Passover Section 2017

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APRIL 7, 2017

Frank’s Hebrew Bookstore Seder plates | CJN Photos / Amanda Koehn

SEDER PLATES, KIDDUSH CUPS AND MORE

Anshe Chesed Fairmount Temple

Horseradish and salt water containers and Passover spreaders

Don Drumm matzah plate | Photos / Anshe

Chesed Fairmount Temple

Seder plate featuring the tribes of Israel.

Glass Seder plate

Temple Emanu El

Four piece resin condiment set, perfect for charoset or horseradish.

Square matzah plate by artist Michal Hasson. | Photos / Temple Emanu El

Rectangular glass Seder plate by artist Michal Hasson.

Painted aluminum side server dishes marked for the Passover table

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CJN.ORG | CLEVELAND JEWISH NEWS | 19

APRIL 7, 2017

Temple Israel

Seder Plate made of Jerusalem stone with glass inserts | Photos / Temple

Israel

A selection of children’s items

The Temple-Tifereth Israel

A contemporary metal Seder plate

B’nai Jeshurun Congregation

A matzah-covered apron

Seder plate

Elijah cup | Photos / The Temple-Tifereth Israel

Round tulip Seder plate by Lily Art | Photos / B’nai Jeshu-

Miriam cup

Grand Judaica Grand Judaica has numerous options for unique Seder plates. | CJN Photos / Amanda Koehn

Wood and silver Passover plate

run Congregation

Aluminum Seder plate – “Pomegranates,” design by Emanuel

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APRIL 7, 2017

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Ways to relieve anxiety from Seder for those with special needs BECKY RASPE | SPECIAL SECTIONS STAFF REPORTER @BeckyRaspeCJN braspe@cjn.org |

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raditionally, Passover Seders are long, solemn and feature many steps. Following these steps is routine, and typically, pose no problem for a family to follow. But Buchwald for family members with special needs, Passover can be a confusing and stressful time.

Families with loved ones who have special needs can do their part to make their Seder all-inclusive and anxiety free by just being a little more diligent during the planning process.

Ilana Hoffer Skoff and Mia Buchwald Gelles, co-founders of Milestones Autism Resources in Beachwood, said it’s important to prepare and involve those special needs loved ones in that preparation.

“Depending on experiences, (special needs participants) could have different reactions to Seder events,” Skoff said.

“One tip is that as early as you can, start playing the Seder music. Starting to

Skoff

Wertheim

hear those songs will breed familiarity.”

Skoff said it’s important to go into the “whys” of the Seder. Parents and families should talk to their special needs loved ones about why they are doing certain things differently at a Seder.

Explaining beforehand the importance of Seder events can help familiarize them with the situation.

Gelles said Seders are typically structured, so teaching special needs participants the order of the events can help reduce anxiety because they know what is going to happen.

“By letting them follow along with a checklist, they can check off activities as they complete them with a sticker,” Gelles said. “If you’re the person in

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By using flash cards, families can help their special needs loved one by matching the Hebrew word to pictures. | CJN Photo / Becky Raspe

change of the Seder, just think of ways you can enlist them to help with the program.”

According to Skoff, many different dinner table stimuli can trigger special needs individual, including how many people will be there, who they are going to see and even the food. “(Seder hosts) should be very mindful of what that individual can handle, especially in regards to breaks and eating snacks,” she said. “Is it OK for them to bring a snack? The food is different and their favorites are probably missing from the table.”

Gelles and Skoff said because everything is different during Passover, all of those changes, for certain special needs cases, could trigger anxieties. It’s important to establish how different it’s going to be, they said.

“Especially, if they are in a familiar home, let them know what locations they are allowed in,” Skoff said. “If they are used to going to the basement or their friends’ rooms to play, let them know it’s a different situation.”

Rena Wertheim, program administrator at Friendship Circle of Cleveland in Pepper Pike, said the more involved special needs attendees can be, the more enjoyable the experience will be for them.

