MESH Report 4/16/2019

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Report from Captain Shirley Grill:

It was a cool spring evening and spirits were high in keeping with the wonderful weather! John and Adrienne prepared a wonderful repast, consisting of :

A tuna salad and pita chips for the appetizer;

The main dish was perfectly baked barbecue chicken, great roasted potatoes and home made coleslaw which was yummy!

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MESH Report 4/9/2019

mesh - fernReport from Captain Fern Heinig:

Another week, another full house at the Carol Starr MESH Cafe.  We served 24 in house guests and one takeaway.

The weather began dry, but quickly turned to rain around 6:00pm so we allowed our guests to come inside early and be seated.  We had enough helpers so the professional MESH staff kept our guests company in the gallery as we finished preparing dinner.

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MESH Report 4/2/2019

Report from Captain Sarita Eisenberg:

IMG_5206The kitchen stayed cool at the MESH Café on Tuesday as we served a dinner of mostly leftovers, allowing Chef Lynne Kurzweill to wear seasonable appropriate long sleeves. We served 24 guests and prepared four takeaway meals.

The meal started with a freshly made tomato vegetable soup – good to the last drop, with not a smidge leftover. That was followed by leftovers from the Women’s Seder on Sunday: a kale salad with apples, craisins, and roasted pecans plus a touch of mango salsa to add sweetness; salmon topped with a horseradish crust and accompanied by roasted grape tomatoes; and a quinoa vegetable salad.

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MESH Report 3/26/2019

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Report from Captain Linda Ariel:

With the days lengthening and the temperatures still fluctuating in early spring, we hosted twenty-four guests with three additional people who were fortunate to take away food, since there was limited space in the cafe. Sarita Eisenberg and Sarah Steindel were the chefs for the evening and were assisted by Susan Rosenblatt and Lou Hammerman as sous chefs, servers, and cleanup crew. Amalia, Noah, and Orly were teen helpers who assisted in every task of the evening. The MESH staff of Adrienne, Bonny and Joe pitched in as they always do with their expertise and familiarity with many of our guests. Continue reading

MESH Report 3/19/2019

meshReport from Captain Stuart Green:

It was an especially busy night for the Carol Starr MESH cafe. We had 24 guests and 4 takeaways. Chef Jennifer Moses prepared a delicious meal of baked flounder with creamy broccoli sauce, macaroni and cheese, and salad. This was supplemented with chickpea spinach stew and okra with potatoes, repurposed from Shabbat. Sixteen of our guests had seconds. The meal was served and cleaned up by MESH teens Shayna, Josephine, Talia, Siona, Jonah, and Amalia, plus MESH professionals Adrienne and Joe. Continue reading

MESH Report 3/12/2019

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Report from Captain Alex Kent:

Shomrei did another stellar job of hosting the MESH Cafe this week.  24 guests were served and we prepared 5 take out containers.

Chef Aileen Grossberg prepared a sumptuous meal, re-purposing a number of items.   The first course was a medley of southwestern corn salad, falafel sliders, and roasted veggie pasta.  This was followed by a green salad, and a main course of salmon with a hummus topping, couscous with veggies,and green beans, served with a side of bread.  Dessert was cookies from the Art Mazel pre-school fundraiser (the source of the sliders as well), and fruit.   Continue reading

MESH Report 3/5/2019

mesh 2Report from Captain Fern Heinig:

Tuesday was frigid for a March night.  We had a full house of 24 guests, who were seated early due to the cold.  Our guests arrived earlier than usual to the Carol Starr MESH Cafe and we had to decline six guests seats but we were able to provide take away meals so no one left hungry.

The night was incredibly busy, with our early arrival full house and lots of volunteers.  Last month, there was a special request made of chef Fern to cook her MESH famous meatballs, so that was the main entree (10 pounds with no leftovers) served with mashed potatoes and roasted cauliflower and broccoli.  Spinach salad was the first course on arrival followed by a hearty vegetable soup.  Dessert was tangerines and cookies.

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MESH Report 2/26/2019

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Report from Captain Linda Ariel:

The Carol Starr MESH Cafe welcomed twenty-four guest on this cold wintry evening. Sarita Eisenberg and Sarah Steindel were co-chefs and created a delicious and generous repast, some of which was re-purposed from the Honor Night dinner for Nick Levitin. The menu included appetizers of carrot salad, couscous, and cucumber salad with cheese and crackers on the side, the main course of middle eastern fish stew, baked salmon, roasted broccoli, rice, bread and butter, and finally fruit salad and cookies as dessert.

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MESH Report 2/19/2019

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Report from Captain Lynne Kurzweil:

It was a cold night outside, but warm and welcoming inside!

Our fabulous Chef Arden Epstein, ably assisted by her sous chef, Zamiah, prepared a very sophisticated meal of: Deviled Eggs, Crudities and crackers for appetizers; Followed by Green Salad and French bread, Complemented by a main of  fish stew with Cod and vegetables, And topped by a homemade magnificent Cappuccino Mousse with cookies (after mixing the mousse, the captain got to lick the bowl!  Continue reading

MESH Report 2/12/2019

MESH 2-12Report from Captain Fern Heinig:

It was an icy night but the Carol Starr MESH Cafe was able to open their doors. It was a concern whether staff and volunteers could make it to Shomrei because of the icy roads but everyone made the gallant effort so our guests would have a dry space and nutritious food to eat.

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