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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MESH Report 2/5/2019

IMG_5036Report from Captain Sarita Eisenberg:

We had another full house with 24 guests at the MESH Café as well as providing 5 take-away meals. Chef John Lasiter prepared a sumptuous meal with assistance from Beryl Hiller. The meal started with meat empanadas and coleslaw. Next course was an overflowing plate of barbeque chicken, roasted potatoes provencal, more coleslaw, and corn bread. For desert there was brownies and ice cream. Teen volunteers Amalia, Elana, Orly, and Jonah  assisted with preparing and plating the food while Lou Hammerman manned the sink. Continue reading

MESH Report 1/29/2019

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From Captain Aileen Grossberg:

On a relatively mild winter night, the Carol Starr MESH Cafe served a full house of 24 appreciative guests plus several take away meals. Lynne Kurzweil and Aileen Grossberg served as creative co-chefs, repurposing food left from the weekend’s events.

Our guests were treated to a multi-course meal of salmon salad with miso marinated carrots, felafel with tahini, pickled cucumbers and crackers as an appetizer. This was followed by squash soup garnished with house made crispy chick peas, a mixed green salad and warm pita bread. The entree  was za’atar chicken strips over vegetable infused pasta with a side of farro salad. A colorful fruit bowl of grapes, cantaloupe, and berries accompanied by crumb cake completed the meal.

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MESH Report 1/22/2019

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From Captain Stuart Green:

Shomrei’s MESH cafe opened on Tuesday night, welcoming 24 guests seeking respite from temperatures in the teens. They came early and stayed late, enjoying a hot and nutritious meal prepared by MESH superstars Lynne Kurzweil and Aileen Grossberg, sous-chef and pot washer Susan Rosenblatt, and shopper Sarah Steindel. The menu featured minestrone soup, salad, baked tilapia on a bed of greens, rice and mixed vegetables, rye bread, fruit salad, and apple strudel. Teens Amalia, Jonah, Kendall, Louis, and Max served, cleared, and kibitzed, along with MESH pros Bonny, Adrienne, and Joe.

Quick plea from MESH co-chairs Lynne Kurzweil & Aileen Grossberg:
With the exception of Tuesday, 2/12, there are no Cooks nor Captains signed up going forward.  We need more help if we want to sustain our MESH Cafe. If you’ve never cooked for MESH or been a Captain we will guide you all the way. Please consider signing up and then do it. To sign up, go to shomrei.org/mesh.

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MESH Report 1/15/2019

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From Captain Sarah Kravits:

On a sub-freezing night, the Carol Starr MESH Cafe at Shomrei provided many kinds of warmth — a hot meal, a warm place to eat it, and friendly people providing it. Chef Melissa Elbaum unfortunately was sick and could not cook, so Chef Lynne Kurzweil and sous-chef Aileen Grossberg came in to save the day, ingeniously repurposing food in the refrigerator and freezer. They created a delicious meal of a hearty tomato and roasted eggplant vegetable soup, a green salad with marinated tomatoes, a “flight” of quiches (broccoli and cheddar, mushroom and spinach, and salmon and goat cheese), a tuna chickpea salad on a lettuce leaf boat, toasted bagels with cream cheese and butter, and roasted root vegetables that were the last of the CSA generously provided by Judy Wildman and Zelda Greenstein (in the photos you can see the “before” and “after” of the roasting). Dessert was fruit salad and homemade chocolate/chocolate chip cookies.

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MESH Report 1/8/2019

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From Captain Lynne Kurzweil:

We welcomed a full house of 24 guests this past Tuesday evening. We also packed up 6 takeaway meals for guests we could not accommodate inside. Our chef was Ben Lefkowitz, who came back for the second week in row during his college break, this time as executive chef. Ben prepared a great meal including Hearty Vegetable Soup with Challah and spread, Roast Chicken with Roasted Broccoli and Rice Pilaf with Mixed Vegetables. Ben baked Brownies for dessert which were served along side Cantaloupe and Blueberries. Sous Chef was Lynne Kurzweil with a last minute assist by Lanny Kurzweil. Servers were Ben, Lynne and Lanny. Cleanup crew was Ben and Lynne. (You get the picture…it was a skeleton crew.) As always, Bonny, Adrienne and security guard, Joe, were on hand to make sure everything ran smoothly.

Next week we have a great group of volunteers. However, the schedule for the last two weeks in January is completely blank. Please signup to help. We need you.
Thank you in advance.

www.shomrei.org/mesh

Lynne
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MESH Report 1/1/2019

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From Captain Lynne Kurzweil:

On the first day of 2019 we welcomed 18 guests to the Carol Starr MESH Cafe at Shomrei.  Uber Chef Aileen Grossberg planned, shopped and prepared a hearty meal of comfort foods to ring in the new year.  First course was Black Bean Soup with Cornbread Crackers, followed by Meat Loaf, Roasted Thin Potato Chips, Roasted Green Beans with a side of Coleslaw and pickles and home baked bread and spread.  Dessert was home baked Brownies, Vanilla Soy Ice Cream and Grapes.  The meal was totally enjoyed with seconds for all who wanted.

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MESH Report 12/18/18

image (1)From Captain Fern Henig:

The Carol Starr MESH Cafe served 24 guests last night and 1 take away.

Last night’s menu was: Egg Salad on a bed of lettuce with cucumbers and tomatoes, Alphabet vegetable soup, Baked salmon with dill sauce, Mashed potatoes, Honeyed carrots, Cupcake, tangerine, and bread pudding. Captain Fern was assisted by employees of HSBC and non-Shomrei friends.

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MESH Report 12/11/18

image1 (2)From Captain Lynne Kurzweil:

On a chilly Tuesday evening, we welcomed 24 grateful guests to the warm and nourishing Carol Starr MESH Cafe at Shomrei.  Four others enjoyed takeaway meals. Shomrei Master Chef John Lasiter prepared a sumptuous spread beginning with Sweet Kale Salad, challah and spread.  Main course was Braised Chicken with onions, garlic, lemon and herbs, Smashed Potatoes and Roasted Broccoli.  Dessert was homemade Brownies with Cashew Milk ice cream.  Continue reading

MESH Report 12/4/18

image1 (3)From Captain Stuart Green:

The third night of Hannukah saw a full house for the Carol Starr MESH cafe: 24 guests, 4 takeaways, 10 volunteers, and 3 MESH staff. We were so busy that unfortunately we had to turn away 4 latecomers.

Amidst this hectic scene, Chef Melissa Elbaum was a model of calm, almost single-handedly preparing a sumptuous meal of artichoke salad (repurposed) and bread, chop salad, broiled salmon, finger potatoes, root vegetables, and the obligatory Hannukah dessert of donuts and grapes. The meal was served and cleaned up by MESH teens Brenden, Jonah, Siona, Pacey, Molly, Louis, Max, and Kendall, plus MESH professionals Adrienne, Bonny, and Joe. Continue reading