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Try the kugel and more at L’Chayim Jewish Food Festival. Courtesy photo.




L’Chayim Jewish Food Festival and Silent Auction

When: Sunday, Oct. 19, from 4:30 to 6:30 p.m.
Where: Temple Adath Yeshurun, 152 Prospect St., Manchester 
Cost: Free admission; food prices vary
Visit: taynh.org




A Jewish food first
Comfort foods at inaugural L’Chayim Food Festival

10/16/14



Classic Jewish comfort foods like kugel, brisket and rugelach will be the stars of the first-ever L’Chayim Jewish Food Festival and Silent Auction.

The event is happening Sunday, Oct. 19, from 4:30 to 6:30 p.m. at Temple Adath Yeshurun in Manchester.
“The food is really going to be the big draw,” festival organizer Cate Tanzer said. “This is the first time we are attempting it. We’re trying to be the Greek Glendi, but the Jewish Glendi, but on a smaller scale.”
A little over a decade ago, Tanzer said, there was an event where the public could tour the temple, learn more about the congregation and enjoy some food. Now, the emphasis will be on food.
“[Jewish comfort food], it’s always very satisfying and warm, and it fills you up,” Tanzer said. 
Tanzer anticipates the brisket sandwiches to be the most popular item on the menu. The brisket is slow cooked with a sweet and sour tangy sauce, then cooled, sliced and put back in its juices to heat in the oven.
“The big seller will probably be the brisket,” Tanzer said. “You’ll eat that in a sandwich sometimes with horseradish. People really like it because it’s warm and filling.”
There will also be other cold cuts, including pastrami, and rye breads, like seeded Jewish rye bread, for other sandwich options. 
Other dishes on the menu include matzo ball soup, kugel (a baked noodle pudding made with sweet butter and cheeses), kreplach soup (with dumplings made with chicken, onion, salt and pepper, rolled in wonton sheets) and stuffed cabbage (meat cooked in onion and spices rolled in boiled leaves of cabbage served over chopped cabbage with a sweet, tangy, tomato sauce with raisins).
“It’s kind of time-consuming to make. ... People don’t generally make that as much anymore,” Tanzer said. “That will be sort of a retro type of dish.”
Recipes all come from temple members, Tanzer said. Desserts include rugelach and strudel as well as cookies and other sweets.
For attendees who want to bring some of the flavors home, the festival will also have sliced brisket by the pound frozen and vacuum packed for customers to purchase.
Local brewer Bill Herlicka, founder of Hooksett’s White Birch Brewing, is also a member of Temple Adath Yeshurun, Tanzer said, and will be offering a beer tasting during the festival. There will also be a silent auction. 
 
As seen in the October 16, 2014 issue of the Hippo.





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