A Guide To Kashrut, Kitchen, And Kiddush

A Guide to Kashrut, Kitchen, and Kiddush at Peninsula Sinai Congregation

Religious Practices Committee Rev 2.0 September 1, 2016 Table of Contents General Principles...... 3 Food at PSC...... 3 Supervision...... 3 Approved Mashgichim...... 4 Heckshers...... 4 Caterers/Delis/Bakeries...... 6 Approved Caterers...... 6 Approved Delis...... 7 Approved Bakeries...... 7 Selection of a non-approved Caterer/Bakery...... 8 Suggested Grocers/Food Suppliers...... 8 Do It Yourself (DIY)...... 9 Suggested Shopping...... 9 For the Inexperienced - What to Expect...... 9 Baking at Home...... 10 PSC Kitchen...... 11 Using the Kitchen...... 12 Equipment/Supplies...... 12 Refrigerator/Freezer...... 12 Labeling...... 13 Stocked Items...... 13 Dish Towels, Aprons, and Gloves...... 13 Green...... 14 Clean-up...... 14 During Shabbat...... 14 Hosting a Kiddush or Oneg...... 14 Attendance...... 15 Shabbat (Friday evening) Oneg Attendance...... 15 Shabbat (Saturday Morning) Kiddush Attendance...... 15 Coffee & Tea...... 15 Ritual Items...... 15 Tables...... 17 Oneg Sample DIY Menus...... 19 #1, Dessert & Fruit...... 19 #2, Fruit, Nuts, and Cookies...... 19 Kiddush Sample DIY Menus...... 19 #1 Bagels, Lox and Salads...... 19 #2 Challah and Salads...... 19 #3 Kugel, Knishes, and Salads...... 19

2 General Principles PSC’s overall goal is to create an inclusive Jewish environment; that is, to offer hospitality to all Jews regardless of their level of observance where all will be able to enjoy the spiritual and social aspects of participation in the PSC community. To support this general policy, PSC requires that only heckshered 1 kosher items be served at PSC events. Expectations are provided in this guidance document for the Kitchen, for hosting Oneg, Kiddush, or other events, and for Kashrut. Should you have any questions or concerns, please contact clergy at 650-349-2816 for assistance. PSC has a wonderful tradition of sharing a Shabbat luncheon meal (Kiddush) following the Saturday morning service or a Shabbat dessert (Oneg) following the Friday evening service. To continue these traditions, each of us must take responsibility for maintaining the standards set forth. The PSC kitchen is shared by our community and each of us is entrusted to ensure the sanctity of the space by following Kashrut guidance and by leaving it neater, cleaner, and tidier than found. Our kitchen reflects the standard of our community.

The Kashrut policy has been adopted in whole from the PSC Kashrut Guidelines & Kiddush hosting information prepared by Rabbi Emeritus Goodman.

Our kitchen is a dairy kitchen with meat by exception (see PSC kitchen).

Food at PSC All foods, cooked or uncooked, with the exception of cakes and cookies (baked desserts), must be prepared in the synagogue kitchen or by a Kosher caterer/deli/bakery under Rabbinic supervision, in his/her professional kitchen. Supervision The use of the kitchen must at all times be under the supervision of a trained mashgiach2. He/she will inspect all food products being brought into the kitchen for use in food preparation.

Although we trust everyone in the community to properly follow guidance, inadvertent mistakes do get made. Errors can be readily corrected through the process of verification and omission (if needed). Please expect that items brought

1 Hecksher: rabbinical approval of meats and other foods that comply with the ritual requirements of Jewish dietary la ws, issued in the form of an endorsing mark or stamp on the products so approved.

2 Mashgiach: inspector(s) appointed to guard against any violation of the Jewish dietary laws in food processing faciliti es, where food presumed to be kosher is prepared or served for public consumption.

3 into the PSC kitchen will be checked to ensure Kashrut is maintained. Be prepared to omit an item or replace an item should an error be found. Approved Mashgichim Rabbi Corey Helfand Doron Shapira, Educational Director/Cantor Heckshers All processed foods brought into PSC must be certified Kosher. Table 1 provides a list of the most common kosher certification symbols that you will see on labels of food products. Each is called a Hecksher – a “seal of Kashrut approval.”

