From Captain Stuart Green
On a warm October evening that felt more like May, fifteen appreciative guests dined at the MESH Café. A relaxed and level-headed Chef Melissa Elbaum cooked up a delicious main course of baked cod in citrus marinade, supplemented by food left over from the Syrian Supper Club – hummus, baba ganoush, crudité, pita, rice, pasta, green beans, green salad, rice pudding, and fruit.
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