Kugels Rule

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The weeks of anticipation were almost over. Shavuot was just a couple days away. Shomrei’s preparations for the community Tikkun were in high gear especially in the kitchen where the refrigerator shelves were overflowing with butter and eggs, vegetables and fruit.

The quiches had been baked; the cheesecakes were here, too. The blintzes were being prepped.

But what about the kugel? It’s not Shavuot without kugel. And why kugel and other dairy dishes? Continue reading

Mesh Cafe May 8, 2018

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From Captain Lynne Kurzweil:

This Tuesday evening, we welcomed 20 guests to Shomrei’s MESH Cafe.  Due to serendipitous events and some creative planning, the entire meal was put together with repurposed food, yet delicious, nutritious and enjoyed by our guests.  Engineered by Executive Chef Lynne Kurzweil there was $0 additional expense for this meal.

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Mesh Cafe April 17, 2018

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From Captain Alex Kent:
The MESH Cafe served 24 guests Tuesday night, including 3 children. Chef Lynne Kurzweil stepped up once again to prepare a healthy, tasty dinner for the group, with Aileen Grossberg acting as sous chef. The crowd was served a green salad to start, accompanied by challah bread and spread. That was followed by a nourishing meatloaf, with peas and roasted carrots, and roasted, smashed potatoes, which were seasoned to perfection. Dessert was chocolate cake with fruit salad. Teen helpers included regulars Sarah and Amalia, along with Jack who wielded a mean potato masher. Montclair State interns Siobhan and Rebecca were on hand, along with two other MSU students: Jenna and Christina. MESH staffers Adrienne, Joseph and Maria ran the show in their usual competent manner.

Tonight’s meal was graciously sponsored in memory of Muriel Kurzweil Kanow by Linda and Todd Wieseneck, Felice and Don Levine, Joan and Don Zief, Maria and Jerry W. Czin, Judy and Neal Yudkoff and Risa and Seth Levine

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Mesh Cafe April 10, 2018

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From Captain Lynne Kurzweil:

We welcomed a full house of 24 guests, including a family with several children, to this week’s MESH Cafe at Shomrei. Chef du Jour was yours truly with gracious contributions by Merrill and Andy Silver. First course was Merrill’s Old Fashioned Salad (a NYTIMES recipe) accompanied by warm pita and spread. Main course was potato crusted tilapia with roasted sweet potato and roasted asparagus garnished with red pepper strips. Dessert was Apple Pastry Strip (Silvers) with homemade whipped cream. The meal was warmly appreciated by all. Helpers included  twice monthly regular Susan Rosenblatt assisting with food prep and cleanup and first time MESH volunteer Analesa Berg, (who will be the next Artist in Residence in Shomrei’s gallery.) Also assisting with food prep were Hailey and Lilli. MESH staffers Adrienne, Joe and Maria oversaw a crack team of young people including first time teen volunteer Jack, along with MESH interns Rebecca and Siobhan and three additional MSU students who set up, served and cleared.
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Mesh Cafe April 3, 2018

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From Captain Shirley Grill:

The awesome team of Chefs Lynne Kurzweil and Aileen Grossberg ensured that we had a spectacular Pesach meal for our 22 guests on Tuesday, April 3.  Aileen planned the meal and Lynne cooked all Monday, so everything was prepared for the small kitchen team of Aileen, Yael Webber (Shomrei’ s own JLC teacher on vacation!) and yours truly–serving as kitchen help and captain.  We were supported by the MESH team led by Adrienne, with servers Siobhan, Rebecca, Joe and Joe (security.)  And our custodian Kevin did kitchen cleanup.  Continue reading

Mesh Cafe Mar 6, 2018

image2From Captain Linda Ariel

On March 6, 2018, the MESH Cafe at Shomrei welcomed 23 guests to join us at a sumptuous four course meal. We started with Pasta with Crudites, followed with an Asian Salad. The main course was delicious Meatloaf with Mashed Potatoes, Grilled Vegetables, and Bread and Spread on the side. Dessert was plentiful with Fresh Fruit Salad, Home Baked Brownies, and Clementines. Our guests loved the food, especially the meatloaf, and asked for seconds and thirds. As they left, they thanked us all again for the warm welcoming environment and the good food.

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