Joseph Massaglia
Everyone thinks they know Joe. And with over forty years of first-hand restaurant experience, Joe Massaglia is certainly well known. But how many really know Joe? I have to admit, as someone who used to walk Joe’s Mama Mia’s Italian Ristorante in Seaville over 25 years ago to get mozzarella sticks with my friends, I too thought I knew Joe. Little did I know that Massaglia has a history rich with experience and influence, and that his business reached far outside that of the traditional restaurant owner.
Massaglia’s is a true American success story. Born in 1953 in a small village in the Piedmont region of Italy, Massaglia, one of five children, spent his youth working in his family’s trattoria. Always ambitious, Massaglia was already seeking more experience by the young age of twelve, when he hopped aboard a train headed for the beautiful coastal town of Portofino, Italy. There, he found seasonal work as a dishwasher and was provided lodging.
It was within his three years in Portofino that the restaurant business truly got in his blood. Those who worked in Portofino often served the crème de la crème of Italian society, including Italian royals—the experience indisputably shaped Massaglia, who continued to advance within the industry each year. It was there that he was taught to make pesto with a mortar and pestle, and where he made lifelong friends in the food business.
After attending culinary school, Massaglia opted to follow in the footsteps of his older brother John, and worked on the Pacific Princess Cruise ship for several years. The brothers had plans to gain as much experience as possible—and the opportunities for learning about service, techniques, and international cooking were endless—and to return to their hometown to open their own restaurant. As luck would have it, both brothers would meet their future wives onboard, and ultimately settle in the US. John Massaglia would move to Philadelphia and open the restaurant, La Grolla. Joe Massaglia began a series of management positions—from a ski resort to an inn in Ballardsville—that would lead to him becoming the Maître d’ at the prestigious French restaurant, La Panetiere in Philadelphia.
At a time in Philadelphia when restaurants were “growing like mushrooms,” Massaglia dreamed of opening up his own establishment. He had chosen the name “Escoffier” as a tribute to the legendary French chef, Augusta Escoffier. However, the restaurant didn’t pan out, and Massaglia once again made a life changing decision: he went to work for business magnate Steve Wynn. In that position, Massaglia opened up the Golden Nugget as the Maître d’ of Victoria Restaurant. From there, Massaglia went to the Hilton to run The Beef Baron.
While Massaglia enjoyed his casino days, and his star continued to rise, he once again took a chance. This time, he would open up a pizza parlor in a little town called Seaville. Though he had no experience making pizzas—his background was most definitely in gourmet dining and fine wines—he decided he was up for the challenge. His six table pizza place opened in the Cedar Square Shopping Center in Seaville in 1988.
Within a year, Massaglia had a following. And an opportunity. The adjoining space opened up and Massaglia expanded his operation into it, creating a dining area and expanding his menu to include a variety of traditional and gourmet fare, from the now well-known Penne Mama to South Jersey’s earliest experiences with pesto. Massaglia laughs, remembering when customers would ask him about his “green tomato sauce”, unaccustomed to the traditional Italian pesto sauce. Massaglia introduced the area to “bruschetta”—toasted Italian bread topped with chopped tomatoes, onions and garlic in olive oil—which he made available to every dining table.
Slowly but surely, Massaglia expanded the culinary horizons of his customers, bringing him local as well as national attention. From television appearances to book signings, Massaglia has spent years on the food circuit, all the while cultivating his Seaville restaurant as well as his reputation. As soon as he was able, he began seeking opportunities to give back to the community that so warmly welcomed him.
From founding the Music and Food Gala on behalf of the Upper Township School District to participating in the local Food Bank, to sitting on the steering committee of the Atlantic Cape Community College Academy of Culinary Arts Restaurant Gala, which has provided over $2 million in scholarships to ACA and ACCC since its inception, according to the gala website.
Massaglia’s reach continues to expand, something he credits partially with the fact that he loves to stay busy—he opened another Mama Mia’s in Egg Harbor Township in 2009, is involved in real estate, and has imported the Olare Cooking Stone from Italy.
