Effective January 1st 2016, the new name for the Heart Healthy Soup Program at the Atlantic City Rescue Mission has been revised to ‘75,000 Bowls For the Hearts & Souls’. The weekly chef volunteers have committed to making at least an additional 25,000 bowls of soup for the year 2016. This program is extremely important to the clients staying and visiting the mission.
This program creates great public admiration for Professional Chefs and also highlights the many chef volunteers from the American Culinary Federation and the Professional Chefs Association of South Jersey. We believe this program is unprecedented in terms of the amount of homeless people that we have served (75,000 to date - July 2017) and will continue to feed.
Thanks to everyone who has made this program possible!!
Atlantic City Rescue Mission Staff: Dan Brown, John DeMario and Tyrone Holloway.
Weekly Chef Volunteers: Chef Bob Harre, Chef Wolfgang Geckeler CEC, HGT, AAC, HOF, Chef Luigi Baretto CEC, AAC, Liz Previtti.
Guest Chef Volunteers: David Goldstein, Willie Lewis CEC, AAC, HOF, Ken Trout CEC, CCA, AAC, Bill Fausey, Robert Brennan, Mike D’Angelo, Chef/Pastor Richard Younger, CEC, AAC and Demetrios Haronis, Michael Speranza CEC, and George Kralle.
Special thanks to Custom Culinary, CresCor Corporation, Edlund Corp., and Wal-Mart for their outstanding contribution to this program! We would also like to acknowledge the Vietnam Veterans Post 228 as well as the VFW Post 2189, both in Somers Point, NJ for their generous contributions to support our program.
To help and support our program at the AC Rescue Mission, please feel free to contact Chef Bob Harre @ 609-685-5010, Chef Wolfgang Geckeler, CEC, HGT, AAC, HOF @ 609-470-4860 or Chef Ken Trout, CEC, CCA, AAC, PCASJ President @ 609-354-2011.
Your support will truly be appreciated in any form, be it food, equipment or other donations, and our culinary team, as well as the clients of the ACRM thank you!!
Please take a look at all of the soups we have cooked so far, and by sliding your courser of it, you will see a short description of what went into those soups! Again, Thank You.
Atlantic City Rescue Mission
2009 Bacharach Blvd., PO Box 5358
Atlantic City, New Jersey 08404
Phone: (609) 345-5517
We have passed our 75,000 Bowl milestone, and the weekly volunteer Chefs announced we will be continuing this program through 2017 with a new goal of 100,000+ bowls. This program would not be able to continue at this standard without the support of the forty five chef volunteers/food companies that have contributed, and will continue to contribute to the soup program. Thank you!
-- Chef Bob Harre
Gregory Vaccaro shown enjoying "Walmart Shrimp Stew" made by the Chef Volunteers at the ACRM as a tribute to the Walmart Foundation.
Gregory Vaccaro representing Walmart presented the Rescue Mission with a $50,000. grant for feeding the homeless at the ACRM.
The "Super" soup chefs can be seen every Thursday making a batch of wholesome heart-healthy soup for the people at the Mission.
Thank you Greg, Thank you Chefs.
Onions, red and green peppers, celery, fresh white corn cut off the cob, chopped tomatoes, Okra, fresh herbs and Extra Jumbo Lump Crabmeat, long grain rice....also a classic light butter and flour roux. For additional flavor enhancer, salt free Crab base. Served with a nice baked french bread brushed with Extra Virgin Olive oil, Parmesan cheese and herbs.
A creamy New England Clam Chowder: Fine diced onions, celery and green peppers sautéed in butter. We also added Yukon gold Potatoes as well as some fine diced carrots for color and fresh chopped parsley. For added flavor, we used some Custom Culinary salt free Clam base. We used heavy cream to finish off this delicious soup. To top it all off, we used fresh chives and Baby Fried Onions.
Fresh steak rolls were brushed with extra virgin olive oil and fresh chopped garlic, lightly toasted and then topped with sautéed spinach, roasted red peppers, red onions, herbs and grated Mozzarella cheese, then baked and served on the side with the soup.
Wal-Mart Shrimp Stew Supreme with the following ingredients: Shrimp (Sam’s Club brand), Butter-Flour-Roux, Red Peppers, onions, Celery, Tomatoes-all purpose, Corn, fresh chopped Spinach, Garlic, Fresh Herbs, Yukon Gold Potatoes, Red Bliss Potatoes, Sweet Potatoes, Carrots, Okra, Cajun Seasoning and served with fresh garlic bread.
Chef David's Chicken Chili Soup, made with all fresh chicken breast and tenders. Other ingredients are onions, celery, carrots, fresh garlic, Cilantro and flat leaf parsley, salt free black and kidney beans, chili powder, cumin, salt free chopped tomatoes and Jalapeño peppers, salt free chicken stock and some water. It was garnished with tri-colored tortilla strips and white and yellow cheddar cheeses.
