Stone Soup
Culinary Creations
CFBNJ’s Stone Soup Culinary Creations is a full-service high-end catering company specializing in seasonally available menu selection and with professionally trained staff and waiter service available.
By hiring Stone Soup Culinary Creations, you are supporting CFBNJ’s Food Service Training Academy (FSTA). Students train in a state-of-the-art, fully-equipped commercial kitchen, where they prepare healthy meals for thousands of food insecure children at our Kids Cafes and Summer Nutrition sites.
About Stone Soup Culinary Creations
Stone Soup Culinary Creations is named after a fable in which hungry strangers bring a community together by convincing the people of a town to each share a small amount of their food in order to make a meal that everyone could enjoy. As an ingredient of the Community FoodBank of New Jersey, Stone Soup embodies the idea of coming together to help others.
From elaborate weddings to backyard barbecues, Stone Soup does it all. The catering team, lead by Executive Chef Paul Kapner, includes classically trained chefs and Food Service Training Academy students, providing those in need of a second chance with real world experience.
MEET CHEF PAUL KAPNER, CEC
Executive Chef Paul Kapner joined the CFBNJ community in 2005. He oversees all operations of CFBNJ’s professional commissary including Stone Soup Catering, menu planning and preparation of Kids Cafe meals, and social enterprise initiatives. Paul, who is a Certified Executive Chef (CEC) and a licensed ServSafe instructor, has a Bachelor’s degree of Occupational Science from Johnson & Wales University. He has extensive experience as an Executive Chef in fine dining restaurants and high-volume cooking with management and entrepreneurship.
At Stone Soup Culinary Creations, our menu is just the beginning of what we can offer. We specialize in crafting custom culinary experiences tailored to your unique tastes and event needs. Whether you’re looking for international flavors, dietary-specific options, or something completely off-menu, our chefs are ready to create a personalized menu that goes beyond expectations. Let us know your preferences, and we’ll bring your vision to life!
SPECIAL EVENTS MENU
Cocktail Hour
choose six selections from our hors d’oeuvre menu and one item from the Chef Stations
Chef Stations
Carving Station
choice of roast turkey with cranberry chutney and buttermilk biscuits or london broil with creamy horseradish sauce and grilled flat bread
Pasta Station
penne or bowtie pasta, with a choice two of sauces: pesto, sun-dried tomato, carbonara, marinara, and pink vodka all served with parmesan cheese and crushed red pepper
Additional Pasta Selections:
Penne Vodka
fresh peas and pink Absolut vodka cream sauce
Gemelli and Bacon Carbonara
applewood bacon, fresh peas, and mushrooms in a classic carbonara sauce
Cavatelli and Broccoli
garnished with fresh diced tomatoes in a garlic fresh herb and white wine sauce
Farmers Market Pasta
farm fresh vegetables, artichokes, tomatoes, and spinach in roasted garlic olive oil
Gnocchi
ricotta cheese “pillows” rolled in herbs with fresh peas in a sun-dried tomato cream sauce
Dinner Buffet Salad Selections
Salad Course
choose one
Baby Field Greens
tossed with spiced pecans, crumbled blue cheese, sun-dried cranberries, and pear vinaigrette
Caesar Salad
with homemade focaccia croutons shaved parmigano and creamy caesar dressing
Tricolor Salad
arugula, endive, radicchio, roasted fennel, and balsamic vinaigrette
Mixed Seasonal Greens
leaf lettuce, baby mesclun mix, cherry tomatoes, olives, parmesan croutons, and balsamic vinaigrette
