December 2023 Newsletter
Holiday Greetings!
Chefs Table Foundation (CTF) wishes you all a Merry Christmas and a joyful holiday season. We are grateful for the support you have provided us in the past and look forward to what we can achieve in 2024.
This coming year, we hope to expand our outreach efforts beyond teaching basic cooking skills and offering culinary arts training to the visually impaired and veterans. We want to add an additional population in need of our training — young adults with autism. Developing cooking skills can aid in improving the independent living capabilities of those on the autism spectrum.
As you know, we currently partner with Mass. Commission for the Blind. To expand our services to those with autism, we will need to purchase additional equipment and hire part-time staff to support all of our students. We hope you will consider a donation to assist us in this effort.
In the meantime, beginning in January, CTF will begin reaching out to you on a regular basis with a monthly blog highlighting short films to strengthen your own culinary knowledge. You’ll be able to benefit from what we offer as we build an online culinary school that will be open to the public.
Your support will make it possible to move forward.
Best regards,
Joe
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Joe Murphy
[email protected]
617-645-9043
https://www.chefstables.org
Chefs Table Foundation (CTF) wishes you all a Merry Christmas and a joyful holiday season. We are grateful for the support you have provided us in the past and look forward to what we can achieve in 2024.
This coming year, we hope to expand our outreach efforts beyond teaching basic cooking skills and offering culinary arts training to the visually impaired and veterans. We want to add an additional population in need of our training — young adults with autism. Developing cooking skills can aid in improving the independent living capabilities of those on the autism spectrum.
As you know, we currently partner with Mass. Commission for the Blind. To expand our services to those with autism, we will need to purchase additional equipment and hire part-time staff to support all of our students. We hope you will consider a donation to assist us in this effort.
In the meantime, beginning in January, CTF will begin reaching out to you on a regular basis with a monthly blog highlighting short films to strengthen your own culinary knowledge. You’ll be able to benefit from what we offer as we build an online culinary school that will be open to the public.
Your support will make it possible to move forward.
Best regards,
Joe
--
Joe Murphy
[email protected]
617-645-9043
https://www.chefstables.org
Newsletter Summer 2022
Message from Joe Murphy
Hello summer! Is there anything new going on at CTF? Yes, there is a lot happening! We have been shaking the trees, turning over stones, making calls and writing letters and emails for donations. The full mobile kitchen we are building will require a fire suppression system in order to be certified by the fire department. There are several pieces of high-end commercial restaurant equipment that are needed, and I am pleased to announce CTF has a verbal commitment that they will be received. I am sure everyone realizes many items are in short supply these days and plenty of patience, is required. It has taken weekly phone call to Johnson Controls Corp. to discuss the equipment donation and find an actual live person to speak with. |
We finally spoke to one representative but then were transferred to yet another person. It takes a lot of persistence, but as the saying goes, the squeaky wheel gets the grease.
UPDATE: Just as we were going to press with this newsletter, I received an email awarding CTF a fire suppression system for the mobile kitchen! This is worth approximately $ 3,000.00 and maybe more. CTF, as you recall, was awarded an exhaust hood five weeks ago and it is currently being produced with an arrival date of mid-August. When these units are installed, it will put CTF in the position to be certified by the fire department. Hurray! Other news: CTF has been approved to start teaching a twelve (12) class culinary course to the visually impaired individuals. This course will be offered throughout Massachusetts on a rolling basis. We at CTF are pleased and proud to do this. During the twelve-class course, CTF staff will evaluate students’ ability to move forward in a culinary school atmosphere to earn a certificate in culinary arts. Upon completion and graduation, they will be hired for an additional twelve (12) weeks and then be assisted in finding appropriate placement in the field. I have a saying I like to share, “Being disabled does not mean being discarded.” With this thought in mind, everybody deserves to follow their bliss. |
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Chefs Table Foundation is a registered 501 (C-3) nonprofit. As such, donations are tax deductible and are vital to the vitality and sustainability of nonprofits. The mobile kitchen that has been shared with you in earlier newsletters is closer than ever to be registered and the cost of insurance and registration is very high. CTF needs your support to move forward with this registration and insurance. The cost is $6,000.00 to make this happen. This is a very large GULP for CTF!!!
You can use the link below to make your donation. Please help Chefs Table with your donation. Thank you in advance for your generosity. Raffle Winners!