Red Rice, Red Bean and Vegetable soup with a Tri-color Couscous and Pesto garnish...As always, here are the fresh
ingredients that round out this delicious and nutritious soup and they are: Brussels Sprouts, celery, zucchini, corn,
carrots, onions, Rutabaga, Quinoa, fresh peas, rosemary and crushed tomatoes.
Lobster Tail Chowder Fresh Lobster Tails, onions, celery, Garlic, Red Peppers, fresh white and yellow corn, diced Yukon Gold Potatoes, fresh chopped chives, chopped Parsely, lemon Cest, fresh butter and heavy cream.
The garnish of this fine soup we used sliced Lobster medallions and a delicate Lobster Fleurons.
'Pennsylvania Dutch' Turkey Pot Pie Soup Made with love as usual from the following Ingredients: Onions, celery, carrots, yellow Squash, red peppers, peas, white corn, potato Gnocchi, fresh herbs, heavy cream and fresh butter too. The cooked turkeys that also made an excellent stock and the main ingredient for the soup as well
Our thanks go to Chef Ken Trout and his staff at the Carriage House in Galloway that cooked the turkeys and made the stock.
White Bean, eight vegetables, soup with herbs and oven crisped Kale Chips
Vegtables: Onions, carrots, celery, Zucchini, red Peppers, tomatoes, fresh chives, fresh Kale, Basil, Rosemary and fresh chopped garlic. Also Pastini as a little bit of starch, and the Kale Chips are the garnish with some Parmesan cheese.
Senegalese Sweet Potato & Peanut Soup garnished w/Coconut & Cashews : Ingredients: Olive oil, small diced celery, onions, carrots, sweet potatoes (diced a bit larger), minced fresh garlic, minced ginger, fresh Jalapeño peppers diced fine, minced cilantro, diced tomatoes with juice (canned OK), creamy peanut butter,fresh baby spinach leaves, coarse chopped, peanuts, but we used cashews due to allergies to peanuts, cinnamon, nutmeg, cumin, Custom Culinary chicken and veg bases, Kosher salt and freshly ground black pepper. For the garnish-shredded coconut and chopped cashews mixed.
Delicious Sweet & Sour Cabbage Soup: Ingredients:
Lean Ground beef, onions, celery, carrots, all diced, fresh cabbage cut into 1" cubes,
tomato paste, diced tomatoes, beef and vegetable base, sour salt, sugar, fresh ground pepper, caraway seeds. Garnished with fried red onions, yellow peppers and leeks.
Fresh ingredients are:
Lentils, onions, celery, carrots, fresh ground garlic, green peppers, some red peppers, fresh diced plum tomatoes, chopped tomatoes, Yukon gold Potatoes, roasted Turkey (diced), cracked Tri-Color peppercorns, fresh Rosemary, Thyme, and Parsley.
Garnished with sliced and grilled Zucchini, Chives and shredded Mozzarella cheese.
Also accompanied by fresh baked baguettes topped with roasted red onions, yellow and red peppers and sauteed fresh spinach.
Chicken, Adzuki Beans, Wild Rice, Vegetable and Rainbow Swiss Chard - Fresh Ingredients are: Chicken legs and thighs, Adzuki Beans, and fresh Herbs. Onions, celery, carrots, fresh garlic, Kale, Plum tomatoes, crushed Tomatoes, yellow peppers, Wilf Rice, fresh Rosemary, fresh Chives, fresh Thyme and parsley. Garnished with julienne Rainbow Swiss Chard.
Grilled cheese was part of today's meal.
Clam Chowder w/Potato and Corn
Fresh Ingredients: Onions, Celery, Red Bliss Potatoes, Chopped Clams, Corn, a light roux,
Heavy Cream, Custom Culinary Clam Base, Chives and fresh chopped Parsley.
Garnishes with Oyster Crackers tossed with butter and parsley.
Also served with fresh garlic, spinach and cheese bread.
The ingredients are: Onions, celery, fresh corn, Red Bliss Potatoes, Zucchini, fresh Champignons, tomatoes and tomato juice, fresh Asparagus, herbs and spices, Custom Culinary Salt-free Chicken and Vegetable base, and fine soup noodles.
We also made fresh garlic bread on the side. The french Rolls came from Formica's bakery.
***Today we reached bowl # 40,000. This milestone would not be possible without the weekly contribution of all the volunteer Chefs. Thank you for your incredible support. This soup was named for Seashore Fruit & Produce CO. who has been an outstanding supporter of this program.
Yellow Split Pea w/Chicken, Potatoes and Moroccan Spiced Carrots. The Ingredients are: onions, celery, fresh diced Red Bliss potatoes, and fresh carrots in the soup. Ground pepper, a little Kosher salt and to enhance the stock, Custom Culinary 'Salt Free' Chicken and Vegetable Base.
Our garnish was Moroccan spiced roasted carrots and fresh chives.
Caramelized Onion & Mushroom soup w/Cheese Croutons.
The ingredients are:
Onions, fresh Champignons (mushrooms), fresh Thyme, Custom Culinary Salt free chicken and beef base, Olive oil and a little flour (oven browned).
