|How to drink your Seder|
Warning, Wise Sons Deli Is on Holiday Hiatus: Tickets for the community seder at this popular Jewish deli sold out fast. And to rub kosher salt on the wounds, its new brick-and-mortar shop in the Mission has already closed up shop for the holiday (it reopens Sunday, April 15). So count these guys out to help you with you feasting supplies. Hey, at least we saved you a trip to the Mission.
Sipping Seder at Perbacco: Filed under the “Oy, why didn’t we think of this?” category, two booze-lovin’ mensches at Perbacco have reconceptualized the seder plate as a series of cocktails. The duo has created a set of unique libations designed to represent each of the six symbolic foods found on a traditional plate. Cocktails $10 each and are available April 6-10 - it sure beats Manishevitz.
Guest Chef Joyce Goldstein’s Sit-Down Dinner at Perbacco: The restaurant is offering a more typical, albeit Italian-inspired, Passover meal prepared by guest chef and author Joyce Goldstein. This marks Goldstein’s fifth spin helming the stoves to craft a four-course “cucina Ebraica” holiday feast based inspired by her cookbook of the same name ($49 per person, Seder Sips not included). For reservations (offered on April 10 only), call 415-955-0663 or go to: http://www.perbaccosf.com/events.html. For more details on the Sipping Seder, including DIY recipes, check out the website http://www.sippingseder.com/downloads/.
Old World Food Truck: For the real megillah, the Old World Food Truck is hosting several BYOB pop-up seder dinners featuring Jewish soul food at La Victoria on the first and second nights. The Friday night dinner is already sold out, but there is still space available for Saturday’s second-night dinner (7:30 PM) and for the family-friendly afternoon Seder at 4:30 PM. The traditional meal (soup, gefilte fish, brisket, plus vegetarian offerings) will be preceded by a full Haggadah reading (replete with seder plate) and the usual holiday rituals ($45 per person, afternoon seder offers a kid discount: $25 for kids 13 and under, infants free; for tickets and menu info, call 415-642-7120 or go to http://oldworldpassover.eventbrite.com)
Delfina: Don’t let another year Passover pass you by without dropping into Craig Stoll’s Mission hot spot where he sprinkles in Stoll family holiday chestnuts (including his walnut-centered matzo balls) into his regular, nightly Italian menu. No, it’s not a former seder, and not even kosher, but then again Bubbe never made veal tongue dolce-forte or a Passover ribollita. Freshly baked matzo (courtesy of Beauty’s Bagel Shop in Oakland) and their annual “Edible Seder Plate” round out the a la carte offerings (April 6-14; call 415-552-4055 or go to http://delfinasf.com/restaurant/passover-at-delfina).
Firefly: Chef owner Brad Levy’s annual spread is a family-inclusive event catered to omnivores, vegetarians and even the gluten-intolerant. A la carte options include housemade gefilte fish, chopped chicken liver, matzo ball soup, hormone-free brisket, spring vegetables with matzo kugel and mushroom sauce and even optional gluten-free matzo crackers (April 6-14, call 415-821-7652 or http://www.fireflyrestaurant.com/Passover.html).
Arizmendi Bakery and Noe Valley Bakery: If you’re stuck preparing the meal at home, these two bakeries are once again your go-to spots for picking up chocolate-covered coconut macaroons.
For more tips on how to turn your Passover dinner into a more sustainable affair, check out Hazon’s website. After all, the organization explains, “Passover is the Jewish tradition’s ‘eat seasonal’ poster child.” Tips include how to sprout your own karpas, sub in a roasted beet for a compassionate, vegetarian replacement for the shank bone ad source fair trade chocolate for dessert.