MESH Report Jan 25, 2022

Freshly leftover deli from one of the meals served to our Rabbi candidate this past weekend provided the basis for picnic type grab and go bags for our MESH guests. Supplementing with smoked turkey breast, red cabbage and potatoes, Chef Lynne whipped up turkey, corned beef, roast beef and pastrami overstuffed sandwiches on rye, red and white cabbage slaw and potato salad. Continue reading

Kiddush is Back

For the first time in almost two years, the Shomrei family gathered after Shabbat services for a communal kiddush..

The sun shone so despite the cold, the atmosphere was warm and friendly as we gathered to celebrate shabbat and welcome our first rabbinic candidate and his family. Continue reading

MESH Report Jan 4, 2022

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

MESH Report Dec 28, 2021

On the cusp of the new year, the Carol Starr MESH Cafe, with chef Aileen Grossberg in charge of the kitchen, served 20 nutritious, delicious meals.  The meal consisted of a colorful mixed green salad with accents of purple cabbage, yellow peppers and red tomatoes in a creamy ranch dressing. The entree was one of our guests favorite preparations – maple-soy baked salmon accompanied by jambalaya rice with green peas. A fresh whole wheat roll and a cookie dessert duo -one a chunky chocolate chip and the other a chewy oatmeal cranberry -rounded out the meal. Seasonal clementines, a bottle of water and a breakfast bar helped fill the takeaway bag. Continue reading

MESH Report Dec 7, 2021

Chief chef and leftover maven Aileen Grossberg, with the expert assistance of salad maker Barbara Gollob and all round kitchen expert Susan Rosenblatt, overcame technical difficulties and prepared twenty meals of tossed salad, thyme flavored carrots, meatloaf surprise* with potato topping, clementines, cookies and the usual bottle of water. Vegetarians were accommodated with veggie burgers and mashed potatoes and carrots. Teen helper Collin provided crescent rolls. Continue reading