Exploring Passover options

Greer Wylder

Passover revolves around traditional and modern Jewish foods shared

with friends and family. Planning a traditional Seder can be fun.

Seder means “order,” because each part of the holiday celebration

follows a specific sequence, from the beautiful table arrangements to

the eating of symbolic foods.

Passover has been celebrated for more than 3,000 years. Its

historical importance represents the enslaved Israelites’ flight from

Egypt, which led to the formation of the Jewish nation. Passover

relates to the 10th plague, the slaying of the first-born. The

Israelites placed lamb’s blood on their doorposts to signal to the

angel of death to “pass over,” or skip their homes. Other meaningful

rituals of the Seder include blessings over four cups of wine, eating

a green vegetable and breaking the matzo. Then there’s reading from

the Haggadah, the retelling of the Exodus and enjoying the ceremonial

foods. The Seder ends with prayers of thankfulness, welcoming the

prophet Elijah and singing songs.

Many Jewish foods came from Biblical times and are still enjoyed

today. In the Passover Seder feast, the foods are steeped in symbols.

There’s the unleavened bread that represents the Jews’ hasty

departure from Egypt -- they had no time to wait for rising bread.

Also, during the eight-day celebration, yeast and the five types of

grains that can ferment -- wheat, barley, rye, oats and spelt -- are

also forbidden, except in specific uses, such as matzo, that are made

under religious supervision. Not that all fermentation is restricted,

however -- Passover wine is permitted.

Decorative Seder plates initiate the feast of the ceremony. It has

sections for the five symbolic foods. Karpas, a green vegetable that

represents new growth, is dipped in salted water to symbolize the

slave’s tears. Maror bitter herbs, or horseradish, are a sign of the

bitterness Jews experienced as slaves. Baytzah, a roasted egg,

represents the sacrificial offering of an animal to God. Zeroah, a

lamb-shank bone, represents the lamb sacrificed by the slaves on the

eve of the Exodus; and haroseth is a fruit and nut paste in the

mortar color that Jews used to build the pyramids.

The first Passover Seder falls on April 5 at sundown on the 15th

day of Nisan, which is the first month in the Hebrew calendar.

Traditionally, the first Seder is celebrated at home with family and

friends and the second night of Passover is more relaxed. Many attend

Seders at synagogues.

There are Passover cookbooks and magazines that offer incredible

recipes that everyone can enjoy throughout the year. “The Complete

Passover Cookbook” by Frances AvRutick offers traditional, modern and

strictly kosher kitchen-tested recipes with attention to detail. “The

New York Times Passover Cookbook” has more than 200 holiday recipes

from top chefs and writers. It features treasured family Seder

recipes and creative Kosher cuisine. Celebrity chefs share recipes.

There’s Jean-Georges Vongerichten’s beet tartare, Paul Prudhomme’s

veal roast with mango sauce and Charlie Trotter’s carrot consomme.

“Make Your Own Passover Seder: A New Approach to Creating a Personal

Family Celebration” by Jo and Alan Abraham Kay, written for

neophytes, is a Passover Seder how-to guide with easy-to-follow

steps. It lists all the essentials and has helpful “tip” boxes

throughout. Bon Appetit and Gourmet magazines include annual Passover

meals. In April’s Bon Appetit, there’s a “Seder to Savor” menu that

includes matzo ball soup in a Southeast Asian broth, honey-glazed

lemon chicken and a flourless chocolate-orange almond cake. For those

who can’t spend days cooking and preparing the meal menu, Bristol

Farms in Newport Beach offers an excellent Passover menu.

Bristol Farms’ Passover menu includes a blend of religious, custom

and gastronomy recipes. A few items include slow-cooked veal shank

with red wine vinegar, carrots, onions, celery, tomatoes and fresh

herbs. Roasted chicken breast topped with apricots, currants, wine

and fresh herbs. Side dishes include homemade gefilte fish; matzo

ball soup in a rich chicken stock; and harroset, a blend of fresh

apples, walnuts, honey and a touch of sherry. Other choices include

traditional potato latkes and chopped chicken liver. Prices are not

yet available. To ensure availability, Bristol Farms recommends a

72-hour notice for Passover meal orders. It’s open from 7 a.m. to 10

p.m. daily. Bristol Farms is in Corona del Mar Plaza at 810 Avocado

Ave. Call (949) 760-6514 for more information.

Temple Bat Yahm will offer a traditional Passover Seder on the

second night of Passover, at 5:30 p.m. Tuesday. Rabbi Mark S. Miller

will officiate. Turnip Rose, a local caterer that specializes in

Kosher-style catering, will prepare the meal for nearly 150

attendees. The menu features gefilte fish, lettuce and fresh

horseradish; homemade matzo ball soup; stuffed chicken breast with

matzo stuffing served with natural herb jus. There are also

oven-roasted potatoes, fresh steamed carrots and broccoli. The most

creative course, dessert, cannot include flour or dairy products.

They’ll prepare a sponge cake with fresh strawberries; nondairy

whipped cream and nondairy ice cream. Temple Bat Yahm is at 1011

Camelback in Newport Beach. For more information, call (949) 644-1999

or visit https://www.tby.org.

Temple Isaiah of Newport Beach will host a seven-course

traditional Passover dinner that includes wine at 6:30 p.m. on

Monday. The cost for members is $32; children ages 4 to 7 cost $15;

nonmembers cost $38; nonmembers’ children cost $18. Rabbi Marc

Rubenstein will officiate. Temple Isaiah is at 2401 Irvine Ave. in Newport Beach. Call (949) 548-6900 for more information.

The Chabad Jewish Center of Newport Beach will offer a Passover

Seder celebration. Rabbi Reuven Mintz will officiate. It will be held

at 7:30 p.m. on Monday. The cost is $36 per person. It’s at 3412 Via

Oporto. Call (949) 721-9800 for details.

The Chabad of Central Orange County in Costa Mesa will also offer

a traditional Passover Seder dinner at 7:30 p.m. on Monday. Rabbi

Mendy Paltiel will officiate. The cost is $20 for adults and $10 for

children. Call (714) 546-5290 for more details or e-mail

chabadofcoc@aol.com.

* BEST BITES runs every Friday. Greer Wylder can be reached at

greerwylder@yahoo.com; at 330 W. Bay St., Costa Mesa, CA 92627; or by

fax at (949) 646-4170.