Chef Sarita Eisenberg prepared 25 to-go meals assisted by Lou Hammerman, Linda Ariel and teen helper Jaden (taking time out from b’nai mitzvah preparation).
What’s sweeter than a new baby? Shomrei welcomed 4 day old Esther Hirsch to the congregation with an in-house catered kiddush on Shabbat, November 19.
Babies come when they are ready so the kiddush volunteers didn’t find out about Esther’s birth until late Wednesday afternoon. We did a quick pivot, abandoning the planned kiddush menu, and substituting a custom menu requested by Esther’s parents, Josh Hirsch and Jenny Leon. Continue reading
This week’s MESH meal was prepared by the efficient foursome of Sarita Eisenberg, Lou Hammerman, Gail Stock and Ian Stock with assistance from Ehud Klinger. It took only two hours to prepare and pack the food into bags, which were loaded on carts and brought downstairs to be picked up by MESH staffer, Joe Tyson. Continue reading
Thanks to the incredible generosity of the Delany family who celebrated Gabriel’s bar mitzvah this past weekend, our MESH guests were treated to an outstanding meal left from the event, and the cook (that would be yours truly) simply had to lead a very experienced packing team of Sarita Eisenberg and Susan Rosenblatt. Continue reading
It was frigid outside but warm – even hot – in the Shomrei kitchen as Chef Sarita Eisenberg prepared 20 meals with assistance from Shirley Grill and Susan Rosenblatt and special thanks to Lou Hammerman for doing the shopping.
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.
Report from Captain Sarita Eisenberg:
The kitchen stayed cool at the MESH Café on Tuesday as we served a dinner of mostly leftovers, allowing Chef Lynne Kurzweill to wear seasonable appropriate long sleeves. We served 24 guests and prepared four takeaway meals.
The meal started with a freshly made tomato vegetable soup – good to the last drop, with not a smidge leftover. That was followed by leftovers from the Women’s Seder on Sunday: a kale salad with apples, craisins, and roasted pecans plus a touch of mango salsa to add sweetness; salmon topped with a horseradish crust and accompanied by roasted grape tomatoes; and a quinoa vegetable salad.
Report from Captain Linda Ariel:
With the days lengthening and the temperatures still fluctuating in early spring, we hosted twenty-four guests with three additional people who were fortunate to take away food, since there was limited space in the cafe. Sarita Eisenberg and Sarah Steindel were the chefs for the evening and were assisted by Susan Rosenblatt and Lou Hammerman as sous chefs, servers, and cleanup crew. Amalia, Noah, and Orly were teen helpers who assisted in every task of the evening. The MESH staff of Adrienne, Bonny and Joe pitched in as they always do with their expertise and familiarity with many of our guests. Continue reading
Report from Captain Linda Ariel:
The Carol Starr MESH Cafe welcomed twenty-four guest on this cold wintry evening. Sarita Eisenberg and Sarah Steindel were co-chefs and created a delicious and generous repast, some of which was re-purposed from the Honor Night dinner for Nick Levitin. The menu included appetizers of carrot salad, couscous, and cucumber salad with cheese and crackers on the side, the main course of middle eastern fish stew, baked salmon, roasted broccoli, rice, bread and butter, and finally fruit salad and cookies as dessert.