Baba Olga’s Passover Seder Celebration 2015—with Chef Aliza Green & Friends, Saturday, April 4, 6pm-10pm
This year, join chef Aliza Green with your friends, family, and neighbors at Baba Olga’s first Supper Club Seder celebration, to be held on the Second (fun!) Night of Passover, Saturday, April 4. Everyone is welcome at this joyful celebration of freedom and tradition, with great food and Klezmer music! The program will be accompanied by a delicious multi-course meal served family-style along with the ritual four cups of kosher wine that make the story-telling all the livelier.
Live Klezmer Music, 8:30-10pm
About the Seder
The Passover Seder סֵדֶר, meaning “order” is a ritual meal that marks the beginning of the Jewish holiday of Passover. It is a retelling of the story of the liberation of the Israelites from slavery in ancient Egypt, based on the story in the Book of Exodus (Shemot) in the Hebrew Bible. Seder customs include reading from the Haggadah, discussing the story, drinking (at least) four cups of wine, eating unleavened matzo bread, partaking of symbolic foods placed on the Seder Plate, and reclining, in celebration of freedom. All followed by a wonderful meal based on the traditions of Eastern European (Ashkenazi) Jews and Spanish and Middle Eastern (Sephardi) Jews with choices for vegetarians and vegans as well.
At our Seder, friends and families will gather to read from the Haggadah, an ancient work which contains the exodus narrative, blessings and rituals and commentaries from the Talmud. Rabbis Handler and de Koninck are creating a special Haggadah for our Seder focused on freedom, equality, and diversity. During the Seder, we will tell stories and sing Passover and freedom songs. Guests will receive a copy of this special Haggadah.
We are pleased to have Rabbis Roni Handler and Isabel de Koninck with us to lead the Seder program, discussion, and singing. Rabbi Handler has served as the Director of Community Learning at the Reconstructionist Rabbinical College (the RRC) and Editor of Ritualwell.org since 2011. Rabbi de Koninck has served as the Executive Director and Campus Rabbi for Hillel at Drexel University since 2010.
Passover Seder Menu
The food and wine served will be kosher for Passover by ingredient.
- Hard-cooked egg
- Horseradish matchsticks sticks
- Miriam’s orange
- Parsley & salt water
- Roast lamb bone
- Sephardi escarole/Ashkenazi horseradish
- two kinds of charoset
- Venetian Sogliola in Saor
- Baby favas and/or green chickpeas in pod
- Ashkenazi Kosher Chicken Soup with Knaidlach & Dill
- Kibbeh m’Gerraz: Syrian Meatballs with Sour Cherries
- Cochin, India “Jewtown” Spiced Chicken with Tomato-Ginger Sauce
- Sephardi braised artichokes, leeks & okra in olive oil & lemon with dill & mint
- Braised Swiss chard
- Quinoa Couscous
- Steamed Basmati Rice
- Sweet Potatoes in Adobo Spice
- Israeli Salad
- Spanish Orange & Olive Oil Almond Cake
- Fruit & Mint Macedonia
- Chocolate Joy
- Kosher wine (complementary); you are also welcome to bring your own favorite wine
- Jamaican Hibiscus Blossom & Spearmint Iced Tea
- Small World Brewed Coffee /Assorted Mighty Leaf Teas
- Filtered sparkling & still water