Back in August, I published an op-ed after a Maplewood chef named Omar was detained by ICE, despite following the legal pathway to citizenship. I made bold claims in that piece. I stand by them now more than ever.
Denied bond, and with no end to his detention in sight, Omar has since self-deported. His departure upended the Maplewood community, which has been dealing with ICE activity for most of the year, and especially Perla Seafood & Raw Bar, where Omar worked. But difficult times have only fueled the fight against ICE, and that fight is more alive than ever in SOMA (South Orange and Maplewood). Perla’s owner, Matthew Chappina, is one of the industry leaders at the forefront.
Oysters, Gin & Bubbles, Hold the ICE
Perla is hosting a community dining event on Wednesday, October 7, to raise money for individuals and families impacted by ICE. Cleverly named “Oysters, Gin & Bubbles, Hold the ICE!,” the evening of cold drinks (no ice), oysters, pizza, candy, and more benefits SOMA Community Cares and is supported by local businesses Corner Slice, Lum’s Cellars, Bonhomie Wine Imports, and Sweetstreet Candy Company.
According to the event flyer, SOMA Community Cares funds legal bills, immigration bonds, commissary funds, and emergency travel for detained individuals in SOMA and throughout New Jersey.
If you are interested in attending the event, you can purchase tickets here. If you can’t make it, but want to provide support for SOMA’s fight against ICE, you can make a donation at the same link.
Oysters, Gin & Bubbles, Hold the ICE! will take place tomorrow night, October 7, from 6 to 9 p.m. at Perla Seafood & Raw Bar, located at 415 Boyden Ave, Maplewood, NJ.
Peter Candia is the Food + Drink Editor at New Jersey Digest. A graduate of The Culinary Institute of America, Peter found a passion for writing midway through school and never looked back. He is a former line cook, server and bartender at top-rated restaurants in the tri-state area. In addition to food, Peter enjoys politics, music, sports and anything New Jersey.
