The Big Nosh to highlight Jewish cuisine – Greater Wilmington Business Journal

Posted By on January 30, 2022

To know a community is to know its food, said the late chef and former Rabbi Gil Marks. If you are looking to get a taste of Wilmingtons Jewish epicurean community or are just in the mood for some delicious treats, check out the Temple of Israels Big Nosh fundraising event happening 10 a.m.-2 p.m. Feb. 24.

If last years turnout is any prediction, this event is on par to be a hit. We had over 509 orders last year, said event organizer Kurt Abisch.

Abisch looks forward to another successful year after having to cancel in 2020 due to COVID-19. This year, we expect even more customers than last year, he says.

The Big Nosh event is not just your annual sandwich-selling fundraiser, he said. Selections will include corned beef and pastrami (by the half-pound or sandwiches), smoked whitefish salad and chopped herring and Israeli salad. Homemade noodle kugel and potato knish will also be offered and round out a meal with a loaf of rye bread from Breadsmith.

Abisch said he likes the idea of working with a local business. Sandwiches can be preordered and will come with coleslaw and a Guss kosher pickle.

There will be traditional favorites brought in straight from New York as well. For something sweet, dont forget to order some babka or rugalach. Right out of Brooklyn, Greens chocolate or cinnamon babka and rugelach are available to order. All Jewish delicacies will be available for pick up at the temples Reibman Center, 922 Market St.(All food items must be preordered by Feb. 11.)

The proceeds from the Big Nosh food festival will benefit the ongoing work of the temple and religious activities, education and community relations. Orders can be placed onlineor with a mail-in order form, which can be downloaded and printed from the website.For more information, contactShai Abisch at[emailprotected]or call (914) 582-8673. COVID-19distancing rules will be enforced.

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The Big Nosh to highlight Jewish cuisine - Greater Wilmington Business Journal

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