If you look back at the Epicurean Society of Southern New Jersey’s early days, figuratively and literally, the local foodie group started with small bites. In 1997, Ed Hitzel and his local dining scene magazine (along with friends Chef Bill Mcginity, Rob Ohlsen, and Jeff Schwartz) came up with the original idea. After a successful year of “tasting” at participating restaurants looking to promote their businesses, the organization went “full course” in 1998. Rather than offer buffet-style servings, the group decided to pay a restaurant for complete dinners, and then charge attendees more to make a profit. The group successfully formed into a 501 charity and then used the monies to award scholarships to local students.
That’s about the time that Ed Blake, the current President of the Society, came to the table. Blake explains the early days of the group, “I (with my contacts as a restaurant recruiter) started to find restaurants and expand and upgrade the buffets to dinners. We actively invited people who enjoyed dining out at various restaurants and charging a little more for dinners. We would bring in larger groups - our membership grew, and so did the profits.”
Pictured top to bottom, left to right: Members Cynthia Cortopassi, Lisa Johnson, and Dina Guzzardo; Owners and staff at The Catch in Longport for outstanding service; Epicureans present the Academy of Culinary Arts with a commemorative plate for an outstanding meal; Bob and Sonia Greene; Commemorative plate; Founding Member Bill McGinity presents Tropicana Executive Chef with Commemorative plate.
Dinner Plans
Blake, who “loves to give back to his community,” plans the monthly dinners. That means he selects the restaurant and then negotiates the details – price, menu, and other aspects. The selected restaurants are always local - from Atlantic City and Downbeach to a few miles offshore. Typically, the dinners take place on a Monday. The evening starts at 6:00 PM with a cocktail hour followed by a full dinner at 7:00 PM.
At the end of each dinner, the chef, managers, or owners are invited to meet the dinner guests. To show appreciation, the group presents the restaurant with an Epicurean Plate to be displayed in their establishment – acknowledging that their restaurant is approved by the Epicurean Society of Southern New Jersey. Blake explains, “I find the restaurants are interested in having our group. They find new diners coming back to their restaurant. They are, and so are we, supporting our scholarship program.”
Giving Back by Dining Out
Growing more and more popular, the Epicurean Society of Southern New Jersey has truly lived up to its mission for almost 35 years - to expose the dining community to the restaurant world while raising money to provide scholarships for students entering the Hospitality/Food industry. To date, the group has awarded close to $80,000.00 in scholarships – roughly six $1,500 scholarships each year. Recently, the group expanded its generosity to include students who are not directly involved in Hospitality.
By attending the dinners, participating members not only support the local scholarship fund, but they enjoy an evening of good food and comradery. For example, the Hon. John Schultz and Gary Hill, long-time members, look forward to dining and socializing at the Epicurean events. Hill details as to why they participate, “The Epicurean Society includes the most amazing people and wonderful places to dine in our area. In addition, you establish new relationships and renew old friendships while truly giving back to the community through area scholarships and teacher grants. It’s just fun to belong.”
Pictured left is Teacher of the Year, Jill Frenandez of Smithville scholarship recipient. Pictured right is the Ed Hitzel Scholarship recipient Leah Storr.
Interested in Becoming an Epicurean Society of Southern New Jersey Member?
To join, annual dues are $90.00 for a single membership, and $170.00 for a couple. Non-members are welcome to attend a dinner for an additional cost offered to members.
For more information, contact Ed Blake at edblake@blakeandassociates.net
