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.
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.
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.
On Tuesday night the MESH guests enjoyed a pre-Thanksgiving meal courtesy of chef Aileen Grossberg and chef’s assistant Beryl Hiller. After a whirlwind of preparation in the kitchen — directed by Aileen and captain Sarah Kravits and facilitated by volunteer Cheryl and teen helpers Amalia, Jake, Delia, Lauren, and Leah — guests enjoyed a starter of butternut squash soup with ginger followed by a mixed green salad with homemade balsamic dressing, an entree of turkey meatloaf with cranberry chili sauce glaze accompanied by roasted baby potatoes as well as roasted butternut squash with Brussel sprouts and cranberries, plus rolls with margarine and a side of cranberry sauce. The meal finished on a high note with apple pie and non-dairy ice cream. Guests went home with a snack bag of a clementine and trail mix. Everyone was satisfied! Continue reading →
It was a brisk Tuesday evening on November 5, 2019, and we were blessed with many more volunteers than we had initially anticipated. This allowed the group of Shomrei MESH hosts to run a seamless kitchen and service crew for our 24 guests and to accommodate the four take-away dinners for people for whom we did not have room to seat.
Our fundraising to help send local refugee children to summer day camp has been a major success! Including the very generous matching grant provided by one of our member-families, we have raised a total of $2,866 so far. The funds are being used to send seven children from two families in Paterson to the Wayne Y and to send one child from the families that we are supporting in Elizabeth to the Y camp in Union. All of the children will be enjoying two weeks of day camp thanks to our group’s fundraising efforts. (See photos of Kresten, below, waiting for her first day of camp to start yesterday.) Any funds in excess of those needed for camp will be used for the general welfare of the refugee families.
The Shomrei Caterers have been busy these last few weeks. Congregants have discovered that we can do an excellent , creative job for them for kiddushes both large and small. We customize menus, provide creative plating and table set-ups.