Although incredibly busy, Massaglia’s philosophy is simple. “Life is good…it’s all about making the right choices…about seeing the sun even on a cloudy day.” And though a true success story, his top priority is his family. That is why pictures of the Italian countryside where he grew up decorate the inside of Mama Mia’s, and why he settled in South Jersey…to raise his three daughters and one son. And why he sees the future in terms of his newly born first grandchild, and the others that may follow. A future where he is cooking with grandchildren, and showing them his tricks.
Massaglia’s story isn’t over. He has plans for another venture, close to his heart, where ‘friends’ would come to enjoy a meal with him. To sit, to talk, to enjoy a single multi-course Italian meal cooked by Massaglia. This way, at last, we would really get to know Joe.
Chef Beata Scott
Chef Beata Scott, owner of Babette’s Gourmet Catering & Restaurant, is on to something. As a full time chef and mother to an eight year old, she knows what it’s like to have your hands full, especially at dinnertime. She knows what it’s like to have a healthy dinner planned but to wind up grabbing takeout or fast food because circumstances—school activities, homework, sheer exhaustion—sometimes get in the way. She, along with her dear friend and marketing agent, Lisa Pilli, are out to change all that.
Introducing ‘Mama’s Meals’, a homemade takeout option specifically geared towards families. Each Monday through Saturday, a family style meal is made available to order. Meals are planned two weeks ahead of time, and are also posted daily on Facebook so families know what is available each day. Here’s how it works: Scott and Pilli plan and list all the meals, Scott makes each meal fresh that day (and makes extra to accommodate late calls), families call in to place their order, and the fresh meal (which includes a main protein, starch, and sides for a family of four) is ready after 4:30 pm. All for the low price of $25.00.
When you think about other take out options…pizza, fast food, or separate orders at a restaurant, you’ll find something lacking—either the price is prohibitively expensive or it’s an unhealthy option. With Mama’s Meals, Scott is providing the best of both worlds…a good price and healthy, freshly prepared family meals. With options like lemon chicken with roasted potatoes and a veggie medley to sole francais with whole wheat pasta and chef’s vegetable, Scott is intent on feeding families well. Vegetarian, gluten free, and soup options are available as well. Babette’s even provides delivery of Mama’s Meals for $5.
Scott, trained at the Culinary Institute of America in New York, just started providing Mama’s Meals two months ago, but she’s been in business at Babette’s Gourmet Catering & Restaurant for over two years. In addition to catering large banquets, which is her specialty, Scott hosts parties at Babette’s, located at 900 Tilton Road in Northfield, and is open for lunch six days a week (they are closed on Sunday). Her newest foray into the meal replacement field via Mama’s Meals is a way she can contribute to the community.
After living and working in various parts of the country, including places like New York, Los Angeles, Washington, DC, and Colorado, Scott decided to return to South Jersey to raise her son near her family. “I wanted to make a life here,” explained Scott.
And while happy in Atlantic County, Scott is aware that her extensive experience throughout the country has made her the chef she is today. “I think you take a little bit from each place you’ve been…and you incorporate it,” explained Scott. From the Ritz Carlton in DC, Scott learned to expedite a large amount of food. From California, she developed a deep appreciation for the freshest ingredients. From New York, a tremendous love of food. Taken together, we have Babette’s Gourmet Catering & Restaurant, and a chef committed to providing fresh and healthy choices for the community she calls home.
'The Bake Works' Sisters
Sisters Carolyn Scamoffa, Amy Scamoffa, and Amanda Scamoffa-Dyas were always creative girls. Their father, a retired chemical engineer, carves intricate decoys in his spare time. Their mother, a retired school psychologist, created homemade cakes for every birthday. Both parents instilled in the sisters an appreciation for anything handcrafted, for cooking, and for being creative. So it doesn’t come as much of a surprise that the three women would own their own bakery, The Bake Works, in Northfield. What does come as a surprise is the route they took to get there.
