Kathy Doyle, CEO of Doyle, shares her memories of Minette McKenna ahead of Minette’s Angels Celebration of Angels gala on Thursday, April 26th at the Park Savoy Estate.
“I knew Minette McKenna as she was the wife of Ken McKenna – our CFO at Doyle,” Doyle says. “Minette was gentle and strong and funny and compassionate. She was a devoted wife and mother filled with immense love for her family.”
“She fought to get well – like a mother bear guarding her young,” Doyle remembers. “Her Faith and values and spirit were living examples of the Mission of the Seton Hall School of Nursing and what Pope Francis has focused on in his encyclical Gaudete et Exsultate.”
“Minette was a holy woman filled with grace on this earth. And now – I truly believe – she is an Angel,” she concludes.
Join #HipNJ as we help continue to mission of Minette’s Angels, which is to support breast cancer patients and survivors. Honorees of the “Celebrations of Angels” gala include Dr. Michael Scoppetuolo, chief medical officer of The Cancer Center at Saint Barnabas Medical Center and his wife, Rosemary Scoppetuolo; the Reverend Michael A. Hanly, Parish Priest at St. Bartholomew’s in Scotch Plains; and Michael Vallone with Myriad Genetic Laboratories.
Vintage: yay or nay? Love it or hate it, there’s no doubt vintage pieces can add quite a bit of class and history to your décor. Here are some ways that Fig + Farro went 100% reclaimed, compliments of Caitlin Rutkay of C.R. Interior Designs:
Located in a former schoolhouse, Fig + Farro’s 6,000 square feet of dining space, along with a 3,000-square-foot prep kitchen in the basement, is furnished almost entirely with reclaimed items.
The emphasis on reused and recycled items—including rugs, dining chairs and tables, kitchen equipment, and accessories like antique door knockers—helps further the restaurant’s mission to fight climate change by reducing carbon footprints.
Vintage pieces add a layer of history and texture new items cannot.
“You really can’t have brunch without some sort of an egg dish. And this one makes for a great presentation,” Di Falco states in the recipe’s accompanying blog. Check out the official recipe, which serves 12-14, below.
Mushroom & Leek Strata
1 Tbs. olive oil
2 leeks, sliced
12 oz. mixed mushrooms
1/2 loaf challah (or other soft bread) cubed
1 C. gruyere cheese, shredded
2 C. milk (regular or non-dairy)
1/4 tsp. nutmeg
butter or olive oil spray