The Carol Starr MESH Cafe hosted a full house, and then some, on Tuesday. Luckily the offerings were bountiful thanks to the previous Syrian lunch, and the Simchat Torah celebration, which constituted much of the meal.
24 guests were served dinner and 7, for whom we had no room, were given takeout dinners. We had a good complement of helpers including newcomers Ira and Wendy Pollack. Ira is a whiz at the dish sink! Aileen Grossberg and Lynne Kurzweil were the chefs, ably assisted by Shomrei teens Noah, Pacey, and Amalia, and adult helper Rachel Kanter. Bonny and Joe ran the show for MESH. Continue reading →
On a lovely evening, the Carol Starr MESH Cafe hosted a full house of 24 guests. There was the least number of volunteers ever, and yet everything went off with out a hitch! Susan Rosenblatt enjoyed herself washing dishes, including a bowl that was bigger than she is, as well as pitching in with many other tasks. Chefs Aileen Grossberg and Lynne Kurzweil magically pulled together a meal, using existing foods, and spending only $12 on a few items. If only they could package that! Continue reading →
On the gorgeous first day of May, Shomrei’s MESH cafe fed a full house of 24 guests. Shomrei member and Pre-School parent Melissa Elbaum was the chef, and she was ably assisted by a skeleton crew, who nonetheless pulled off the meal with no snafus. Thanks to Melissa’s preparation and organization, the meal was good to go with apple chopping and other help from our regular MESH teens Amalia and Sarah. Other than that, helpers included Chief dishwasher Captain Alex Kent, and the MESH staff of Adrienne, Mr. Tyson, and security guard Mary. Continue reading →
From Captain Alex Kent:
The MESH Cafe served 24 guests Tuesday night, including 3 children. Chef Lynne Kurzweil stepped up once again to prepare a healthy, tasty dinner for the group, with Aileen Grossberg acting as sous chef. The crowd was served a green salad to start, accompanied by challah bread and spread. That was followed by a nourishing meatloaf, with peas and roasted carrots, and roasted, smashed potatoes, which were seasoned to perfection. Dessert was chocolate cake with fruit salad. Teen helpers included regulars Sarah and Amalia, along with Jack who wielded a mean potato masher. Montclair State interns Siobhan and Rebecca were on hand, along with two other MSU students: Jenna and Christina. MESH staffers Adrienne, Joseph and Maria ran the show in their usual competent manner.
Tonight’s meal was graciously sponsored in memory of Muriel Kurzweil Kanow by Linda and Todd Wieseneck, Felice and Don Levine, Joan and Don Zief, Maria and Jerry W. Czin, Judy and Neal Yudkoff and Risa and Seth Levine
The Shomrei MESH Cafe hosted 23 guests, including 3 children, the night before Winter Storm Toby. They got in a warm, delicious meal before the onslaught, prepared by Jennifer Moses at her home, and delivered to Shomrei. Continue reading →
Despite the burst water pipe, Shomrei was able to host a full complement of 21 MESH guests on Tuesday night. Chef Lynne Kurzweil fashioned a robust dinner, creatively using a lot of existing food before the synagogue has to shut down for repairs. The meal began with split pea and vegetable soup accompanied by challah rolls and butter. The main course was roasted cod, rice pilaf, and string beans with tomatoes, along with a green salad. Dessert was fruit salvaged from a previous event, along with assorted pastries.
The Shomrei MESH Cafe welcomed 20 guests on Tuesday night for a sumptuous pre-Thanksgiving feast, whipped up by Aileen Grossberg, with afternoon cooking help from Beryl Hiller. Also pitching in were Susan Rosenblatt, who manned the sink like a champ, June Zimmerman and her two 8th grade daughters Elana and Margallit, our dedicated regular Amalia, and three seventh graders who attend the Buzz Aldrin School, Sam, Cole, and Owen, who are volunteering at MESH as part of their Jewish Workshop community service commitment. MESH intern China was also on hand, along with MESH staffer Adrienne, and Captain Alex Kent.
24 guests showed up for MESH dinner on March 21st. Our chef was Arden Epstein who single-handedly whipped up a bountiful meal including her signature to-go bags.
Up first was cheese and crackers, with grapes. The main course consisted of a side of coleslaw, accompanied by baked cod with an herb butter sauce, green beans, parmesan rice, and bread and butter. Dessert was homemade chocolate almond bark prepared by Arden, served with strawberries and grapes. Every guest also got a bag with an apple and peanuts in the shell. As always, the meal was most appreciated. Leftovers were non-existent. Continue reading →