There are several certifying agencies, each with its own hecksher symbol. A comprehensive list of approved certification symbols can be found at www.kashrut.com/agencies or http://www.kosherquest.org/symbols.php; a shorter list of common ones is provided in Table 1. Each item brought into PSC must have an appropriate hecksher printed on the label or it will be excluded from use. If the hecksher is not on the approved list below or on this website, it is not permitted. Heckshers indicate whether the item is Dairy, Pareve, or Meat. The letter “D” along with the hecksher typically gives the notation of Dairy and Pareve is shown by the written word “Pareve” (note: “P” indicates Kosher for Passover). 3

Table 1. Common heckshers.

3 D — Dairy DE — Dairy Equipment (no actual dairy in ingredients, hence it can be eaten after a meat meal, but not together with meat) P — Passover; Kosher for all year including Passover (Note: “P” NEVER designates pareve) Pareve — Non-dairy and non-meat Chalav Yisrael — Kosher supervised milk used in ingredients Pas Yisrael — Jewish baked goods Yashan — Not from current grain crop

4 5 A seal for food products that certifies conformity not to the ritual particulars of kashrut, but to the deeper and more profound requirements of Jewish social justice law. Appears in combination with kashrut symbol. (http://magentzedek.org)

Magen Tzedek, indicates that the product meets additional standards for social justice on kosher foods. Caterers/Delis/Bakeries There are several local kosher caterers, delis, and bakeries in the Bay Area. Only caterers, delis, and bakeries supervised and certified by non-PSC affiliated Rabbinate and approved by the Rabbi may work in the kitchen. Below is a listing of approved caterers. If you would like to use a caterer, deli, or bakery not listed below, please contact the Rabbi for approval prior to hiring. Catered events must provide service (plates, napkins, utensils, coffee, tea and creamer) for the event in addition to ritual food items needed for the event, such as challot, Kosher grape juice, and Kosher wine. In accordance with PSC’s ecological commitments, we require that your caterer provide biodegradable (compostable) service for your event and compost and recycle as appropriate.

Approved Caterers Nathan Schmidt (under supervision of Rabbi Corey Helfand at PSC Only) 650-364-6757 701 Chesapeake Dr. Redwood City, CA 94063

Milk & Honey Catering, LLC 1459 Beach Park Blvd. Foster City, CA Ph. (480) 681-8685 Contact: Jonathan Mizrahi [email protected] Specializes in modest to elegant Kiddush, Oneg, Bar/Bat Mitzvah, Wedding, and other Event preparations. Provides food, service, staff, linens, and clean up.

6 TOO Caterers (the Kosher subsidiary of Continental Caterers) Continental Caterers 918 Industrial Avenue Palo Alto, CA 94303 Ph. (650) 322-4189 (Ext. 11) Fx. (650) 322-1023 www.continentalcaterer.com Contact: Wendy Kleckner [email protected] Specializes in elegant Kiddush, Oneg, Bar/Bat Mitzvah, Wedding, and other Event preparations. Provides food, service, staff, linens, and clean up.

Schumann’s Four Seasons Catering 2580C Wyandotte Street Mountain View, CA 94043 Ph. (650) 968-9308 Fx. (650) 968-0126 http://www.schumannsfourseasonscaterers.com/ Contact: Al or Frank Schumann [email protected] [email protected] Specializes in elegant Kiddush, Oneg, Bar/Bat Mitzvah, Wedding, and other Event preparations. Provides food, service, staff, linens, and clean up.

Haute Cuisine (under supervision of Rabbi Corey Helfand at PSC only) Ph. (650-279-8965) www.hautecuisinecatering.net Contact: Lusine Sargsyan [email protected]

Approved Delis Izzy's Brooklyn Bagels 477 S California Ave Palo Alto, CA 94306-1832 (650) 329-0700 www.izzysbrooklynbagels.com Specializes in bagels and salads.

Approved Bakeries Grand Bakery 3264 Grand Ave Oakland, CA 94610-2739 (510) 465-1110 Specializes in large ceremonial challot, regular challot, cookies, and pastries.

Have Your Cake

7 South San Francisco, CA www.haveyourcake.org (650) 873-8488 Specializes in elegant cakes.

Krispy Kreme Doughnuts 1575 Sullivan Ave Daly City, CA www.krispykreme.com (650) 985-5612 Note: Not all Krispy Kreme locations are Kosher.

