What a treat! On Sunday a large group of females aged just months old to life experienced seniors joined to celebrate a pre-Passover seder. Hearing the voices of women raised in song and conversation, watching women think what freedom means to them personally, listening to the youngest women ask the Four Questions, recalling our female ancestors-(sadly many of us no names beyond our mothers’), enjoying a Passover meal with nary an ersatz ingredient in any dish…a lovely evening.
Look no further than the recipes for the food served at Shomrei’s Women’s Seder if you want something new and tasty for your seder dinner. Thanks to Lynne Kurzweil for planning this healthy, delicious, and unique meal. Continue reading
Report from Captain Sarita Eisenberg:
The kitchen stayed cool at the MESH Café on Tuesday as we served a dinner of mostly leftovers, allowing Chef Lynne Kurzweill to wear seasonable appropriate long sleeves. We served 24 guests and prepared four takeaway meals.
The meal started with a freshly made tomato vegetable soup – good to the last drop, with not a smidge leftover. That was followed by leftovers from the Women’s Seder on Sunday: a kale salad with apples, craisins, and roasted pecans plus a touch of mango salsa to add sweetness; salmon topped with a horseradish crust and accompanied by roasted grape tomatoes; and a quinoa vegetable salad.
Report from Captain Lynne Kurzweil:
It was a cold night outside, but warm and welcoming inside!
Our fabulous Chef Arden Epstein, ably assisted by her sous chef, Zamiah, prepared a very sophisticated meal of: Deviled Eggs, Crudities and crackers for appetizers; Followed by Green Salad and French bread, Complemented by a main of fish stew with Cod and vegetables, And topped by a homemade magnificent Cappuccino Mousse with cookies (after mixing the mousse, the captain got to lick the bowl! Continue reading
Report from Captain Sarita Eisenberg:
We had another full house with 24 guests at the MESH Café as well as providing 5 take-away meals. Chef John Lasiter prepared a sumptuous meal with assistance from Beryl Hiller. The meal started with meat empanadas and coleslaw. Next course was an overflowing plate of barbeque chicken, roasted potatoes provencal, more coleslaw, and corn bread. For desert there was brownies and ice cream. Teen volunteers Amalia, Elana, Orly, and Jonah assisted with preparing and plating the food while Lou Hammerman manned the sink. Continue reading
From Captain Aileen Grossberg:
On a relatively mild winter night, the Carol Starr MESH Cafe served a full house of 24 appreciative guests plus several take away meals. Lynne Kurzweil and Aileen Grossberg served as creative co-chefs, repurposing food left from the weekend’s events.
Our guests were treated to a multi-course meal of salmon salad with miso marinated carrots, felafel with tahini, pickled cucumbers and crackers as an appetizer. This was followed by squash soup garnished with house made crispy chick peas, a mixed green salad and warm pita bread. The entree was za’atar chicken strips over vegetable infused pasta with a side of farro salad. A colorful fruit bowl of grapes, cantaloupe, and berries accompanied by crumb cake completed the meal.
From Captain Stuart Green:
Shomrei’s MESH cafe opened on Tuesday night, welcoming 24 guests seeking respite from temperatures in the teens. They came early and stayed late, enjoying a hot and nutritious meal prepared by MESH superstars Lynne Kurzweil and Aileen Grossberg, sous-chef and pot washer Susan Rosenblatt, and shopper Sarah Steindel. The menu featured minestrone soup, salad, baked tilapia on a bed of greens, rice and mixed vegetables, rye bread, fruit salad, and apple strudel. Teens Amalia, Jonah, Kendall, Louis, and Max served, cleared, and kibitzed, along with MESH pros Bonny, Adrienne, and Joe.
Quick plea from MESH co-chairs Lynne Kurzweil & Aileen Grossberg:
With the exception of Tuesday, 2/12, there are no Cooks nor Captains signed up going forward. We need more help if we want to sustain our MESH Cafe. If you’ve never cooked for MESH or been a Captain we will guide you all the way. Please consider signing up and then do it. To sign up, go to shomrei.org/mesh
From Captain Sarah Kravits:
On a sub-freezing night, the Carol Starr MESH Cafe at Shomrei provided many kinds of warmth — a hot meal, a warm place to eat it, and friendly people providing it. Chef Melissa Elbaum unfortunately was sick and could not cook, so Chef Lynne Kurzweil and sous-chef Aileen Grossberg came in to save the day, ingeniously repurposing food in the refrigerator and freezer. They created a delicious meal of a hearty tomato and roasted eggplant vegetable soup, a green salad with marinated tomatoes, a “flight” of quiches (broccoli and cheddar, mushroom and spinach, and salmon and goat cheese), a tuna chickpea salad on a lettuce leaf boat, toasted bagels with cream cheese and butter, and roasted root vegetables that were the last of the CSA generously provided by Judy Wildman and Zelda Greenstein (in the photos you can see the “before” and “after” of the roasting). Dessert was fruit salad and homemade chocolate/chocolate chip cookies.
From Captain Lynne Kurzweil:
We welcomed a full house of 24 guests this past Tuesday evening. We also packed up 6 takeaway meals for guests we could not accommodate inside. Our chef was Ben Lefkowitz, who came back for the second week in row during his college break, this time as executive chef. Ben prepared a great meal including Hearty Vegetable Soup with Challah and spread, Roast Chicken with Roasted Broccoli and Rice Pilaf with Mixed Vegetables. Ben baked Brownies for dessert which were served along side Cantaloupe and Blueberries. Sous Chef was Lynne Kurzweil with a last minute assist by Lanny Kurzweil. Servers were Ben, Lynne and Lanny. Cleanup crew was Ben and Lynne. (You get the picture…it was a skeleton crew.) As always, Bonny, Adrienne and security guard, Joe, were on hand to make sure everything ran smoothly.
Next week we have a great group of volunteers. However, the schedule for the last two weeks in January is completely blank. Please signup to help. We need you.
Thank you in advance.
From Captain Lynne Kurzweil:
On the first day of 2019 we welcomed 18 guests to the Carol Starr MESH Cafe at Shomrei. Uber Chef Aileen Grossberg planned, shopped and prepared a hearty meal of comfort foods to ring in the new year. First course was Black Bean Soup with Cornbread Crackers, followed by Meat Loaf, Roasted Thin Potato Chips, Roasted Green Beans with a side of Coleslaw and pickles and home baked bread and spread. Dessert was home baked Brownies, Vanilla Soy Ice Cream and Grapes. The meal was totally enjoyed with seconds for all who wanted.
From Captain Fern Heinig:
The Tuesday before Thanksgiving we had a full Cafe. 23 guests joined us for dinner at our tables while 2 guests had take away.
We were also blessed with an army of volunteers. Key Club student Emily volunteered for the first time while regular Amalia and Lewis, with three friends came in time for service. Captain Fern had four adult friends, Holly, Brian, Tracie, and Mary come with 8 teenagers. MESH staff regulars, Adrienne, Bonny, and Joe rounded out the crew.