Announcement

The family of the late Carol Starr, a longtime member of Shomrei, has made a generous donation to our MESH Cafe which will help us to sustain our program.  Henceforth, we will be known as the Carol Starr MESH Cafe.

Report from Captain Sara Kravits:

Shomrei’s Carol Starr MESH Cafe welcomed 23 appreciative guests on a cool spring evening. Carolyn Lack and Barbara Lesser prepared a delicious meal of carrot and pea soup with crunchy onion crisps on top, multigrain French bread with butter, baked salmon with strawberry sauce, bulgur with sauteed multicolored peppers, and roasted broccoli and carrots, with cheesecake and grapes for dessert (we gladly repurposed some Shavuot leftovers for the vegetables and dessert). (more…)

From Captain Sarah Kravits

Shomrei welcomed 23 guests at the MESH cafe this chilly, damp evening. Chef Arden Epstein came up with a cozy meal of deviled eggs with carrot and celery sticks, mediterranean fish stew with carrots and potatoes, fresh bread, and carrots and grapes for dessert. Sous chef Meredith Barringer assisted along with Elana and Margalit. (more…)

From Captain Sarah Kravits:

JLC Night at MESH was a success! Captain Sarah Kravits, Cook Aimee Brooks, and Cook’s Helper Karen Greenwald put together a warm and filling meal for a chilly spring night, with the help of several excellent sous-chefs from the JLC. The first course was a flatbread with roasted mushrooms, peppers, and Mexican cheese. Next up was the main course of spinach lasagna, mixed green salad, and whole wheat challah rolls. The meal ended with ice cream sundaes, cookies, and brownies. (more…)

From Captain Sarah Kravits:

On a chilly, rainy Tuesday night, Shomrei’s MESH cafe provided a warm welcome to 15 guests. Chefs Sarah Steindel and Sarita Eisenberg worked with captain Sarah Kravits to make it a “team of Sarahs” night. Sarah and Sarita prepared a tasty meal of a mixed multicolor salad, buttered bread, Dijon chicken breasts, potato spinach casserole, and roasted carrots and broccoli, with fruit salad, wafers, and chocolate covered pretzels for dessert. Kudos to our chefs for repurposing potatoes and spinach that were in the refrigerator. (more…)

On a misty cool May evening, Shomrei’s MESH team served a tasty meal to 24 guests. Chef John Lasiter, ably supported by sous chefs Jerilyn Margulies and Deanna London as well as teen volunteers Louis and Max, prepared a menu of green salad and challah, paprika roasted chicken with roasted chick peas and cherry tomatoes, and chocolate matzah peanut clusters. (more…)