From Captain Alex Kent
Home Sweet Home! Shomrei’s MESH Cafe was back on campus this week, serving 22 guests including several children. They were rewarded with a lavish feast that included Purim elements.
From Captain Alex Kent
Home Sweet Home! Shomrei’s MESH Cafe was back on campus this week, serving 22 guests including several children. They were rewarded with a lavish feast that included Purim elements.
From Captain Alex Kent
Despite the burst water pipe, Shomrei was able to host a full complement of 21 MESH guests on Tuesday night. Chef Lynne Kurzweil fashioned a robust dinner, creatively using a lot of existing food before the synagogue has to shut down for repairs. The meal began with split pea and vegetable soup accompanied by challah rolls and butter. The main course was roasted cod, rice pilaf, and string beans with tomatoes, along with a green salad. Dessert was fruit salvaged from a previous event, along with assorted pastries.
From Captain Alex Kent
From Captain Alex Kent:
24 guests showed up for MESH dinner on March 21st. Our chef was Arden Epstein who single-handedly whipped up a bountiful meal including her signature to-go bags.
Up first was cheese and crackers, with grapes. The main course consisted of a side of coleslaw, accompanied by baked cod with an herb butter sauce, green beans, parmesan rice, and bread and butter. Dessert was homemade chocolate almond bark prepared by Arden, served with strawberries and grapes. Every guest also got a bag with an apple and peanuts in the shell. As always, the meal was most appreciated. Leftovers were non-existent. Continue reading
From Captain Alex Kent:
The MESH Cafe had a full house this past Tuesday. Chef extraordinaire Aileen Grossberg manned the kitchen, with help from several sous chefs. Continue reading
Captain Alex Kent:
The Shomrei MESH Cafe fed 25 hungry guests Tuesday night. Chef Arden Epstein presided in the kitchen, along with her friend Meredith Barrentine. First up were savory zucchini muffins served with grape tomatoes. The main course was baked cod with herbs, roasted broccoli, mashed sweet potatoes, and cole slaw made by Aileen Grossberg. Rolls were served on the side. The meal was capped off with fresh strawberries and whipped cream. All guests received a to-go bag with a roll, granola bars, and clementines.
The MESH Cafe served 26 guests this evening. It was an haute cuisine meal prepared by Barbara Lesser and Carolyn Lack. The feast began with Carrot/Orange soup, with bread and butter, followed by steelhead trout with a strawberry glaze, served over bulgur, and accompanied by a stir fry of onions, peppers, and green beans. Carolyn baked banana nut bread for dessert, served with fresh pineapple. It looked and smelled delicious! Our helpers included Shomrei’s Gus and Siona, along with Lexie and Shannon from Montclair State. Rachel Kanter did lots of dishes, and was an all around helper. Bonny and Adrienne from MESH rounded out the team. Our guests were very appreciative as always. Continue reading
Shomrei’s MESH Cafe served 26 guests Tuesday night, including 5 young children.
Chef Aileen Grossberg prepared an extremely colorful first course salad medley made up of green bean salad, carrot salad, and purple cole slaw, part of it courtesy of the Lasiter Bar Mitzvah, along with multi grain bread. Next up was potato soup with home made potato chips as a garnish. The main course was cod with a lime, chile, cumin, butter sauce (yum!), quinoa with peppers, beets, and onion (also courtesy of the Lasiter family) and asparagus with peppers and purple onion. For dessert there were homemade brownies topped with ice cream (found in the Shomrei freezer), chocolate sauce and strawberries. Continue reading
Report from Captain Alex Kent:
From Captain Alex Kent:
On a frigid Tuesday evening, the Shomrei MESH Cafe welcomed 22 guests for dinner. Lynne Kurzweil was the Chef du Jour. Merrill Silver supplied a tasty split pea soup, which was followed by a main course of breaded Tilapia, baked sweet potatoes, spinach and feta quiche, roast broccoli with garlic and lemon (prepared by the ubiquitous Aileen Grossberg) and buttered bread. Dessert was clementines and strawberries, accompanied by homemade cookies and cake baked by Shomrei’s own STOM teens. Continue reading