When it comes to seders, Baltimore Jews love their Passover traditions. That’s certainly been Amy Simon’s experience.
And as events coordinator (and self-proclaimed dinner party diva) for Eddie’s of Roland Park for the past 15 years, Simon knows seders!
“I find that people are so nostalgic when it comes to Passover,” she says. “Let’s face it, Jews sit around every year and recite the same story with the same symbols and the same foods.
“If I had a dollar for every time [a customer] said, ‘My grandmother did it this way’ or ‘We love matzah balls’ or ‘You have kishke this year?’”
Though seder-goers value and cherish the traditional foods and formats associated with the Festival of Freedom, they may not be as enthusiastic about Passover cooking and preparation. That’s where Eddie’s catering services come in.
This year, the stores at 6213 N. Charles Street and 5113 Roland Avenue — owned and operated by the Cohen family for nearly eight decades — are offering three Pesach dinner packages, each with a different main course.
(Provided Photo)
Simon says customers can choose between beef brisket with gravy, citrus-glazed salmon filets and lemon artichoke chicken.
All packages come with chicken soup, matzah balls, potato kugel, cauliflower-matzah pilaf and steamed asparagus.
In terms of desserts, the brisket package comes with assorted macaroons; the salmon package includes flourless brownies; and the chicken package is accompanied by Passover apple cake.
Each package is enough to feed six people.
“So if you’re having 12 people, you can get a brisket box and, let’s say, a salmon box, and you’ll be assured that you have enough sides,” Simon says. “Just switch up the desserts, because who wants two of the same desserts?”
In addition to the packages, Eddie’s will also sell such a la carte Passover staples as gefilte fish (loaves or balls), charoset, Shiraz quinoa salad, roasted carrots, parsnips and red onion, cauliflower matzah pilaf and vegetarian tzimmes.
Additional dessert offerings include Basque “burnt” cheesecake, Passover carrot cake bars and flourless chocolate tortes.
While Eddie’s kitchen is not kosher, Simon says customers who are gluten-free or vegan will find foods that meet their dietary needs.
With Passover beginning at sundown this Monday, Apr. 22, Simon urges customers to order their packages no later than this Friday, Apr. 19.
Those looking to pick up individual items such as brisket, hand-carved turkey, matzah balls, chicken soup, and many of Eddie’s Passover side dishes and desserts will be able to find them in the store’s side cases through Apr. 30.
Dara Bunjon talks with Dr. Lucy M. Long, author and director of the Center for Food and Culture, about her latest book, "Sweet, Tart, and Golden: Apples in the Midwestern Imagination," and other projects.
Stuffed vegetables invite creativity, but there are some "rules" when it comes to cooking. Vered Guttman shares six veggie-stuffing tips.
On this episode of "The Food Enthusiast," Dara Bunjon talks with Anne-Marie Bonneau, author of "The Zero-Waste Chef."
This roasted eggplant recipe from Elite Jakob is easy, quick and delicious, perfect as a side dish, for brunch or next to fish or chicken or meat dishes.