This week our MESH guests were treated to Chef Fern’s fabulous Mediterranean Feast including a special Chanukah treat.
On the Menu: Baked Salmon with Sliced Lemons and Yogurt Dill Sauce, Fern’s first ever batch of homemade Potato Latkes, Spring Mix Salad with Roasted Butternut Squash, Apple Sauce Cups, Rolls, Cookies, a Protein Bar and a water bottle.
Just in time for Thanksgiving, Fern Heinig, one of The Carol Starr Mesh Cafe’s most loyal chefs, offers this stunning salad with all the color and flavors of the season. And unlike many holiday foods, this dish could even be good for you. Continue reading
Gourmet Chef Fern Heinig prepared her famous Mediterranean Feast including Baked Salmon with Tzatziki Sauce, Green Bean and Potato Salad, Butternut Squash and Mixed Greens Salad with Pomegranate Seeds and Dijon Balsamic Vinaigrette (so pretty!), a hearty roll, tangerines and a breakfast bar.
Chef Fern Heinig prepared her famous Salmon dinner in her home kitchen, dropping everything off at Shomrei ready to be portioned and packed into 30 Grab N Go bags by the experienced duo of Alex Kent and Lynne Kurzweil.
Volunteers John Lasiter and Susan Rosenblatt were able to take advantage of a bounty of unopened, catered food from a recent B’nai Mitzvah Kiddush. They packaged 20 to-go meals consisting of Falaffel, Tahinah, Borekahs, Roasted Vegetables, Hummus, Salad with Feta, Baklava, A fresh Orange and a granola bar.
Chef Fern Heinig whipped up her famous Salmon with Tzatziki, Mediterranean CousCous Salad and Potato Salad, along with a tasty roll, mini cupcakes and a small brownie. Faithful CoChairs Aileen and Lynne did the packing along with a hand from ever helpful Ehud. A breakfast bar and water bottle completed the meal.
On Tuesday, we had the awesome threesome team of Chef Fern Heinig and Packers Alex Kent and Susan Rosenblatt. Fern prepared her classic Baked Salmon with a lemon/dill sauce, sliced lemons, Green Beans, Mediterranean CousCous Salad, Tangerines, Rolls, Black and White Cookies, Breakfast Bar and, of course, a water bottle. The meal is served at room temp which makes it easy for the Cook to prepare in advance and for the Packers to assemble without heating up.
Chef Fern Heinig prepared the meal that our MESH guests proclaim is one of their favorites. Grab N Go bags included Roasted Salmon, Mediterranean Vegetable Quinoa Salad, Three Bean Salad, Clementines, Breakfast Bar and from the Lehr-Hahn family delicious mini challah rolls and homemade chocolate chip cookies. As always we included a water bottle. Continue reading
Can you match the SOUPERSPREADER with the delicious soup he/she/they made? Continue reading
The Full A Team was in operation Tuesday afternoon. Chef Fern Heinig prepared her fan favorites: Continue reading