From Captain Sarah Kravits
Shomrei welcomed 23 guests at the MESH cafe this chilly, damp evening. Chef Arden Epstein came up with a cozy meal of deviled eggs with carrot and celery sticks, mediterranean fish stew with carrots and potatoes, fresh bread, and carrots and grapes for dessert. Sous chef Meredith Barringer assisted along with Elana and Margalit. Continue reading
Eighty (80!) people attended Shomrei’s Syria Supper Club Sukkot Dinner on October 8. The dinner featured bountiful, delicious vegetarian food prepared in Shomrei’s kitchen by three Syrian cooks who have been recently resettled in the U.S.
Rabbi Greenstein welcomed everyone in the sukkah, and then we moved inside (the weather was threatening) for the meal. It was a win-win event all around; attendees enjoyed a delicious meal and the cooks displayed their cooking talents and earned some income to help support their families. (Almost all of the proceeds of the dinner went to the cooks.) Continue reading
From Captain Aileen Grossberg:
On a balmy early fall evening, 16 guests gathered in the gallery for a well planned meal cooked by experienced MESH chef Arden Epstein. Our guests enjoyed a plentiful meal of cheese and crackers with grapes; fresh rolls; a green salad; homemade cod fish salad with red potatoes; roasted asparagus with Parmesan; and pumpkin pie with freshly whipped cream. Yum! Continue reading
From Captain Lynne Kurzweil:
Our 17 MESH guests were welcomed to Shomrei’s cool and peaceful gallery with gratitude for and in anticipation of the tasty meal awaiting them. Chef Arden Epstein and sous chef Meredith Barrintine started the meal off with hummus, crackers and grapes. Next up an aromatic treat of Bbq pulled chicken on ciabatta rolls with homemade potato and egg salad and homemade cole slaw. Dessert was watermelon and pizelles. Arden always provides a takeaway bag this time with a granola bar and a clementine. Our faithful teen helper, Teddy, an MHS student, assisted with setup, cleanup and everything in between. Staffers Adrienne and Joe were as helpful and courteous as always. Only two more weeks before we break for the summer.
From 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
From Captain Lynne Kurzweil:
We welcomed a full house of 24 guests (plus two takeaway meals) to the MESH Cafe at Shomrei this past Tuesday evening. Chef Arden Epstein and Sous Chef Meredith Barrantine presented a tasty and nourishing meal that was heartily consumed by our grateful guests. Mixed nuts and raisins started the meal off followed by a kale and brussels sprout salad with poppyseed dressing and a dinner roll with butter. Roasted cod with lemon, buttered green beans and rice with Romano cheese was the delicious main course, followed by palmier pastry with fresh strawberries for dessert. Continue reading
From Captain Fern Heinig:
Shomrei’s MESH Cafe was open on a snowy night this last night in January. We served 17 guests a hearty meal. Captain and Chief Chef Fern, with soux chefs Arden Epstein, Susan Rosenblatt, and Veronica (Montclair State) served a very appreciated home cooked four course meal consisting of Egg Salad on a bed of lettuce, hearty vegetable soup, Chicken Cacciatore (chicken thighs cooked in tomato sauce, onions, peppers, and mushrooms) with pasta and green beans, and dessert of cookies and tangerines for dessert. Continue reading
From Captain Sarah Kravits:
On a fairly balmy (for December) evening this past Tuesday, Shomrei hosted 24 MESH guests while also housing IHN families for the week. Chef Aileen Grossberg cooked up a double batch of dinner to serve both groups, starting with a warming minestrone with parmesan and fusilli, then a mixed green salad, followed by a main course of salmon with brown sugar glaze accompanied by roasted carrots, peppers, and purple onions along with rolls. A Hanukkah treat of latkes with applesauce and sour cream rounded out the meal, which ended with a dessert of tuxedo chocolate mousse cake with fruit. Guests appreciated the Hanukkah blessings and menorah lighting and greatly enjoyed the meal. There was plenty, and some leftovers went home with our guests. Continue reading
From Captain Lynne Kurzweil:
Nineteen hungry guests were welcomed to the MESH Cafe at Shomrei this past Tuesday evening. Chef Arden Epstein prepared a healthy and hearty meal beginning with mixed nuts and grapes as the appetizer. A green salad with grape tomatoes, cucumbers and Italian dressing preceded a heartwarming beef stew chock full of meat and veggies and crisp baguette. The meal ended on a sweet note….homemade chocolate bark with almonds and fresh strawberries. Continue reading