Mandarin Field Mix
field greens, almonds, mandarin orange, golden raisins, and white balsamic vinegar
Autumn Greens
mixed baby lettuces with walnuts, dried cranberries, granny smith apples, and maple dressing
Kale, Nut and Fruit Salad
fresh kale, dried cranberries, sliced almonds, raisins, parmesan, red onion, and white balsamic vinegar
Dinner Buffet Entree Selections
Entree Course
choose two
Chicken Breast
your choice of truffled jus, marsala, francese, piccata, or milanese
Chicken Wellington
spinach and portobello mushrooms in a porcini wine sauce
Lemon Herb Chicken
fresh broccoli florets, herbs, and white wine sauce
Chicken Creations
sun-dried tomatoes, artichoke hearts, portobellos, red pepper, and white wine sauce
Chicken Saltimbocca
prosciutto, spinach and fresh mozzarella, and lemon sage sauce
Herb Crusted Salmon
with citrus herb beurre blanc sauce
Broiled Sole
stuffed with crab and shrimp
Baked Mustard Crusted Salmon
light panko crust, pommery mustard, roasted asparagus, and fresh tarragon
Honey Soy Wild Salmon
marinated and oven roasted
Crisp Cod Provencal
seared over roast tomatoes, red onions, and tarragon
Seafood Risotto
scallops, shrimp, and crabmeat tossed in italian arborio rice
Eggplant Rollatini
light egg battered eggplant rolled with ricotta, asiago, mozzarella, and plum tomato sauce
Boneless Short Ribs
braised with red wine, mirepoix, and tomato broth
Grilled Filet Mignonettes
shitake mushrooms, oven roast vegetables, and red wine demi*
Roast Filet Mignon
shallot and cognac demi sauce*
Filet Tip Bourguignon
beef tenderloing tips, mirepoix, red wine, tomato, thyme, and mushrooms
Roasted Pork Loin
in a wild mushroom cognac glaze
Speak to the Chef regarding special dietary restrictions
*additional charge
Beverages
Alcoholic Beverages
Our team is happy to serve beer and wine provided by the host
Non-Alcoholic Beverages
Supplied and served per host’s request
Accompaniments
Dinner buffets come with seasonal vegetable medley and choice of wild rice with cranberries and toasted walnuts or truffle whipped potatoes and fresh-baked dinner rolls
Desserts and Coffee Table
A delectable assortment of finger desserts from our menu, coffee, and tea
SUMMER BBQ MENU
Traditional BBQ
Char-Broiled Hamburgers
Veggie Burgers*
Grilled All-Beef Hotdogs
BBQ Chicken Pieces
Fresh New Jersey Corn On The Cob (when in season)
*additional charge
The Company Outing
Char-Broiled Hamburgers
Veggie Burgers*
Grilled All-Beef Hotdogs
Itallian Sausage and Peppers
BBQ Chicken Pieces
Fresh New Jersey Corn On The Cob (when in season)
*additional charge
Gourmet BBQ
Sliced London Broil With Mushrooms
Grilled Chicken Breast – Boneless – Char Grilled
Shrimp Kabobs
Char-Broiled Hamburgers
Veggie Burgers*
Grilled All-Beef Hotdogs
Fresh New Jersey Corn On The Cob (when in season)
Choice Of Pasta
cheese lasagna, penne with vodka sauce, penne primavera, or cajun alfredo
*additional charge
The Cowboy Way
BBQ Ribs
Smoked BBQ Beef Brisket
BBQ Chicken Delicious
Char-Broiled Hamburgers
Veggie Burgers*
Grilled All-Beef Hotdogs
Fresh New Jersey Corn On The Cob (when in season)
Corn Bread
*additional charge
Western Style BBQ
BBQ pulled Pork Sandwiches
Smoked BBQ Ribs
Smoked Beef Brisket
Chuck Wagon Chili
Char-Broiled Hamburgers
Veggie Burgers*
Grilled All-Beef Hotdogs
Bourbon Chicken
Fresh New Jersey Corn On The Cob (when in season)
*additional charge
All Summer BBQ Menus Include
Sides
choice of two
Macaroni Salad
Cole Slaw
Pasta Salad
Deli Potato Salad
Red Skin Potato Salad
Tossed Salad with Dressings
Baked Beans
Roasted Potatoes
Greek Pasta Salad
Summer Cucumber Salad
Antipasto Salad
Tricolor Tortellini Salad