“Activities like chopping apples, nuts or any involvement in the kitchen can help with familiarizing them with the

foods they will be eating,” Wertheim said. “Any opportunity to have them see and experience new things prior to the Seder is helpful.”

Wertheim said even recordings of previous Seders and translations of what will be said in Hebrew to English could help prepare special needs individuals.

“At the Seder itself, having transliterated Hebrew and visual Haggadot can benefit the child with a disability so that they can follow along with ease,” Wertheim said.

“Also letting them know who the guests are and that the Seder will take a certain amount of time is important.”

Wertheim said for some children, noise could be very distracting to them.

What we think is a typical noise level could be a very jarring experience for them.

“For some children, playing the music ahead of time can help for a child who is sensory sensitive too,” she said.

“Letting them know that it will be a louder experience helps. Simply, parents should anticipate and know their child’s needs. By making it a family environment, you’re making them feel included.”

The Friendship Circle has programs to help participants prepare for Passover by sharing stories and making crafts. Its Sunday Circle program is creating crafts for Passover.

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APRIL 7, 2017

Rivka Netanel, from left, Rochi Lapidus, Tzippy Modes and Rikki Rakowsky, fourth-graders at the Hebrew Academy of Cleveland, make dough for matzah. | Photo / Hebrew Academy of Cleveland

Jewish day schools celebrate Passover AMANDA KOEHN | STAFF REPORTER akoehn@cjn.org | @AmandaKoehnCJN

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assover is a teaching holiday with tons of food-related symbolism and lessons about the challenging history of the Jewish people. This year, Jewish day schools in the area had many craft projects, games and matzahbased activities for students to learn more about the holiday.

FUCHS MIZRACHI SCHOOL First- and second-graders at Fuchs Mizrachi in Beachwood experienced the siman of karpas firsthand by trying different types of vegetables and dipping them in salt water. Some tried vegetables they would have never thought could be used for karpas.

GROSS SCHECHTER DAY SCHOOL Students at Gross Schechter Day School in Pepper Pike studied the holiday’s laws and customs through reading short stories about slavery in Egypt and the Exodus story, through writing, class discussions and reading the Haggadah.

They were engaged through singing, playing bingo, drawing, art projects, watching Israeli videos and more. They learned about the significance of the number four in Passover through writing and drawing from a poster which includes the four questions (“Mah Nishtanah”), four names to the holiday, four cups and four sons/daughters in the Haggadah. As culmination, students will experience a model Seder with the traditional food and will read the main portions from the Haggadah, sing many of the songs and understand the main ideas from the Haggadah.

HEBREW ACADEMY OF CLEVELAND Whether it be matzah baking or creating personalized Haggadahs, students in all grades at the Hebrew Academy

of Cleveland are involved in hands-on educational experiences to prepare for Passover. Preschool students are busy with model Seders, “cleaning” their classrooms of chametz with water spray bottles, learning the Four Questions and other Passover songs, and creating Haggadahs and other Passover projects, such as pillows and afikoman bags.

Elementary students throughout the Judaic studies division are creating Haggadahs including the Haggadah text, pictures and the laws and customs practiced during Passover. Fourth-graders baked matzah under the direction of parent Rabbi Shmuli Friedman. They learned the how-to’s as well as the laws of matzah baking and got to take home a piece of matzah. The girls’ classes also will have a review of the Passover laws and customs with an interactive game.

Students at Beatrice J. Stone Yavne High School in Beachwood and Yeshiva High School at Oakwood in Cleveland Heights are learning the laws of Passover in depth and are preparing customized Haggadahs with divrei Torah (words of Torah) to be shared at the Seder.

JOSEPH AND FLORENCE MANDEL JEWISH DAY SCHOOL Every grade at Mandel JDS in Beachwood will learn the story of Pesach.

They are getting ready for the holiday by cleaning classrooms and removing chametz. Students also will participate in the ritual of bedikat chametz (checking for chametz) and burning of the chametz. They also will participate in a Seder for each grade.

