Last-Minute Seder Options and All the Dish
Flourless treats for Passover from Breads Bakery. Image by Courtesy of Breads Bakery
If you’re like some of us, you can be, um, spontaneous about Passover dining decisions.
Luckily, you can still dash into two NYC locations for flourless items like macaroons, chocolate chip cookies, matzo quiche and salads.
And if you’re truly indecisive, kosher-restaurant group Prime Hospitality is hosting Seders at two of its NYC eateries. Prime Grill](http://theprimegrill.primehospitalityny.com/ “”) and Prime at the Bentley will feature [trad-with-a-twist plates like smoked-salmon-wrapped gefilte fish, chicken breast with spring veg hash and slow-cooked short ribs with sweet-potato puree. Tickets: $135 at Prime Grill; $125 at the Bentley.
Exploring a Secret Seder
One of the most intriguing Seders in NYC will take place on the fifth night of Passover.
On Tuesday April 26, chef Hillary Sterling will host Seder Hamishi — “inspired by the secret meal that took place inside the homes of Christian neighbors during the Spanish inquisition” — at Vic’s, her Noho eatery.
On the menu: House-made matzo with horseradish lemon butter; traditional Italian pinzimonio with marinated vegetables, herbs & sea salt; smoked arctic char with pickled horseradish & endive; braised beef tongue with black olives & oregano; and braised goat with matzo couscous, almonds and dill, all a la carte.
In case you haven’t figured it out, the meal’s not kosher.
Great Kosher-for-Passover Cheese, Please
Kosher-for-Passover cheese from The Cheese Guy Image by Courtesy of The Cheese Guy
Delicious kosher-for-Passover cheese is about as common as a purple cow. So we’re excited about a new range from The Cheese Guy, the terrific specialty-cheese producer.
Among the 10 KFP cheeses on offer: Organic viney sheep cheese, rubbed in red wine vinegar and aged eight month; Bastardo del Grappa from northern Italy; tangy feta; and a “Speedy Picante” hard cheese with chili peppers from the Friuli-Venezia region of Italy.
College Student’s Kosher Food Truck
Vanderbilt University junior Zack Freeling couldn’t find decent kosher food on campus. So he hit the road. Freeling just launched Aryeh’s Kitchen](http://www.aryehskitchen.com/ “”), the Nashville school’s first kosher food truck, and one of a handful of rolling kosher eateries nationwide. Vanderbilt’s Chabad outpost teamed on the venture, according to the [school’s news site. About the name? “My Hebrew name is Aryeh Yitzchak, which means Laughing Lion,” Freeling says.
A Kosher Spot in a Small Florida Town
Tiny Ormond Beach, Florida, just north of Daytona, will soon have its first kosher eatery. To warm up locals before its May opening, Eden Fresh is hosting exhibits by local artists. Owner Shaya Fogel’s menu focuses on basics like salads, soups and sandwiches. He’s also promising the town’s best cup of coffee, according to the Ormond Beach Observer.
Jewish Deli Pop-Up in NewFoundland
Craving Montreal smoked meat in St. John’s, Newfoundland? You’re in luck. Jonathan Richler, a St. John’s native, who moved to Montreal before returning home, has opened pop-up The Jewish Deli. Richler tells the CBC that it took three-and-a-half years to perfect his smoked-meat recipe. There’s also borscht, pickles and knishes, all house-made. “I always come back to the simple salt, sugar, fat of a good deli sandwich,” he says.
After Passover, that is.
Michael Kaminer is a contributing editor at the Forward.
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse..
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
— Rachel Fishman Feddersen, Publisher and CEO
