised the EFLS and its efforts.

“School districts are challenged to provide students with 21st century readiness skills so they can compete in a global economy,” said Kossack. “We work hard to provide technology integration. The EFLS works tirelessly to put technology into the hands of our students.”

Also working tirelessly were the trio who took part in the 30-minute throw down, with the “mystery ingredient” being – appropriately enough – leftover turkey. The trio was introduced by emcee Chris Smith, owner of , Rumson, and member of the Little Silver Board of Education. The spirited Smith gave comical intros for the teacher chefs.

“Kim has extensive culinary knowledge – she is considered to be a ‘chef chef,’” said Smith. “Tim almost burned his eyebrows trying to light the hot plate! We tried to figure why he was asked to be here: He’s the eye candy!”

Russoniello – physical education teacher at Point Road – noted his cooking experience consisted of “boiling water, grilling dogs and burgers, and making Ellio’s Pizza.”

Christman – a sixth-grade language arts teacher at Markham Place – has a bit more experience and “can put a holiday dinner on the table for 30 people without the help of a kitchen staff.”

Prior to the throw down, keynote speaker Manoj Narang – parent of four daughters in Little Silver schools, and founder and CEO of Tradeworx, Inc., Red Bank – addressed the crowd.

“This was my wife’s idea; she knows how passionate I am about technology and the role it plays in education,” said Narang. “Thank you for supporting this cause – it’s a very important cause. One way to get kids interested is through technology. It behooves us as parents and teachers to make the link between technology and education explicit.”

Following Narang’s speech, the throw down got under way, with the trio of chefs slicing, dicing, boiling and frying. Racioppi whipped up a turkey soup and corn fritters, while the teacher chefs kept busy with turkey sliders and crostini with corn relish.

The crowd watched intently, and – as if the throw down weren’t entertaining enough, emcee Farley Boyle, founder of the nonprofit C.H.A.S.E. for Life, kept the crowd occupied by lobbing culinary questions, with winners receiving hard-cover cookbooks. Boyle also expressed her thanks.

“The more we spend, the more our children learn – thanks for being part of EFLS,” said Boyle.

It was getting down to the wire, so it was time to bring in the “recruits,” Markham Place alum and seniors Charlie Olman, Abby Burton and Natalie Damien who joined the teacher chefs on stage. Samples of the delectable items were then circulated amongst guests. The crowd and anxious chefs awaited the result, which was – a tie.

“I love to do this – we’re big fans,” said the energetic Racioppi, post-event.

Neither teacher chef broke a sweat during the competition, and were equally composed afterward.

When asked why Smith called her a “chef chef,” Christman was amused, yet was happy to take part in the event.

“They were just busting my chops,” said Christman. “It was great – something different for a fundraiser.”

“This is a blast! It’s all for the kids!,” said Russoniello.