From Captain Sarah Kravits:
It was a great day for vegetarians (and other fans of good food) on Tuesday night at the Carol Starr MESH cafe at Shomrei. Chef Arden Epstein made a delicious vegetarian meal starting with an appetizer of watermelon, mozzarella, tomato, and basil with pita chips; then moving on to a green salad with ranch dressing; featuring a main course of polenta with cheese served with black beans and corn and tortilla chips; and ending with refreshing ice cream sandwiches.
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 Sarah Kravits:
This past Tuesday night, 24 guests came out of the wind and found a warm welcome and a hot meal ready for them at the Carol Starr MESH Cafe at Shomrei.
Cooks Barbara Lesser and Carolyn Lack put together a delicious dinner of tomato soup and bread, roasted tilapia with butter sauce, house made cole slaw, roasted farm fresh fall root vegetables and squashes, and banana nut bread and pineapple, with some able on-the-spot assistance from Aileen Grossberg. Continue reading
Announcement
The family of the late Carol Starr, a longtime member of Shomrei, has made a generous donation to our MESH Cafe which will help us to sustain our program. Henceforth, we will be known as the Carol Starr MESH Cafe.
Report from Captain Sara Kravits:
Shomrei’s Carol Starr MESH Cafe welcomed 23 appreciative guests on a cool spring evening. Carolyn Lack and Barbara Lesser prepared a delicious meal of carrot and pea soup with crunchy onion crisps on top, multigrain French bread with butter, baked salmon with strawberry sauce, bulgur with sauteed multicolored peppers, and roasted broccoli and carrots, with cheesecake and grapes for dessert (we gladly repurposed some Shavuot leftovers for the vegetables and dessert). Continue reading
From Captain Sarah Kravits
Shomrei welcomed 23 guests at the MESH cafe this chilly, damp evening. Chef Arden Epstein came up with a cozy meal of deviled eggs with carrot and celery sticks, mediterranean fish stew with carrots and potatoes, fresh bread, and carrots and grapes for dessert. Sous chef Meredith Barringer assisted along with Elana and Margalit. Continue reading
From Captain Sarah Kravits:
Shomrei welcomed 20 guests for the last MESH meal of the season before we break for summer. Chefs Sarita Eisenberg and Sarah Steindel prepared a delicious meal, starting with a mixed green salad with hearts of palm and corn served with bread, a main course of honey balsamic chicken served with herbed pasta and green beans mixed with sautéed mushrooms and onions, and finally a dessert of sorbet with cookies and strawberries. When Captain Sarah Kravits announced the menu, the guests applauded — they consistently appreciate the food we serve at Shomrei! Continue reading
From Captain Sarah Kravits:
JLC Night at MESH was a success! Captain Sarah Kravits, Cook Aimee Brooks, and Cook’s Helper Karen Greenwald put together a warm and filling meal for a chilly spring night, with the help of several excellent sous-chefs from the JLC. The first course was a flatbread with roasted mushrooms, peppers, and Mexican cheese. Next up was the main course of spinach lasagna, mixed green salad, and whole wheat challah rolls. The meal ended with ice cream sundaes, cookies, and brownies. Continue reading
From Captain Sarah Kravits:
On a chilly, rainy Tuesday night, Shomrei’s MESH cafe provided a warm welcome to 15 guests. Chefs Sarah Steindel and Sarita Eisenberg worked with captain Sarah Kravits to make it a “team of Sarahs” night. Sarah and Sarita prepared a tasty meal of a mixed multicolor salad, buttered bread, Dijon chicken breasts, potato spinach casserole, and roasted carrots and broccoli, with fruit salad, wafers, and chocolate covered pretzels for dessert. Kudos to our chefs for repurposing potatoes and spinach that were in the refrigerator. Continue reading
From Captain Sarah Kravits:
On this last night of February, Shomrei’s MESH cafe welcomed 25 guests (the tables were set for 24, but we were able to serve the 25th guest downstairs). Chefs Sarita Eisenberg and Sarah Steindel created a lovely meal of chopped salad with farro served with bread, baked chicken with fresh rosemary lemon marinade, roasted carrots and broccoli, rice, and a dessert of fruit salad and cookies. One vegetarian guest was served vegetable lo mein instead of chicken. Continue reading
From Captain Sarah Kravits:
On a fairly balmy (for December) evening this past Tuesday, Shomrei hosted 24 MESH guests while also housing IHN families for the week. Chef Aileen Grossberg cooked up a double batch of dinner to serve both groups, starting with a warming minestrone with parmesan and fusilli, then a mixed green salad, followed by a main course of salmon with brown sugar glaze accompanied by roasted carrots, peppers, and purple onions along with rolls. A Hanukkah treat of latkes with applesauce and sour cream rounded out the meal, which ended with a dessert of tuxedo chocolate mousse cake with fruit. Guests appreciated the Hanukkah blessings and menorah lighting and greatly enjoyed the meal. There was plenty, and some leftovers went home with our guests. Continue reading