Having recently celebrated my daughter’s bat mitzvah — with my son’s bat mitzvah just over two years ago — I’m in the middle of my second simcha-filled year. I picked Middle Eastern menus, while the last few parties I’ve attended as a guest paired sushi with shawarma. Safe options, for sure, but with a world of exciting and colourful cuisines out there, perhaps it’s time to wow your guests with new menus.
Here are ten ideas for the big flavours/service styles that will certainly get your guests talking: Jamie Toffel — executive chef at London’s Sorting Office and N20 — has created a South African menu after requests from clients. Dishes are packed with spicy flavours and include chakalaka and pap. “The pap is like a polenta that we serve on the side with the chakalaka, which is almost a stir fry of peppers and tomatoes in a spicy sauce, We’ve been serving that with spicy rice and boerewors (spicy sausages)”.
Guests have been wowed by his savoury doughnuts, which he mixes with shredded slow cooked beef and then coats with a salty, sweet, spicy rub. These are served with salads, spicy rice and potato wedges or chips and slaws. North London caterer Israel Isaacs, of , adds an element of entertainment.
“People love seeing the chefs at work, whether it’s a barbecue or watching a chef carving and serving steaks in front of them or even tossing pancakes. Growing up, I remember being enthralled by a lady who was catering at our synagogue, making Chinese .