WE are pleased to announce that Bob and Barbara McNeal won the June 1 raffle. Bob is the president of McNeal Insurance Agency. Bob and Barbera are lifetime members of the West Roxbury/Roslindale Kiwanis Club and participate in many charitable causes in the Parkway area. I have known them for many years, and I can personally attest that they are jointly committed to helping and supporting worthy individuals and groups selflessly. It is a great feeling to see them win this raffle valued at $1,000.00. I hope they enjoy the steaks, chicken, St. Louis ribs. They can also quench their thirst with the two cases of craft beer. Oh, did I forget to mention, included in their prize they also received a new gas grill to cook on? They will also receive an MIT cookbook. When does the party start?? |
Chef Joe’s Summer 2022 Recipe
This summer’s recipe is one of Chef Joe’s favorites, Eggplant Parmigiana. 
Eggplant Parmigiana
INGREDIENTS -Fresh eggplant Breadcrumbs. -Parmigiana freshly shredded Parsley fresh or dry. -Salt and Pepper To taste (T.T.). -Oil (you can use olive oil or a good flavor neutral flavor frying oil). RECIPE Cut the eggplant into 1/8-inch slices Set up three (3) soup bowls in a row Bowl one (1) flour. Bowl two (2) scramble three eggs. Bowl three (3) pour breadcrumbs in, add parsley (To Taste (T.T.) (fresh or dry). Add shredded parmigiana. Be generous Using your fingers, mix well. Step One: Take a slice of eggplant and dredge in flour Bowl one. After coating with flower, pat the slice of eggplant several times to remove excess flour. Step Two: Coat each slice with scrambled egg. Step Three: After you coat the slice with egg, place it into the bread crumb mix and thoroughly coat the slice. In a large sauté pan pour oil in and bring to a medium heat. Don’t overdo the oil. You don’t want to submerge the eggplant. When the oil is hot you can start cooking. Do not move the slices around as you might pull the breading off. When you notice the breadcrumbs, browning use a spatula and flip the slices over and allow to brown. |
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SUGGESTION
As you take the eggplant from the sauté pan lay each slice on a flat bottom pan lined with paper towel to drain excess oil. SAUCE INGREDIENTS -Two cans of good quality plum tomatoes whole not crushed. The reason I prefer whole tomatoes is I want to look them over to be sure they are in good condition. The second reason is because I enjoy a little texture in the finished product. -One clove of fine diced garlic. -One teaspoon of dry Italian herbs -1/8 cup olive oil -Salt & Pepper to taste (T.T.) -Two tablespoons of unsalted butter In a medium saucepan, pour the olive oil into the pan. Add the garlic, the Italian herb blend, and salt and pepper to taste. The pan should be heated at a medium setting and allow the ingredients to bleed out their oils, and flavors. No not allow the garlic to burn, it will ruin your sauce. At this point pour the tomato liquid into the pan first. This will ensure the garlic doesn’t burn. The plum tomatoes can be poured into the palm of your hand so that you can crush them. If you don’t like this method the use a food mill or aa food processer. |
This is classified as a Marinara sauce. Traditional folklore states the wives of the fishermen (Mariners) would watch the sea for their returns and as they saw them, they would start the marinara sauce.
Thus, the product name came from the mariners arriving home. This is considered a quick sauce so don’t overcook it. When the sauce comes to a simmer add the unsalted butter and stir it in as it melts. I have found over the years of cooking this sauce the tomatoes can on occasion be slightly bitter the creamy flavor of the melted butter levels out any bitterness and it also adds an additional layer of flavor. Simmer for 30-40 minutes. In a baking dish, cover the bottom with a thin layer of sauce, sprinkle the shredded parmesan and some of the eggplant and repeat to the top of the dish. Place in a preheated oven at 380 degrees for 20 minutes until the sauce bubbles to the top. This will ensure that the eggplant is thoroughly heated. Allow the heated pan to sit for 10 minutes to set. I hope you find this as delicious as I do! |
NEWSLETTER APRIL - MAY 2022
Message from Joe Murphy
Greetings to all! We are certainly moving further into spring. The forsythia bushes are blooming as are the daffodils. The tulips will be here soon. It’s a great feeling to breath fresh air that isn’t freezing! As we mentioned in the March newsletter, CTF has been working behind the scenes this past month to build out our veterans’ culinary skills training program and develop a contract with the Massachusetts Commission for the Blind. The Mass. Department of Labor has a separate department that focuses on veterans, and it is CTF’s goal to identify two veteran candidates each quarter to attend the Boston-based culinary school, the New England Center of Arts and Technology (NECAT). |
This will mean supporting a total of eight candidates per calendar year so we are working to find the resources to complete a mobile kitchen we will use to support these students with on-the job training opportunities and generate a revenue stream that will also support the expansion our veteran’s program. We will also help the successful graduates of the culinary school find full-time employment.
