South Jersey Magazine - Marlton / Medford

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SJM_SouthernExposure_1124 - edit2_SouthernExposure_11_08 11 / 21 / 24 4 : 38 PM Page 3 Do you know a local person ? NAMES TO KNOW who is doing great things ? Let us know by emailing Carly @ SouthJersey.com . Local people achieving big things in South Jersey and beyond Dolly Marshall Henry Gralish Richard Young Isha Amin Vanessa O’Connell The Bordentown Regional High This Washington Township woman A Camden native and historical A Salem County resident , Young is a This 12 - year - old Haddonfield eighth School student is the first from Bor - takes Halloween decorating to the preservation activist , Marshall is one veteran of World War II who docu - grader has been awarded the Alice dentown accepted into the Gover - next level by creating an extrava - of 10 honorees selected by the Na - mented the events of the war around Downs Scholarship for Young Violinists nor’s School of New Jersey Program gant display — Slaughter House on tional Trust for Historic Preservation him through photographs during his by the Philadelphia International Music in the Sciences . This program is a Trafalger Court — that promotes do - for its Emerging Leaders in Historic time in the line of duty . He served in Camp and Festival . Gralish used the residential summer school at Drew nations to St . Jude Children’s Re - Preservation Award . Marshall has the Navy as Photographer’s Mate Third scholarship to engage with the inten - University for accomplished juniors search Hospital . This year , it was the preserved two Camden sites — Class in the Pacific during the war , sive training program the music festi - interested in various STEM fields . largest walk - through , interactive dis - Kaighn Avenue Baptist Church and spending time in Hawaii at Pearl Har - val provides for the classical genre . He Amin spent her time in the program play yet . In her partnership with the former site of the Rev . Alexander bor and serving in Tokyo from 1943 to took private lessons with Philadelphia doing experiments in organic chem - Skeletons for St . Jude , she has Heritage Newton’s home — as they 1946 . He worked in the dark room and Orchestra violinist Marvin Moon and istry and research on environmental raised more than her goal of $ 2,000 were selected to be on the New Jer - used his photography skills to docu - principal viola of the Philadelphia Bal - pathogens with a team . She is also a to support children and families who sey Black Heritage Trail . In highlight - ment the scenes that were most im - let Orchestra , Hannah Nicholas . The member of the National Honor Soci - are impacted by childhood cancer . ing the work of Newton , she advocat - pactful to him personally , particularly scholarship is only given to students of ety , the National Art Honor Society , ed for Mount Peace Cemetery to be - photos depicting humanistic subjects viola or violin in Burlington , Camden or Mock Trial and Future Health Profes - come a part of the African American and scenarios . Gloucester Counties . sionals . Civil Rights Network as well as for Newton’s resting place within Mount Peace Cemetery to join the Under - ground Railroad Network . SOUTH JERSEY MAGAZINE volume 21 issue 8 SouthJerseyMagazine.com 10 |

