On a festive Tuesday evening, our Shomrei building was filled with warmth, joy and many happy, grateful people. In addition to our 21 MESH guests (plus 4 takeaway meals), we prepared and served a holiday feast for Shomrei’s 15 IHN guests.
Shomrei hosted 17 grateful guests this past Tuesday night. Chef Aileen Grossberg, with the assist of Steve Hoviss, whipped up a delicious and healthy meal consisting of celery leek soup with crispy potato and celery leaf garnish, green salad with toasted baguette, roasted cod with choice of three sauces, oven roast potatoes and buttered green beans. Dessert was rice pudding with blueberries, chocolate babka and fresh fruit. Cereal bars were given out as a takeaway. The meal was consumed with gusto and almost everyone enjoyed seconds of everything! Adult helper was Susan Rosenblatt and teens were Teddy and Amalia. Leonard, Adrienne and Joseph rounded out our staff. Another successful and satisfying MESH Cafe at Shomrei is in the book. We have only three more weeks before we break for July and August. Our cooks are lined up but we still need a Captain for next week, 6/13. Please let me know if you are available.
Outside it was wet and it was cold. But inside Shomrei at the MESH Cafe, the warmth was apparent in multiple ways ….physical, emotional, spiritual, community, culinary!
We served a hearty and delicious meal to 19 grateful guests. Aileen Grossberg, along with two assistant cooks (daughter, Melanie Grossberg and son-in-law, Steve Hoviss,) prepared a homey repast beginning with Boppa Shirley’s Split Pea Soup. Main course was Fresh Salmon Loaf with Roasted Asparagus and Red Pepper garnish, Bok Choy and Apple Slaw, Roasted Broccoli, Peppers, Carrots and Cauliflower and Israeli Couscous with Apricots and Preserved Lemon. Apple Turnovers with Strawberries, Blueberries and Vanilla Ice Cream rounded out the hearty meal. Each guest received a takeaway bag with a granola bar and a clementine. Continue reading →
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 →
Although Shomrei did not serve MESH guests this past Tuesday because of the logistics of Rosh Hashanah, we did meet on Thursday. That was the evening when co-chairs Lynne Kurzweil and Aileen Grossberg welcomed MESH volunteers, both new and experienced, to our annual orientation.
Lynne Kurzweil and Aileen Grossberg, MESH co-chairs, prepared a tasty and economical meal of kale salad, bourekas, spanakopita, and mini quiches with fruit and babka with non-dairy ice cream for dessert. Continue reading →