About Us

dekelbaumsShalom Strictly Kosher Market was established in 1974. When Max and Anita Z"L Dekelbaum opened Shalom Kosher, the store was only half the size and offered only fresh meats and chicken as well as deli, smoked fish, and sliced cheeses. Thirty years ago, there was a very limited selection of kosher packaged grocery items available to consumers. Today is a different story. Now Shalom stocks a wide variety of grocery items, meats, chicken, fish, as well as a full-service bakery, deli, and frozen items. Max and Anita Z"L have passed the store down to a second generation. Their two sons, Larry and Steve started working right out of school, and Shaukat Karimi joined the ranks over 25 years ago. With 5 Dekelbaum grandchildren, there is sure to be a third generation to follow in their footsteps.

In 1994 Max’s Kosher Café was created as a kosher fast casual restaurant. The restaurant is very spacious and can accommodate large groups. The menu includes schawarma and falafel, hamburgers, deli sandwiches, fried chicken, soups and salads, and a great dinner menu. Max’s also operates in several venues including FedEx Field, Nationals Park, and even the National Mall.

Signature Caterers was established in 2000. It serves as a full catering service for the Washington Metro area. We have become one of the top kosher caterers in the area and are known for a creativity, quality, and service.

In 2008 Shalom Kosher, Max’s Kosher Café, and Signature Caterers became The Shalom Group.

On October 29, 2012 Shalom Kosher closed its University Boulevard Location to prepare for the move to the new location. On October 31,2012 the new Shalom Kosher opened its doors in Kemp Mill Shopping Center, Silver Spring, Maryland.

Contact Us

Thank you for visiting The Shalom Group. If you have any questions, please feel free to call us or fill out the form below. We’d love to hear from you.

* Orders cannot be placed online.  To order, call 301.946.6500. *

Shalom Kosher
P: 301.946.6500
F: 301.946.1041

1361 Lamberton Drive
Silver Spring, Maryland 20902
Directions »
Parking in front of building

Max’s Kosher Café
P: 301.949.6297
F: 240.290.5133

2319 University Blvd. W
Wheaton, Maryland 20902
Directions »
Parking in rear of building

Signature Caterers
P: 240.290.0032

2319 University Blvd. W
Wheaton, Maryland 20902
Directions »
Parking in rear of building

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Entrées

FishPoultryBeef


Fish

Coconut Encrusted Tilapia with a Mango Slaw

Baked marinated fillet of tilapia in coconut milk and encrusted with coconut and spices. Topped with citrus mango slaw

Pesto-Pistachio Salmon Pinwheels

Fresh Scottish salmon rolled with toasted pistachios, glazed with a tangy pesto mousseline

Basil-Pistachio Salmon Plateau

Fresh fillet of salmon rolled around a basil and pistachio mousseline over a marinated portobello mushroom filled with garlic Yukon gold mashed potatoes, resting on a plateau of sun-dried tomatoes and baby spinach, surrounded by jardinière vegetables, fried gnocchi, and dollops of sun-dried tomato pesto

Honey Dijon Salmon Pinwheels

Fresh Scottish salmon rolled with a delightful tangy Dijon glaze baked to perfection

Grilled Salmon with Mango Salsa

Marinated with Chenin Blanc and fresh lemon

Pecan Encrusted Salmon

Fresh Scottish salmon baked with crunchy pecans and a touch of coriander. The salsa is made from sweet mangos, papaya, and kiwi

Teriyaki Salmon

Baked salmon marinated in our Signature teriyaki sauce topped with black and white toasted sesame seeds

Mahi Mahi Kabobs

Marinated in a citrus sauce with white and black sesame seeds

Macadamia Crusted Mahi Mahi with a Papaya & Citrus Salsa

Macadamia nuts, favorite of the Hawaiian tropic, are roasted over an open fire adding a nutty aroma to this most delicately flavored fish

Sun Dried Tomato Sea Bass with a Beurre Blanc Sauce

Minced sun dried tomatoes in Challah crumbs encrusted on a fillet of fresh sea bass

Peek-A-Boo Salmon

Norwegian salmon accented with Pernod partially encased in a puffed pastry resting over a purée of black bean ragu

Macadamia Crusted Sea Bass with a Tropical Fruit Salsa

Roasted macadamia nuts add a nutty aroma to this delicate flavored fish. The salsa is made from sweet papaya and mango with a pungent cilantro marinade