Selection of a non-approved Caterer/Bakery If you wish to hire a Caterer/Deli/Bakery who is not yet on the approved list, they must be supervised and certified by non-PSC affiliated Rabbinate approved by the Rabbi. Please contact the Rabbi for inquiry and approval.

Suggested Grocers/Food Suppliers Mollie Stone’s Smart & Final Costco 49 West 42nd Avenue 1840 Norfolk Street 1001 Metro Center Blvd. San Mateo San Mateo Foster City (650) 372-2828 (650) 345-1335 (650) 286-0771 www.molliestones.com www.smartandfinal.com www.costco.com Trader Joe’s Trader Joe’s Aladdin’s Market 45 W Hillsdale Blvd 1820 South Grant Street, 224 E. Hillsdale Blvd. San Mateo San Mateo San Mateo (650) 286-1509 (650) 570-6140 (650) 574-7288 www.traderjoes.com www.traderjoes.com Israel Kosher Meat, Tel Aviv Strictly Kosher Poultry, and Deli Market 5621 Geary Blvd. 2495 Irving St. (at 26th San Francisco Ave.) (415) 752-3064 San Francisco (415) 661-7588

For a complete list of Vaad of Northern California approved caterers, please visit: http://www.sunrisekosher.org/

8 Do It Yourself (DIY) The vast majority of food service events are prepared in the PSC kitchen by our congregants. In addition to experiencing Oneg Shabbat, the delight of Shabbat, through the meals that we share together, there is an added level of holiness in engaging in creating your own food in the PSC kitchen. It is a wonderful way to engage family, friends, and the entire community by preparing for life’s most meaningful moments.

Suggested Shopping Most grocery stores offer a variety of foods that are Kosher. Heckshered processed foods can be found in most every aisle of familiar grocery stores: Safeway, Lucky, etc. Additional heckshered items can be found at grocery stores that cater to kosher shoppers such as Mollie Stone’s and Trader Joe’s. Heckshered items can also be found at bulk purchase warehouses such as Costco and Smart and Final.

For the Inexperienced - What to Expect If you are not regularly in the habit of purchasing kosher (heckshered) items, it might seem daunting at first, but will become easier with practice. Sometimes the hecksher is on the front of the label, sometimes on the side, and sometimes it is really tiny (like on a small tuna fish can!), but if it is kosher, it will have a recognizable hecksher.

Whether or not an item is heckshered varies amongst brands and products (even within brand), so you must be vigilant in selecting only items that have an approved hecksher. Please note that the little ® (registered trademark) and © (copyright) are not kosher symbols. This includes the letter “K” by itself, which is not an authorized kosher symbol of certification. In order to assist the inexperienced a few common issues are addressed here that deserve a little explanation. (Note: If you would like to add to this list, please submit your suggestions to the Religious Practices Committee and we will include them in future revisions of this guidance document.)

Why Multiple Stores? When planning on purchasing Kosher items for an event, it is important to realize that you may have to visit several stores in order to fulfill your entire shopping list. Some stores carry certain kosher items and not other kosher items, or some stores have much better pricing than others. Although frustrating, knowing in advance that several shopping excursions may be necessary helps to manage your expectations.

Pickles, Olives, Salad Dressing… Vinegar, made from grapes, has an inherently higher Kashrut standard than other ingredients. Thus, be aware that many pickles, olives, and salad dressings are not kosher. You may need to purchase kosher salad dressings in one of the stores that cater to kosher shoppers.

9 Fruit Juice Fruit juice (and some canned fruit products) sometimes contains grape juice. Be especially vigilant when checking the hecksher of fruit juice before bringing it into PSC. Pure fruit juice (except grape juice) with no additives does not require a hecksher. Grape juice requires a hecksher .

Cheese PSC and the Conservative movement permit the use of all approved heckshered cheeses. All USDA-approved cheeses are permitted at PSC if the ingredients include “microbial rennet,” “microbial enzymes,” or “vegetable rennet.” Cheese with wine or meat additives however (for example, Port Salut wine cheese) is NOT approved.

Baking at Home Baking pastries at home (with the exception of Challah, which must be prepared and cooked in PSC’s kitchen), in order to allow and to encourage as much participation as possible by members of the congregation, is permitted. This policy is based upon the trust that the following rules will be strictly adhered to:

Equipment, Utensils and Supplies All baked goods shall be brought to the synagogue in foil or on paper plates. No utensils from home may be brought into the synagogue . (All necessary equipment will be available at the synagogue). Synagogue utensils must not be used for serving, use disposable utensils.

