Michele StuevenPesach takes place this year from Wednesday, April 5, to Thursday, April 13, with seders across the Southland, at a time when celebrating the Festival of Liberation was never more important. Here are five easy ways to honor the holiday.
The Skirball Cultural Center’s culinary team, led by Executive Chef Sean Sheridan, will offer complete, gourmet Passover meals for curbside pick-up on Wednesday, April 5, between 2 p.m. and 5 p.m.
Dinners can be ordered for two or three people and include a choice of one of three entrees: pomegranate molasses–glazed seared salmon filet, roasted boneless chicken, or cider-braised brisket. Each meal will include a salad, traditional matzo ball soup, gefilte fish, apple walnut charoset, roasted fingerling potatoes, roasted root vegetables and brussels sprouts, and a coconut macaroon trio.
Also available for an additional $12 is the Skirball Haggadah, created in honor of Uri D. Herscher, founder of the Skirball Cultural Center, to celebrate Passover through the Skirball’s six essential Jewish values: honor memory, welcome the stranger, seek learning, pursue justice, build community, and show kindness.
Seder at Akasha (Anne Fishbein)
Orders must be placed by Friday, March 31, at 4 p.m. here. Curbside pick-up is Wednesday, April 5, 2 p.m. to 5 p.m. Passover dinners are $92 for two people or $138 for three.
The limited-edition Passover dinner package at SLAB includes holiday staples like Texas style brisket, classic matzo ball soup and potato kugel. The package feeds four for $280 and includes six dinner items with bitter greens and citrus salad, apple and walnut charoset, and coconut chocolate macaroons for dessert.
Packages must be ordered by April 3 on SLABBARBECUE.COM with pick-up starting on Wednesday, April 5, from 11 am. to 5 p.m.
Passover meals for four at Gelson’s include traditional beef brisket, barbecue chicken, lemon herb chicken, and no salt chicken, all served with sides of matzo balls with chicken broth, tzimmes, charosets, potato kugel, chopped beef liver with egg, and gefilte fish with horseradish. Sides will be available à la carte, including matzo balls, potato latkes, charoset salad, potato kugel, Brooklyn brisket, roasted garlic red potatoes, chopped beef liver with egg and traditional tzimmes.
Israel’s largest winery, Carmel Winery, is expanding its premium wine brand Carmel Signature with two new red varietals, in time for Passover. The Carmel Signature fine wines were launched two years ago as the luxury wine brand of Carmel Winery, and includes four series: Vats, Single Vineyards, Carmel Mediterranean and Limited Edition.
Passover at Gelson’s
Join Akasha Richmond and partner Alan Schulman together with Rabbi Mark Borovitz for a Passover Seder on Thursday, April 6, with a portion of service charges to Benefit World Central Kitchen for Ukraine. Passover To-Go for takeout and delivery is available at AKASHA RESTAURANT on Tuesday, April 4, and Wednesday, April 5.
Guests attending AKASHA for Passover Seder will congregate the second night of the holiday for a reception, followed by an informal service led by Rabbi Mark Borovitz. The complete dinner with Akasha’s specialties follows. Pricing for the Seder is $145, including wine and beverages; $65 for children under 10. Reserved ticketing is available on TOCK.
For at-home celebrations, AKASHA offers à la carte selections designed for two to four adults (or more with children). All dishes are ready-to-heat for Passover in a family setting. Passover food rules are strictly followed, and the dinner is Kosher style, containing no dairy. Pricing for AKASHA’s Passover To-Go is priced à la carte; the deadline to order is 5 p.m., Wednesday, March 29. All orders can be placed on TOCK with pick-up times throughout the day. Delivery also is available by DoorDash servicing the area.
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