MESH Report 6/18/19

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From Captain Shirley Grill:

It was a stormy, wet night on Tuesday so we invited our MESH guests into Shomrei early to provide sanctuary from the storm! We had a full house with 24 guests and 5 takeaway dinners. The evening was brightened by Chef Arden Epstein’s fare, in colors of red and green…rather spring like! Appetizer was fresh cherries and nuts–can be seen in forefront of the picture; Main Course was Asian Chicken Salad with cashews and mandarin slices; string beans in a mustard dressing and a hot roll; Desert was Strawberries and homemade chocolate bark–yummm! And all the guests received a goodie bag with a power bar and clementine for a late night snack or breakfast!
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MESH Report 6/11/19

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From Captain Lynne Kurzweil:

On a balmy spring evening we welcomed 24 grateful guests to the Carol Starr MESH Cafe at Shomrei. We also provided 2 takeout meals. The top notch team of Steindel, Eisenberg and Hammerman was on board with Sarah and Sarita preparing a delicious and nutritious meal assisted by Charles and Lou who ably performed numerous tasks including Lou’s stellar pot, pan, dish and utensil washing. We had a new helper tonight. Sarah, the young daughter of our custodian Kevin, pitched in with plating food and serving. She was a big help! Continue reading

MESH Report 6/4/19

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From Captain Lynne Kurzweil:

The Carol Starr MESH Cafe at Shomrei welcomed a full house of 24 grateful guests this past Tuesday night.  Four additional hungry guests were given takeaway meals.  As we were about to say the motzi, one young woman raised her hand, stood up and said she would like to lead the blessing.  She proceeded to recite “Baruch Ata Adon…” and then in English, both with perfect precision, as she has heard each week at our cafe. My heart warmed at her sincerity.

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MESH Report 5/28/19

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From Captain Sarah Kravits:

It was a great day for vegetarians (and other fans of good food) on Tuesday night at the Carol Starr MESH cafe at Shomrei. Chef Arden Epstein made a delicious vegetarian meal starting with an appetizer of watermelon, mozzarella, tomato, and basil with pita chips; then moving on to a green salad with ranch dressing; featuring a main course of polenta with cheese served with black beans and corn and tortilla chips; and ending with refreshing ice cream sandwiches.

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MESH Report 5/21/19

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From Captain Linda Ariel:

It was a lively evening at the Carol Starr MESH Cafe at Shomrei. It was a warm sunny evening, and the days were surely getting longer. We hosted 24 guests and were able to send four additional lucky people home with dinner.  Sarita Eisenberg was top chef with the many able assistants, Chaya Kotlowitz, Charles Steindel, and Sarah Steindel ably preparing a delicious and colorful feast. Jonah and Madeline were the teen volunteers who did anything and everything that was needed to help. Lou Hammerman pitched in as both a server and a pot washer par excellence.

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MESH Report 5/14/19

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From Captain Shirley Grill:

Tuesday night was a cold and rainy night–not your typical spring evening!  Because of the weather, we let our guests in early rather than have them wait outside in the rain.  We were fortunate that the meal was a spinoff from our wonderful Syrian meal the prior Friday, so much of the work was reheating and cutting and chopping for a fresh green salad and fruit salad.

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MESH Report 5/7/19

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From Captain Alex Kent:

The Carol Starr MESH Cafe at Shomrei hosted an Asian cuisine night on Tuesday, giving a new life to some delicious Chinese food repurposed from the Beatles Shabbat last Friday night. The food had been graciously donated by Aimee and David Brooks. Chef Lynne Kurzweil whipped up her own carrot and ginger soup, topped with Chinese noodles and parsley, followed by crowd favorites beef with broccoli, sesame chicken, lo-mein, vegetables in brown sauce, and rice. The meal was completed with fruit salad, and black and white cookies.
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MESH Report 4/30/2019

Fern Mesh 1Report from Captain Fern Heinig:

The Carol Starr MESH Cafe served 22 very grateful guests.  Not only did our guests leave with a full stomach but our volunteers left with a full heart.  Teen volunteers thanked me for “allowing” them to donate their time to help cook and serve.  Adult volunteers took out calendars so they could commit to the next night to volunteer.  Captain Fern left feeling like the world could be repaired after how grateful our volunteers were for the opportunity to cook and serve our guests Continue reading

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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