Tuesday evening we welcomed 21 grateful guests and wished everyone good health and improved circumstances in 2020. Chef Lynne planned a seasonal menu centered around a generous contribution of organic produce from Judy Wildman and Ken Bannerman including winter squash, potatoes, parsnips and cabbage.
editor’s note: on the evening of Dec 29, 2019, the wider Jewish community including area synagogues and Chabad of Montclair, as well as interfaith allies gathered for the lighting of the communal Hanukkiah as an act of solidarity in light of recent attacks on Jews.
Report and Opinion from a Rainy Night of Solidarity By Aileen Grossberg
The night was cool and rainy but the hearts were warm and the voices strong. Scores of people from Montclair area synagogues were joined by others of all faiths to stand in solidarity against the recent spate of anti-semitic acts in the tri-state area.
The concern was palpable as small groups talked in hushed voices about the incidents of the last weeks. But there was also determination to not give in to fear and to do something to fight this growing wave of anti-semitism and violence.Continue reading →
It’s not too late to plan a special Hanukkah meal with proven recipes from the Shomrei kitchen.
Food for Hanukkah has traditionally been fried in oil to recall the miracle of the small cruse of oil lasting eight days. Today’s more health conscious diets preclude eating a lot of fried food so here’s a “Kosher Southern-Style” oven fried chicken recipe courtesy of Jamie Geller (jamiegeller.com) Continue reading →
On a festive Tuesday evening, our Shomrei building was filled with warmth, joy and many happy, grateful people. In addition to our 21 MESH guests (plus 4 takeaway meals), we prepared and served a holiday feast for Shomrei’s 15 IHN guests.
This past Tuesday evening, 25 guests came in out of the rain and were treated to a warm and tasty meal prepared by chef Stuart Green.
Captain Sarah Kravits, along with adult volunteers Cheryl and Meredith, directed an energetic and experienced crew of young workers including Delia, Lauren, Abby, Hailey, Ashlyn, Elana, Orly, and Gabriel.
While the official Grandparents’ Day is Past, it’s always appropriate to celebrate grandparents.
I hope everyone has as fond memories as I do of their grandparents. I was fortunate enough to live in the same community of both sets of grandparents. In fact, we lived right next door to my mother’s parents and easy walking distance to my father’s parents. I still treasure the after dinner visits I made to my mother’s mother where we talked about almost everything and the drop-in visits after school to my father’s parents where there was always a cookie or legendary sponge cake.
On a cold, post snowstorm night, 24 guests including a five year old child, were warmed by the hospitality at the Carol Starr MESH Cafe.
After consulting with co-chair and kiddush planner, Aileen Grossberg, chef Lynne Kurzweil with expert help from sous chef Beryl Hiller, cooked a delicious meal of fresh-yes, FRESH, not canned- tuna salad accompanied by grape leaves, grape tomatoes, cucumber and crackers, baked tilapia with Israeli salad repurposed into a Mediterranean tapenade, rice, roasted broccoli and carrots, roll and butter, and finally a healthy dessert of pineapple and berries served with a chocolate chip cookie.
Our guests applauded the meal, enjoyed seconds, and left barely a scrap on the serving platters. When Captain Aileen went around asking people if they enjoyed their meal, faces beamed. Even our youngest guest loved this decidedly adult meal.