The second area of CTF’s work involves the visually impaired and blind. A wonderful supporter and volunteer, Ms. Paula Sullivan has been working on a contract for the Mass. Commission for the Blind. Those of you who have worked with state and federal agencies know how complicated these can be. I am excited and very pleased to announce that a major part of the contract has been completed and we hope to receive the final agreement in the next four to five weeks. CTF plans to start offering cooking classes in the Worcester office of the Commission for the Blind as soon as the contract is awarded. And finally, last October CTF started a six-month raffle initiative with a new prize each month. We felt it necessary to pause the raffle for a few months but are delighted to say we are starting up the raffle again beginning April 25. All supporters who previously purchased discounted raffle tickets will have their tickets honored and will be entered to win in the new raffles. |
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Our April-May raffle is a new Weber Grill (with accompanying beer, steak, chicken, etc.). You can purchase tickets any time between April 25- May 31 A winner will be pulled on June 1, 2022. Details below:
Get Ready to Barbeque!
We are raffling off a barbeque package April 25 -May 31. The winner to be pulled on June 1, 2022 The barbeque package includes a Weber Grill, 2 cases of craft beer, steaks, burgers, chicken wings, and hand tools. (Valued at $1,000). Be ready for summer fun with family and friends! Click here to purchase a ticket: https://www.flipcause.com/secure/cause_pdetails/M TQ5NDM4
Chef Joe’s April – May 2022 Recipe
Rolled Chicken Breast 
Ingredients:
A large Boneless Chicken Breast Sliced Prosciutto Sauteed Baby Spinach |
Provolone Cheese
Salt & Pepper to Taste 1/3 cup of white wine (your preference) 1 cup salt free chicken stock 1 tablespoon flour 1 garlic clove finely diced 12" sauté pan Method:
Use plastic wrap to cover a cutting board. Lay the chicken down breast up. Using a sharp knife, butterfly with even thickness on both sides. Cover the chicken with a second piece of plastic wrap and flatten the chicken with a mallet or rolling pin. Do not let the chicken break, as you will be stuffing the breast. Place a layer of prosciutto on the chicken breast., then a layer of provolone, and finally place a layer of spinach on the prosciutto. You will roll this in a tube shape so do not overfill. After rolling the chicken, use butcher twine pieces and place under the rolled chicken, one close to each end, and one in the middle Tie the knots to hold the stuffed breast together but do not tie it too tight--just enough to hold the roll together. Season the stuffed chicken with salt and pepper, to taste. In a sauté pan place enough oil in the pan to deglaze the bottom of the pan and heat. When you see the oil moving a little add the chicken. Be sure to watch it so that you can rotate the chicken, to keep from burning it. Brown only. Once browned, transfer the chicken to a small roaster and place it in a preheated oven at 350 degrees for 15 minutes. In the meantime, put the sauté pan back on the burner at a medium high heat and pour the wine in to deglaze the pan. Cook the alcohol off and reduce the wine. Add the garlic cloves and chicken stock. Bring the sauce to simmer and add the flour slowly while whisking. Do not allow the flour to clump. Allow the sauce to reduce until it is lightly thickening and season with salt and pepper. Remove the chicken from the oven. Cool for 5-10 minutes and slice into 1/2-inch medallions. Once plated, spoon the sauce over the chicken. Bon Appetit |
NEWSLETTER March 2022
Message from Joe Murphy
We wish everyone a happy spring! As you know, The Chefs Table Foundation has two missions: to help the visually impaired become more independent by offering them training courses in the culinary arts. As a visually impaired and legally blind individual myself, I can attest to the feeling of hope and freedom that cooking has given me in pursuing an independent life. Our second missions second mission is to offer culinary skills training and placement assistance to struggling veterans who are interested in a career in the culinary arts. |
We’ve made great progress with both our missions. State Representative Rob Consalvo graciously hosted a video call with representatives of the Commonwealth’s Executive Office of Labor and Workforce Development (EOL). EOL helps unemployed veterans in Massachusetts. EOL has agreed to help CTL get information out to veterans about CTL’s sponsored culinary skills training. We thank EOL for their help!
