Written by Denis Schaefer, Rolling Pin Assistant Coordinator

Last week nine assistants from the Rolling Pin, Joanna Alvarez, Betsy Danahar, Kaethe Eberhart, Ty Gordon, Lynnette Maze, Teresia Rice, Alan Murkerson, Julienne Watts, McLane Evans, Chef Dave West and Denis got to participate in an immense fund raising effort to fight hunger called the Taste of the NFL. The event spanned several days and took place at St. Petersburg's Tropicana Field on Saturday, January 31.   

Some of the RP crew: Joanna Alvarez, Julienne Watts, Denis Schaefer, Teresia Rice and Ty Gordon.

Kaethe Eberhart and some of her Cuban friends. Where are these friends? They're the sandwiches wrapped up in aluminum foil.

Alan Murkerson, on duty, in the kitchen.

Some of the TNFL participants are planning to go to next year's event to be held in Ft. Lauderdale. To give you some insight of what happened and to wet your interest in going next year, some of the participants have shared reflections of their experiences.

Richard Blaise, Julienne Watts, Cliff Bramble, and Keith Rathburn,

Julienne writes:

I arrived at 10:30 am and was immediately shown a chef  who would show me how to assist with his dish, Carpaccio….unusually made into a roll that would later be cut into bites sized servings and dressed with a vinaigrette.

As you looked around the kitchen, everyone was busy making sure all their components were perfectly prepared…as if royalty was coming and you wanted to impress them so they would return again and again.  I think everyone knew in the back of their minds the impact this event would have on other people we may never meet in person.  Even in the kitchen you saw chefs assisting young students who in turn were also assisting some us “mere home cooks”….each treating each other as if we were all on the same playing field.  Something you never see on the TV cooking shows!  I kinda laughed because we were “challenged” in the training session by Mr. Kostroski, the Founder of the Taste of the NFL, to find an ego in the kitchen….I figured surely he must be kidding and that would be easy, but I found him to be correct.  It was clear we were all there for the same mission and would do whatever we needed to help each other accomplish it.  No matter how mundane the task may be.  If it needed to be done, we did it.

For the actual event I worked with Kevin Rathbun of Atlanta’s Rathbun Restaurant.  He and his GM. Partner Cliff Bramble were very kind and appreciative of our help.  I felt like one of the crew…not “just a volunteer”.  We were swamped the entire time….his food IS that good!  So much in fact, we ended up with no Lamb Sliders with Tzatziki Sauce left to serve by the end.  And although that is a good sign of how delicious it was, it was also sad as all we had to give to the Food Bank were our left over rolls.  Occasionally, in the midst of preparing the servings, I could hear over the sound system how well the auctions were going.  It was a reminder that although there were great items to bid on, I think everyone also knew why they were there….to donate time, money…whatever you could to help.

At the end it is a clear reminder when you see the Food Bank trucks roll in and wait for the food to be ready for them to take back.  The assembly line of everyone getting the leftovers wrapped up, brought home the real reason we were there.

Ironically this morning I was watching the Today Show which had a story about how the local Food Banks are attracting people who never thought they would have to rely on them, but are due to the struggling economy and the rapid increase in food prices.  The food banks are struggling to meet this demand.  I hoped that somehow this weekend will make a difference in some families who need it.  And I also want to continue to help with this cause.

Every day I am thankful for what I have, but am more thankful I have something to give back with my time and energy.  Every aching muscle I had on Sunday was worth it.

Tom Colicchio and Lynnette Maze

Lynnette Maze writes: 

It was an experience that I will long remember!  What these Chef's, Players and volunteers did for the cause of hunger was extra-ordinary!  It was amazing to me to see how everyone came together & helped each other out no matter what the task was before them.  I saw very little I's but lots of T's, team work and very, very many hearts!  Each one of the Chef's & Players who donated their time, talents, & food are heroes to me.  Amidst all the paparazzi & hoop-a-la leading up to the event, they where the true 'celebrities'.  Not only were these guys the 'real celebs', but Chef Gena Berry's Crew were amazing!  I've never seen a more organized team who gave every bit of a 110%!  They worked their butts off!  From the deliveries at the loading docks, to setting up the speed racks for the Chef's they put their all into it.  Then watching as we were nearing the end of the event, how they all came together & boxed up the food & cleared the stations, it was invigorating to say the least! 

