On Tuesday, May 10, the MESH team of Grossberg and Kent served up a bountiful take-away meal thanks in part to the Breslin family , Sid Lichter and the Women’s Seder.
On Tuesday, we had the awesome threesome team of Chef Fern Heinig and Packers Alex Kent and Susan Rosenblatt. Fern prepared her classic Baked Salmon with a lemon/dill sauce, sliced lemons, Green Beans, Mediterranean CousCous Salad, Tangerines, Rolls, Black and White Cookies, Breakfast Bar and, of course, a water bottle. The meal is served at room temp which makes it easy for the Cook to prepare in advance and for the Packers to assemble without heating up.
Chef Lynne Kurzweil prepared a crowd favorite Grab N Go meal with the able assistance of Sous Chef and frequent volunteer, Alex Kent.
The MESH team of Grossberg and Kent did it again and in record time. On March 1, head chef Aileen Grossberg and sous chef Alex Kent prepared a sumptuous and nutritious takeaway meal for our MESH guests. Continue reading
The Full A Team was in operation Tuesday afternoon. Chef Fern Heinig prepared her fan favorites: Continue reading
The mood in the Shomrei kitchen was as bright and sunny as the sky outside. Aileen Grossberg, with the expert help of Alex Kent, prepared a winter comfort meal for our MESH guests. Continue reading
Chef Fern prepared her famous meatballs with mashed potatoes and Moroccan Carrot Salad. Accompanied by a delicious challah roll, clementines, fudge roll for dessert and a breakfast bar and water. Falafel balls were on hand for our vegetarians. Alex Kent was the able warmer and packer with some assistance from Lynne Kurzweil. Mr Tyson picked up at 3:45 pm for distribution. Continue reading
Chef Fern’s Salmon was back on the menu this past Tuesday. Always a fan favorite, the Salmon was served with lemon slice and a side of Tzaziki sauce. Included with the entree was a hearty portion of Fern’s homemade Noodle Kugel, plus Kale Salad, a roll, a water bottle, two clementines and delicious Chocolate Chip Cookies homemade by Collin Brooks. Continue reading
Arden Epstein was Chef du Jour on Tuesday. Arden prepared a Grab N Go feast for 20 that included Baked Spinach Ravioli, Garden Salad with vinaigrette, Italian Bread, Chocolate Chip Cookies, Banana, a water bottle and a Croissant to save for breakfast. Continue reading
From Captain Alex Kent:
John Lasiter prepared a meal for 18 people, with 1 meal to go. The diners were treated to pita chips with hummus, barbecued chicken, roasted potatoes, cole slaw, challah and spread, topped off by a dessert of homemade brownies and vanilla ice cream.