If you’ve never been to a Seder, or you’ve been to too many boring ones, then Emily Zimmerman’s fresh, creative and vegan spin on classic Jewish holiday dishes is for you.
The tradition of inviting strangers to Seder has its roots in the Jewish communities of what is now Eastern Europe. In medieval times, poor people would come to the synagogue on the eve of Passover, and they would be invited into people’s homes. A modern interpretation of that tradition encourages Jewish families to practice a hospitality that stands against a world filled with loneliness, alienation and spiritual want. Emily Zimmerman‘s family has been hosting convivial Seders for generations, and combined with her remarkable talents as a vegan cook, make for a fun and delicious evening of tradition and innovation.
For over 3000 years, Jews have celebrated Passover (Pesach), a commemoration of the Exodus, the liberation by Moses of the Jewish people from slavery under the ancient Egyptian pharaohs. Over the millennia, many culinary traditions have become part of this celebration; history and culture made manifest at the dinner table for this special holiday meal, the Seder.
Starters: zunroyz zoymen (sunflower seed chopped liver) with crispy yuba gribenes, black radish eigmacht (chutney), gefilte jackfruit, and almond “devilled eggs”
Soup: cream of Jerusalem artichoke, golden beet, and hazelnut soup, with crispy flax and matzoh-meal dumplings
Main: Mushroom, walnut, and tarragon galette alongside traditional tzimmes of roasted carrots and garlic with maple syrup and ginger, and a bitter herbs salad with dandelion, wintered kale, and sorrel, with apple and horseradish cream.
Dessert: Matzoh Torte – sheets of matzoh soaked in sweet red wine, layered with dark chocolate ganache, chocolate chantilly, and apricot jam.
Emily Zimmerman is the lady behind Pear and Pepper. She works as a community kitchen coordinator by day, a freelance chef cooking deluxe, delicious vegan dishes and retro comfort food by night. She can be found at food events around the city, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club.
Every weekend The Depanneur invites an amateur or professional guest chef to host a fun, informal dinner party.