Raffle Update
As mentioned in our February newsletter, we are suspending our raffle for February and March 2022 in order to concentrate on fundraising. For those who have already purchased raffle packages, these will be entered into the next raffle.
We will be back with an update in April. Request for Equipment Donations CTF has launched a funding drive to complete a project to support our veteran candidates who participate in our culinary courses and on-the-job training. The on-the-job training involves a three (3) |
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month paid education that will prepare them for career opportunities when they complete the program. We are building a mobile kitchen to assist with the training and have already received $30,000 worth of high-end commercial restaurant equipment.
This is an expensive project to complete. As it stands right now, we need your generous financial support. When this full mobile kitchen is completed, it will be used as a training vehicle for our veterans as well as a foundational platform for raising needed revenue for Chefs Table Foundation' operating expenses. This mobile kitchen will provide catering for events requiring food service. Your support is invaluable. Please donate online at: https://www.chefstables.org/donate.html 
Chef Joe’s March 2022 Recipe
Chicken (Chien) Limoncello Ingredients: 1.5 lbs. boneless chicken breast 1 cup flour Salt & pepper to taste 1/4 cup of Canola oil 1.5 tbsp. unsalted butter 1/8 cup Limoncello 3 oz. white wine 2 tbsp. extra virgin olive oil 1 clove garlic finely diced 1 grated lemon (do not use any white peel as it is bitter) ¼ cup of fresh parsley |
Method:
Cut chicken diagonally into 1/4-inch-thick medallions. Place the flour on a dish and season with salt and pepper. Dredge chicken in the flour on both sides and knock of excess flour. Place the chicken into a 10-inch sauté pan on the burner and pour canola in the pan and heat to medium. Sauté the medallions until golden brown and turn over and repeat the other side. Place the cooked medallion on a warm plate and cover with a towel until ready to serve. Drain the excess canola oil from the pan. Save the chicken bits from this as it will help flavor the sauce. Pour the limoncello and white wine into the hot pan and be sure to cook off the alcohol. Add the butter and grated lemon to the sauce and whisk. Transfer the medallions to a serving plate (s). Spoon this sauce over the medallions. If you are having spinach as a side dish, heat a clean sauté pan on a medium high flame and add the extra virgin olive oil. Put the finely diced garlic in the pan. Do not allow it to burn. When adding the garlic keep in mind it is an ingredient not the dish. Too much garlic can overwhelm the dish. Side dishes: one bag of baby spinach, one fresh garlic clove finely diced, salt and pepper to taste. Add the spinach and cook down. A Basmati rice or a rice pilaf is a great substitute 
We continue to need more dedicated volunteers. To learn how you can participate, contact Joe Murphy at 617-645-9043 or email [email protected].
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NEWSLETTER FEBRUARY 2022
Greetings and wishing you a Happy Valentine’s Day!
During February 2022, Chefs Table Foundation (CTF) continues to work on two projects involving training programs in the culinary arts. These are long-term contracts that will enable us to offer in-person culinary training to the visually impaired. We are targeting one class in Worcester and an additional class in the Boston area. CTF also produced a 25-minute cooking video for the Massachusetts Commission for the Blind’s virtual Christmas party in December. It was shown to Commission employees and generated a lot of interest. As a result, we hope to expand our class offerings in 2022. The second area of CTF’s mission is to help struggling veterans by offering culinary training to those seeking a new career path in the industry. We |
are reaching out to groups like the Massachusetts Office of Labor and Workforce Development to help us identify candidates they may benefit from our culinary program.
If you know of a veteran who would be interested in this opportunity, please contact Joe Murphy. An honorable discharge is required. Raffle Update 
We are suspending our raffle for February and March 2022 in order to concentrate on fundraising. For those who have already purchased raffle packages, these will be entered into the next raffle.