Eight years ago, things looked quite different for the Scamoffa sisters. Amanda Scamoffa-Dyas lived in North Jersey and did environmental work for AirLogics, which deals with air monitoring systems. Amy Scamoffa lived and worked outside of Chicago as a chemical engineer at GIT. Only Carolyn Scamoffa remained at their native Jersey Shore where she attended first the Academy of Culinary Arts at ACCC and then Stockton, where she majored in business.
While Carolyn worked as a cook in various locations, she began to make cakes. Beautiful, custom cakes. First one friend, then another, would request cakes for birthday parties and other events. Word spread, and Carolyn found herself making cakes full time.
Ironically, at the same time, Amanda brought a cheesecake to a party where a restaurant owner tasted it and asked her to start making cheesecakes for the restaurant. Eventually, the restaurant would order more and more cakes. Soon afterward, Amanda leaves her job and moves back to Atlantic County to get married.
Sister Amy began taking painting classes, getting back to her creative roots as well. After leaving her job as a chemical engineer, Amy moves back to the area.
The sisters, all back in South Jersey, drove past a location in Linwood, sat down with their father to go over numbers, and The Bake Works was born.
In the beginning, each of the sisters and Amanda’s husband, Bob Dyas, did a little bit of everything, from baking to decorating to ordering to marketing. Roles were soon established and now each has an area of expertise. Amy carves and decorates all birthday and special event cakes, consulting with customers to create unique designs. She created well over 25 cakes a week last year. Amy also bakes their vegan cupcakes. Amanda does the bookkeeping and manages and coordinates all of the brides and the weddings. There were 427 weddings last year. Carolyn designs and creates all of the wedding cakes, and also bakes individual desserts like crème brulee, pineapple upside down cake, and pies, which are available daily. Bob handles inventory, deliveries, and is their ‘go-to’ people person.
Two years ago, The Bake Works moved to the corner of Route 9 and Tilton Road, doubling their space and attaining a store with huge visibility. Though the sisters have big goals—they hope to open a satellite store specializing in their smaller desserts like cupcakes and cake balls—they are thrilled with where they are now. Everyone loves working together, and everyone has their favorite dessert…for Amy, it’s the vegan cupcakes; for Bob, the sticky buns; for Amanda, the crème brulee; for Carolyn, the pineapple upside down cake; for Lucas, (Carolyn and Bob’s son), the cake balls. And for me, the chocolate covered peanut butter cake ball. Unbelievable.
Andrew Latz
Andrew Latz is back. A self-proclaimed comeback kid, Latz is thrilled to be bringing the Latz name back to Somers Point with his new restaurant, Latz’s by the Bay, located right on Bay Avenue.
A fourth generation restaurateur, Latz has the restaurant business in his blood. From his great grandparents, who operated the Alamac Hotel, to both his grandparents and parents, who ran The Knife and Fork Inn in Atlantic City, Andrew Latz was literally raised in the restaurant biz.
Though things weren’t always perfect—Latz and his father, Mack Latz, bitterly parted ways when the elder Latz sold the Knife and Fork to the Dougherty family in 2005 (they have since reunited)—Latz credits his family with instilling in him a passion for the restaurant business.
“I love the restaurant business,” explained Latz, “I really enjoy being here.”
And customers are glad to have him, and his wife, Adrienne, back. After spending the past six years in the casino industry, Latz has been missed. “(Latz’s) is a great place to host a small party. The omelet station was a big hit and the crab cake sliders were the best around. The menu is full of organic and locally grown food so you feel good about eating there. The service was first class and I look forward to dining there again soon,” explained local resident Karen Moyer, who recently attended an event at Latz’s.
Furthermore, Latz is exactly where he wants to be. While the Latz family made their mark on the Atlantic City dining scene, they made their memories in Somers Point. Latz’s parents and grandparents used to spend summers in Somers Point, back when it was a destination, and not a gateway to Ocean City, a fact that Latz’s grandfather lamented. Latz’s Uncle Jim used to swear that the best rainbows in the world were in Somers Point. When Latz saw a double rainbow by Higbee Beach, he knew he was at the right place. While nostalgic about Somers Point, Latz feels strongly that the area, while thriving with other local businesses, still has room to grow. Latz is doing his part to make that happen at Latz’s by the Bay.
