The Carol Starr MESH Cafe served 24 guests last night and 1 take away.
Last night’s menu was: Egg Salad on a bed of lettuce with cucumbers and tomatoes, Alphabet vegetable soup, Baked salmon with dill sauce, Mashed potatoes, Honeyed carrots, Cupcake, tangerine, and bread pudding. Captain Fern was assisted by employees of HSBC and non-Shomrei friends.
This year the Latke Crew baked 720 (gluten free) latkes for the Hanukkah party! Thanks and “yasher koach” to the entire hardworking Latke Crew: Charlie and Alan Breslin, Adrienne Shulman and Michael Sag. A number of people asked me for my recipe, so here it is:
We may have been small in number but we were big in sound and joy. Just ask the audience who sang, danced and clapped to the rhythm of all the melodies.
Special thanks to Conductor Mark Weinstein, and band members: Elliot Lasiter, Jerilyn Margulies, Mike Tizhgarten, Howie Erichson, Andy Silikovitz, and Merrill Silver. Joining the band for the first time were Collin Brooks and Nathan Pendola. We look forward to watching Collin (electric guitar) and Nathan (drums) grow up with the band. We welcome and thank Dan Silver who came from NYC to make music with us.
On a chilly Tuesday evening, we welcomed 24 grateful guests to the warm and nourishing Carol Starr MESH Cafe at Shomrei. Four others enjoyed takeaway meals. Shomrei Master Chef John Lasiter prepared a sumptuous spread beginning with Sweet Kale Salad, challah and spread. Main course was Braised Chicken with onions, garlic, lemon and herbs, Smashed Potatoes and Roasted Broccoli. Dessert was homemade Brownies with Cashew Milk ice cream. Continue reading →
As you know, Rabbi Greenstein will be away from Shomrei from January 1st through May 31st of this upcoming year. He has been awarded the Daniel Jeremy Silver Fellowship at the Center for Jewish Studies at Harvard University.
For much of this year, a Rabbi Sabbatical Committee, led by Shomrei members Geoff Sadow and Dan Winter, have been working to ensure that our congregation will operate smoothly during our rabbi’s absence. This includes the hiring of guest rabbis to join us for many Shabbatot and to provide rabbinic coverage. This also includes the scheduling of academic and musical scholars-in-residence who will bring to Shomrei some exciting programs.
About 250 people gathered at Shomrei for the second annual “Concert for Eric” a tribute to Eric Singer z”l. This year’s concert entitled “Bountiful Brass – From Bach to Bernstein” featured Montclair Chamber Brass: Don Batchelder, Chuck Bumcrot, Anthony Mazzocchi, Jeff Scott and Kyle Turner. Continue reading →
On a crisp autumn evening, the MESH cafe hosted 23 guests for a delicious and nourishing meal. The menu consisted of freshly made broiled salmon served with a selection of leftovers repurposed from Avital Ely’s bat mitzvah lunch, including a tuna salad and egg salad appetizer, with challah, sesame noodles, tomato and cucumber salad, quiche, and cookies. Staffing was light: Chef John Lasiter worked his magic on the fish and leftovers, and washed pots, while MESH professionals Adrienne, Bonny, and Joe worked the front of the house
On a perfect spring evening, the fabulous Shomrei team served a finger lickin’, delicious meal to our MESH Guests. We had 24 guests, including 3 children, who feasted on a fabulous barbeque chicken dish, prepared by our greatly admired John Lasiter! When the captain, Shirley Grill, announced the menu and the chef, the guests applauded! Continue reading →
On this bitter cold night, we welcomed 18 grateful guests to the MESH Cafe at Shomrei. John Lasiter, our chef extraordinaire, along with sous chef Jerilyn Margulies, whipped up a delicious hearty and warming meal to the delight of all. The amazing aroma wafted through the hallways as our guests entered the building. Continue reading →
The Latke Crew Baked 630 latkes for last night’s Hanukkah party! Thanks and “yasher koach” to the entire hardworking Latke Crew: Leon Berman, Charlie, Kate and Alan Breslin, Adam Dembrow, Yechiel Felder, Fern Heinig, & Aaron Task. (see a gallery of photos below). A number of people asked me for my recipe, so here it is: