About

The Jewish Food Festival began in June 1988, when Congregation Beth Israel hosted its first-ever celebration of Jewish cuisine in the front parking lot, powered by a dedicated team of 100 volunteers. As expected, the latkes were an instant hit, with demand outpacing supply! The festival was the brainchild of Joyce Kurtz, who, along with Glenn Hammer and Marsha Kelly, brought the vision to life. Even in its inaugural year, the festival featured beloved Jewish delicacies like pastrami and corned beef sandwiches, blintzes, Russian-style cabbage rolls, kugel, rugelach, and classic New York cheesecake.

Adding to the excitement, the first festival included friendly competitions for the best kugel and cheesecake, won by Sue Fishkoff and Pete Hiller, respectively. Visitors enjoyed guided synagogue tours led by Rabbi Ableser, lively Israeli dancing with Joan Roberts, and piano entertainment by Hugo Gerstl. As the festival grew, it relocated to the synagogue’s backyard to accommodate more booths and guests.

After a brief hiatus during the COVID-19 pandemic, the festival returned in 2022 as a drive-thru event before joyfully resuming in-person in 2023—back in the top parking lot, where it all began. Today, the Jewish Food Festival remains a cherished tradition, eagerly anticipated by the entire Peninsula community, who
gather each year to savor our rich culinary heritage and warm hospitality.