High Holidays Menus To Be Enjoyed By All
on Friday, 03 August 2018. Posted in Inside Market Hall
Do you have to be Jewish to order this food? It's a good question.
The answer is no! Rosh Hashanah, the Jewish New Year, and Yom Kippur, the day of atonement, are two of the holiest days of the Jewish calendar (even eclipsing the more widely familiar Chanukah). And along with these holy days comes a special menu of meaningful, delicious and much-cherished foods. However, as is true for celebratory foods of every culture, this menu should not be missed by anyone.
It's about bringing people to the table
Scott Miller, Executive Chef, and Sandy Sonnenfelt, Director of the Prepared Foods and Pasta Programs at Market Hall Foods (pictured), wholeheartedly agree. These menus are two of their proudest collaborations, and they are delighted to see them grow in popularity each year.
Scott says, “Our once-a-year menus offer some customers a chance to taste delicious dishes they may never have tasted. One of my favorite things about cooking, and the ritual of eating, is that it brings people together.”
Sandy's time living among a Sephardic community in Jerusalem directly influenced several dishes on the High Holidays menus. "A few of the recipe that speak to me are the chicken dishes that have Sephardic flavors: the tamarind and pomegranate in the Eastern Mediterranean Chicken and the prunes, olives and capers in the Chicken Marbella," she says, explaining that the latter is influenced by the recipe in the early 1980s classic The Silver Palate Cookbook (one of the best-selling cookbooks of all time). "The flavors are a perfect combination of sweet, sour and savory."
A menu to be enjoyed by all
Sandy fondly remembers back twenty years: “In my early days at Market Hall Foods, our catering manager's daughter—15-years-old or younger—was helping out during the holidays by answering phones. She took a call from a customer who asked, "Do you have to be Jewish to order off the Chanukah menu?" The girl burst out laughing, it was so surprising to her. We all got hysterical; it was a great release in a hectic holiday season. Clearly, the answer is no, you don’t have to be Jewish to order from any of our holiday menus.”
Highlights from the menus
Matzoh Ball Soup
Psst . . . our matzoh balls (like those pictured) are made with schmaltz—just like your grandmother’s. Schmaltz is rendered poultry fat, cooked down until rich and buttery. Fluffy and white like lard, it can be added to everything from vegetables to cookies and adds oomph to the flavor.
Smoked Trout Spread
Not everyone knows that we house-smoke our own salmon and trout, and cure our own gravlax. What a difference it makes!
Meema’s Noodle Kugel
There are as many kugel recipes as there are grandmothers. Executive Chef Scott Miller’s grandma’s version of the casserole dish is sweetened with pineapple and baked until bubbling.
A sweet, meatless stew of chunky sweet potatoes, carrots and prunes, tzimmes is a traditional Jewish holiday side dish with flavors of honey, orange and ginger.
Rosh Hashanah & Yom Kippur Desserts
Load your table with Honey Apple Bundt Cake with Walnuts, Rugelach, Honey Spice Cookies (pictured) and more. The desserts on our High Holidays Menu are inspired by the Jewish tradition of serving honey with apple slices to symbolize good wishes towards a sweet new year ahead.