As our country faces the toughest challenge ahead, it’s good to know there are still 'big guys' out there to help the 'little guys'! During the week before the event, I had the privilege to meet the director of America's Second Harvest of Tampa Bay, Pat Rogers.  She is an awesome lady who at one time was in corporate America, just like me.  We had a nice conversation and I plan to be an active participant in the food bank from this point forward.  If you'd like to help those less fortunate, just visit their website at www.a2htampabay.org.

You know when I left Saturday night, I could not feel my toes, my thighs burned like crazy, and I felt true exhaustion...but that all didn't matter my heart was overjoyed and very thankful that I was a part of such a rewarding event as Taste of the NFL.  One that I will definitely be a part of for years to come.  Hope to see you in 2010!

Truly blessed,

Teresia Rice writes,

What I felt most at the beginning was a sense of confusion as to what needed to happen - it was all so huge.  As we worked, first starting with the unloading of produce and canned goods for the chefs, the enormity of it all really sank in.  In helping to sort and distribute the different products to the chef's racks, I realized Gena Berry and her crew had done a great amount of work beforehand to organize what was needed to create a successful event.  I helped with that sorting then worked with a couple from Atlanta and a gentleman from Jacksonville, all previous event volunteers, to unpack past year's equipment and left-over paper products (cooktops, plates, bowls, forks, spoons) that had been carefully stored away for use at future TNFL events.   We had new supplies to augment the old, supplies whose quantities had been determined by Gena's organization.  These supplies were then distributed to the Chef's booths using a list prepared by Gena's crew, a list that showed what each Chef needed for what would be served.  I helped create the gift bags for Chefs, players, and volunteers.  The contents for those bags appeared to all be donated by different companies and organizations - an amazing number of different items and an amazing quantity of each of those items.   I helped prepare mise en place for chefs and then actual dishes that would be prepared at the event.   All of this boils down to fact that there was an extreme amount of work done before any of us showed up at Tropicana Field.  Even though there felt at times that chaos reigned, in the end it was obvious there was definitely a plan on how to get to a wonderful end.  After removing left over foods from the chef's booths, packaging them for the waiting food bank people and then loading it all onto trucks, there was a great sense of a deed well done and greatly appreciated by those individuals who would receive the benefit.  


Jimmy Canora and Denis Schaefer

Denis Schaefer writes:

I didn't have a grasp on the immensity of the TNFL until two things happened. The first was a semi tractor-trailer. From the third deck viewpoint, the center of much of our activity, the truck on the field delivering tables looked like a kid's Tonka Truck in the overall scale of things. The second indicator that struck home the immensity of the effort was opening the cartons of half and half for Chef Howie's (Seattle) corn and dungeness crab soup. Four cartons were on the table. Howie asked me to open the half and half. Moments later, I had all four cartons standing ready to be poured. "Open the rest," Howie said as he pulled a case out from under the table. Got those open too. "There's more," Howie said and hauled out another case. With help from other volunteers, I got the twenty gallons of half and half packaged in quart cartons opened and realized, "Joly jalapenos! I am involved in something in the kitchen bigger than I've ever experienced before."

The New World Order dawned Friday. The cooking had begun. You got involved in the tumult by going up to someone who was busy, didn't have to be a chef, and asking, "Need some help?" No one sized you up and sent you to find the dough puncher. They just gave you a few instructions and you went to work. I don't get cable so I don't know the TV celebrity chefs, but I understand they were there and I understand that I worked with some of them. But nowhere did I see an egomaniacal chef, temple veins herniating, barking orders and insults at cowering assistants. I saw an immense commercial kitchen ( I would guess 6,000 square feet not counting refrigerated space), filled with busy but organized people.

    I had gone to give, but instead, I got. I went to give my work, but I got an education. I went to give my time, but I got fed and blessed. I went to give enthusiasm and some leadership, but I got a deeper sense of Christ's command to feed the hungry. I had a sense of detached interest to see the rich and silicon endowed meandering among the tables, sampling food and wine. I had a deep sense of gratitude for the blessings that are mine when I saw the food bank trucks being loaded with the leftovers. No, it wasn't quite the miracle of the loaves and fishes, but it was close.

