Eat Well and Let Eli Do the Passover Cooking
Local caterer Eli Brafman dishes on 2022’s specialties, as well as tips for home kashering.
After 37 years with the Atlanta Journal-Constitution and now with the AJT, , Jaffe’s focus is lifestyle, art, dining, fashion, and community events with emphasis on Jewish movers and shakers.
As much as we cherish the family time and blessings associated with Passover, many of us are overwhelmed by the mechanics of kashering the kitchen and coordinating the cooking ahead of the first night.
This year, the first Seder falls on the Sabbath, April 15, which adds some additional complications. So many took notice when, in early March, local caterer Eli Brafman offered to provide modern versions of traditional Kosher for Passover fare with the click of a button.
“We saw incredible demand last year for Pesach prepared food,” said Brafman. “With the influx of Jewish families who’ve moved here throughout COVID, we’re hoping to see that continue to rise for 2022.” Seder in a Box, for example, includes wine and matzo, as well as all the seder plate items ($39.99). Since E.B. Catering will be closed during Passover, many items can be frozen.
Brafman’s most popular items are the brisket, potato kugel and apple cranberry crumble. He added meatballs as a new item for 2022, predicting that it will be “a winner.” Other mouthwatering choices include:
Fish course: Honey-glazed salmon (around 4.5 lbs. for $75), Moroccan gefilte fish balls ($32.49 for 16 pieces), classic gefilte fish roll
Soups: Chicken matzo ball, vegetable, or roasted butternut squash ($16.49 per qt.)
Sides: Potato salad, cucumber salad, beet salad, quinoa salad, Moroccan carrots, potato kugel, butternut squash kugel (Salads are $12.50 per pint, kugels vary from $35 to $45)
Mains: Saucy meatballs ($38.99 for 2 lbs.), sous vide London broil ($54.89 for 2 lbs.), Not Your Bubbe’s Brisket, pulled beef, herb-crusted pargiot (boneless chicken thighs), crispy chicken breast, tangy chicken leg quarters
Desserts: Gooey brownies, warm apple cranberry crumble ($42.89)
How is this Passover different from all other Passovers? “We’ll have to see how it goes this year for Shabbos, but we imagine there will be more of a demand since people will be ordering for the Seder meals, as well as a potentially larger Shabbat day meal versus a standard Pesach,” Brafman explains.
On top of these, this pandemic has brought “incredible shortages throughout the world of food products, even more so when it comes to Kosher. We started stocking up at the start of February, and we’re hoping that’ll help us have a smooth operation without any misses. Also note that matzah prices have risen this year, as an example.”
Staffing shortages have also been a challenge. “It’s been incredibly difficult to find staff for short term hires,” Brafman said. “Our solution has been to hire full-time employees. We currently have a team of 10. The increased salaries, steady pay and job security have helped to ensure that we always have enough staff during the busy times.”
Logistics: Food will be ready for pickup on Thursday, April 14. There is a soft cutoff order of April 1st for guaranteed products. After that, some items will still be available. Delivery within the perimeter is $25. There will be two pickup locations: Atlanta Jewish Academy, 5200 Northland Drive and 1280 Holly (Toco Hills residence). For full price list, please visit www.Ebghostkitchen.com.
Brafman’s tips for kashering a home kitchen:
Brafman sets aside a full week to assure his entire facility is chametz-free and ready for Pesach cooking.
1. Start with the right equipment. Heat proof gloves and a waterproof apron go a long way.
2. Instead of buying a new Kettle to kosher your kitchen, use one that has been cleaned and unused for at least 24 hours.
3. When kashering a sink, an alternative method to hot water is to place two lit sternos in the sink and cover it with tin foil for 45 minutes. Make sure to leave a corner open for air to check and ensure the sternos remain lit.
4. Self cleaning oven, remove any visible dirt and leave unused for 24 hours. Run a full self-cleaning cycle until complete.
5. The best tip is to find a local rabbi who can get rid of the headache and do it!
Brafman offers a special Passover recipe:
“A favorite of mine growing up were my mother’s pickled salmon cubes. It’s a very simple recipe and lasts a while, so make extra.”
3 white onions (cut in half moons)
¾ cup sugar
1 cup wine
1 cup water
½ cup fresh squeezed lemon
juice
2 lbs. salmon cut in 1” cubes
1. Boil stock pot of water with
salt.
2. Place salmon cubes in boiling
water for 4-5 minutes.
3. Mix sugar, wine, water, lemon
juice and salt together.
4. Place salmon over sliced
onions in a large mason jar or
airtight container.
5. Pour the mixture over and let
sit in fridge for 3 days before eating.
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