The seventy five table restaurant focuses on local, sustainable, and organic ingredients to create a menu that spans brunch through dinner. The Latz’s goal is to do their part to make both the food, and the environment a little better. Almost every decision at the restaurant is made with respect for the earth in mind. From membership in Local Abundance—a nonprofit educational foundation that educates restaurant staff on sustainability—to purchasing grass fed beef from Simply Grazin’ Organic Farm, Latz’s By the Bay is committed to “providing a superior quality of food…[ensuring] responsible practices for the future generations.”
Sustainability goes hand in hand with the quality of food at Latz’s. Chef Georgeann Leaming, who worked with Latz at the Showboat, has high expectations, and it pays. From pasta made daily to the Porterhouse steak (currently Latz’s favorite!), meals are held to the highest of standards. Open for lunch and dinner Tuesday through Saturday, and Sunday for brunch, Latz’s menu ranges from blackened fish tacos ($9.50) and crabcake sliders ($12.50) at lunch to cioppino ($32) and grass fed filet medallions ($34) at dinner.
Latz has taken four generations of restaurant experience and put it towards his new venture. He’s got the support of the community, a customer base that remembers him as a child, and the indelible Latz name. Yes, my friends, Andrew Latz is back.
Deb Pellegrino
Executive Pastry Chef Deborah “Deb” Pellegrino is being honored this year at the Atlantic Cape Community College Restaurant Gala. It’s no wonder. Among other achievements, the 1992 Academy of Culinary Arts graduate has actually made a dress out of chocolate. As one of twelve chefs invited to participate in the 14th Annual NYC Chocolate Show last November, Pellegrino was given the task of creating Broadway inspired haute couture—made of chocolate—to be worn down the runway. Pellegrino, with assistance from John Stanton of Showboat’s wardrobe department, created an ensemble, complete with headpiece and mane, which portrayed the character “Scar” from The Lion King.
While not many people can claim to create fashion from food, it isn’t surprising for Chef Pellegrino. Prior to attending culinary school, Pellegrino had planned to go to art school. “I loved to draw, to sculpt,” explained Pellegrino. “I took a glass blowing class…I would carve soapstone and wood…I would whittle for hours.”
The decision to go to culinary school was based on two things. The first was the cakes she made for the police station where her father worked. Everyone loved the cakes and thought she had talent. The second was simply practicality. “I think my dad was getting nervous because I didn’t have a plan,” joked Pellegrino. After taking one baking course, she was hooked and enrolled in the program.
Upon graduating, Pellegrino began cooking for a family in Ventnor, where a fortuitous connection with family friends got her to Florida. While there, Pellegrino was exposed to the enormous private yachts at Pier 66 in Fort Lauderdale, and decided to combine her passion for food with her love of the ocean. After being told by a chef on the October Rose, “Honey, it’s going to take you a long time to get on a boat this big,” Pellegrino went through a crew placement agency, and ended up on The Virginian, a private yacht with plans to be out of the country for over a year.
From learning to provision a ship and secure pantry staples for sea travel, from cooking breakfast, lunch and dinner each day, Pellegrino had her hands full, and ultimately stayed with The Virginian for three years, travelling extensively and gaining experience along the way.
After coming stateside and getting a job at Resorts in an effort to gain more pastry experience (she planned to return to sea after a year), Pellegrino met her husband Mark, also a chef.
As Pellegrino’s experience grew—she was eventually creating gourmet desserts for Harrah’s—so too did her reputation. Food challenges and contests were entered and won—from Cocoa Noel in Philadelphia to the Philadelphia Chocolate and Candy Show—culminating in national recognition for her win on the Chocolate Myths competition of The Food Network Challenge in 2011.
Pellegrino continues to wow. As her role expands to overseeing the desserts of all of the Atlantic City properties under Caesar’s Entertainment, Pellegrino admits that 2011 was “a great year”. As the honoree of the 2012 ACCC Restaurant Gala, it seems she’s off to a great start this year as well.