Grilled VeggiesFull Fixings Bar
lettuce, pickles, onions, tomatoes, and cheese
Condiments
ketchup, mustard, bbq sauce, relish, salt, pepper, and butter
Beverages
assorted soft drinks and lemonade*
Disposable Place Settings
plates, utensils, cups, napkins, and table cloths
Menus and staffing based on 20 people (3 staff members)
*additional charge
HORS D'OEUVRE MENU
Cold Hors D'Oeuvres
Bruschetta
tomatoes, basil, and mozzarella on focaccia crostini
Boursin Cheese Tarts (warm)
savory pastry shell filled with creamy boursin cheese and herbs
Red Wine Biscuits
red wine biscuits topped with creamy gorgonzola and port mission figs
Portobello Mushroom Sliders (warm)
marinated and grilled with roasted garlic and basil pesto served on focaccia roll
Tarragon Chicken Salad
rosemary, roasted grapes
Pate de Foie Gras
smoked pate rosette with blackberry chutney in a savory pastry cone
Smoked Salmon Rosette
herbed cream cheese on potato and scallion blini
Maine Mini Lobster Rolls (warm)
lemon aioli on brioche bread
Margarita Shrimp
tequila and lime infused served with salsa verde
Mango Cilantro Shrimp Lollipops
Sesame Crusted Ahi Tuna Carpaccio
sweet chili paste on wonton crisp
Crab Salad
served in chili lime cone
Hot Hors D'Oeuvres
Crispy Mozzarella
with anchovy sauce
Caramelized Onion and Apple Tart
Peking Duck and Scallion Rolls
with hoisin sauce
Quesadillas
choice of: vegetarian or ancho chicken (both contain sharp cheddar cheese)
Southern-Style Pizzette
mini pizza topped with BBQ pulled pork and monterey jack cheese
Mac and Cheese Rounds
breaded creamy three cheese mac and cheese (available: pancetta or lobster)
Tomato and Fennel Soup Shooter
accompanied by mini grilled cheese wedge
Samosas
served with spicy mango and mint chutney (available: vegetarian, lamb, or chicken)
Pulled Pork Sliders
served with tangy southern slaw
Retro “Pigs in a Blanket”
phyllo wrapped beef franks with sauerkraut and spicy grain mustard
Beef Carpaccio
rare marinated sirloin on toasted croustade, garnished with caramelized onions and horseradish cream
Thai Chicken Skewers
with teriyaki peanut sauce
Coconut Shrimp
with passion fruit and lime fruit marmalade
Spring Rolls
available in chicken cashew or vegetarian
Mojito Pork Tenderloin
mojito marinated pork tenderloin, pickled onion, and served on a plantain chip
DESSERT MENU
Desserts
priced individually
Passion Fruit Meringue Tart
Brown Butter Peach Pie
Salted Spiced Caramel Nut Tart
Mini Strawberry Shortcake
Chocolate Orange Crème Brulee with Macerated Berries
Cannoli Tartlets
Mocha Chocolate Mousse Cups
Chocolate Coconut Cream
Berry Crème Fraiche Custard
Coconut PannaCotta with Mango Lime Compote
Premium Desserts
priced individually
Roasted Strawberry Tartlet with Mascarpone Drizzle
Lemon Basil PannaCotta with Macerated Berries
Vanilla Bean Tres Leche Cake
S’mores Parfait with Homemade Marshmallows
Chocolate Mousse Cups
Dulche De Leche Cream Cups
Chocolate Oblivion (Flourless Chocolate with Raspberry)
Avocado and Strawberry Mousseline
Mini Red Velvet Cups
Lemon and White Chocolate Diamonds
Mango Passion Pavlova
Hazelnut Mocha Verrine
Lemon Meringue Tarts
Strawberry Basil Tartlet
Vanilla Crème Brulee Cups
Assorted Macarons
By hiring Stone Soup Culinary Creations, you are supporting CFBNJ’s Food Service Training Academy (FSTA).
FSTA students support CFBNJ events and are placed in internships to gain hands-on experience. Our students also are trained and certified in ServSafe, a nationally recognized food sanitation certification. FSTA provides graduates with marketable job skills that can lead to a living wage. Our graduates go on to be quality cooks within the food service industry.