On a dark and stormy night, a crew of hardy Shomrei MESH volunteers warmed the hearts and stomachs of 25 MESH guests.  Head cook Arden Epstein’s menu included a starter of homemade zucchini mini muffins, served with green grapes.  A salad was next, followed by the main course of penne pasta with a sauce of cherry tomatoes, spinach, garlic, cannellini beans, and parmesan cheese. Bread and butter was served on the side, and dessert was a scrumptious cappuccino mousse.  As always, the meal was wolfed down and compliments abounded.  Each guest also got a to-go bag with 2 clementines, 2 granola bars, and another mini muffin.

Our fearless helpers were Joe Most and Bernardo Breziner, who both cooked and cleaned, chef Arden Epstein, captain Alex Kent, ably assisted by the younger generation: Shomrei member and Mt. Hebron 8th grader Matthew and his friend Teddy.  MSU students Lexie Hohmeier and Shannon Coen rounded out the team.  Adrienne from MESH was her usual cheerful, helpful self.