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.
From Captain Lynne Kurzweil:
On a drizzly Tuesday evening we welcomed 24 grateful guests to the Carol Starr MESH Cafe at Shomrei. Six takeaway meals were also provided. Chef Lynne Kurzweil whipped up a healthy and filling meal beginning with Tuna/Egg Salad with Crudités and Chips, followed by Tuscan Tilapia with Cannelini Beans, Tomatoes and Spinach served with Brown Basmati Rice and Garlic Bread. Dessert was Honeydew, Strawberries, Blueberries and Raspberries and Pecan Melt-away Cookies.
From Captain & Chef Fern Heinig:
Tuesday was a rainy night. The rain put off some of our usual guests so we did not have a full house, only nineteen guests. However, five additional guests did ask for take-away, which we were able to provide (as usual).
From Captain Alex Kent:
It was a wild and crazy MESH night this past Tuesday when, unbeknownst to the volunteer crew, the MESH guests were slated to dine in the Sukkah.
Everyone rose to the occasion, even though at times it was a bit of a Chinese fire drill with plates of food being ferried up and down the stairs and in the elevator. The MESH staff assured us the guests wanted to eat in the Sukkah, despite the 60 degree weather.
From Captain Alex Kent:
The Carol Starr MESH Cafe at Shomrei hosted an Asian cuisine night on Tuesday, giving a new life to some delicious Chinese food repurposed from the Beatles Shabbat last Friday night. The food had been graciously donated by Aimee and David Brooks. Chef Lynne Kurzweil whipped up her own carrot and ginger soup, topped with Chinese noodles and parsley, followed by crowd favorites beef with broccoli, sesame chicken, lo-mein, vegetables in brown sauce, and rice. The meal was completed with fruit salad, and black and white cookies.
Continue reading
Report from Captain Alex Kent:
Shomrei did another stellar job of hosting the MESH Cafe this week. 24 guests were served and we prepared 5 take out containers.
Chef Aileen Grossberg prepared a sumptuous meal, re-purposing a number of items. The first course was a medley of southwestern corn salad, falafel sliders, and roasted veggie pasta. This was followed by a green salad, and a main course of salmon with a hummus topping, couscous with veggies,and green beans, served with a side of bread. Dessert was cookies from the Art Mazel pre-school fundraiser (the source of the sliders as well), and fruit. Continue reading
Report from Captain Alex Kent:
Shomrei’s Carol Starr MESH Cafe served a full house on Tuesday night, and also packaged up 7 additional meals for those left out in the cold.
Aileen Grossberg and Sarah Steindel stepped into the void as there was no cook signed up for Tuesday night. Sarah prepared food the day before, and Aileen had everything prepped and ready to go with detailed instructions for Captain Alex Kent to assemble and cook. Luckily there were 5 High School helpers on hand. Thank you teens! Alex and Jaden from the Montclair High Key Club, and Louis, Max, and Kendall from West Orange High School assembled salads, made fruit salad, buttered bread, served, and did dishes.