Gather at the Table

Interview with Heather Thompson, Table to Table Executive Director

Table to Table rescues surplus fresh food, including produce, wholesome dairy, and lean proteins, that would have otherwise gone to waste. Rather than end up in landfills, this nourishing food makes its way onto the dinner tables of families in need.

We spoke to Table to Table’s Executive Director, Heather Thompson, to see what’s cooking!

For those unfamiliar with Table to Table, can you explain the organization’s mission and its impact throughout New Jersey?

Table to Table is New Jersey’s first and largest food rescue organization. Our mission is simple but powerful: We rescue fresh, nutritious surplus food that would otherwise go to waste and deliver it free of charge to more than 276 community organizations serving our neighbors facing food insecurity. Since our beginning in 1999, we’ve rescued enough nutritious food for more than 266 million meals throughout Bergen, Essex, Hudson, Morris, and Passaic counties. Every day, we bridge the gap between food waste and hunger, ensuring that good food reaches people instead of landfills.

What inspired the creation of the Ridgewood Chef’s Table event?

This dinner was the brainchild of Chef John Halligan, the co-owner and executive chef at the Park West Tavern, and we could not be more grateful to him and the team of participating chefs. Chef Halligan shared his commitment, along with other Ridgewood culinary leaders, to use their talents to make a difference in the community. Ridgewood has a vibrant restaurant scene and an incredible culture of philanthropy. Bringing these chefs together for an intimate dining experience allows guests to enjoy exceptional cuisine while directly supporting those struggling with food insecurity. It’s going to be an incredible event!

Why is Ridgewood such an important community for Table to Table’s mission?

Table to Table is fortunate to have had a long, rich history with Ridgewood, an amazing community that values service, generosity, and civic engagement. Many of our supporters, volunteers, and food donors live and work in the area. We work with a wonderful group of volunteers from the First Presbyterian Church to rescue food from the Ridgewood Farmers Market each weekend. We partner with dining services across all Ridgewood Public Schools to rescue thousands of pounds of nutritious surplus food from school cafeterias. And that nourishing food goes to places like the YMCA, Ridgecrest Senior Housing, and Children’s Aid and Family Services programs to feed our local neighbors.

This event brings together several renowned local chefs. How did that come to be?

One of the most inspiring aspects of Table to Table’s work is the way the culinary community rallies around our mission. These chefs already share mutual respect for one another and a passion for feeding people. When the idea of a collaborative dinner was presented, they embraced it enthusiastically. Their willingness to donate their time, creativity, and expertise speaks volumes about their commitment to helping neighbors in need. Our hats are off to host Chef John Halligan and Chefs: Paul Scheffler, The Park West Tavern & Park Steakhouse; Anthony Bucco, Felina Restaurant; Michael Latour, Latour Restaurant; Conor Browne, Restaurant Lula; Deanne Velikky, Black Magic Bake House. William Brownrigg is the sommelier at Park Steakhouse, with wine pairings provided by Fedway Distributors.

What can guests expect from the dining experience on Nov. 2?

Guests can expect a truly memorable evening. Each chef will prepare a signature course as part of a carefully curated five-course tasting menu, complemented by expert wine pairings. Beyond the incredible food, attendees will have the opportunity to hear the stories behind the dishes, meet the chefs, and learn more about how their support helps rescue food and feed families throughout northern New Jersey. It will be intimate, engaging, and delicious!

Has the demand for your services changed in recent years, and what trends are you seeing?

Yes, sadly, demand remains high due to inflation and economic uncertainty. Our community partners consistently tell us they need more fresh food to meet growing demand. Currently, 1.2 million New Jerseyans are food insecure, of which 329,510 are children. That’s about one out of every eight residents.

Why is it important to engage local chefs and restaurants in the fight against hunger?

Chefs understand food on a deeply personal level. They know the value of ingredients, the importance of nutrition, and the joy that a meal can bring. It is an organic effort for restaurants and chefs to help raise awareness about food insecurity and food waste. Their leadership can inspire others to get involved through donations, volunteering, or attending events like the Ridgewood Chef’s Table.

How do events like Chef’s Table strengthen relationships among businesses, nonprofits, and community members?

Events like the Chef’s Table build community, create meaningful connections, and inspire others to make a local impact. It takes a village, and with events like this, guests can see up close and personal exactly how local businesses, chefs, donors, and nonprofit organizations can collaborate to solve problems.

If you could leave attendees with one message before they leave the event, what would it be?

When the community comes together, we can ensure that good food reaches every neighbor who needs it, instead of needlessly going to waste. Every person in the room is part of that solution.

For more information, visit tabletotable.org.