MESH Report Oct 15, 2019

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From Captain Alex Kent:

It was a wild and crazy MESH night this past Tuesday when, unbeknownst to the volunteer crew, the MESH guests were slated to dine in the Sukkah.

Everyone rose to the occasion, even though at times it was a bit of a Chinese fire drill with plates of food being ferried up and down the stairs and in the elevator. The MESH staff assured us the guests wanted to eat in the Sukkah, despite the 60 degree weather.

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MESH Report 4/16/2019

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Report from Captain Shirley Grill:

It was a cool spring evening and spirits were high in keeping with the wonderful weather! John and Adrienne prepared a wonderful repast, consisting of :

A tuna salad and pita chips for the appetizer;

The main dish was perfectly baked barbecue chicken, great roasted potatoes and home made coleslaw which was yummy!

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MESH Report 12/18/18

image (1)From Captain Fern Henig:

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.

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Shomrei Latke Crew (and John’s recipe)

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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:

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Big in Sound and Joy – The Simcha Band!

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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.

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MESH Report 12/11/18

image1 (2)From Captain Lynne Kurzweil:

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

Plans for the Rabbi’s Sabbatical

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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.

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Bountiful Brass – A Fitting Tribute (video and photo gallery)

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.
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MESH Cafe Oct 16, 2018

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Report from Captain Stuart Green:

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

Stuart Green

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