We will be back with an update in April. Recent Equipment Donations We are delighted to announce that our campaign to raise money for the mobile kitchen has received more equipment donations. Through the tireless efforts of Warren Frank and Joe Murphy, we’ve been notified of a donation of a full-fledged refrigerated sandwich unit, with four (4) refrigerated drawers, and a four foot under the counter freezer. We estimate the value of these items to be about |
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$15,000. We also received a Vulcan range, valued at $2,000 and a Hobart meat slicer and Hobart commercial mixer. We also have a commitment for a countertop chargrill and a two (2) basket fryer. The total value for this professional restaurant equipment is approximately $27,000.00
We are moving closer to reaching our goal. We need to raise another $20,000 to finish this project and have the mobile kitchen certified by Boston Inspectional Services. CTF needs your continued support to complete this critical project. To donate to the outfitting the mobile kitchen, click on the link below the CTF log: 
Chef Joe’s February 2022 Recipe
Who doesn’t want to create a delicious dinner without too much fuss, right? Chef Joe recommends: Shrimp Scampi over Linguini 
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Ingredients:
-12 shrimp P&D (peeled and deveined) -1 lb. linguini -Fresh parsley (Washed). Cut leaves off stems and chop -1clove (fresh) garlic, finely diced -3/4 cup extra virgin olive oil (Good Quality, Italian) -1/4 lb. unsalted butter Pepper to Taste 1/3 cup salt (Kosher or sea salt recommended) Cooking Instructions: In a large stock pot bring the water to a rolling boil and pour the salt into the water. (Remember pasta is made with flour and water so it needs to be seasoned with salt while cooking.) After 10-11 minutes, taste one strand of pasta. It should be al dente. Continue checking every minute or so for doneness. In a large medium hot sauté pan, pour in the olive oil and the shrimp and sauté, but do not overcook. Do not burn and dry out the shrimp. Use a slotted spoon to place the shrimp into a warm holding bowl until ready to plate. Be sure not to break the shrimp. You may want to warm the bowl in your oven to keep the shrimp warm. Cover the bowl with a side towel. Do not discard the remaining oil because it will be incorporated into the sauce. Heat the remaining oil in a large sauté pan. Be sure the pan is large enough to hold the pasta when cooked. Place the diced garlic into the sauté pan and cook until it is translucent. Do not burn. Take the stick of unsalted butter and place in the sauté and allow it to melt while stirring/whipping together the butter and oil. Take two ladles of pasta water and place it in the sauté pan with garlic, olive oil, and butter mixture. This will complete your white sauce. The pasta water was seasoned with salt so only add salt to taste, if necessary. Use tongs to transfer the pasta and do not strain the water. Allow the water to drain. The excess water |
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can be used in your sauté pan to increase your sauce volume. Add the fresh parsley and mix into the pasta evenly. Note: I did not mention grated parmesan cheese. The Italian way," NEVER ADD CHEESE TO SEAFOOD." It is, however, your choice and taste. Do it your way.
We continue to need more dedicated volunteers. To learn how you can participate, contact Joe Murphy at 617-645-9043 or email [email protected]
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NEWSLETTER JANUARY 2022
Best wishes for 2022!
Raffle Winner Announced!
Robert Sergi of Falmouth, MA is the December winner of the 10 $100.00 gift certificates. We hope he enjoys having ten (10) great feasts at an assortment of wonderful restaurants.
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Raffle Update 
Future raffles dates will be announced soon. Prizes will include:
To purchase tickets and for more information go to: https://www.chefstables.org/raffles-and-events.html Pork Tenderloin for Any Occasion What would the Chefs Table Foundation be without some recipes or cooking tips? Chef Joe Murphy 2 agreed to share one of his favorite recipes for pork tenderloin. Bon Appetit! |
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Pork Tenderloin
Tenderloins generally come in a two (2) pack. One is usually larger than the other. You can use both if your crowd is larger than four People. Keep in mind the smaller of the two will not hold as much stuffing as the larger piece.
Ingredients
Directions 1. Lay the tenderloin on the horizontal and look for a tendon and remove it. You may lose a little meat which is normal but start with tab at the end. Don’t use a slicing technique but a scrapping down motion. This will hopefully eliminate waste as you remove the tendon. 2. Leave tenderloin on your cutting board and butterfly. Be sure not to cut all the way through so no stuffing leak out one side. Now open the butterfly. 3. Take the prosciutto and lay it evenly across the pork. 4. Grab a large handful of the baby spinach and sauté quickly to soften. If you do this last step, as it will become easier to spread over prosciutto. (Do not overstuff, it will make it difficult to achieve a tight seal when you tie the loin closed. |
5. When tying, butchers twine works best. Cut four pieces of twine approximately eight (8) inches long. Take one piece at a time and place under tenderloin. Be sure to spread in equal distances starting at one end and working your way down. Be sure to pull the knot tight to avoid leakage.
