Corned beef sandwiches are on the menu at Sunday’s Jewish Deli Day. Courtesy photo
Corned beef sandwiches are on the menu at Sunday’s Jewish Deli Day. Courtesy photo

Dining With Denise Neil

Denise Neil has the latest Wichita restaurant news, with comings & goings, recent reviews and more.

Dining With Denise Neil

Wichita’s annual Jewish Deli Day is Sunday, and you could win tickets

By Denise Neil

dneil@wichitaeagle.com

November 08, 2017 04:46 PM

UPDATED November 08, 2017 04:54 PM

Sunday is the annual Deli Day fundraiser at Congregation Emanu-El, the Jewish temple at 7011 E. Central, and I have six pairs of tickets to give away.

Want them? All you have to do is go to my Dining with Denise Facebook page and comment on my post about the event. I’ll randomly draw six winners on Friday morning. (If you want to like my page while you’re visiting, that’d be just fine, too.)

The dinner will be served from 11 a.m. to 5 p.m. Sunday, but those who want to eat at the temple and be served by congregation members must attend between 11 a.m. and 2 p.m. The dining room will close at 2 p.m. Carryout will be available from 11 a.m. until 5 p.m.

Tickets are $15 and include a choice of a corned beef sandwich dinner or a brisket dinner, each served with a variety of traditional Jewish deli sides, including matzo ball soup, latkes (Jewish potato pancakes) and challah (a sweet egg bread). The brisket is cooked using a recipe handed down by the mother of congregant member and Deli Day volunteer Scott Redler, co-founder of the Freddy’s Frozen Custard chain.

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There’s also a to-go bakery/market, called “Uncle Manny’s Deli,” which offers baked goods to go. Among the items for sale will be potato knishes, apple strudel, cabbage roles, cheese blintzes, mandelbrot, noodle kugle and rugelach. A new addition to this year’s a la carte menu: homemade salami. Uncle Manny’s Deli will be open from 11 a.m. to 5 p.m.

Free tours of the sanctuary with Wichita State University’s Dr. Jay Price will be offered from noon to 2 p.m.

It takes about 50 of the temple’s most dedicated members to pull the dinner off each year. Several of the temple’s top bakers have been working weekends since August getting the baked items ready, and another crew has been back and forth to the kitchen all week preparing briskets.