Jewish nosh

How's this for a midwestern-Jewish winter feast? One of the regular themed dinners using Michigan produce from Ann Arbor eating house Zingerman's. Best bits? The knish and the kugel were to die for.
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Chopped liver (think paté, yummy) with sweet, chewy challah
'05 harvest Maulbetch pickled asparagus
Creamy parsnip and herb knishes (warm triangular pockets in flaky pastry)
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Winter White Borscht with swede, brisket, cabbage, potatoes and sour salt.
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Roasted Leg of Lamb with Tellicherry black pepper, herbs, Michigan honey and Spanish Marcona almonds: sliced thick with saffron rice, and a sweet carrot dish spiced up with mustard seeds and prunes.
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Hoop house grown spinach salad tossed with shaved fennel, segments of the tangy-pink Cara Cara orange and hazelnuts.
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Warm apple kugel made with Zingerman's Creamery Farm cheese, Gold Rush apples and Al dente noodles.