Schlossbach on the Move
From new eatery to catering partnerships, restaurateur centered on community and environment
It was Benjamin Franklin who said, “If you want something done, ask a busy person.”
Our local busy bee – Restaurateur Marilyn Schlossbach is at it again.
Having just taken ownership of Rumson’s What’s Your Beef [see triCity News article], Schlossbach also has been named The Asbury hotel’s caterer of choice.
Due to open at May’s end, The Asbury is the city’s first new vacation destination hotel in more 50 years.
Its hotel license was just approved this month by city officials and the finishing touches were can be seen on the former Salvation Army building.
“We aim to stay very connected to the local community at The Asbury and as such, we chose Marilyn as our preferred [not exclusive] catering partner as she has an incredible connection to Asbury Park, sharing our values of employing local talent,” Bowd said. “She offers great catering and restaurant services and has a wonderful selection of catering menus and prices that fit the needs of our guests. We are very excited to be working with Marilyn for the coming seasons.”
In partnership with the appointment, Schlossbach proudly announced The Asbury to her venue roster at Marilyn Schlossbach Catering and Events. In conjunction with the announcement, Schlossbach launched a new website that permits customers to review the vast offerings available to them for special occasions; big or small.
Her list of available venues not only include her own eateries but partnerships with Asbury Park’s oceanfront Watermark and Convention Hall, The Asbury, Highland’s Water Witch, Long Branch’s Elberon Memorial Church, and Holmdel’s Bayonet Farm.
The catering cuisine offers fares based on cocktail reception events, wedding packages, seasonal and local menu, vegan, morning and afternoon, meeting and events, and stationed offerings.
The owner and head of the group that runs the city-located Langosta Lounge, Asbury Park Yacht Club, Pop’s Garage and Lightly Salted shop, Schlossbach first hit the restaurant scene in the 1980s. The self-taught chef made a name for herself creating vacation destination cuisine based on her travels around the world.
She now owns and operates a total of six food and beverage establishments along the Jersey Shore, from Rumson to Normandy Beach. Recipes from her waterfront eateries Langosta Lounge and Labrador Lounge menus appear in the Jersey Shore Cookbook.
In unison with the growth of her business ventures, Schlossbach, has been a strong proponent of protecting the environment and our coastal shores, working closely with Clean Ocean Action; her Malas on a Mission events help raise money for the nonprofit.
Equally as strong as her business ventures, are the community initiatives she’s worked to cultivate.
Schlossbach was the defining partner in the creation of the Interfaith Neighbors’ Kula Café. Located at Springwood and Atkins avenues, the breakfast and lunch eatery serves as a paid training program for the city’s youth – one of the first workforce development plans to empower viable futures for those entering the workforce.
Kula Café has expanded to include an urban farm that serves the neighboring community and purveyors of waterfront and downtown businesses. Earlier this month, Watermark owner Russell Lewis launched his farm to bar menu, based on the specialized hybrids, herbs and vegetables from the Atkins Avenue facility.
There are free food giveaways outside Kula Café and Schlossbach has said a food truck offering is being vetted.
An avid surfer, Schlossbach helped launch a surf lesson program with the Boys and Girls Club of Asbury Park and established the free community movie night at the Paramount and a summer beach screening series.
And, earlier this year she was named to the municipality’s ad hoc Public Art’s Committee.
Schlossbach will launch a crowd-funding campaign in partnership with Merrick Farm owner Susan Keymer last month to help keep the pre Revolutionary War-era Howell farm vibrant. With an aim of raising $30,000, the goal is to refurbish the greenhouse structures and upgrade field equipment used to prepare and plant fields.
While Schlossbach has donated $10,000 to help save the farm that has provieded produce for her eateries since the 1990s, more is needed to get the land back to a viable state it once was. For more information visit Facebook.com/ChefMarilynSchlossbach.
For more about Schlossbach and the hospitality group she runs with husband Scott and her brother Richard, visit www.marilyn.kitchen. The Catering company offerings are available at cateringbymarilyn.com.
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