Yesterday was the first day of the annual two day Jewish Food Festival, held at the JCC (5403 Monument Avenue, Richmond, VA 23226 – Tel: 804.285.6500), presented by Knesset Beth Israel (6300 Patterson Avenue, Richmond, VA 23226 – Tel: 804.288.7953) with supervision by the Moro d’Asro, Rabbi Dovid Asher.
One of the various stations preparing food in the kitchen
Carrot kugel, broccoli kugel, latkes and stuffed peppers… MmmmMMm!
Donut Holes, Homentashen, Menorah Cookies, Rugelach and more!
There was so much to choose, but I started with a plate of brisket, potato latkes and a ouple of knishesk. I followed with a combination of lamb and turkey shawarma with roasted vegetables wrapped in a laffa. The portion were nice sized, in fact I’m afraid the only way to get rid of the weight I gained would be to walk all the way back to Brooklyn.
Among the various booth, and being a foodie, there was one which really got my attention, Ginger Juice…
It was hard to decide which flavor to buy…
I tasted various of their juices, including Giving made from beets, pears and ginger. It reminded me so much of my mother’s (aleha haShalom) borsht – a taste nobody had ever been able to replicate…. until now. Another flavor I liked was Goodness which consisted of kale, apple, celery and mint. Who knew kale and celery could taste this good?!?!? When I finally got ready to go home, I picked up a bottle of Glitzy (pineapple, apple, pear). Needless to say, it didn’t last very long.
This event was truly a feast for the palate, the eyes and the nose!
CS
The Kosher Scene 
Reblogged this on Chef Ceaser.
LikeLike
Wish I could have been there!!! On a picky note those look like potato fritters not latkes.
CONGRATS JCC of Richmond VA
LikeLike
They were billed as latkes, my own latkes look the traditional way; in any case I’ve been to many restaurants and homes where the latkes look exactly as the one on the photo above. You can find Levana Kirschenbaum’s recipe for the latter right here.
LikeLike
Levana Kirschenbaum’s latke looke deliciously crisp although it’s texture is that of a fritter or hash-brown this texture is sometimes preferred especially if it holds together but for me the pre food processor latke is the true title of a latke,(but only for food anthropology’s sake (and mine)).
I think that it has to do with the texture and what it can be called .
LikeLike
” … a feast for the palate, the eyes and the nose!” What about the ears? Several bands played. 🙂
LikeLike