Mountain Brook newspaper Village Living has posted a story by Sarah Owens about Sunday’s upcoming Jewish Food and Culture Fest:
“One of the coolest things about the festival is that even though it has become this big event that hosts about 2,500 people a year, it still manages to stay very community centric,” LJCC Event and Volunteer Manager Emma Herr said. “The volunteers still lead all of the cooking sessions. It’s their recipes that we’re using. I think we have about 150 volunteers altogether throughout the cooking sessions and the actual event day itself, and it really feels like this gigantic team effort with the J community.”
Attendees can look forward to a diverse menu featuring more than 20 beloved Jewish dishes crafted from recipes passed down through generations. While the final menu is still being finalized, past festivals have delighted guests with offerings such as sweet and savory braised brisket, falafel, giant corned beef sandwiches, pickles, babka, pomegranate walnut chicken, stuffed cabbage rolls, rugelach, challah, sweet noodle kugel casserole, Israeli salad, whitefish salad, couscous, savory potato burekas, matzah ball soup and mandelbrot.