Chefs for Charity

This April 29th, One Smooth Stone hosted a “Chefs for Charity” lunch, a tradition in the company kitchen. Each month, an employee is given the opportunity to prepare lunch for their fellow coworkers.  The money that staff would typically spend on lunch is then given to a charity of the chef’s choosing.

This month we greeted two guest chefs: Nikki Zintak (daughter of One Smooth Stone’s Joanne Zintak) and Jake Janik.  Alongside her boyfriend, Nikki, who plans to attend culinary school at Johnson-Wales University in the fall, prepared a delectable meal of specially made tuna, chicken, and egg salad sandwiches along with a pasta salad side.  The meal concluded with a peanut-butter parfait, the perfect salty-sweet end to a delicious event.

In addition to the employee contributions, One Smooth Stone will match all donations made during the lunch to support Nikki on her upcoming mission trip in Glasgow, Scotland.  A member of Harvest Bible Chapel, Nikki will be helping Harvest’s sister church overseas.

If you would like to donate towards Nikki’s Mission Trip to Glasgow, donations can be mailed to the church office at:  11018 Southwest Highway, Palos Hills, IL.  Please include Nikki’s code, 114, on your donation.

Thanks for reading and enjoy the great photos, below! :

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Recipe For Peanut Butter Parfaits:

1/2 cup semisweet chocolate chips
3/4 cup heavy cream

3/4 cup heavy cream
2 tablespoons sugar
1/2 cup smooth peanut butter

1/4 cup roughly chopped salted peanuts
Chocolate syrup
Nutter Butter Cookies
Cool Whip
Ready Whip

Make the Chocolate Cream: Place chocolate chips in a metal bowl. Heat cream in a small saucepan until it bubbles around edges. Pour cream over chips, let stand 5 minutes; stir until smooth. Refrigerate until chilled, about 10 minutes. Using an electric mixer or a whisk, whip the chocolate until smooth and fluffy.

Make the Peanut-Butter Cream: In a medium bowl, whip cream to stiff peaks. Whisk in sugar. In a medium bowl, fold whipped cream into peanut butter.

To assemble: Divide peanut-butter cream equally among four juice glasses; top each with Kool-whip.  Add chocolate cream and top off with Ready-Whip.  Sprinkle peanuts and chocolate syrup, and place a Nutter Butter Cookie into the mix. Cover with plastic wrap. Chill until ready to serve.


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