Planning a kiddush like the pros — from the team at Toronto Kosher.
The quantities rule
Count on 6–8 bites per person for a post-davening kiddush, half that if lunch follows. Build it in four parts — herring, something warm, salads and dips, and one platter to anchor the table — and you'll never be short.
The herring table
A proper kiddush starts with herring. Pick three contrasts: one creamy (creamy or creamy-spicy), one classic (schmaltz or matjes), one with heat (jalapeño schmaltz). Serve cold with crackers and a sliced red onion — that's it, don't overdress it.
The warm corner
Potato kugel and Yerushalmi kugel disappear first — order one more than you think you need. Cholent in winter makes a kiddush legendary.
The spread
Dips and salads do the colour: hummus, eggplant, avocado, hearts of palm. Add a maki platter for the kids (and everyone else — they go fast). Gefilte slices with chrein round out the classics.
Timing
Platters travel cold and set up in minutes, so they go from the box to the table with nothing to do in between. Order early in the week — the closer you get to Friday, the tighter the kitchen.