Written by Denis Schaefer, Rolling Pin Assistant Coordinator

Last week nine assistants from the Rolling Pin, Joanna Alvarez, Betsy Danahar, Kaethe Eberhart, Ty Gordon, Lynnette Maze, Teresia Rice, Alan Murkerson, Julienne Watts, McLane Evans, Chef Dave West and Denis got to participate in an immense fund raising effort to fight hunger called the Taste of the NFL. The event spanned several days and took place at St. Petersburg's Tropicana Field on Saturday, January 31.   

Some of the RP crew: Joanna Alvarez, Julienne Watts, Denis Schaefer, Teresia Rice and Ty Gordon.

Kaethe Eberhart and some of her Cuban friends. Where are these friends? They're the sandwiches wrapped up in aluminum foil.

Alan Murkerson, on duty, in the kitchen.

Some of the TNFL participants are planning to go to next year's event to be held in Ft. Lauderdale. To give you some insight of what happened and to wet your interest in going next year, some of the participants have shared reflections of their experiences.

Richard Blaise, Julienne Watts, Cliff Bramble, and Keith Rathburn,

Julienne writes:

I arrived at 10:30 am and was immediately shown a chef  who would show me how to assist with his dish, Carpaccio….unusually made into a roll that would later be cut into bites sized servings and dressed with a vinaigrette.

As you looked around the kitchen, everyone was busy making sure all their components were perfectly prepared…as if royalty was coming and you wanted to impress them so they would return again and again.  I think everyone knew in the back of their minds the impact this event would have on other people we may never meet in person.  Even in the kitchen you saw chefs assisting young students who in turn were also assisting some us “mere home cooks”….each treating each other as if we were all on the same playing field.  Something you never see on the TV cooking shows!  I kinda laughed because we were “challenged” in the training session by Mr. Kostroski, the Founder of the Taste of the NFL, to find an ego in the kitchen….I figured surely he must be kidding and that would be easy, but I found him to be correct.  It was clear we were all there for the same mission and would do whatever we needed to help each other accomplish it.  No matter how mundane the task may be.  If it needed to be done, we did it.

For the actual event I worked with Kevin Rathbun of Atlanta’s Rathbun Restaurant.  He and his GM. Partner Cliff Bramble were very kind and appreciative of our help.  I felt like one of the crew…not “just a volunteer”.  We were swamped the entire time….his food IS that good!  So much in fact, we ended up with no Lamb Sliders with Tzatziki Sauce left to serve by the end.  And although that is a good sign of how delicious it was, it was also sad as all we had to give to the Food Bank were our left over rolls.  Occasionally, in the midst of preparing the servings, I could hear over the sound system how well the auctions were going.  It was a reminder that although there were great items to bid on, I think everyone also knew why they were there….to donate time, money…whatever you could to help.

At the end it is a clear reminder when you see the Food Bank trucks roll in and wait for the food to be ready for them to take back.  The assembly line of everyone getting the leftovers wrapped up, brought home the real reason we were there.

Ironically this morning I was watching the Today Show which had a story about how the local Food Banks are attracting people who never thought they would have to rely on them, but are due to the struggling economy and the rapid increase in food prices.  The food banks are struggling to meet this demand.  I hoped that somehow this weekend will make a difference in some families who need it.  And I also want to continue to help with this cause.

Every day I am thankful for what I have, but am more thankful I have something to give back with my time and energy.  Every aching muscle I had on Sunday was worth it.

Tom Colicchio and Lynnette Maze

Lynnette Maze writes: 

It was an experience that I will long remember!  What these Chef's, Players and volunteers did for the cause of hunger was extra-ordinary!  It was amazing to me to see how everyone came together & helped each other out no matter what the task was before them.  I saw very little I's but lots of T's, team work and very, very many hearts!  Each one of the Chef's & Players who donated their time, talents, & food are heroes to me.  Amidst all the paparazzi & hoop-a-la leading up to the event, they where the true 'celebrities'.  Not only were these guys the 'real celebs', but Chef Gena Berry's Crew were amazing!  I've never seen a more organized team who gave every bit of a 110%!  They worked their butts off!  From the deliveries at the loading docks, to setting up the speed racks for the Chef's they put their all into it.  Then watching as we were nearing the end of the event, how they all came together & boxed up the food & cleared the stations, it was invigorating to say the least! 

