The dinner will be served from 11 a.m. to 6 p.m. Sunday, but those who want to eat at the temple and be served by congregation members must attend between 11 a.m. and 3 p.m. The dining room will close at 3 p.m., and carry-out only will be available from 3 to 6 p.m.
Tickets are $15 and those who have them can choose from a corned beef sandwich dinner or a brisket dinner, each served with a variety of traditional Jewish deli sides, including matzo ball soup, latkes (Jewish potato pancakes) and challah (a sweet egg bread). The brisket is cooked using a recipe handed down by the mother of congregant member and Deli Day volunteer Scott Redler, co-founder of the Freddy’s Frozen Custard chain.
There’s also a to-go bakery/market, called “Uncle Manny’s Deli,” which offers baked goods to go. Among the items for sale will be potato knishes, apple strudel, cabbage roles, cheese blintzes, mandelbrot, noodle kugle and rugelach. This is the 50th year for the dinner, so organizers also are bringing back a popular sour cream cake from back in the dinner’s early days. Longtime members dug deep in their recipe archives to find it.
Digital Access For Only $0.99
For the most comprehensive local coverage, subscribe today.
It takes about 50 of the temple’s most dedicated members to pull the dinner off each year. Several of the temple’s top bakers have been working weekends since August getting the baked items ready, and another crew has been back and forth to the kitchen all week preparing briskets.