A Berman Commons Passover
Planning a Passover menu at Berman Commons
Executive chef Rodney Leverette is the dining services director for all three dining rooms in Jewish HomeLife locations. While he also serves as chef at The William Breman Jewish Home, his protégé, Joanne Taylor, recently joined the Berman Commons family as their new chef. Residents and families have welcomed Chef Joanne with open arms and have been very complimentary about the new Berman Commons dining program.
“A new menu was created for all three venues,” explained Denise Richards, executive director at Berman Commons, “and many of the residents at the kosher dinner will have memories to share from their seders in years past.”
The evening started with a special place setting for Passover, and matzo ball soup created from various recipes…after hearing what recipes the residents love and which memories remind them of their mom’s soup and, “Who likes what?”
The seder began with Rabbi Chaim Lindenblatt offering some of the traditional prayers, but with plenty of audience participation and sons who helped explain the story of Passover for residents and staff who aren’t Jewish and guests who aren’t familiar with the ancient story of liberation.
The first course was matzo ball soup, followed by chicken marsala and roast beef with horseradish sauce entrees. Vegetables included baked sweet potato and garlic spinach. Dessert included a baked spice apple and a fresh fruit mix, which is the residents’ everyday favorite.
“Our kosher wine selections for Passover,” says Fiona Sam-Glasgow, Berman Commons dining room supervisor, “include chardonnay, merlot and cabernet selections.”
Matzo Ball Soup
Prepare your matzo balls, add to your broth, and serve it.
Chicken, cut into 8 pieces
Fresh yellow onions, chopped
Garlic, unpeeled halves
Chopped carrots and celery
Kosher salt and black pepper
Fresh Fruit Mix
Chilled fresh fruit cups
Strawberries
Grapes, white and red, seedless, and fresh
Pineapple
Blueberries
Fresh melons: honeydew, and cantaloupes
Layer fruits in the bowl, starting with melons, then pineapples, blueberries, and strawberries.
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