As our country faces the toughest challenge ahead, it’s good to know there are still 'big guys' out there to help the 'little guys'! During the week before the event, I had the privilege to meet the director of America's Second Harvest of Tampa Bay, Pat Rogers.  She is an awesome lady who at one time was in corporate America, just like me.  We had a nice conversation and I plan to be an active participant in the food bank from this point forward.  If you'd like to help those less fortunate, just visit their website at www.a2htampabay.org.

You know when I left Saturday night, I could not feel my toes, my thighs burned like crazy, and I felt true exhaustion...but that all didn't matter my heart was overjoyed and very thankful that I was a part of such a rewarding event as Taste of the NFL.  One that I will definitely be a part of for years to come.  Hope to see you in 2010!

Truly blessed,

Teresia Rice writes,

What I felt most at the beginning was a sense of confusion as to what needed to happen - it was all so huge.  As we worked, first starting with the unloading of produce and canned goods for the chefs, the enormity of it all really sank in.  In helping to sort and distribute the different products to the chef's racks, I realized Gena Berry and her crew had done a great amount of work beforehand to organize what was needed to create a successful event.  I helped with that sorting then worked with a couple from Atlanta and a gentleman from Jacksonville, all previous event volunteers, to unpack past year's equipment and left-over paper products (cooktops, plates, bowls, forks, spoons) that had been carefully stored away for use at future TNFL events.   We had new supplies to augment the old, supplies whose quantities had been determined by Gena's organization.  These supplies were then distributed to the Chef's booths using a list prepared by Gena's crew, a list that showed what each Chef needed for what would be served.  I helped create the gift bags for Chefs, players, and volunteers.  The contents for those bags appeared to all be donated by different companies and organizations - an amazing number of different items and an amazing quantity of each of those items.   I helped prepare mise en place for chefs and then actual dishes that would be prepared at the event.   All of this boils down to fact that there was an extreme amount of work done before any of us showed up at Tropicana Field.  Even though there felt at times that chaos reigned, in the end it was obvious there was definitely a plan on how to get to a wonderful end.  After removing left over foods from the chef's booths, packaging them for the waiting food bank people and then loading it all onto trucks, there was a great sense of a deed well done and greatly appreciated by those individuals who would receive the benefit.  


Jimmy Canora and Denis Schaefer

Denis Schaefer writes:

I didn't have a grasp on the immensity of the TNFL until two things happened. The first was a semi tractor-trailer. From the third deck viewpoint, the center of much of our activity, the truck on the field delivering tables looked like a kid's Tonka Truck in the overall scale of things. The second indicator that struck home the immensity of the effort was opening the cartons of half and half for Chef Howie's (Seattle) corn and dungeness crab soup. Four cartons were on the table. Howie asked me to open the half and half. Moments later, I had all four cartons standing ready to be poured. "Open the rest," Howie said as he pulled a case out from under the table. Got those open too. "There's more," Howie said and hauled out another case. With help from other volunteers, I got the twenty gallons of half and half packaged in quart cartons opened and realized, "Joly jalapenos! I am involved in something in the kitchen bigger than I've ever experienced before."

The New World Order dawned Friday. The cooking had begun. You got involved in the tumult by going up to someone who was busy, didn't have to be a chef, and asking, "Need some help?" No one sized you up and sent you to find the dough puncher. They just gave you a few instructions and you went to work. I don't get cable so I don't know the TV celebrity chefs, but I understand they were there and I understand that I worked with some of them. But nowhere did I see an egomaniacal chef, temple veins herniating, barking orders and insults at cowering assistants. I saw an immense commercial kitchen ( I would guess 6,000 square feet not counting refrigerated space), filled with busy but organized people.

    I had gone to give, but instead, I got. I went to give my work, but I got an education. I went to give my time, but I got fed and blessed. I went to give enthusiasm and some leadership, but I got a deeper sense of Christ's command to feed the hungry. I had a sense of detached interest to see the rich and silicon endowed meandering among the tables, sampling food and wine. I had a deep sense of gratitude for the blessings that are mine when I saw the food bank trucks being loaded with the leftovers. No, it wasn't quite the miracle of the loaves and fishes, but it was close.