In 1947 Jerry Leshansky realized his dream and established Max’s Kosher Catering. Jerry was a smoked fish connoisseur. It was an era that preceded the farming of fish. The Atlantic Ocean was the source for the finest quality wild salmon, sturgeon, and lox. These products were not offered by supermarkets. They were referred to as “appetizing”. There was not a bagel store on every corner then and Cosco and Walmart did not exist. Jerry capitalized on his expertise and established this business. Bobby, his son, joined the business years later. Working with his father, the business grew and now Max’s is now over 70 years old. Max’s was an institution in the five towns. It was renowned for its food. The business has now relocated to a more central location in New Hyde Park. 

Bobby Leshansky knows his way around the kitchen. His extensive experience is Max’s foundation. Bobby developed his own proprietary method for slicing smoked salmon. First, he splits the side of the fish in half lengthwise, separating “back” from “belly.” He then uses a flexible knife that enables him to slice thin but not too thin to obtain the optimum cut. When Bobby debones Whitefish he uses specialty tools. They are similar tools to those used by surgeons to control bleeding. He pickles his own herring and salmon. Bobby prepares his own specialties such as salads, stuffed cabbage, blintzes, and kreplach. Max’s also offers delicious deli meats that are available for purchase as sandwiches or platters.  Bobby’s sandwiches and salads are the best!

Throughout the years, Max’s has been recognized for its excellence in catering. It has been servicing the New York Metropolitan Area in this capacity and is recognized for the quality of its kosher food and its presentation.