Facilities - Congregation Beth Shalom

Walk into the Social Hall of Congregation Beth Shalom and imagine what it looked like in 1970. At that time, the current Social Hall and Kitchen made up the whole synagogue. The building was called Holmes Hall, and it was owned by the University Unitarian Church. It consisted of a small chapel, small social hall, office, 4 classrooms plus lavatories. For the previous two years, Congregation Beth Shalom had been operating out of the Blessed Sacrament School. In 1970 we moved into Holmes Hall, and 3 years later we bought it from the Unitarian Church. Following two major expansions since 1973, the original building has tripled in size. In addition to a larger space, we have incorporated Hiddur Mitzvah - the beautification of the Mitzvah – Jewish Art, into our facility. We have indeed a beautiful space for worship, celebrations, and learning.

Kitchen and Kashrut observance

Preparing meals with respect for Jewish Law
As a Conservative Jewish Congregation we are strongly committed to following Jewish law in all areas of our private and communal lives. Beth Shalom proudly maintains a kosher dairy kitchen. Beth Shalom also upholds Sabbath and Festival Halachah in regards to the preparation of food. Below are helpful guidelines for caterers and families preparing festive meals at the synagogue which respect and honor Conservative Jewish standards of practice.

Preparing Meals and Shabbat
The building is closed on Fridays at 2:00 pm, so all cooking should be completed by that time. No cooking can be done on Shabbat. Heating of food and liquids below boiling is permitted. Ovens can be heated up to 300 degrees Fahrenheit.
During Shabbat, only a custodian or a non-Jewish catering employee is permitted to operate anything requiring electricity or gas. This includes adjusting ovens and running the dishwasher. These tasks must be part of their regular job and be arranged beforehand. Shabbat instructions for the CBS custodian must be submitted to the Program Director a minimum of two weeks before the event.
The kitchen telephone should not be used on Shabbat except for emergencies.

Deliveries and Removals
All food, flowers and other supplies must be delivered no later than 2:00 p.m. on Friday. No deliveries of any kind can occur on Shabbat. Nothing may be removed from the synagogue until after the end of Shabbat (after nightfall on Saturday night), including flowers, decorations and food. Food and other items should be picked up sometime between Sunday morning and Monday at 5:00 p.m. following your event. Remember that all food left in the kitchen must be labeled. If it is not labeled it might be eaten before you have a chance to pick it up on Sunday or Monday!

Kashrut Protocol at Beth Shalom
The kitchen at Beth Shalom is a kosher dairy kitchen. Only Beth Shalom members and approved caterers may use the kitchen. For detailed information about cooking at CBS and to book the kitchen, contact the Program Director, Carol Benedick, at (206) 524-0075 or email her at carolbenedick AT bethshalomseattle.org

Food brought into the Synagogue

This list is provided as a convenience. To obtain the most up-to-date list or to check on specific items you wish to bring into the kitchen, contact the Program Director, Carol Benedick.

Food must be either prepared in the Beth Shalom kitchen or purchased. Do not bring in food that has been prepared at home.
All food brought into the kitchen must be in new, unopened containers. (eg. Spices, flour, sugar, grains)
All uncut fresh fruits and vegetables are kosher.
All unprocessed grains and cereals are kosher.
Most milk and dairy products are kosher, but butter must have a heksher (kosher symbol).
Domestic cheeses are kosher. Foreign cheeses require a reliable heksher.
You may not bring any meat or fowl into the building.
Eggs from kosher fowl are kosher and parve. However, because of the prohibition against eating blood, an egg that contains a speck of blood may not be used. Eggs must be cracked one at a time and inspected for blood spots before being used.
All fish that have both fins and scales are kosher and parve.
All wines used at Beth Shalom functions must have a heksher.
All liquor must have reliable certification. Check this frequently updated list from the CRC
Processed food must have a heksher. Either dairy or parve foods may be used in our kitchen.
Items from local bakeries must be kosher. Baked goods must be either in the original unopened packaging or delivered directly from the bakery. Contact the office for a current list of acceptable bakeries at (206) 524-0075 or email to generaldelivery@bethshalomseattle.org
Please label all food stored in the kitchen, refrigerator and freezer with your name and date of the event.
Peanuts, peanut butter and other peanut products are not permitted at Beth Shalom due to severe allergies among some of our members.

Utensils and Equipment

No dishes, cutlery, pans or equipment may be brought into the kitchen unless the item is new and unused.
No dishes, cutlery, pans or equipment may be removed from the kitchen or social hall.
You must transfer leftovers into new, unused containers for removal from the kitchen.
It is your responsibility to dispose of all leftovers. There are many food banks where leftover food is appreciated.