Our MESH guests were once again treated to a meal of barbeque chicken and roasted potatoes, this time with a side of chopped salad. For the three vegetarian meals, we warmed up leftover mini-quiches and cheese kugel from last Saturday’s kiddush. Continue reading
The Shomrei MESH A Team was at it again on Tuesday! Aileen Grossberg, Lynne Kurzweil, Alex Kent, Susan Rosenblatt and Shomrei Teen Jaden shopped, prepped, cooked, packed and delivered a simple, nourishing, filling and, most important, tasty hot meal for 30 MESH guests meeting at the former location of The Office on Bloomfield Avenue.
Shomrei was abuzz this past Sunday. The Social Hall and Gallery were packed with multigenerational families crafting, bouncing, playing, munching. In the kitchen, the Purim carnival team was heating up pizza on the dairy side and on the meat side the Lefkowitz Family was cooking up a feast for MESH. First time MESH volunteers Vicki, Allen, Alex, Max and Shomrei friend, Ben, prepared a hearty and healthy meal in true Shomrei style. On Tuesday, our guests feasted on Vegetarian Chili over Rice, Spring Mix Salad with Carrots, Pepper and Tomatoes, homemade Cornbread, homemade Brownies, Clementines, Granola Bar and Hamentaschen. Lynne, Aileen and super teen helper, Jaden, warmed up, portioned and packed and Lynne delivered the meals to The Office. Yasher Koach to the Lefkowitz family for helping to perform this important mitzvah! Continue reading
Our MESH guests were treated, once again, to Chef Fern’s Mediterranean Salmon Feast which includes: Baked Salmon w/Tzatziki and Sliced lemons, Cous Cous and Cucumber Salad, Green bean and Potato Salad, Clementines, Rolls, Kind Bars, Simcha Chocolate Rugglach (leftover from the Nowicki bris earlier in the morning) and a water bottle.
A tasty meal reminiscent of foods made some time ago by mid century moms was planned, prepped and packed by Chef Lynne Kurzweil, Sous Chef Miriam Haimes and able teen helper Jaden.
We had a terrific team preparing, packing and delivering a very hearty and nutritious meal to our MESH guests. Joan Zief and Lynne Kurzweil organized the meal around sumptuous vegan leftovers from Saturday’s kiddish, graciously donated by the Lucey family. Kitchen helpers were Alex Kent and teens Hailey and Jaden.
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The MESH Cafe has evolved considerably in the past three years. Prior to March of 2020, every Tuesday evening from September through June, The Carol Starr MESH Cafe at Shomrei served dinner upstairs in the Gallery to 25-30 food insecure members of the Montclair community. When Covid prohibited in house dining, we provided Grab N Go complete meals which were distributed by MESH staff in a central outdoor location. Starting in 2023 MESH has an indoor location, the site of the former The Office restaurant at 619 Bloomfield Ave., provided through the generosity of the landlord. The doors open at 4:30 pm, meals are served at 5:15 pm and guests can stay and relax until 6:30 pm. The MESH Board has also set up a “MESH Store” where guests can “shop” for clothing and other essentials. The Store is only accepting donations of new items.
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Chef Fern worked her magic once again preparing a Mediterranean feast for 30 MESH guests in her home kitchen. She brought the meal in trays to Shomrei early Tuesday afternoon , all ready to be portioned and packed by Lynne Kurzweil and frequent teen helper, Jaden. The meal included Baked Salmon with lemon garnish and Yogurt Dill Sauce, Israeli Couscous Salad with cucumbers, tomatoes and olives, Coleslaw, and Biscuits baked by Collin. Each guest was also given a tangerine, a cupcake, a water bottle and a breakfast bar. Continue reading
It was crunch time in the Shomrei kitchen on Tuesday night as Chef Aileen Grossberg ably assisted by Susan Rosenblatt, Alex Kent and teen Jaden prepared a meal that crunched.
It may have been dreary outside but in the Shomrei kitchen the atmosphere was warm and cheery. Chef Aileen Grossberg planned a hearty, comforting meal of chopped vegetable salad( tomatoes, cucumbers, peppers, carrots celery, and olives with a light dressing of vinegar and oil), glazed meatloaf, and rice with corn and peas. Each dinner included an Italian roll a container of applesauce, a trio of sweets, a breakfast bar and water.