It’s like dining out, but at home,” says Lisa Sloan of West Windsor about Cena (translating to dinner in Italian and Spanish), her new business featuring a meal assembly center. “It is a healthier alternative featuring foods naturally low in fat, heavy on herbs, and using fresh vegetables.” Grand opening events will be Friday, March 7, noon to 8 p.m.; and Saturday, March 8, 10 a.m. to 2 p.m., at 4110 Quakerbridge Road, Lawrenceville. Sloan, pictured at right, will be serving samples of entrees and baked goods.##M:[more]##
Based in Spokane, Washington, Cena is a franchise founded in 2003. There are locations in 16 states and one in Canada. Sloan was involved with the opening of the other New Jersey location in Branchburg several weeks ago.
“Cena is for people who love to cook, but may be out of ideas, or may not want to shop for ingredients,” says Sloan. “There are many ingredients and spices in many of our recipes and people want to try new things without buying all of the ingredients.”
Sloan, born and raised in Bayside, Queens, has been been cooking since she was 12. “My mother and I baked every Wednesday,” she says. Her first job was at Pastosa Ravioli, an Italian store that sold prepared foods, pastas, ravioli, and marinara and clam sauces. “This was so unique 30 years ago,” she says.
After she graduated from the College of New Rochelle with a degree in business in 1983, she worked in the insurance industry for 18 months and then headed to Wall Street. With global responsibilities with Deutsche Bank as managing director of global derivative operations, she lived and worked in London, Frankfurt, and Singapore.
“My husband is also a foodie,” she says. “We eat locally wherever we go to try the different foods and customs.” Her husband, Jay Sloan, has a private psychotherapy office on Clarksville Road (The News, September 22, 2006). Their daughters, Madison, 9, and Olivia, 6, both attend WW-P schools.
As exciting as the business world was, food is Sloan’s first love outside of her family. “I researched for a couple of years, focusing on the new food trends out West and in the South,” she says. “I knew that if I had a second career I wanted to surround myself in beautiful surroundings around the food.”
Cena, decorated with sofas, chandeliers, and art work, features four ways to purchase food with a menu of 14 entrees that changes monthly.
Reservations are taken for sessions and Sloan does the shopping, preparation, and setting up. After donning an apron, clients will not only find the framed recipe, but all of the ingredients, measuring spoons and cups, and everything needed in refrigerated cases at the assembly center. Entrees take 10 minutes or less to prepare and smaller containers are available for couples or smaller families. Baking labels are also provided. (Microwaves are not recommended for food preparation).
Pre-ordered foods already assembled and ready to cook may be reserved by phone or online. “If there are steps or stages, ingredients are packaged separately,” says Sloan. Fresh and frozen entrees, some requiring less than an hour in the oven, will always be available.
The fourth way to assemble food is in a private party of eight. Meals are chosen before the session and Sloan serves hot hors d’oeuvres. “It’s a fun way to get together for groups of women or couples,” she says. BYOB.
A percentage of opening week sales will be donated to Homefront. Sloan, who “really believes in their program” has donated her daughters’ juvenile furniture to them when Homefront was opening new housing.
Gourmet to go in half size packages includes a side dish for $15 or two for $28. Full size entrees that feed four to six people are four entrees for $100 or 12 for $250. — Lynn Miller
Grand Opening, Cena, 4110 Quakerbridge Road, Lawrenceville, 609-799-0072. www.cenatogo.com. Samples of entrees, side dishes, and desserts. Assemble meals, call in an order, or stop by for meal ingredients ready for cooking. Register. Friday, March 7, noon to 8 p.m.; and Saturday, March 8, 10 a.m. to 2 p.m.
