arts & life

out to eat

Sophomore Jake
Nitzkin of Farmington
Hills is ready to enjoy
the Seinfeld, which
features turkey, lettuce,
tomato and mayo
on challah, which he
ordered toasted.

Spartans

Eric Hughey, deli manager and MSU Hillel director of special projects, on opening day

On Rye

MSU Hillel opens a kosher deli
in its dining room.

Chef Joshua Moses preps for opening day.

The Sandler Sandwich

Robyn Hughey | Special to the Jewish News

N

ow the Lester and Jewell Morris
Hillel Jewish Student Center at
Michigan State University in East
Lansing can offer students kosher deli
sandwiches and more at the new Charles
Street Deli, located in its main dining hall.
Certified kosher by Rabbi Jason Miller
of Kosher Michigan, the deli features
authentic classics, including corned beef
and pastrami piled high on fresh, double-
baked Jewish rye bread, homemade
chicken noodle soup, delicious vegetarian
wraps, and Mediterranean sides and sal-
ads. It opened Sept. 12.
“When I found out a deli was com-
ing to Hillel, I was so excited,” said Eliza
Firestone of Franklin, a junior studying
dietetics. “I went with my best friends last
week, and it exceeded all our expectations.
The ingredients were fresh, and the meals
were very well made. I can’t wait to go
back and try more options.”
The project began last November when
Executive Director Cindy Hughey and
Director of Special Projects Eric Hughey
began brainstorming ideas to create a
social enterprise. This concept, which has
become increasingly common, is when
nonprofit organizations operate businesses
to generate revenues and fulfill their mis-
sion. After six months of investigating
options and holding in-depth focus groups
with students, it was determined that an
in-house kosher deli would not only fulfill

46 October 6 • 2016

the needs of Jewish students on campus,
but also would allow MSU Hillel to take
advantage of under-utilized facilities at a
low startup cost.
“We are excited to provide students
with an old-school deli that features true
Spartan flair,” said Dr. Steven Arbit, MSU
Hillel board president. “Giving our Jewish
students on campus additional options
for kosher dining will make their campus
experience that more meaningful.”
Under the guidance of Shirah Farber,
2008 MSU graduate and supervisor of the
Star Deli in Southfield, the process of cre-
ating the Charles Street Deli began.
“Finding and creating high-quality food
was our biggest concern,” Eric Hughey
said. “We scoured and taste-tested every
possible kosher option in the Detroit
area to source the finest meats and baked
goods available. After much delibera-
tion, Superior Meats was chosen to sup-
ply corned beef, pastrami, turkey, turkey
pastrami and salami to the deli. Bake
Station is providing homemade breads,
fresh-baked cookies, seven-layer cake and
specialty holiday items.” Both suppliers are
in Southfield.

ORDER BY NAME
All sandwiches offered at the Charles
Street Deli are named after famous Jewish
actors, including the Sandler, which
features corned beef and coleslaw; the

Rogen with pastrami and sauerkraut;
the Schumer Shabbas, a wrap made with
grilled vegetables, hummus and fresh
lemon dressing; and the most popular
sandwich, the Drake, which features
corned beef, pastrami and coleslaw.
Sandwiches come on a choice of double-
baked rye, onion roll or challah and can be
ordered toasted.
Gluten-free options are also available,
including breads and Veggie-Go’s, a fruit
strip made from whole, organic fruits and
veggies created by Bloomfield Hills native
Lisa Goode McHugh and her husband,
John McHugh. All dressings and sides are
freshly prepared with recipes created by
Joshua Moses, a graduate of Le Cordon
Bleu College of Culinary Arts in Chicago
and the MSU Organic Farm Greenhouse
coordinator.
Hummus and tabbouleh are delivered
fresh from Woody’s Oasis, and Gammy’s
Chicken Noodle Soup is prepared using a
recipe from Cindy Hughey’s grandmother,
Ruth Kaye. Salads are also available,
including the Portman Chopped, which
features romaine lettuce, tomato, cucum-
ber, red pepper and celery with the option
of adding meat.
Students have welcomed the deli with
great enthusiasm.
“Eating at the Charles Street Deli was a
taste of home after a long day,” said Jordan
Sternfeld of West Bloomfield, a senior

studying kinesiology. “Having a kosher
corned beef sandwich and bowl of chicken
soup reminded me of having dinner with
my grandma.”
Jacob Gordon of West Bloomfield, a
senior studying international relations,
said, “There’s really not more that I could
have asked for in terms of quality and con-
venience. Compared to the other sandwich
options in East Lansing, the fact that I can
get kosher nosh and not have to leave the
building can’t be beat.”
Prices at the deli average $7.99 for a
sandwich, with a combo including drink
and chips for $9.99. Cash, credit cards and
Sparty Cash are accepted.
“We are eager to hire workers and man-
agers to give our students additional real-
life resume experience,” Eric said. “We
hope the deli will not only be a place to get
a great meal, but also will provide leader-
ship opportunities that translate beyond
college years.”
Cindy Hughey commented, “MSU Hillel
strives to be a home-away-from-home for
thousands of students at Michigan State
University. With the Charles Street Deli up
and running, we can now add another com-
ponent of home to our organization.”

*

The Charles Street Deli, is located inside MSU Hillel, 360
Charles St., East Lansing. Hours are noon-2 p.m. and
5-8 p.m. Monday-Thursday and Sunday. Call (517) 507-
0725 or go to www.facebook.com/charlesstreetdeli.

