Noah’s Kitchen is Frog Commissary’s kosher division. We bring the same thirty years experience and innovative approach to our kosher events that we bring to all of our events. Our menus fuse tradition, with a commitment to creativity often absent from kosher menus.
Our goal is to bring something new to the table. A great deal of attention goes into food styling and presentation. Menu planning and food preparation combines a healthy respect for Jewish cooking traditions and a pride in the culinary traditions of the Frog Commissary organization. With this in mind, our chefs prepare and present visually impressive hors d’ouevres, plates, and buffets that stimulate the senses and excite the palette.
Located at 437 Fairmount Avenue in the Northern Liberties section of Philadelphia, Noah's Kitchen began operation in 1994 under the Orthodox supervision of Rabbi Joshua Toledano. The division is named for company founder and President Steve Poses' son.
Our proposals are custom designed and based upon a specific understanding of the tone and style of event that each client has in mind. Events are planned by a deeply experienced team of account executives and chefs under the leadership of Steve Poses. All kosher food preparation is done under supervision in a separate kosher kitchen by Frog Commissary staff.
Recently we had the honor of helping the Federation of Jewish Agencies celebrate their 100th Anniversary with a Gala Celebration at the Mann Center for the Performing Arts. No matter what the occasion or location, Noah’s kitchen provides a kosher alternative that is sure make your next event a success.
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Sample Menu
A Kosher Dairy Cocktail Dinner
Butlered as guests arrive
Fall champagne cocktails with cranberry and cassis
Butlered hors d’oeuvres
Artichoke fritters with aioli
Tuna praline springrolls with wasabi mayonnaise
Quesadillas with spiced pears and cheddar
Tamarind swordfish on pappadams with roasted red peppers
Grilled goat cheese sandwiches on walnut bread
Quail eggs “Benedict” with caviar
Smoked marlin taquitos with pickled jalapenos
Cocktail stations
Assorted savory pancakes
• Traditional potato pancakes with cranberry apple sauce
• Zucchini-almond pancakes with tomato jam
• Sweet potato pancakes with sour cream and salmon caviar
Assorted cured and house smoked salmon
• Juniper-cured salmon with dill crème fraiche
• Keffir lime leaf cured salmon with lemongrass mayonnaise
• Applewood smoked salmon with horseradish whipped cream
Shredded jicima and carrot slaw
Grilled flatbread
Butlered small plates of wild mushrooms risotto
Butlered desserts
Latin s’mores – grilled quesadillas with marshmallow s and chocolate chips
Little Commissary carrot cupcakes
Coffee milkshakes with espresso syrup served in shot glasses
Pumpkin crème brulee in sherry glasses
Coffee Bar
Regular and decaffeinated coffee
Fresh whipped cream
Assorted teas and infusions
Sample Menu
Elegant Kosher Dairy Dinner
Butlered hors d'oeuvres
Tuna parline springroll with wasabi mayonnaise
Grilled eggplant and roasted red onion chutney on pappadams
Balsamic fig bruschetta with blue cheese and mascarpone
Cumin-cured salmon on flatbread with tahini-yogurt
Miniature grilled goat cheese sandwiches on walnut bread
Petite smoked fish cake on flatbread with dill-horseradish sauce
Warm almond-crusted goat cheese on chickpea pancake
First Course
Butternut squash soup lighted scented with ginger and cinnamon
Served in an acorn squash with miniature thyme muffin
On plate garnished with pepperberries, seeded eucalyptus and nuts
Entrée
Sauteed halibut with leeks and shitake mushrooms
Wild mushroom potato pancake
Red wine sauce
Caramelized pearl onions
Sauteed julienne snow peas with Napa cabbage and carrots
Dessert
Rustic warm apple crisp
Confit of cranberries
Caramel sauce
Caramel ice cream
Little tuille "cigar" dipped in chocolate
Garnished with fresh mint
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