In the upper grades, students are discussing some of the meaning behind the rituals – like what is the current meaning of slavery and freedom? Or, what are the differences between physical and spiritual slavery?

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Organizations help those in need celebrate Passover ED CARROLL | STAFF REPORTER @EdCarrollCJN ecarroll@cjn.org |

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s Passover approaches, families often begin going through the checklist of food items needed for Seder and throughout the holiday. Some local organizations are adding another item to that checklist: making sure homeless and needy residents of the community are taken care of this Passover.

Devorah Alevsky, director of the Kosher Food Pantry, 2004 S Green Road in South Euclid, said its senior delivery program makes it unique.

“Most food pantries open and whomever comes during a specific time can get food,” she said. “Our program delivers bags to 1,200 low-income seniors in the area.”

Rabbi Avrohom Adler, director of the Cleveland Chesed Center, 1898 S. Taylor Road in Cleveland Heights, said the center has been preparing to help the less fortunate as Passover approaches.

“We try to help the homeless and needy with free food staples, such as macaroni, fish, chicken, paper and cleaning supplies,” he said. “We do this on a constant basis, but before Passover, because we understand that the clients we are serving, the needs are greater, we try to up the ante and help out even more and provide food and basic necessities that will be used for Passover. We provide extra fish, matzah, macaroons, kosher grape juice and so on.”

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Sam Spiegle, left, and Luke Marks, part of a team of Mandel Jewish Community Center Maccabi athlete volunteers who packed and delivered Pesach provisions to seniors through the efforts of the Kosher Food Pantry. | Submitted photo

Adler said the Chesed Center doesn’t host a Seder, but has prepared close to 200 special Passover packages for the needy in Greater Cleveland and has given out almost 75 percent of them so far. Also, he said the Chesed Center tries to acquire clothing for the needy at cost or close to it.

“We try to get the most bang for the buck,” he said.

“We look for items where we can say ‘your $1 will be worth $5.’”

Alevsky said the Kosher Food Pantry doesn’t host a Seder, but is bringing Passover staples to seniors on their delivery list.

“We have a special senior home delivery program for Passover,” she said. “Seniors will get an extra bag with items such as matzah, chicken and grape juice, and will also receive information about the holiday because there are many homebound seniors in our area.”

Alevsky said the Kosher Food Pantry gives out information in Russian about how to observe the holiday for its Russian-speaking clients.

She said about 80 percent of 4,000 people served by the Pantry every month are Jewish, but they don’t discriminate against people coming for food.

“Visit us and bring an ID and no one is turned away,” she said.

She said anyone can go to kosherfb.org and donate, they also can volunteer or make food donations.

Alevsky said kosher canned and packaged goods were especially needed, particularly kosher tuna and salmon.

“Anyone who helps us with this tremendous mitzvah is definitely fulfilling the opening lines of the Haggadah: “All who are hungry, come and eat,” she said.

To contact the Kosher Food Pantry, call 216-382-7202.

To contact the Chesed Center for donations or to volunteer, email info@clevelandchesedcenter.org or call 216-932-311.

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CJN.ORG | CLEVELAND JEWISH NEWS | 23

APRIL 7, 2017

170 attend 14th annual AJC Cleveland Global Diplomatic Seder BOB JACOB | MANAGING EDITOR bjacob@cjn.org | @BobJacobCJN

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bout 170 invited guests enjoyed the 14th annual AJC Cleveland Global Diplomatic Seder March 23 at The Temple-Tifereth Israel in Beachwood.

The Temple’s Rabbi Richard A. Block explained the Seder, while The Temple’s Cantor Kathryn Wolfe Sebo led attendees of multiple faiths in Passover songs.

Speakers were Bronia Alashkar, a Syrian activist; Joe Cimperman, Global Cleveland president; Jose Men-

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To watch a video of the 14th annual AJC Cleveland Global Diplomatic Seder, visit bit.ly/AJCCleveSeder

dez; Natoya Walker Minor, chief of public affairs for B the city of Cleveland; and Ramez Islambouli, professor at Case Western Reserve University in Cleveland.

