The Source Reveals New Dignity Catering Menu for the New Year

A new year, a new Culinary Director and the prospect of a new and expanded catering kitchen in 2022, were some of the reasons why The Source decided to create a new menu for Dignity Catering, a division of Dining with Dignity.
“Having the Dignity Food Truck serving our food throughout the community this past year brought in many new admirers to our cooking. It was time for us to expand our culinary talents to a wider Vero Beach audience through Dignity Catering and starting 2022 with a new catering menu was the right timing for us,” shared Anthony Zorbaugh, Executive Director of The Source.

To that end, Zorbaugh brought in an accomplished chef and culinary manager in Peter DeBenedet, who joined the highly experienced Sous Chef Elizabeth Agostini in the kitchen with an already existing seasoned staff. DeBenedet brings over 30 years of varied experience in the restaurant and food service industry with recent experiences as Head Chef at Vinz, Executive Chef for Elizabeth Kennedy Catering, Executive Chef at The Village Beach Market and as Front of House Manager at TooJay’s Gourmet Deli. Agostini brings her twenty plus years of extensive background in the food industry from lead chef to front of house management at area restaurants.

Dignity Catering offers a diverse menu of custom-made food to please any palette including requests that meet ethnic, dietary or religious guidelines. They can create a quality tailor-made menu for a special event within a specified budget. While their menu shows a wide selection of appetizers, entrees, salads, sides, desserts, as well as breakfast and cocktail displays, that’s just where your choices begin. They are welcoming sit-down visits with potential customers to select the best food options for your individual event.

Some of the servers and kitchen assistants are directly associated with The Source’s Dining with Dignity Training Program which offers culinary training as a way to change lives. The program helps unemployed men and women replace limited skills and homelessness with new careers. Six, twelve or 16 week training programs are offered to their clients which provides basic skills needed in the food service industry, and ultimately works with their graduates to obtain jobs. Over the summer, The Source received the American Culinary Federation Education Foundation-Approved Program (ACFEF) Recognition status for their Dining with Dignity Training Program. The American Culinary Federation (ACF) is the largest professional chefs’ organization in North America for chefs and cooks and is based on promoting the professional image of American chefs worldwide through education of culinarians at all levels. Following an evaluation visit from the ACF Accreditation Commission, it was determined that the program in place adds depth and great value to culinary education.

“This is another red feather in our cap,” exclaimed Zorbaugh upon learning of the ACF approval. “We are continually proud of our clients who finish the training program and start changing their lives for the better. This recognition for us makes a huge difference for our training program as well as how the catering arm of our operation is viewed by the public at large.”

Dignity Catering is available by email to, or By telephone call 772-564-0202 and ask for either Peter or Anthony, and on the website: visit the Dignity Caterers tab. The Source is a Christian Outreach Ministry working to transform lives in our community by providing critical care for physical, spiritual, civic and social needs.

Photo Attachment by MaryAnn Ketcham

• Three Culinary Students (seated left to right: Scott, Marybeth and Olguy ) joins management in introducing four of the selections on the new Dignity Catering menu: Left to right: Anthony Zorbaugh-Executive Director, Brianne Coleman-Dignity Food Truck Operator, Maureen Archer-Assistant Executive Director, Elizabeth Agostini-Sous Chef and Peter Debenedet-Culinary Director.