6. Set your oven temp at four hundred (400) degrees. The cook time is short, so I suggest checking the doneness after ten (10) minutes). When the pork is done let it rest on the counter for seven to eight minutes. This will allow the stuffing to set and not leak. When slicing cut in quarter inch (1/4) thick medallions. This a delicious main course for any celebration. A Special Treat Check out the video of Chef Joe doing a prep for the pork tenderloin: https://drive.google.com/file/d/1XtBzUQeEpyzw-9fcLXlEmpKo9MgJGySn/view To learn more and donate, go to: Raffles and Events 
As we expand our fundraising efforts, we also need more dedicated volunteers. To learn how you can participate, contact Joe Murphy at 617-645-9043 or email [email protected] . Thank you!
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NEWSLETTER DECEMBER 2021
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First Raffle Winner Congratulations!
Patricia Cronin was CTF’s first raffle winner in November. Patricia won a book of 100 Mass Lottery Scratch tickets. |
We wish you and your loved ones the best for the holidays and a wonderful New Year!
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Upcoming December 20, 2021 Raffle
Wondering about that perfect holiday present? Why not take a chance on winning 10 Boston area restaurant gift cards? That would be enough to take Some of the restaurants include Chiara Bistro; Delfino;753 South; The Capital Grill; Seasons 52; Davios; Brick House; Legal Sea Bar; Bernard’s; and Pineridge. Take a chance at putting a dent in your gift list! To enter and go to: https://www.chefstables.org/raffles-and-events.html |
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Giving Tuesday Continues through December 31 Message from Joe Murphy
CTF is partnering with The Massachusetts Commission for the Blind to increase its service to the visually impaired and blind. Your active support is extremely important in helping us as we expand our work with the blind. |
I came to understand the need for more skills training for the blind through my own personal experience. My vision was affected by a rare virus in my brain causing me to lose my sight as well as my hope as I became more disabled. In 2004, The Massachusetts Commission for the Blind taught me how to regain a greater portion of my independent life. I learned that being disabled does not mean being discarded. Through CTF, we want to show others how they too can reclaim their lives by being able to cook safely and efficiently.
To learn more and donate, go to:
https://www.chefstables.org/raffles-and-events.html
Watch Joe Murphy discuss the Giving Tuesday campaign:
To learn more and donate, go to:
https://www.chefstables.org/raffles-and-events.html
Watch Joe Murphy discuss the Giving Tuesday campaign:
Raffle Prizes and Dates
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Future raffle dates will be announced soon. Prizes will include:
https://www.chefstables.org/raffles-and-events.html
- Date: TBD Weber Grill with BBQ Provisions (Valued at $1,000.00)
- Date: TBD Murder Mystery Package (Table of eight) or Valentine’s Romance Package. Each valued at $1,000.00.
- Date: TBD One 70-inch Flat Panel Smart TV with 2 Tickets to Local Sports Teams (such as the Sox, Bruins, Patriots, Celtics, or Revolution) Tickets. Valued at $1,000.00)
- Date: TBD Florida Condo + 2 Round Trip Air Fare & $100 Grocery Gift Certificate (Valued at $2,000.00)
https://www.chefstables.org/raffles-and-events.html
As we expand our fundraising efforts, we also need to increase our number of dedicated volunteers. If you have some extra time to spare, please consider spending some of it helping struggling veterans and the visually impaired. For more information, contact Joe Murphy at 617-645-9043 or [email protected]
Thank you for your consideration. And to those who already donate their time and talent to CTF, a big THANK YOU!
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NEWSLETTER NOVEMBER 2021
CTF Serves Up the Chowdah!
Chefs Table Foundation participated in a fundraising event at the Plainridge Park Casino in Plainville, MA on Saturday October 16, 2021. This was a terrific opportunity for CTF to reach to a new audience and raise money, by offering up some tasty chowder. For many nonprofit organizations like ourselves, it has been difficult to get out in person and meet people, so this event was a true blessing. CTF was the only nonprofit of record active at this event.
