On Feb 26, 2022, my family hosted the kiddush for Brian’s 10th birthday party – first time double digits is an exciting chapter! The moment we entered synagogue, congregants wished Brian a happy birthday. Rabbinic Intern, Lily Lucy, welcomed us into the Hinei Ma Tov JLC event, by wishing Brian a good birthday and pointing out to the other students that the birthday table covers, balloons and food items were all set up so that the congregation could celebrate Brian entering his double-digit birthday. It made Brian feel so special. Continue reading
Today’s MESH meal was prepared by Shirley Grill who was the shopper and lead Chef with the very able assistance of Susan Rosenblatt and David Grill (packing duty!). Sarah and Charles Steindel bought and delivered apples, string cheese and breakfast bars. Continue reading
From Captain Linda Ariel:
From Captain Lynne Kurzweil:
On a balmy spring evening we welcomed 24 grateful guests to the Carol Starr MESH Cafe at Shomrei. We also provided 2 takeout meals. The top notch team of Steindel, Eisenberg and Hammerman was on board with Sarah and Sarita preparing a delicious and nutritious meal assisted by Charles and Lou who ably performed numerous tasks including Lou’s stellar pot, pan, dish and utensil washing. We had a new helper tonight. Sarah, the young daughter of our custodian Kevin, pitched in with plating food and serving. She was a big help! Continue reading
From Captain Linda Ariel:
It was a lively evening at the Carol Starr MESH Cafe at Shomrei. It was a warm sunny evening, and the days were surely getting longer. We hosted 24 guests and were able to send four additional lucky people home with dinner. Sarita Eisenberg was top chef with the many able assistants, Chaya Kotlowitz, Charles Steindel, and Sarah Steindel ably preparing a delicious and colorful feast. Jonah and Madeline were the teen volunteers who did anything and everything that was needed to help. Lou Hammerman pitched in as both a server and a pot washer par excellence.
On a warm and humid evening, we welcomed 24 guests for a sumptuous meal consisting of a green salad with buttered challah on the side, Moroccan baked salmon with rice and lentils and roasted broccoli and carrots, and a dessert of fruit salad, cookies, and chocolate cake. Our chefs extraordinaires were Sarita Eisenberg and Sara Steindel with assistant chefs of Lou Hammerman and Charles Steindel. Susan Rosenblatt and Linda Ariel pitched in as well with the preparation of the many dishes. Continue reading
From Captain Lynne Kurzweil
Shomrei MESH Cafe on location welcomed 17 grateful guests to Union Baptist Church on Midland Avenue in Montclair. Our Ace Team led by Sarita Eisenberg and including Sarah and Charles Steindel prepared the food at Sarita’s home. The piping hot meal was quickly packed up and transported to the church. During the opening remarks guests were told that even though Shomrei always prepares homemade meals, this meal was, in fact, prepared in Sarita’s home. Applause erupted even before the menu was announced! Continue reading
On a dark and stormy Tuesday night we welcomed 16 grateful guests to the MESH Cafe at Shomrei. Yours truly did the cooking along with top notch sous chefs Sarah and Charles Steindel.
From Captain Aileen Grossberg
On an evening that was all treats and no tricks, 21 guests sat down to a simple but hearty meal of minestrone soup, perfectly seasoned baked chicken breasts, colorful roasted baby carrots and broccoli, and smashed roasted potatoes followed by a medley of cantaloupe, pineapple and strawberries accompanied by Halloween Oreos for dessert. Co-chefs Sarah Steindel and Sarita Eisenberg operated like a well-oiled team, never missing a beat and timing the meal perfectly. Continue reading
On a dark rainy raw wintery night, Shomrei Emunah welcomed twenty-two guests into our warm bright home. Sarita Eisenberg and Sarah Steindel were the chefs who created a wonderful nutritious meal from not only food that they had purchased but also from repurposed food from the kiddush and hosting IHN.
The menu for the evening began with a delicious green salad with artichoke hearts as the surprise, with bread and butter on the side. This was followed by baked tilapia in a lemon mustard sauce complimented by roasted broccoli and carrots and warm savory rice and beans. The dessert was fresh fruit salad with Oreos on the side.The guests were most appreciative of the food and expressed through compliments to the chefs and partaking of seconds that were available. Continue reading