On Friday night, JVS hosted our autumnal Shabbat dinner. We began with a joint kiddush and hamotzi before sitting down at round, bustling tables of seasoned regulars and new faces. We enjoyed a three-course menu put together by our JVS chefs and a team of volunteers, using whatever was in season, including some last bits harvested from our own garden.
Volunteers played a huge part in bringing the meal together. Some helped plan the menu ahead of time, while others joined us in the kitchen the day before or earlier in the day to chop, roast, stir, and prep. This dinner also featured our newly launched Young Professionals (18–30) table. It was a great chance for people in this age group to meet one another and start building a little community of their own within the wider JVS crowd.
On the menu were comforting autumn favourites: roasted seasonal vegetables, nut roast, fresh salad, a hearty vegetable soup with chickpeas and coriander, and plenty more. Overall it was a lovely evening of warm food, community and tradition.