“We considered several options,” said Shmuli Rosenberg as we waited on the stadium bleachers, “including serving unusual items reminiscent of Mesorah dinners, like cows’ udders, fleishig eggs, or the elusive shibbuta fish.”

The shibbuta, referenced in the Gemara for its resemblance to treif meat, is believed to be a species of river fish commonly found in the Tigris-Euphrates system. Despite its historic mention, the idea was discarded when mashgichim hesitated to approve it for kashrus.

Other playful suggestions were also tossed around. “There were puns that could have added a quirky twist,” explained Shmuli. “The Gemara notes the Bavli’i as ‘tipshim’ for eating nahama anahama—bread layered on bread—rather than using a filling. We debated replicating that sandwich to emphasize its futility, but we wanted to ensure the food was enjoyable.”

Ultimately, the choice of “Taamei Hasugyos” prevailed, leading to a menu that was both delightful and meaningful. After the theme was selected, Chef Meshulam Weiss of Michael Schick Catering collaborated to bring the conceptual menu to delicious fruition.

Course 1

AS the preparation team arranged the tables, Chef Weiss welcomed us into his workspace, a makeshift kitchen obscured by black curtains. Uniformed waiters tended to boxes filled with anchovies—tiny, silvery saltwater fish traditionally enjoyed in Jewish Mediterranean kitchens. Tonight, these fish symbolized “machrozes shel dagim”—strings of fish described in the mishnah in Bava Metzia as items undistinguished enough to lack identifiable owners.

“In ancient times, there were no iceboxes,” Chef Weiss explained while holding an anchovy, “so fishermen would return from the sea holding their catches.” If someone found a string of fish without identifiable markings, according to the Mishnah, they could claim it. To complete the image, Weiss had the team thread delicate carrot strips through the fish. Plates displayed the anchovies on a bed of lettuce, paired with a baker’s loaf, recognizing the different markings distinguishing loaves baked commercially versus at home. An Italian olive tapenade rounded out the dish.

As the first plates were served, Rabbi Avrohom Neuberger, Rav of Congregation Shaarei Tefillah of New Hempstead and author of Positive Vision, began his opening shiur, guiding the audience through Shas and poskim discussions related to dagim (fish). He humorously questioned why he, among the maggidei shiur, had been designated to deliver the “appetizer address,” leading him to quip, “The only thing that distinguishes me is being the rav of the Kichels.”

Course 2

The second course featured der heilige kurkvevan—the holy gizzard. This dish draws its name from a legendary inquiry made to Rav Boruch Ber concerning a specific gizzard. After extensive study of the complexities of hilchos treifos, when faced with the actual kurkevan, Rav Boruch Ber exclaimed passionately, “Der heiliger kurkevan!”

In homage to this story, guests savored pieces of der heilige kurkevan, slow-cooked in a light vegetable broth and served over fluffy rice. The menu suggested that “for Rav Boruch Ber, once an item becomes the subject of Torah learning, it is elevated—a plain gizzard transformed into something holy.”

Rabbi Shlomo Cynamon of Flatbush’s Khal Bnei Torah Flatbush offered a further explanation of Rav Boruch Ber’s emotional response. He discussed whether the simanim (signs) of kosher birds serve as a siman (sign) or a sibah (reason) a bird’s status. He concluded, “Rav Boruch Ber operated under the assumption that the gizzard’s lifting was the very reason a bird was deemed kosher, hence it was truly der heilige kurkevan!”

Course 3

What’s a dinner in 2026 without a charcuterie board? The third course included both the meats and the board as catalysts for halachic exploration. The “board” itself—a wooden plank—symbolized the “daf shel nachtomim,” the baker’s board discussed in the Gemara, a ubiquitous yet crucial element in the laws of tumah v’taharah. The meat topping reflected a Gemara story about Rabbah bar Rav Huna, who cut his meat into specific triangular shapes.

“We proposed triangular meat slices on the wooden boards,” said Shmuli, while Chef Weiss brought the idea to life with personal charcuterie platters including items like tongue, reminiscent of the meal Avraham Avinu served to his angelic guests. True to tradition, mustard adorned the meal, accompanying a trio of tongue crostinis alongside baby gherkins.

Rabbi Yitzchak Frankel from Agudath Israel of the Five Towns explored the complexities of kashrus and shared personal anecdotes from his experiences in the field.

Course 4

After clearing away the boards, the kitchen turned to the intricate sugyos found in Maseches Shabbos, examining the extent to which food must be cooked before it can be left on the fire as Shabbos approaches. Chazal define two stages: k’maachal ben Drusai, meaning minimally edible food, and mitztamek v’yafeh lo, which refers to food that improves as it continues to cook. To embody these concepts, the culinary team presented a duo of meats. One was a fillet steak prepared using the sous vide technique, ensuring a controlled cooking process for perfect tenderness.

As the chefs demonstrated, the water bath allows the fillet to achieve a precise temperature without overcooking; only the final sear applies direct heat to create a caramelized crust. The maggidei shiur enjoyed their steaks well-cooked, but the aesthetic mirrored k’maachal ben Drusai. Complementing the steak, a short rib simmered in red wine demi-glace sat atop a creamy parsnip puree—the two culinary stages harmonizing on one plate.

Rabbi Noach Isaac Oelbaum of Khal Nachlas Yitzchak in Queens led a compelling and passionate shiur as this formidable course unfolded. A playful twist added intrigue: two identical Idaho potatoes, roasted under differing methods, challenged diners to discern which had been fried in duck fat and which in olive oil. This highlighted the halachic principle of taam k’ikar: that the essence of taste can convey the legal status of food.

Course 5

The evening concluded with a dessert inspired by the ancient rituals of the Beis Hamikdash, specifically referencing the Minchas Marcheshes, highlighted in the current masechta of Daf Yomi, Menachos. This offering was prepared in a deep pan, simmering gently in oil, symbolizing the elevation of actions enriched by the “oil” of Torah. The final course consisted of citrus-infused olive oil cake, elegantly baked in a deep pan and topped with a warm drizzle of extra virgin olive oil and Italian-glazed oranges.

“As we conclude this evening’s culinary exploration of ta’amei hasugyos, we anticipate the day when the avodah of the Beis Hamikdash will be restored,” the booklet expressed.

As dessert was served, Yossi Gleiberman, a key figure in the evening’s planning and a beloved composer within the Daf community, excitedly took to the stage. He showcased songs centered around each masechta since the cycle commenced. With food being a prevalent theme in Shas, he shared a whimsical poem that echoed the essence of the evening’s discussions.

“Zecher l’Minchas Marcheshes means this is merely a commemoration,” he began. “Yet, the entire menu tonight is only a representation,” he humorously continued, teasing the audience with the punchline: “If only I had more ideas, the menu tonight would be batel b’shishim, or even b’me’ah!”

Laughter filled the room, followed by the evening’s Maariv prayer and the hurried dash home. Another Daf and shiur awaited, as the cycle of study and engagement continued.

(Originally featured in Mishpacha, Issue 1104)