Fresh baked french bread croutons drizzled with EVOO (Extra Virgin Olive Oil) and topped with fresh coarse grated Swiss cheese. Salt pepper to taste.
Succotash Soup w/Roasted Chicken : Fresh roasted chicken legs and thighs, onions, celery, Yukon Gold potatoes, fresh corn cut off the stalk, lima beans, tomatoes and tomato juice, fresh herbs and spices and some salt free chicken and vegetable bases....Also made some extra chicken stock from the bones...fresh roasted garlic as a garnish
Chicken Pot Pie Soup Supreme - Ingredients: Fresh cooked whole chicken, chicken thighs and legs, onions, carrots, celery, fresh peas, red peppers, pearl onions, gnocchis, fresh chives and herbs and spices, as well as some salt free chicken base donated by Custom Culinary and some salt free natural chicken stock donated by Campbell's soup.
This soup is called the 'Mission Vegetable Soup' with the following ingredients:
Onions, celery, green and yellow peppers, golden Squash and nice fresh Zucchini, nice white potatoes, fresh corn which we took off the cob, fresh white cabbage, tomatoes, tomato sauce for flavor, crushed tomatoes, tri-colored mini elbow macaroni, fresh basil, parsley and chives
This was served with baked french bread topped with olive oil, grilled kernels of corn, fresh sauteed spinach and topped with grated mozzarella cheese on the side.
Roasted Tomato & Eggplant w/Tri-color Couscous. Ingredients: fresh garlic, pureed, onions, fresh eggplants and tomatoes, tomato paste, thyme, basil and couscous, evoo (Extra Virgin Olive oil, chicken stock, fresh grated Parmesan cheese and crushed red pepper flakes
Garnish Ingredients: mix of the couscous, fresh herbs, fresh diced tomatoes and the grated cheese
Louisiana Crab Gumbo - Ingredients: Onions, red and green peppers, celery, fresh white corn cut off the cob, chopped tomatoes, Okra, fresh herbs and Extra Jumbo Lump Crabmeat....also a classic light butter and flour roux. For additional flavor enhancer, salt free Crab base..Served with a nice baked french bread brushed with Extra Virgin Olive oil, Parmesan cheese and herbs.
Fresh garden Vegetable soup. Ingredients: Onions, garlic, celery, carrots, white cabbage, red and yellow peppers, kale, 3 types of beans. To enhance the flavor, we used some salt free Custom Culinary chicken and beef bases. Also fresh parsley, basil, thyme
To finish the soup it was topped off with grated Parmesan cheese and chopped parsley.
Egyptian Red Lentil soup w/Caramelized Onions and lightly pan fried diced potatoes, cilantro-parsley and lemon as a garnish. Ingredients: Red Lentils, Extra Virgin Olive Oil, onions, carrots, celery, fresh diced potatoes for garnish with the lemon, Salt free Custom Culinary Vegetable base, Kosher Salt, Herbs and spices....
Turkey & Vegetable soup w/Pasta and Roasted Shallots-
Onions, celery, carrots, fresh corn off the cob, Red Bliss potatoes, red peppers, fresh whole roasted and diced turkeys, spiral pasta, chopped parsley, herbs and spices. Fresh Chives and thin sliced roasted shallots as garnish. The turkey drippings gave us a nice flavor profile as well...
Onions, fresh chopped garlic, celery, Yukon Gold Potatoes, white corn, red peppers, olive oil and a little tomato puree as our base ingredients.
Also Lobster tails out of the shells, baked, sliced for garnish, some chopped for the soup. All shells have been cooked with Mirepoix and some Custom Culinary salt free Lobster Base. To finish, we added fresh herbs and spices, a very light roux and also heavy cream. Garnish: Lobster tail slices, blanched Asparagus tips and french garlic and cheese bread.
Mediterranean Lentil soup w/Roasted Red Onions
Red Lentils, washed and soaked for a couple of hours, onions, celery, carrots, potatoes, chopped tomatoes, fresh Thyme, caraway seeds, herbs and spices and finished off with some aged Balsamic vinegar. Garnished with seasoned diced and oven baked red onions.
Vine Ripe Tomatoes, cucumbers, onions, garlic,red bell peppers, red wine vinegar, S&P,
Extra Virgin Olive Oil, crumbs of the inside of old Baguettes to slightly thicken the soup.
There are a variety of garnishes, but we used fresh Jumbo Lump Crabmeat. Optional: croutons of your choice, diced red peppers, chopped green apples, chopped hard boiled egg.
Fresh Ingredients: Raw Shrimp, Sea Scallops, Jumbo Lump Crabmeat, Some Crab and Shrimp Base, onions,celery, fresh white corn off the cob, Okra, long grain rice, Andouille Sausage, crushed tomatoes, tomato paste, red peppers, garlic, Thyme, Paul Prudhomme's red Fish magic seasoning, Gumbo File, parsley. We used Scallion, Jumbo Lump Crabmeat, Scallions and fresh french bread croutons as garnish.