From Captain Stuart Green
It was another successful night at the MESH cafe. Twenty guests were grateful to be in from the cold to enjoy a warm and nourishing meal cooked up by Master Chef Sarita Eisenberg and her crack team of sous chefs, Sarah and Charles Steindel and Susan Rosenblatt. Continue reading
From Captain Linda Ariel
On March 6, 2018, the MESH Cafe at Shomrei welcomed 23 guests to join us at a sumptuous four course meal. We started with Pasta with Crudites, followed with an Asian Salad. The main course was delicious Meatloaf with Mashed Potatoes, Grilled Vegetables, and Bread and Spread on the side. Dessert was plentiful with Fresh Fruit Salad, Home Baked Brownies, and Clementines. Our guests loved the food, especially the meatloaf, and asked for seconds and thirds. As they left, they thanked us all again for the warm welcoming environment and the good food.
From Captain Lynne Kurzweil
We welcomed 19 guests to Shomrei’s MESH Cafe held at Union Baptist Church. This time, two rounds of applause…. first when our guests were told that we will be back in our own building next week and second when they learned about the delicious menu. Continue reading
We owe a lot of people our thanks! It’s literally been a flurry of activity at Shomrei since the pipe burst and the flood ensued. Once the initial crisis is over, the hard work begins — the restoration. So many volunteers and staff have stepped-up to meet this crisis on our behalf, it’s a good time to recognize some of them and express our gratitude! Continue reading
From Captain Shirley Grill
Another successful dinner. We served a full house–22 adults and three children. The meal was prepared by Jennifer Moses, who delivered a lovely fish dinner. Dinner started with Carrot Ginger soup and challah–a great way to warm up on a chilly evening. The main was Tilapia filets over a bed of rice and a side of brussel sprouts. Desert was homemade apple sauce and cookies.
Continue reading
Thank you to Linda Ariel for a wonderful presentation and discussion at last Saturday’s @nourish – Shabbat Speaker Series.
Linda began by saying “Parenting is complex and, more often than not, we are totally unprepared.” Continue reading
From Captain Linda Ariel:
We welcomed 24 guests to the MESH Cafe this past Tuesday. MESH intern, China, joined teen volunteers Amalia, Davida, and Teddy in setting up and serving the appetizer of a multicolor salad with a whole wheat bagel on the side. This was followed by the entree of blueberry syrup glazed salmon, steamed brussel sprouts, and brown rice with carrots and herbs. For dessert, our guests enjoyed fresh fruit salad and apple cake. A goodie bag of fresh bagels were given as they departed for the evening. Not a morsel was left from this delicious repast. Continue reading
Here is our fall line-up of speakers for @nourish. Please join me for what will be an interesting series. @nourish (“at nourish”) is Shomrei’s Shabbat seminar/discussion/activity series for adults presented by Shomrei JLC (Jewish Learning Center). Occurring monthly @nourish will bring varied and interesting speakers or activity leaders to Shomrei to engage our brains, bodies and being.
@nourish is free and open to the public.
From Captain Linda Ariel:
On a warm spring evening, the MESH Cafe at Shomrei welcomed twenty-four guests to a delicious dinner. John Lasiter, with the able support of sous chef, Adrienne Lasiter, created a meal with a palate of flavors that delighted the hungry group. The menu included hummus with pita chips, a colorful vegetable salad, bread and butter, sockeye salmon topped with a mustard glaze, roasted scallions, and home baked chocolate peanut butter pinwheels with ice cream. Continue reading
From Captain Linda Ariel:
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