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SJM_Bioaggio Bread Profile_1124FINAL.qxp_profile 11 / 21 / 24 2 : 49 PM Page 1 s p o n s o r e d p r o f i l e sjm A Commitment to Excellence find in South Jersey . It’s not available every Kevin O’Donnell and the rest of the day — usually Thursday through Saturday . team at Boaggio’s Bread have a In fact , the menu is constantly rotating , and some specialty items may only be offered passion for serving their customers on certain days . As O’Donnell points out , unique and authentic Italian food Boaggio’s is not a grocery store . “ Everything is crafted by hand from made with the finest ingredients . scratch , and we’re not an everyday item - B Y M A T T C O S E N T I N O type of store , ” he says . “ We might not have evin O’Donnell was just 12 years old — everything every day — we’re aware of that an age at which many kids are obsessed andwe’re OK with it , because our process is Kwith video games or sports — when the qualityover quantity . ” culinary world first called to him . He was Onthe bright side , if a customer’s favorite soon spending as much time as possible at is unavailable , he or she has the chance to his family’s bakery and specialty Italian mar - trysomething new that they are sure to also ket , Boaggio’s Bread , to both learn the ins fall in love with . Boaggio’s is always rolling and outs of the kitchen and hone his skills , outnew items , like the Sunday Dinner sand - soaking up as much knowledge as he could wichfeaturing mozzarella , meatballs , ravioli , about baking bread and cooking authentic marinarasauce and long hots , all tucked in Italian food . ahouse - made roll . The Thanksgiving Dinner Even as he moved into adulthood and sandwich — withall of the traditional items — started a 25 - year career in corporate sales , is also a current hit . O’Donnell would still come in on nights and Inaddition to the great food , the atmos - weekends to make vodka sauce or fresh phereis warm and inviting . Earlier this year , mozzarella for the store , just because it was Boaggio’s moved into a new location in a hobby he loved . So when his parents , MountLaurel with indoor seating for 20 and Donna and Rich Boaggio — the company’s flours we use have any bleach or bromate . outdoor seating for eight , along with the owners — asked him to take on a larger role That’s very important . I won’t substitute — Italianmarket that offers coffee and Auburn as chef and president of new business de - I’ve tried using things that people told me Roadwines . velopment , it was a no - brainer . werevery similar , and they might look similar , O’Donnell , bringing his expertise from “ I saw an opportunity for growth and to butthey don’t taste similar . ” the corporate realm , is eyeing further ex - leave a legacy for my kids down the road , ” Thelunch crowd especially loves Boaggio’s pansionwith more sites in South Jersey , in - he says . “ This is more of a passion for me specialtysandwiches , including the Donna cluding smaller stores specializing in fast - [ than my sales career ] . I love seeing people’s Maria , which piles arugula , fig and goat casualItalian fare . He is excited to continue reactions when they try our food . I enjoy cheeseon top of a chicken cutlet ; the Richie thelongstanding Boaggio’s tradition of wel - making people happy , and I don’t want to B , a chicken cutlet with stuffed Anaheim coming more people into the family with sound cliché , but that’s what drives me , peppers and provolone cheese ; the Louie thefinest cuisine . knowing that they love it . ” Louie , featuring fried eggplant , fresh moz - “ There’sa pride factor with our business , ” It’s a trait O’Donnell seems to have inherited zarella and fried tomatoes ; and the Rocky he says . “ I’m very proud of our products . from his mother . Just like her , he treats every Centrone , the ever - popular prosciutto When I make pizza , the dough is a living customer like a family member and relishes cheesesteak . thingforme , and when I shape it and make the chance to share his creations with them . O’Donnell has also introduced Roman it , I can’t wait until the next day when I cook Whether it’s the house - made breads , pastries , schiacciata sandwiches , which are a huge it , just to see how it comes out . I get fired up n stromboli , meatballs or marinara sauce , every - sellerbecause of the unique bread . overthat . ” thing that comes from the kitchen is made to “ It’sa Tuscan bread that is large and thin , order using fresh products . crunchyon the outside and soft on the inside “ We don’t have anything frozen here — with tons of crumb and cell structure , ” he we don’t even have a freezer in the kitchen says . “ It’s a very Roman , pizza - like dough , other than a small one that holds ice , ” says very airy and crispy , and very flavorful . It’s O’Donnell , who learned all about the bakery been a home run for us — so much so that I from Rich . “ Everything we do is fresh : Our maydo some classes here and teach people Boaggio’s produce comes in multiple times a week , our howto make the Roman dough and schiac - meats come in multiple times a week . We’re ciatasandwiches . ” Bread veryparticular on the products we source , so O’Donnellalso specializes in pizzas , both Mount Laurel our tomatoes are constantly imported from NewYork - style round pies and Roman pizza ( 856 ) 642 - 9955 Italy , our flour is imported from Italy . We only madewith a detail - oriented process leading BoaggiosBread.com usethe finest Caputo flours , and none of the to a light , crisp , tasty flavor and is hard to SOUTH JERSEY MAGAZINE volume 21 issue 8 SouthJerseyMagazine.com | 11

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