A Chanukah Celebration That Everyone Could Truly Enjoy
The Challenge
When a busy professional at a law firm was tasked with organizing her company’s Chanukah celebration, she wanted the evening to feel joyful, festive, and special — not stressful.
But there was a challenge.
She needed a menu that:
Felt elevated and celebratory (not “corporate catering”)
Included both animal-based and plant-based proteins
Accommodated gluten-free and dairy-free guests
Was kosher and appropriate for the holiday
Felt abundant and indulgent for everyone
She didn’t want the food to feel limited or restrictive.
She wanted beautiful, celebratory dishes that honored the holiday and made every guest feel considered.
That’s when she reached out to Chef Tal’s Kitchen.
The Approach
I designed a custom Chanukah-inspired menu that felt indulgent and festive while meeting all dietary needs. Everything on the menu was gluten-free and dairy-free, except for the classic sufganiyot (jelly doughnuts), so no one felt left out.
The menu featured:
Citrus-Herb Oven-Seared Salmon — tender fillets with fresh citrus and aromatic herbs
Za’atar & Herb Olive Oil–Braised Tofu “Steaks” — slow-braised in olive oil with warm spices
Charred Lemon Cauliflower — lightly charred florets finished with bright lemon
Roasted Beets with Citrus & Herbs — earthy, sweet, and vibrant
Classic & Zucchini Latkes Duo — crisp and golden, served with house-made applesauce and lemon-chive sour cream
Chocolate Olive Oil Cake with Spiced Poached Pears — rich yet light and deeply satisfying
Sufganiyot — both classic and gluten-free — baked doughnuts with fillings like chocolate-caramel and sugar-raspberry
Everything was prepared fresh, delivered warm, and set up beautifully on site so the host could actually enjoy her own event.
The Result
Instead of worrying about who could eat what — or whether the food would feel “special enough” — the host felt calm, confident, and supported.
The event flowed effortlessly.
The table looked abundant and festive.
And every guest — regardless of dietary needs — felt included.
“The party was a total success and everybody — I mean everybody — was raving about the food. I think the donuts and the tofu were the hit of the party, but my son loved the cauliflower the most, and all the food was eaten. That never happens. Thank you, thank you, thank you.”
Guests with gluten restrictions felt fully considered, because the menu was thoughtfully designed to be gluten-free friendly without ever compromising flavor or quality.
Nothing felt like a compromise.
Everything felt intentional.
That’s what where delicious meets nutritious looks like in real life.
— Shira
