Planning the Table

The February menu was built collaboratively in a long, unfiltered session with Asher and Benjamin. There’s a familiar joke: put three Jews in a room and you’ll get at least four opinions. This menu came together very much in that spirit. It isn’t a “Jewish menu” in any fixed or singular sense, but it’s informed by our own personal Ashkenazi, Sephardi, Californian, & diasporic food traditions.

We talked through flavor, yes, but just as much through execution: what works at scale, what a volunteer team can realistically pull off, and where substitutions make sense without compromising the experience. You’ll notice a few patterns as a result: many dishes are vegan by design rather than accommodation; others are vegetarian or pescatarian, with parallel options where needed.

Below is a draft menu for our February 15 Berkeley Supper Club at Urban Adamah. I’m sharing it here with context because this isn’t just a list of dishes…it’s the result of weeks of planning, collaborative discussion, and constraint-based decision-making.