Historians differ over exactly when Jews started eating Chinese food on Christmas Day. Some attribute the practice to Benjamin Cardozo; others to Elena Kagan. In any event, this minhag is now so well established, that reservations at T.S. Ma must be made weeks in advance. Aileen Grossberg had the idea of sharing this custom with our guests at the MESH cafe, and so, on a freezing cold night the day after Christmas, cooked up a feast of Chinese-inspired dishes – assisted in the afternoon by sous chef Beryl Hiller – to warm the heart and belly.
Thirteen guests joined us. Aileen was ably assisted by a team of Grossberg mishpacha — Mark Grossberg, Melanie Grossberg, and Steven Hoviss — as well as the ever-dependable Susan Rosenblatt and MESH regulars Adrienne and Joe.
The menu consisted of steaming hot egg drop soup, bread, salad with Asian dressing, stuffed peppers, carrots, rice, and cookies with strawberries. Guests clamored for seconds, and thirds, and all went home with a take-away bag of oranges and granola bars (which may or may not have contained any fortunes).
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