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Goldhammer, on-air host at ESPN Cleveland, will host Seder with his wife, Allison, for the first time and Ken Babby, owner of the Akron RubberDucks, the Cleveland Indians’ minor-league team, will attend his Seder with his fiancé, Liz Bryan, for the first time together.

Goldhammer said it won’t be the couple’s first Seder together, but they always had gone one of AlBabby lison’s relatives for Seder.

“It’s going to be a pretty small, intimate group, which we’re looking forward to,” Goldhammer said, noting it would be the couple and a few in-laws. “We’re starting small and then hope to work our way up to the majors.”

Babby will enjoy his first Seder with his new fiancé in Toronto, with his mother’s family.

Goldhammer “It will be particularly nice to enjoy that with her for the first time,” Babby said.

Goldhammer said he’s helping his wife with the menu, but he said the star of the show will be Allison’s matzah toffee, which he says is good enough to want to eat even when it’s not Passover.

“My job is sort of to handle the structure of the

Seder,” Goldhammer said. “This is the real challenge, because even though I’m a radio host, my dad or another relative has always been the one to lead the discussion.”

Goldhammer said he’s spent the past few weeks trying to come up with a unique mix, so it’s not just him turning the pages and reading to his guests.

“I think the best Seders I’ve ever been to are the ones that have some cool traditions, that they do just for their family every year,” Goldhammer said. “So for us, since this is the first one, it’s kind of a blank slate to see if I can establish some new annual traditions that we’ll have for our family as we go forward.”

Babby won’t be in the area for Seder, but the RubberDucks have home games scheduled for 6:35 p.m. on April 10 and 11. Babby said he understands some fans won’t be able to attend due to the holiday.

“It’s obviously a personal choice for Jewish people every year, and we look at the calendar every year and hope we don’t have a conflict,” Babby said. “We always say the Jewish holidays are either early or late, we never say they’re on time.”

Babby said these would be some of the only nights at Canal Park he’ll miss all season, but said he’ll keep his phone close and will be checking box scores.

The Indians don’t play on the first night of Passover, but their home opener is April 11, the second night.

With a 4:10 p.m. first pitch time, Goldhammer said his ability to cover the game would be affected by the Seder and the pitching matchup. He said if the game is quick, he’d be able to pop over to the ballpark for coverage and still get to Seder on time.

“I’m with (MLB) Commissioner (Rob Manfred) on increasing the pace of play,” Goldhammer said.

JECC creates family resources for Passover

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he Jewish Education Center of Cleveland created resources parents can use to provide a more meaningful Passover experience.

They are a newsletter and a guide for engaging children in the Seder, which is for families with young children, and a website for families with children in upper elementary and middle school.

“They key to a successful Seder is in its planning, with attention to the background of all those sitting around the table,” said Nachama Moskowitz, senior director and director of curriculum resources at JECC. “Some know a lot and some just a little, like our youngest participants. For the early childhood materials posted to the JECC website, the Jewish Education Center of Cleveland’s goal was to help parents find age-appropriate ways to share the incredible story of our exodus from Egypt with their very young children. The JECC developed these materials for parents in Cleveland’s Jewish early childhood programs, but because they are online we are able to share them with families across North America.”

The newsletter, Kesher, which means connection in Hebrew, is for families with young children and is written by the JECC. The two-page newsletter offers an explanation of the holiday, activities for children, recommendations for Passover-themed books, music and a charoset recipe. The guide explains the customs and traditions of Passover.

JECC resources for Passover

• For the Kesher newsletter and guide, visit tinyurl.com/hfox9n5 • To visit the “I Left With Moses” website, visit ileftwithmoses.weebly.com • For additional material, visit JECC.org The resource for families with older children is a website, I Left with Moses, at ileftwithmoses.weebly.com.

