Glatt kosher, chalav Yisrael, pas Yisrael — what it all means and how to find the right caterer for your observance level.
Food is central to a Jewish wedding. Getting the catering right — both halachically and gastronomically — is one of the most important decisions you will make. Here is how to navigate it.
Glatt refers to the smoothness of the animal's lungs after slaughter. Today "glatt kosher" is commonly used to mean a higher standard of kosher supervision overall. Most Orthodox weddings require glatt kosher meat.
Dairy products where a Jew supervised the milking process from start to finish. Required at more observant weddings.
Bread and baked goods where a Jew participated in the baking. Important for Shabbat and many observant communities.
Cooked foods where a Jew participated in the cooking process. Required at strictly observant events.
The kashrut supervision (hashgacha) on your food matters as much as the food itself. Common certifications include the OU, OK, Star-K, and local rabbinical council certifications. Make sure your rabbi approves of the certification your caterer uses.
Most Jewish weddings are meat meals — it is considered more festive. However, dairy weddings are becoming more popular, especially for afternoon events. A pareve (neither meat nor dairy) menu gives you the most flexibility but limits your protein options.
If you are bringing in an outside caterer, make sure the venue has a kosher kitchen — or can accommodate koshering. This typically requires separate meat and dairy preparation areas, dishwashers and storage.
Tip: Book your kosher caterer 12-18 months in advance. The best ones fill up quickly, especially for peak wedding season.
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