It may have been dreary outside but in the Shomrei kitchen the atmosphere was warm and cheery. Chef Aileen Grossberg planned a hearty, comforting meal of chopped vegetable salad( tomatoes, cucumbers, peppers, carrots celery, and olives with a light dressing of vinegar and oil), glazed meatloaf, and rice with corn and peas. Each dinner included an Italian roll a container of applesauce, a trio of sweets, a breakfast bar and water.
The team of Sarita Eisenberg, Lou Hammerman and Linda Ariel whipped up 30 meals and had them bagged and ready to go when Aileen Grossberg arrived at 4:45pm to bring them over to MESH.
The dynamic cooking duo of Lynne Kurzweil and Joan Zief whipped up a feast of a comfort meal for 30 grateful MESH guests. With the able assistance of Susan Rosenblatt, all around amazing sous chef, helper, packer and dishwasher, the meal consisted of BBQ Rub Chicken, Roasted Vegetable Herb Rice, Roasted Peas and Carrots, Potato Latkes with Apple Sauce, sliced Italian bread, two clementines, Milano cookies, 3 Lindt chocolate truffles and a water bottle.
This week our MESH guests were treated to Chef Fern’s fabulous Mediterranean Feast including a special Chanukah treat.
On the Menu: Baked Salmon with Sliced Lemons and Yogurt Dill Sauce, Fern’s first ever batch of homemade Potato Latkes, Spring Mix Salad with Roasted Butternut Squash, Apple Sauce Cups, Rolls, Cookies, a Protein Bar and a water bottle.
It was a busy, busy day in Shomrei’s kitchen as Aileen Grossberg and Rhonda Silver prepared 25 hearty takeaway meals for MESH’s new indoor site at the former Office Restaurant.
Aileen was able to fill in for Shirley Grill, who was sidelined by COVID. But we MESHIES are always ready to do a quick pivot.
Chef Sarita Eisenberg prepared 25 to-go meals assisted by Lou Hammerman, Linda Ariel and teen helper Jaden (taking time out from b’nai mitzvah preparation).
On a pre-Thanksgiving Tuesday, the Carol Starr Mesh Cafe delivered a hearty multi course meal with the promise of the holiday to come. Unfortunately, technical difficulties prevented many pictures of the meal. Continue reading
Gourmet Chef Fern Heinig prepared her famous Mediterranean Feast including Baked Salmon with Tzatziki Sauce, Green Bean and Potato Salad, Butternut Squash and Mixed Greens Salad with Pomegranate Seeds and Dijon Balsamic Vinaigrette (so pretty!), a hearty roll, tangerines and a breakfast bar.
(L-R Hailey, Colin and Aimee, packing meals for Mesh)