The fire company is trying to raise the funds to replace old equipment.
By: Sue Kramer
STOCKTON — The Stockton Fire Company expected between 80 and 90 people to attend its upscale $85 per plate gourmet supper and wine tasting fund-raiser at the Woolverton Inn Sunday night.
When all was said and done, 85 people sampled a variety of wines, dined on a superb five-course meal and raised $7,200 toward a much-needed tanker-pumper.
The fund-raising event took place on the grounds of the inn on Woolverton Road under a canopy of white tents that housed a dining area, dance floor, kitchen and the many wine vendors who were displaying and offering samples of their finest wines.
The fire company, which is trying to raise the funds to replace a 30-year old piece of equipment, is still about $300,000 short of its goal and hopes the state will come to its rescue, with the needed money included in this year’s state budget.
“We talked to (state Assemblyman) Leonard Lance about two months ago so we hope to find out something in the next few months, by the end of the summer,” company Vice President and borough Councilman Brett Hall said as he worked in the kitchen area. “The budget process takes its course from May to June. So probably sometime in late August or September we’ll know something. It’s a discretionary expenditure that the state passes. We’re lobbying him, and he’s lobbying the state.”
Assemblyman Lance’s Legislative Director Jeanne Ashmore told The Beacon Monday that the budget process begins in February when Gov. Whitman prepares her budget and submits it to the Assembly and Senate for approval. As the two government factions refine, make additions to and delete items, legislators are asked to make certain special appropriations by individuals and groups. One of these requests was the appropriation of $300,000 for the Stockton Fire Company.
Ms. Ashmore said appropriations of this type are usually a one-time transaction and must be approved by both the Budget Committee of the Assembly and the Senate Appropriations Committee before going back to Gov. Whitman for final approval by June 30. Assemblyman Lance is the budget chairman for the Assembly.
As guests began to arrive and sample the wines supplied by 16 vendors, members of the Stockton Fire Company, rescue squad members and other volunteers, bustled around the kitchen area of the white tent, preparing appetizers and garnishing plates in preparation for the sit-down dinner.
“We’re looking to buy a pumper-tanker to replace the oldest one,” Stockton Fire Chief Paul Steffanelli said as he took a short break from his kitchen duties. “It’s going to be a little bigger than what we have, but it’s going to meet our pumper needs and our tanker needs. The old one’s a 1970 Hahn. It’s going to be a little bigger and more modern.”
Assistant Chief Neil Esposito also took a short break to listen to the music of the William Frabizio Orchestra as he emphasized the need for the new truck.
“We really need to purchase one of these trucks, and it’s really needed in this town because it would put us in an advance situation toward a fire,” he explained. “We have a lot of rural areas that we cover. When you get there, you don’t have the equipment to handle a fire because you don’t have the water. A tanker-pumper brings the water for us. We really need one. Our old engine is a 1970, and we have the new one, which is a 1990, so we need a year 2000 one to keep up with things.”
He added, “We go to the borough, which is having a hard enough time trying to keep in existence. They’re keeping the school going and everything else, and where do they find the extra money for a volunteer fire company? You need a couple of pieces of equipment; you need a rescue truck; you need an ambulance.”
Frank Hager, company president and Lambertville resident, was thrilled with the community’s response to Stockton’s efforts.
“It’s my understanding that it’s been 100 percent donations so far,” he said. He then told about a neighbor of his, who stopped to chat as he was trimming his hedge.
“She asked about our roast beef dinner and our last breakfast and stuff.” He told her that while everything had been donated for the fund-raiser, the company still had budgeted $1,000 for incidentals, such as flowers for the tables.
“She wrote us a check for $1,000!” he said.
Mr. Esposito was more than grateful to the many people who volunteered their time and donated services and goods to make the night a success.
“We’re a small community, and without those people, an organization that’s all volunteers, it’s hard to exist,” he said.
Stockton resident and musician Bill Frabizio took a night off from the Showboat in Atlantic City to bring his five-piece orchestra to the gala. As guests listened to his music, they sampled a variety of appetizers prepared by The Fish House Executive Chef Paul Ripley. Plates of mushroom canapés, fresh fruit, giant strawberries, mini crab cakes and other delights surrounded a whole smoked salmon garnished with capers, onions, cucumber and lemon slices.
As guests sat down to enjoy the dinner, volunteer fire department and rescue squad waiters brought steaming bowls of clam and white bean soup with black truffles and wine glasses were filled. The salad was a selection of locally grown greens, wrapped in a paper-thin slice of house-smoked salmon in a champagne and tarragon vinaigrette dressing. Next came plates with three garnished jumbo shrimp, followed by the main course, lightly grilled tuna accompanied by sole cakes and a corn, red pepper, cilantro, squash and zucchini salsa. Dessert was cheesecake with a pureed berry sauce.
Woolverton Inn owner, Mark Smith, who hosted the fund-raiser, said, “I just feel that this is the perfect setting for this type of affair. I’m really connected to the fire company. A few of our employees are either EMTs or firefighters.”
Chief Steffanelli said afterward that everything went smoothly, and he was pleased with the turnout for the event. He added that the company hopes to make this fund-raiser an annual event. A wine tasting fund-raiser is planned for the second Saturday in September.
He said the company was grateful for the support of Dick Phillips of Phillips Fine Wines; Carolyn McGavin, Mark Smith and Matthew Lovette of the Woolverton Inn; Paul Ripley and The Fish House Restaurant; Mary Ann Hazen; William Frabizio and his orchestra; The Stockton Inn; Atrio’s Restaurant; Meil’s Restaurant; Albion Printers; Brillman’s Rental Barn; Blue Ribbon Flowers; Elite Linens; and the 16 wine vendors who participated for donating their time and making the evening a success.