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8.1.14 Issue

by Annette van de Kamp-Wright, Editor, Jewish Press

On Friday, Aug. 1, the Dairy Deli is making another long-awaited appearance. That means cherry cheesecake nobody can say no to, blintzes galore and corn chowder in a bread bowl. There will be several different kinds of pizza as well as fried cheese sticks with marinara sauce, and when it’s all said and done, you can make your own sundae with your choice of toppings.

Of course, the highlight of any dairy deli is (call me partial) those delectable lox and cream cheese kreplach. Only at the Star Deli, only on Friday Aug. 1. Come and get your fill, because before you know it, it will be gone.

“Because our regular Star Deli is meat, we really enjoy shaking things up for Dairy Deli,” says Mike Aparo, Director of Food and Environmental Services at the RBJH. “And we know the community loves it, because the house is always full, which makes it even more fun to create new and unexpected items for the dairy menu.”

This will be the last deli before the fast of Tisha B’av. Tisha B’av is the day during which we  mourn the destruction of the first and second Temples. It’s is one of the saddest days of the Jewish calendar, and during the nine days leading up to it, we do not eat meat.

“That means there is no better Friday to select for Dairy Deli than this Friday,” Aparo says.

Aparo is still contemplating adding several new menu items this year. In addition to the perennial favorites, he might offer a cream cheese veggie sub sandwich, challah French toast, or even a dairy Calzone. As of this writing, the final decisions have not yet been made. Whatever he decides, we can be sure it’s going to be good.

“If you want to know the entire menu, you’ll just have to come to the deli on Aug. 1 and join in the fun,” says Aparo.

The STAR Deli is open every Friday from 11:30 a.m. to 1 p.m. In addition, the Deli is happy to host special occasions and will reserve private dining spaces in the RBJH for large groups. For more information on how STAR Deli Catering can add spice to your meetings, parties and life cycle events, visit their web page — — or contact Mike Aparo at 402.334.6522.