Baking in a Kosher or Non-Kosher Home Anyone observing Kashrut in the home may use all utensils as usual. Home utensils may not be brought into the synagogue at any time. Disposable foil pans for baking are required. New utensils, flatware, bowls, beaters, etc., are preferred, but these items need not be new if thoroughly washed before use in a dishwasher with soap .

If you keep a kosher kitchen: You can bring dairy or pareve baked goods that have been prepared in your home if they adhere to our kashrut standards using heckshered ingredients where required. If your home is kosher and you keep "ingredient kosher", or if your home is vegan or vegetarian, use only heckshered ingredients when preparing food for community use and prepare and bring them in new recyclable/disposable containers. You are responsible for determining that your kitchen is kosher. Feel free to approach Rabbi Helfand with any questions.

If you do not yet keep a kosher kitchen: You can still bring food cooked or baked in your kitchen by using heckshered ingredients and by following these guidelines, (which, in effect, describe how easy it truly is to have a kosher kitchen):

 Begin by creating a separate space in your kitchen by scrubbing and cleaning your work area.

10  Use only new utensils, pots, pans, and cutlery.  Stovetop Cooking: You may cook on an electric or gas stove, using a new or kosher pot.  Microwave Cooking: You may cook in a microwave after kashering it by cleaning the inside thoroughly and then bringing a glass of water in it to a boil.  Baking: You may bake in the oven, after running the cleaning cycle. If the oven does not have a cleaning cycle, you can clean it thoroughly and run it at its highest temperature setting for 15 minutes prior to cooking.  Cleaning: Use only new sponges when cleaning implements.  Transporting: Foods should be brought to shul in new recyclable/disposable containers. Food should not be transported on Shabbat or Holidays.

Ingredients Because worshippers may have consumed meat before services, all baked goods for an Oneg Shabbat or Oneg Yom Tov on Friday evening or another evening must be pareve (containing no dairy or meat products). Please use substitutes for butter (Nucoa), milk (rice or soy milk), etc. Any baked goods that are not pareve should be labeled “dairy.” (Note: most cakes mixes are dairy).

All processed products, including cake mixes, used in baking must bear a hecksher. Some ingredients used in baking require no hecksher; see Table 2.

Table 2. Ingredients used in baking that require no hecksher:

Baking Powder Fresh Fruit Seeds Baking Soda Pure Fruit Juice (except grape) Dried Fruit http://www.kosherquest.org/getfood.php?id=2108 (with no additives except sulfur or sugar – not candied fruit) Cocoa Powder Liquors (not grape based) Eggs in the Shell Coffee Powder Milk Nuts (raw, (unflavored) not roasted) Coconut – fresh Salt Cream Spices: http://www.kosherquest.org/getfood.php? id=2151

PSC Kitchen PSC’s kitchen is considered Pareve/Dairy, with Meat by exception. All pots, pans, utensils and prep surfaces in the kitchen routinely are Pareve/Dairy. Meat pots, pans, and utensils are stored in a closet away from the kitchen and cannot be

11 accessed except under special supervision and exception to ensure appropriate compliance of prep surface coverage and removal of Pareve/Dairy equipment. If you wish to host a Meat event, please coordinate directly with the Rabbi. Using the Kitchen The PSC kitchen space, and refrigeration are shared, so consideration is required. For example, if you are sponsoring the Shabbat morning Kiddush on the same weekend as a Ruach Shabbat (Friday night dinner), please expect both parties will need to use the kitchen. It is best to make agreeable accommodation (shared or sequenced efforts) in advance. Please check the PSC calendar and with the PSC office and be aware of potential conflicts. The PSC kitchen is locked except during office hours. It is expected that any use of the kitchen will be coordinated through the PSC office and mashgichim. Please contact PSC Office Manager Marylou Khalfa ([email protected]) in the office to coordinate your efforts in the kitchen.

Equipment/Supplies You may use any pots, pans, bowls, utensils, and platters stocked in the PSC kitchen to prepare food for your event. If you need items not currently in the kitchen, please purchase those items new for use in the kitchen (and consider donating that item after use). For example, egg slicers tend to break; please check in advance if you plan to use them and/or just purchase one and donate it.

