MARGATE — The JFS Herb Dinner held at Steve & Cookie’s By the Bay Oct. 24 raised more than $5,000 for the agency’s health and wellness initiatives.

Hosted by Cookie Till, the dinner brought together 65 guests for a three-course vegan and gluten-free meal made with seasonal herbs and vegetables, all complimented with biodynamic (without synthetic chemicals) red and white wines.

A two-tiered edible centerpiece featured fresh vegetables with dips. The family-style meal included dishes such as penne pasta with chick pea “meat” sauce, turmeric Brussels sprouts slaw, zucchini, celeriac and lemongrass fritters, vegetable pot pie with a sweet potato crust and more.

Till and herbalist Gayle Gross visited each table offering information about the nutritional benefits of each dish. The meal ended with maple oak cookies and raw super-food chocolate bar squares made by Kim Richmond of No. 7311 bakery in Ventnor, served with anise hyssop tea.

There was a raffle for bottles of wine, many of which were donated by Bootleggers Liquor Outlet, and James Andrews Designs donated two herb planters that were auctioned off.

The annual dinner promotes eating nutritious foods and the benefits they have on the body, and the challenges to living a healthy lifestyle, especially among people who lack nutritional options due to income, mental illness or other barriers.

JFS Health and Wellness Initiatives focus on physical activity, interaction with peers and healthy lifestyle education. Throughout the year, the agency also partners with AtlantiCare to offer health and wellness events for consumers, including a healthy dinner made with vegetables from the Community Garden and nutrition workshops.

Recipes from the herb dinner are available at

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