The Professional Chef’s Association of South Jersey named Demetrios Haronis “Chef of the Year.” Haronis is Director of Culinary Operations at Tropicana, where he oversees all of the resort’s dining options.

The Professional Chef’s Association (PCA) of South Jersey is the local branch of the American Culinary Federation, the largest and most prestigious chefs’ organization in America. Each year, the PCA considers hundreds of chef candidates throughout southern New Jersey for the “Chef of the Year” honor. Go here for the story.

Restaurants, entertainment acts, and supporters will team up Tuesday evening (from 5-8pm) to raise money for the Community Food-Bank of New Jersey.

The 2012 Beach Ball will be held at the Atlantic City Country Club (in Northfield) and will host cuisine from Fin, Port O Call, the Professional Chefs Association of South Jersey and many other local eats. The Beach Ball will also include a silent auction along with entertainment provided by Kool 98.3

Participants will have the opportunity to purchase vacation packages along with activities that take place in Costa Rica, New Orleans and Chicago’s Wrigley Field. Proceeds  will be donated to the Community Food-Bank of New Jersey and will be used to help feed the hungry in local counties.

Tickets are $100 per person or $900 for a table of 10. For more information  call 383-8843 or e-mail southernbranch@njfoodbank.org. — Shana Vanegas

Chef D's Dancing Shrimp.

It’s always a pleasure when I can report on the success of a local in the casino industry. Chef Demetrios Haronis is a South Jersey native and head chef at the new seafood restaurant, FIN, at the Tropicana. I had a chance to check out his culinary skills and they are spectacular. Check out the video of FIN here.

Shrimp in puff pastry.

From the terrific choices at the raw and sushi bar to a wonderful meal and a stunning dessert finish, FIN proved to be an exciting new addition to the thriving Atlantic City restaurant scene.
It was almost too much of a good thing. During a cocktail reception, my friend Sally and I got to enjoy king crab, mini crab cakes, California roll and lovely grilled scallops even before we sat down to dinner.

During the main meal we enjoyed for the appy course, a classic clams casino and a dish created by Chef Jack Flanigan. The latter was grilled stuffed shrimp filled with Chorizo sausage, Manchego cheese and wrapped in a puff pastry. Both were yummy.

The seafood combo.

For entrees, Sally’s choice was the restaurant’s signature dish, Chef D’s Dancing Shrimp. The shrimp are breaded with panko and fried onion and served on top of a blue claw crab and lobster cake. It had a nice spicy finish and the combination of the crisp panko and sweet shrimp was perfection.

My choice was the seafood combo platter with scallops, shrimp and flounder in a nice lemon butter sauce. We also ordered a couple of side dishes, grilled vegetables, including Portobello mushrooms, eggplant and red onion and a side of grilled asparagus.

For dessert Sally had shortcake with fresh berries and I had the chocolate hazelnut mascarpone pyramid, which also featured chocolate mousse. Heavenly.

The prices are in keeping with the standard casino rate, entrees ranging from $31 to the market rate for a three-pound lobster. For more information check out the FIN Web site.

The Tropicana opens a new seafood restaurant May 28, FIN, which will be dedicated to utilizing locally grown food and local wines. Go here for the story.