caret-down

Serving Up Holiday Cheer

The mouth-watering aromas of roasted turkey, braised beef, collard greens and more wafted through the air Thursday evening at the Salvation Army Kroc Center in Camden, NJ.  Admist the backdrop of Christmas carols, a tree lighting and Santa himself was the second annual holiday feast prepared and served by 25 Campbell Chefs and members of the Research and Development Leadership Team to 300 Camden residents, including 175 youth.

The evening featured six buffet stations of globally-inspired foods including pernil (Puerto Rican style roast pork), baeckeoffe (meat and vegetable stew) and flammeckueche (flatbread with bacon, caramelized onions and crème fraiche).  In addition, holiday classics such as roast turkey and stuffing were on the menu alongside plenty of Campbell’s soups and a dessert table filled with chocolate mousse and apple crumble prepared by the Pepperidge Farm Culinary Team.

“This event is our favorite of the year,” said Chef Richard Calladonato, Executive Chef – Away From Home.  “It is an opportunity for our team to share a real food moment with our local community – sharing foods inspired by our heritage and of holidays from around the world.”

Every detail of the evening – right down to the gingerbread houses designed by Campbell Chefs and the kid-friendly peppermint-infused popcorn – was made with care.

“We are so blessed to have Campbell as a partner for this wonderful holiday event,” said Major Susan Wood of the Salvation Army.  “The amount of energy and passion of these volunteers is unmatched and it means the world to our members who benefit from it.”

Learn more about Campbell’s CSR efforts by following us @CampbellCSR on Twitter or visiting www.campbellcsr.com

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