From Captain & Chef Fern Heinig:
Tuesday was a rainy night. The rain put off some of our usual guests so we did not have a full house, only nineteen guests. However, five additional guests did ask for take-away, which we were able to provide (as usual).
From Captain Fern Heinig:
The Carole Starr MESH Cafe at Shomrei was open for business Tuesday night and served thirty meals. We had 24 guests in house and prepared 6 take away meals. Amongst our guests, we had one vegetarian (though he did eat fish) and two of our take aways were non fish vegetarian.
As you can see from the picture of the cooking/serving crew, we had a very large and dedicated crew. We would like to welcome new Shomrei member Jean Thaler, better known as JT. Thank you JT for volunteering and hope your first experience will encourage you to volunteer again.
Report from Captain Fern Heinig:
The Carol Starr MESH Cafe served 22 very grateful guests. Not only did our guests leave with a full stomach but our volunteers left with a full heart. Teen volunteers thanked me for “allowing” them to donate their time to help cook and serve. Adult volunteers took out calendars so they could commit to the next night to volunteer. Captain Fern left feeling like the world could be repaired after how grateful our volunteers were for the opportunity to cook and serve our guests (more…)
Report from Captain Fern Heinig:
Another week, another full house at the Carol Starr MESH Cafe. We served 24 in house guests and one takeaway.
The weather began dry, but quickly turned to rain around 6:00pm so we allowed our guests to come inside early and be seated. We had enough helpers so the professional MESH staff kept our guests company in the gallery as we finished preparing dinner.
Report from Captain Fern Heinig:
Tuesday was frigid for a March night. We had a full house of 24 guests, who were seated early due to the cold. Our guests arrived earlier than usual to the Carol Starr MESH Cafe and we had to decline six guests seats but we were able to provide take away meals so no one left hungry.
The night was incredibly busy, with our early arrival full house and lots of volunteers. Last month, there was a special request made of chef Fern to cook her MESH famous meatballs, so that was the main entree (10 pounds with no leftovers) served with mashed potatoes and roasted cauliflower and broccoli. Spinach salad was the first course on arrival followed by a hearty vegetable soup. Dessert was tangerines and cookies.