Seared Albacore Tuna Niçoise

Served over European field greens, braised red bliss potatoes, deviled eggs, olive oil, infused basil, haricot verts, marinated artichoke hearts, kalamati olives, and a roasted red peppers vinaigrette coulis

Sole Provençal

Baked Italian herbed lemon sole, with a zesty Holland pepper and mushroom tomato reduction

Sole Florentine

Fresh lemon sole with baby spinach, shallots, garlic, and basil with a creamy white wine cream sauce

Blackened Cajun Salmon Fillet with a Spicy Mango Salsa

Our own combination of herbs with just the right amount of heat to warm up your party

Balsamic Herbed Salmon

Scottish salmon rubbed and brushed with fresh herbs and balsamic vinegar. Served with a red pepper coulis and a cilantro lime aioli

Ginger Maple Salmon

Scottish salmon baked to perfection with a woodsy, sweet spiced glaze with a hint of Asian flavor

Harvest Salmon Fillets

Baked whole fillet of salmon topped with a panko-covered lemon mousseline with a carpaccio trio of colorful kabocha squah

Alaskan Salmon

With a fresh horseradish crust and a tomato fennel coulis

Cashew & Cinnamon Dusted Tilapia

Over braised spinach, toasted pine nuts and golden raisins drizzled with a lime cilantro aioli

Moroccan Salmon

Medallions of Wild Sock Eye Salmon slowly simmered heirloom tomatoes, julienne red, yellow green peppers, sautéed Vidalia onions in a zesty tomato ragu

Asian Tuna Ceviche in Martini Glass

Diced fresh Ahi tuna marinated with cilantro lime and sweet red onions, resting over a ginger daikon slaw with a creamy wasabi sauce and a crispy wonton pyramid

Sesame Seed Crusted Salmon with Sun Dried Cranberry & Cherry Sauce

Black and white sesame seeds add a delightful crunch to this sweet and tangy wild Sockeye salmon dish

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Poultry

Trois Niveaux Cordon Bleu

Marinated three-layered chicken breast with pastrami and a fresh pesto béchamel sauce, breaded and baked to perfection

Liberty Bell Poulette

An extra large boned drumstick stuffed with ground veal and capped with a pignoli crust

Caramelized Chipotle Chicken

With a complex lacquered garlic glaze chicken breasts pan seared with Vidalia onions and roasted hot peppers

Rosemary Herbed Chicken Kiev

Marinated chicken lightly breaded with Challah crumbs encased with a fresh rosemary maître d' butter drizzled with velouté sauce

Tuscan Chicken

Airline chicken breast with a pocket of maître d' butter (basil, roasted red peppers, sun dried tomatoes) lightly dusted with bread crumbs garnished with sun dried tomato and kalamata, olive tapenade

Tuscan Chicken Pockets

Marinated chicken breast stuffed with basil, sun-dried tomatoes, and roasted red peppers rolled with a dusting of challah bread crumbs topped with sun-dried tomato olive tapenade

Muscovite Chicken

An airline chicken breast stuffed with almonds and raisins, accompanied with a sweet and zesty puree of tomato or tomato beurre blanc

Poulette à la Fuissé

Scaloppini of chicken breast lightly sautéed with a trio of wild mushrooms, sun-dried tomatoes, and a splash of plum wine

Chicken Picatta

Scaloppini of chicken in a lemon caper sauce with a splash of Chenin Blanc

Mushroom Chicken Picatta

Scaloppini of chicken breast sautéed in a lemon-mushroom sauce with a splash of sparkling white wine

Delaware Chicken Breast

Fresh long-stemmed leeks braised to a translucent sheen with sautéed mushrooms and breaded with Shalom's own Challah. Served with a velvety mushroom and shallot sauce

Delaware Chicken Breast Roulade

Fresh long-stemmed leeks braised to a translucent sheen with sautéed mushrooms and breaded with Shalom's own Challah, beautifully rolled, and elegantly sliced on an angle.
Served with a velvety mushroom and shallot sauce

Parisian Chicken

Lightly battered boneless skinless chicken breast with sliced portobello mushrooms and marinated yellow tomatoes with a delicate Marsala sauce

Parisian Delaware Chicken

Lightly battered boneless skinless chicken breast encased with a duxelle of wild mushrooms, sautéed leeks, and breaded with Shalom's own Challah. Served with a velvety mushroom and shallot sauce

Chicken Francese

Light egg-battered 6-8 oz chicken breast marinated in a fragrant lemon and Chenin Blanc with a hint of basil, sautéed to perfection and served with beurre blanc sauce