Please festively prepare food for serving by placing foods in bowls, on platters or in baskets. Doilies are provided to enhance the visual appeal of your presentations. If there is time between preparation and service, please wrap prepared/plattered foods in saran wrap and clearly mark with Event, Date, and Contact information.

Refrigerator/Freezer There are two refrigerators and one freezer in our kitchen. Figure 1 shows the internal shared areas of our two refrigerators that may be used for Oneg/Kiddush/Event sponsors. Please be considerate that these are shared areas. Everything in the refrigerator or freezer must be appropriately labeled with Event, Date, and Contact information. Please remember to cover and seal all items to prevent spills in the refrigerator or freezer.

12 Figure 1. Shared refrigerator space available for use by Oneg/Kiddush/Event sponsors.

Labeling Labeling can be done with masking tape and pen or using pre-printed labels. Pre- printed labels can be created using Microsoft Word: Tools>Labels by entering the information and printing a full sheet of address labels with the desired information (Avery Labels 8110).

Foods left in the refrigerator/freezer with a date that is greater than two days past, is considered fair game for eating or throwing out (as fit).

Stocked Items Stocked consumables are provided for DIY hosting: kosher grape juice, kosher wine, compostable service items, instant coffee, tea bags, and non-dairy creamer. Caterers are expected to furnish their own consumables. Although there are some items already in the kitchen that may be of use in your food preparation, do not expect any items including salt and pepper without first checking that it is available.

Dish Towels, Aprons, and Gloves Dish towels and aprons are provided for DIY use, but must be taken home laundered and returned. Hosts may bring their own new dish towels and aprons for use during clean up to avoid returning laundered items. If you desire to clean using gloves, please bring a new pair for your own use. If you choose to bring new dish towels, aprons, and/or gloves, they must be on premises with the food (one hour prior to sundown Friday night, check building closure time and plan accordingly).

13 Green PSC is committed to using ecological, sustainable, recyclable and biodegradable products. All PSC tableware (i.e. cups, plates, bowls, forks, knives, spoons, and napkins) must be biodegradable or reusable. If choosing an external caterer, we require your caterer to select compostable service and recyclable products. Trash and compost bins are visually distinguishable by color. Trash bins are grey in color and compost bins are green, and landfill are dark brown/black.

Clean-up Before leaving the kitchen, everything must be washed, dried, and returned to their place of origin. The floor is to be swept and the garbage disposal run (except on Shabbat and holidays). Food scraps should be composted and recyclables separated and rinsed. Garbage, recyclables, and compost must to be taken to outside bins. Please place new liners in the bins. On Shabbat, for modest DIY Oneg or Kiddush events, garbage, recycling, and compost must be tidied for removal to bins but, as a courtesy, the janitor will take same to the outside bins. All catered events are expected to ensure that garbage, recycling, and compost has been taken to the outside bins. During Shabbat All foods to be served on Shabbat or Holidays must be on premises and fully prepared one hour prior to sundown Friday night (one hour prior to sundown for Holidays) or before building closure (please plan accordingly).

No cooking of any kind may be done during Shabbat. Solid foods, which have been fully cooked, may be warmed by an oven, which has been turned on and left on before Shabbat. Liquids may not be warmed on Shabbat or holidays. Final cutting and plattering of fruit, vegetables, bagels, challah, or similar is allowed on Shabbat.

No appliance may be turned ON or OFF on Shabbat: e.g., disposal, dishwasher, coffee pot, and ovens.

Hosting a Kiddush or Oneg Kiddushes and Onegs are coordinated by Kiddush Committee, chaired by Marilyn Mayo. Please contact Marilyn at [email protected] or the PSC office at 650-349-2816/[email protected]. The schedule can be found on the PSC website under Calendar. Any date without a listed host is open and is awaiting your sponsorship!

Sponsorship can vary from very modest to very elegant and can be done either individually or in coordination with several families. Hosts can choose to hire caterers or choose to Do-It-Yourself (DIY) in our PSC kitchen. Both are appropriate and acceptable ways to celebrate a lifecycle event; honor an anniversary or milestone, or just value the community at PSC.