Chefs Table Foundation participated in a fundraising event at the Plainridge Park Casino in Plainville, MA on Saturday October 16, 2021. This was a terrific opportunity for CTF to reach to a new audience and raise money, by offering up some tasty chowder. For many nonprofit organizations like ourselves, it has been difficult to get out in person and meet people, so this event was a true blessing. CTF was the only nonprofit of record active at this event.
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We at CTF continue our fundraising efforts. We are pleased to hear that the management of the casino will be inviting CTF to future events. We thank Warren Frank, Joe Williams, and Paula Sullivan for their selfless volunteerism to CTF.
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Two members of the West Roxbury and Roslindale Kiwanis clubs also came out to support us. One member, we’ll call him "Rumor Control" stated CTF had the best clam chowder at the event!
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Meet Board Member “Inky”
Sengil Nganda Inkiala, otherwise known as “Inky,” has come a long way from his roots in the Democratic Republic of Congo, Africa. As a teenager, he and his family came to the Unites States seeking a cure for his vision, which was rapidly fading. Despite multiple surgeries, he became totally blind at the age 16. In spite of his vison impairment, Inky went on to finish college and received a graduate degree in Special Education/Rehabilitation for the Blind and Visually Impaired. He returned to the Congo to help the government create services to help blind students and returned to the US nine years later. Since 1998 he has worked at the Massachusetts Commission for the Blind. He is currently the Vocational Rehabilitation & Children’s Services Supervisor. Inky met CTF Founder Joe Murphy when Joe became blind. Recognizing Joe’s skills, he had some ideas about how Joe could help his clients. “There’s a good opportunity for you. I bet a lot of people would like to know how to make meals,” he said to Joe. He added, “I’m in charge of the youth as well and I asked him to make a program.” Inky suggested that Joe creates a proposal to help young people and adults to learn to cook at home. Inky believes in the CTF mission of teaching the visually impaired culinary skills. He sees it as a necessary vocational training. As such, he supports the idea of a mobile kitchen that can reach those in need of these skills, as traveling to a location can be difficult. “Take the kitchen to the people.” |
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Raffle Update
Our first Raffle Winner is Patricia Cronin. Congratulations to our winner! |
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In order to allow enough time for fundraising and getting the word about CTF’s mission and goals, our Board of Directors has decided that we should spread out the future dates of our raffles. As such, our next raffle will be held:
Future raffle dates will be announced by the end of the year. Prizes will include:
To purchase tickets and for more information go to: https://www.chefstables.org/raffles-and-events.html
CTF Participates in Giving Tuesday November 30, 2022
On November 30, Giving Tuesday will help the Chefs Table Foundation (CTF) move forward in expanding its mission in 2022. We are opening up our campaign on November 22, 2021 and it will remain open until December 31, 2021. CTF has been partnering with The Massachusetts Commission for the Blind to increase its service to the visually impaired and blind. We’ve been asked to revise our current eight-class culinary course for the blind to include more cooking. To that end, we’ll be teaching a 20-class culinary course starting in 2022.
Click on the video to watch Joe Murphy discuss the Giving Tuesday campaign:
- December 20, 2021: Ten (10) $100.00 Boston area Restaurant Gift Certificates.
Future raffle dates will be announced by the end of the year. Prizes will include:
- Date: TBD Weber Grill with BBQ Provisions (Valued at $1,000.00) Ten (10) $100.00 Boston area Restaurant Gift Certificates.
- Date: TBD Murder Mystery Package (Table of eight) or Valentine’s Romance Package. Each valued at $1,000.00.
- Date: TBD One 70-inch Flat Panel Smart TV with 2 Tickets to Local Sports Teams (such as the Sox, Bruins, Patriots, Celtics, or Revolution) Tickets. Valued at $1,000.00)
- Date: TBD Florida Condo + 2 Round Trip Air Fare & $100 Grocery Gift Certificate (Valued at $2,000.00)
To purchase tickets and for more information go to: https://www.chefstables.org/raffles-and-events.html
CTF Participates in Giving Tuesday November 30, 2022
On November 30, Giving Tuesday will help the Chefs Table Foundation (CTF) move forward in expanding its mission in 2022. We are opening up our campaign on November 22, 2021 and it will remain open until December 31, 2021. CTF has been partnering with The Massachusetts Commission for the Blind to increase its service to the visually impaired and blind. We’ve been asked to revise our current eight-class culinary course for the blind to include more cooking. To that end, we’ll be teaching a 20-class culinary course starting in 2022.