Pecan Encrusted Chicken with Papaya Salsa

Fresh chicken breast baked with crunchy pecans and a touch of coriander. The salsa is made from sweet papayas and kiwi

Chicken Olympia

6-8 oz. marinated chicken breast and sautéed mushrooms in a light and flaky pasta dough accented with a Marsala sauce

Chicken Puttanesca

8 oz. breast with kalamata olives and capers in a pungent lemon glaze with chopped tomatoes and artichokes, wrapped in flaky phyllo dough

Chicken Provençal

Herbed sautéed chicken breast, red and yellow Holland peppers and sliced mushroom, in a tomato reduction and olive tapenade

Chicken Wellington

Breast of chicken with spinach and mushrooms wrapped in a French pastry dough

Spring Garden Roulade

Fresh herbed chicken breast encased with steamed asparagus and carrots served on a bed of sun-dried tomato reduction

Asian Sesame Coated Chicken Roulade

Scaloppini of chicken rolled in toasted sesame seeds with a wasabi ginger marinade wrapped around red pepper and asparagus tips

Chicken in a Portobello Shell

Marinated baked skin-on chicken breast, served in a portobello mushroom cup, garnished with sun-dried tomatoes, finely chopped Kalamata olives, and capers topped off with a sherry lemon glaze

Chicken Tangine

Moroccan-style marinated chicken with a cornmeal coating, lightly baked with garbanzo beans, fresh cilantro, and diced tomatoes

Maui Chicken

Breaded boneless breast of chicken, fresh mangos, pineapple, red pepper in a velvety sauce made with coconut milk, and a hint of curry

Anjou Scarlet Balsamic Chicken

Pan-seared chicken breast sautéed with fresh pears and cranberries slowly braised until fork tender garnished with Scarlet pears and a cherry reduction

Charred Lemon Garlic Chicken Medallions

with a Szechwan sun-dried tomato chili reduction

Apples & Almonds Roulade with Apricot Glaze

Chicken roulade stuffed with fresh Granny Smith apples and almonds

topped with an apricot glaze

Charred Sun-Dried Tomato Chicken in a Marinated Portobello Nest Three diamonds of moist, tender chicken resting over a succulent portobello mushroom

Chicken Florentine Roulade (Pinwheels)

Marinated chicken breast, sautéed baby spinach, sweet bell red pepper, fresh basil, and Vidalia onions, resting over a sun-dried tomato reduction or a velvety champignon sauce

Turkey Divan

Turkey breast wrapped around fresh broccoli crowns and a honey Dijon sauce

Anise Star Glazed Turkey Breast

With a pomegranate pesto resting over chestnut stuffing

Quail Shenandoah

Whole deboned roasted quail stuffed with tart cranberries, apples, and toasted pine nuts with an apple and black currant sauce

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Beef

Pistachio Crusted Lamb Chops

A duo of pistachio herbed baby lamb chops over sliced artichoke bottoms and tomato coulis

Pistachio Pesto Eye of the Prime Rib

Glazed with our homemade pistachio pesto sauce

Steak Diane en Croûte

Marinated London broil strips with button mushrooms and pearl onions in a robust garlic-plum sauce

Tenderloin of au Poivre

Marinated eye of prime rib with cracked white peppercorns, garnished with fried onion straws over a brandy sauce

Beef Roulade with Wild Mushrooms

The eye of aged first-cut prime rib encased with portobello and chanterelle mushrooms with a robust demi-glaze

Beef Tournedos

The eye of the rib encompassed with portobello and chanterelle mushrooms, sautéed leeks with Challah and topped with a demi-glaze

Châteaubriand

Roasted, thinly sliced, rare prime rib tenderloin. Served with a gooseneck of wild mushroom Marsala sauce on every table and French served

Prime Rib of Beef

Herb-rubbed and slowly roasted aged rare prime rib. Garnished with fried onion straws and au jus

Steak Niçoise

Italian marinated rib eye or strip steak grilled to perfection accompanied by a zesty potato and French green bean salad

Pomegranate Glazed Braised Prime Rib Short Ribs

Tender marinated rib meat with pomegranate and plum wine reduction

Honey Dijon Corned Beef

Tender 1st cut corned beef slowly braised in a slightly sweet and tangy mustard marinade then brushed with a honey Dijon glaze and baked to perfection

Apricot Braised Corned Beef

Slowly simmered 1st cut brisket with dried southern apricots