Hillel's Kitchen
Diverse Dining Experience
Hillel at Virginia Tech's Kosher dining room at Malcolm Rosenberg Hillel Center is open to all Virginia Tech students, faculty, and staff. Visitors, including prospective students, community and family members are also welcome to dine at our facility.
Offering a diverse menu and casual dining experience, Hillel’s Kitchen is redefining and reinvigorating the notion of what can be expected from kosher dining. Chef Greg Herring has a passion for healthy eating--he cooks with local, organic produce and his menus are always full of fresh and nutritious dishes that everyone can enjoy contact greg@hillelvt.org with any questions.
Fully Kosher meals are provided every Friday night at 6:30pm throughout the academic year. At the conclusion of services, students, faculty, staff and guests come together to relax and celebrate in a warm and welcoming atmosphere. For a fun, meaningful, and always delicious Shabbat experience, each Friday evening Hillel at Virginia Tech's Kosher dining room is transformed into one of the most exciting places on campus, typically drawing over 100 students.
Students find that Shabbat dinners are a great time to build campus community and make friendships that will last a lifetime. Occasionally fun Shabbat dinner themes are presented – themes have included Leadership, Ut Prosim, and even Pajama Party! Friday night dinners are free to students due to the generous support from parents, alumni, and other donors.
Hillel's Kitchen also serves festive meals for holidays during the academic year. Holiday meals are served for the High Holidays, Sukkot, Simchat Torah, Hanukkah, Purim, Passover and Shavuot.
Our Kashrut
All food is prepared at Hillel in our commercial kitchen facility (one dairy and one meat) to guarantee strict kashrut observance. All food ordered through our distributor is checked for Hekhshers by one of our staff before entering the Kosher Kitchen area. All meat served at Hillel comes frozen and packed in dry-ice from KOL Foods, we are proud to serve Star-K grassfed meat which makes a positive impact on our environment. Where possible, Hillel sources our produce from local farms including Glade Road Growing and Crooked Porch Farm. Read more about our food story here.
Our head Chef, Greg Herring, attended Kosher Culinary school at the Jerusalem Culinary Institute and maintains our Servsafe certification and health inspection for our commercial kitchen. Greg's background includes working at Michelin starred resteraunts in New York City and managing a butcher shop in Washington, DC.
Kashrut supervision is provided by our Assistant Director, Rabbi Beryl Trauth-Jurman, who is ordained by the Reconstructionist Rabbinical College in Wyncote, PA.
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