The Real Reason for why the Passover is called Passover
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 There
is a little known side story in Exodus, about why the Passover is so
named. After Moses parted the waters of the Red Sea, and his people
(aka the Jews) started their journey to the other side, they looked
down at the soggy, exposed sea bed and noticed the delicious looking
crustaceans. Mouth-watering shrimp, meaty lobsters and crabs, and other
yummy shellfish. They were quickly reminded of the law of Leviticus
11:9-14 stating that to eat them would be an abomination. They were
told to "passover" the scintillating smorgasbord of shelled sea life.
Moses told them to nibble on their matzah and wait until dinner time at
Mount Sinai.
For those Gentiles who would like to understand the actual story and not this complete fabrication of Passover , they can click on the link and learn all about the food, family and guilt that make up an authentic Seder.
Now onto Easter. Thanks to the greatest marketing campaign ever told over the last two thousand years, we all know about Easter
. We Jews grew up thinking that it is about cute little baby rabbits
laying chocolate eggs, to remind Gentile children that their ancient
Jewish counter parts only had bitter herbs to eat.
If you want to see how we've improved over the years - please see our yummy menus for both holidays below!
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Underground Wine Tasting Dinner.
April 25th, at 7 pm
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 Our premiere dinner will be held in a beautiful Penthouse Loft with stunning art and views of downtown.
The
dinner will be comprised of five courses matched with wines provided by The Accidental Wine Co. and our sommelier for
the evening will be Amy Atwood who you can also twitter!
The location will be provided when you confirm your reservation .
Space is limited so reserve your spot soon. |
MENUS
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ PASSOVER MENU 1
Braised Beef Short Ribs with a side of Horseradish Cream Sauce
Medley of Roast Potatoes
Grilled Apsparagus
Flourless Chocolate Cake
PASSOVER MENU 2
Grilled or Poached Salmon with a Lemon Dill Sauce
Cucumber Salad
Roasted Fingerling Potatoes
Individual Pavlovas with Lemon Curd, Fresh Fruit and Whipped Cream
Additional Items:
Chicken Soup with Matzah Balls
Haroset
Tzimmis
EASTER MENU
Roast Leg of Lamb with Mint & Garlic Gremolata
Potatoes au gratin
Fresh Sauteed Green Beans
Cheese Cake
Please Place orders as soon as possible to secure a delivery time!
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FLOURLESS CHOCOLATE CAKE (for Passover)
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 Yield: Can be prepared in 45 minutes or less.Makes one 8-inch cake
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling
Accompaniment if desired: Whipped Cream and Chocolate shavings
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop
chocolate into small pieces. In a double boiler or metal bowl set over
a saucepan of barely simmering water melt chocolate with butter,
stirring, until smooth. Remove top of double boiler or bowl from heat
and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift
1/2 cup cocoa powder over chocolate mixture and whisk until just
combined. Pour batter into pan and bake in middle of oven 25 minutes,
or until top has formed a thin crust. Cool cake in pan on a rack 5
minutes and invert onto a serving plate.
Dust
cake with additional cocoa powder and serve with sorbet if desired.
(Cake keeps, after being cooled completely, in an airtight container, 1
week.)
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As this picture of a long forgotten British World War II poster says, 