The Shomrei MESH Cafe fed 25 hungry guests Tuesday night.  Chef Arden Epstein presided in the kitchen, along with her friend Meredith Barrentine.  First up were savory zucchini muffins served with grape tomatoes.  The main course was baked cod with herbs, roasted broccoli, mashed sweet potatoes, and cole slaw made by Aileen Grossberg.  Rolls were served on the side.  The meal was capped off with fresh strawberries and whipped cream.  All guests received a to-go bag with a roll, granola bars, and clementines.

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We welcomed 24 guests on a (finally) warm spring evening to Shomrei’s MESH Cafe. When informed that Chef John Lasiter was in the kitchen, there was a round of applause. Seriously, this is the type of spontaneous display that occurs most Tuesday evenings at our cafe. We have a consistent group of eager, appreciative and hungry guests who enjoy the fellowship as well as the food. Starter was a large tossed salad with a scoop of tuna salad (kiddish leftover) and a hunk of challah with margarine. Next was succulent BBQ chicken, roasted potato wedges and sautéed broccoli rabe. Homemade chocolate peanut butter turnovers rounded out the meal. Continue reading →