Click on the video to watch Joe Murphy discuss the Giving Tuesday campaign:
We are fundraising through Giving Tuesday to help us purchase more cooking equipment for home use. We wish to buy 10 countertop convection ovens, 10 countertop griddles, 10 countertop chargrills, 10 countertop fryolators, 12 voice activated thermometers and 12 thermal oven mitts and 12 side towels. The total amount for these is $10,000. If you would like to contribute toward purchasing a particular item, an individual countertop convection oven is $300.
Your active support is extremely important in helping us as we expand our work with the blind. To donate, click here.
Your active support is extremely important in helping us as we expand our work with the blind. To donate, click here.
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CTF salutes all who have served our country the Veterans Day, November 11, 2021. Read about one hero, Captain Stephan J. Bielaska, in our Heroes Corner here.
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As we expand our fundraising efforts, we also need to increase our number of dedicated volunteers. If you have some extra time to spare, please consider spending some of it helping struggling veterans and the visually impaired. For more information, contact Joe Murphy at 617-645-9043 or [email protected].
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Thank you for your consideration.
And to those who already donate their time and talent to CTF, a big THANK YOU!
And to those who already donate their time and talent to CTF, a big THANK YOU!
NEWSLETTER OCTOBER 2021
Welcome to the Chefs Table Foundation’s (CTF) first newsletter! Our newsletter will act as a quick way to keep you up to date on our fundraising projects, lottery contests, and highlight some of the people who help make CTF successful.
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As you know, our goal is to raise funds to offer culinary skills training to veterans and the visually impaired. Our training will promote self-sufficiency and confidence, as well as help prepare those interested in a new career in the culinary industry. We’ll be producing cooking videos to encourage at home culinary creations. We also plan to construct a mobile kitchen to take our culinary “classroom” to students who can learn and practice onsite. We hope you’ll join us as we move forward in these projects. And as always, we appreciate your continued support.
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Recent Equipment Donations
We are delighted to announce our campaign to solicit equipment donations for the mobile kitchen has received its first donations. Through the tireless efforts of Warren Frank, we just received notification that we will be receiving a full-fledged refrigerated sandwich unit, and a four foot under the counter freezer. We estimate the value of these items to be about $5,000. Also donated to us is a Vulcan range, valued at $2,000, and a Hobart meat slicer and Hobart commercial mixer. These two items are valued new at $7,500. Thank you, Warren for your efforts! We’re off to a great start! Donate at: https://www.chefstables.org/donate.html |
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Chef’s Table Foundation Raffle
CTF announces its new monthly raffle that will award winning ticket holders valuable prizes, starting at $1,000.00 each, and two prizes of $2,000.00 each. See our Raffle items, dates, and prize schedule: |
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Our Raffle Items, Dates, and Prize Schedule
Purchase tickets for all six raffles ($20 savings!)
To purchase tickets and for more information go to:
https://www.chefstables.org/raffles-and-events.html
Purchase tickets for all six raffles ($20 savings!)
- October 31, 2021: Book of 100 Mass Lottery Scratch tickets (Valued at $2,000)
- November 30, 2021: Weber Grill with BBQ Provisions (Valued at $1,000.00)
- December 31, 2021: Ten (10) $100.00 Boston area Restaurant Gift Certificates (Valued at $1,000.00)
- January 31, 2022: TBD Murder Mystery Package (Table of eight) or Valentine’s Romance Package. Each valued at $1,000.00.
- February 28, 2022: One 70-inch Flat Panel Smart TV with 2 Tickets to Local Sports Teams (such as the Sox, Bruins, Patriots, Celtics, or Revolution) Tickets. Valued at $1,000.00)
- March 31, 2022: Florida Condo + 2 Round Trip Air Fare & $100 Grocery Gift Certificate (Valued at $2,000.00)
To purchase tickets and for more information go to:
https://www.chefstables.org/raffles-and-events.html
As we expand our fundraising efforts, we also need to increase our number of dedicated volunteers. If you have some extra time to spare, please consider spending some of it helping struggling veterans and the visually impaired. For more information, contact Joe Murphy at 617-645-9043 or joemurphyctf@gmail.com.
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Thank you for your consideration.
And to those who already donate their time and talent to CTF, a big THANK YOU!
And to those who already donate their time and talent to CTF, a big THANK YOU!