14 Attendance The attendance at Kiddushes and Onegs varies, but can be estimated from the PSC calendar (www.peninsulasinai.org). Please prepare food quantity for the following expected attendance:

Shabbat (Friday evening) Oneg Attendance  Typical: 30 (25 adults + 5 kids)

 External Speaker: +25 additional (adults)

Shabbat (Saturday Morning) Kiddush Attendance  Typical: 100 (85 adults + 15 kids)

 Tot Shabbat: +30 additional (+20 adults + 10 kids)

 Shabbat Mishpacha: + 20 additional (+10 adults + 10 kids)

 Youth Service: +20 additional (+10 adults + 10 kids)

 Bar/Bat Mitzvah: + number of invited guests Coffee & Tea A large hot water pot is set-up on a table against the wall in the social hall by PSC staff prior to their departure for Shabbat. This pot provides hot water for coffee and tea service at both Oneg and Kiddushes. Instant coffee (regular and decaf), tea bags, and non-dairy creamer are provided by PSC. (Note: May not be unplugged or refille d on Shabbat. May be refilled on holidays but not unplugged.)

Ritual Items In addition to preparing the festive food, ritual items for the Kiddush need to be prepared. The natlan (hand-washing basin) should be brought to the Kiddush table with two pour-cups full of water. In addition, fill two pitchers of water to refill the natlan. Two towels should be laid nearby for drying hands after washing. Two challot should be removed from packaging, placed on the challah cutting board, covered with the challah cover, and brought to the Kiddush table along with the challah knife and saltshaker. The Kiddush cup should be filled very full (but not overflowing) with wine and brought to the Kiddush table. Prepare one or two trays of small Kiddush cups filled with grape juice or wine as needed for the expected attendance. Please prepare one separate tray with grape juice only and indicate juice only.

Ritual items are stored on the top shelf of the small prep table in the kitchen to ensure that they can be found each Shabbat, see Figure 2. After use and cleaning, please be sure to return the items to their designated marked locations, see below.

15 Figure 2. Storage of ritual items in kitchen.

View #1: Havdallah Set Candlesticks (2) Kiddush Cup (2) Challah Board, Knife & Cover Natlan (2) + Bowl

View #2: Havdallah Set Candlesticks (2) Kiddush Cup (2) Challah Board, Knife & Cover Natlan (2) + Bowl

Candlesticks (2)

16 Kiddush Cup (2)

Challah Board, Knife, and Cover

Natlan (2) + Bowl

Tables Tables can be set-up in the social hall to accommodate up to 200 guests with twenty tables set for ten. Additional tables will be set-up for food service. The two tables against the wall are typically reserved for coffee, tea, drink service, and desserts. Depending on the size of the event, two to six tables can be set-up for main food

17 service, although two tables typically suffice. Coordinate table layout with the office if you desire a special arrangement. For modest events, we encourage the use of our reusable fabric tablecloths that are available and are stacked in the kitchen. Please take home and launder after use, refold and stack in kitchen before the next Shabbat. For more elegant events, we encourage the use of reusable fabric tablecloths. We recommend reusable linens from caterers as well.

18 Oneg Sample DIY Menus

#1, Dessert & Fruit Three (3) cakes Two (2) platters of cut-up seasonal fruit Fruit juice Pitchers of water Tea & Coffee

#2, Fruit, Nuts, and Cookies Two (2) bowls of nuts (pecans, walnuts, almonds, pistachios, peanuts, cashews, etc.) Two (2) platters of cookies Two (2) platters of cut-up seasonal fruit Fruit juice Pitchers of water Tea & Coffee Kiddush Sample DIY Menus

#1 Bagels, Lox and Salads Five (5) dozen bagels Four (4) platters lox (with sliced tomato & onion) Two (2) bowls of cream cheese (3 lb. each) Two (2) large green salads Two (2) other salads (tuna, egg, bean) Two (2) platters of cookies Two (2) platters of cut-up seasonal fruit Fruit juice Soft drinks Pitchers of water Tea & Coffee

#2 Challah and Salads Twelve (12) sliced challot or kosher loaves of bread Two (2) large green salads Four (4) other salads (tuna, egg, bean) Two (2) trays of pickles and olives Two (2) bowls of chips Two (2) platters of donuts Two (2) bowls of mixed nuts Two (2) platters of cut-up seasonal fruit Fruit juice Soft drinks Pitchers of water Tea & Coffee

19 #3 Kugel, Knishes, and Salads Three (3) platters of crackers Two (2) platters cheese Four (4) trays of kugel Four (4) trays of knishes Two (2) large green salads Two (2) platters of pastries Two (2) platters of cut-up seasonal fruit Fruit juice Soft drinks Pitchers of water Tea & Coffee