“It’s completely focuses around the quote from the Haggadah, “in every generation we have to see ourselves as if we left Egypt,” Moskowitz said.

It features short readings, videos and more.

The JECC is the educational planning, service and funding The JECC Passover guide targets arm of the Jewish Fed- families with young children. | Photo eration of Cleveland. / JECC

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Passover Greetings

CJN.ORG | CLEVELAND JEWISH NEWS | 25

April 7, 2017

Chabad hosts Seders around the world

To our Friends and Patrons

ASSOCIATED PRESS

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f spring break or other travel takes you away from home during Passover, Chabad-Lubavitch hosts communal Seders in cities, on college campuses and in vacation destinations around the world.

Passover begins at sundown April 10. Chabad is hosting Seders the first two nights of the eight-day holiday.

A legendary Seder takes place each year in Kathmandu, Nepal, drawing more than 1,500 Israelis and other travelers each year. Other Seders are planned in Nepal in Pokhara, near the famous Annapurna trail and in Manang, which at an altitude of 11,545 feet may be the world’s highest Seder. Supplies for the Manang event are transported by helicopter, motorcycle or horseback, depending on the conditions.

Chabad also holds Seders in popular spring break destinations like the Cayman Islands, Jamaica, Orlando, Fla., and Cancun and Playa del Carmen, Mexico.

Iceland has become a big destination for travelers and rabbinical students will be holding what they’re calling the world’s northernmost Seder there both for Iceland’s small Jewish community and visiting tourists.

Other events are planned in cities on six continents.

The events are free and open to the public though the hosts ask that you let them know ahead of time if you plan to attend so they can arrange the right amount of food.

For more information, visit Chabad.org’s international Seder directory at passover.org/seders.

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jHub offers Passover craft workshops

Before and After Care Available for All Sessions

jHUB will host Passover craft workshops from 9:30 to 10:30 a.m. and 11 a.m. to noon April 8 at Jo-Ann Fabric and Craft, 1533 Golden Gate Plaza, No. 153, in Mayfield Heights.

Space is limited and registration is required. Contact Danya at dshapiro@jecc.org or 216-371-0446.

Park Synagogue East will be kashering for Passover from 9 a.m. to noon April 9 at the temple, 27500 Shaker Blvd. in Pepper Pike.

The kashering will be led by Gadi Galili, the synagogue’s mashgiach, who will be supervising the immersion. Items must be scrubbed clean 24 hours prior to immersion and must be made of metal.

For more information, contact Jill at 216-371-2244, ext. 155 or jbloom@parksyn.org.

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Beth Israel-The West Temple will host a Freedom Seder at 9:30 a.m. April 9 during Sunday school, when two temple members will share their stories of immigration and refugee experiences. Children and families can write to elected officials about their immigration beliefs.

The temple is at 14308 Triskett Road in Cleveland.

For more information, call 216-941-8882.

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APRIL 7, 2017

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Provides 2 hours of approved CE (Cultural Competency) credit for counselors, psychologists, and social workers through Cleveland State University Counseling, Administration, Supervision, and Adult Learning (CASAL)* office. *CASAL is an Approved Provider of continuing education through the State of Ohio Counselor, Social Worker & Marriage and Family Therapist Board. Our Approved Provider number is RCS090601. CASAL is also approved as a provider of continuing

AGUDATH B’NAI ISRAEL SYNAGOGUE Agudath B’nai Israel will hold a second Seder from 5:30 to 9 p.m. April 11 at the synagogue, 1715 Meister Road in Lorain.There will be a service and complete Passover Seder meal.

Tickets are $35 for adults and $15 for school-age children. RSVPs can be sent to Sheila at 440-282-2808.

BETH EL CONGREGATION Beth El Congregation will host a second annual night Seder at 6 p.m. April 11 at the synagogue, 750 White Pond Drive in Akron.

Led by Rabbi Stephen Grundfast and his wife, Judy, there will be songs, readings and discussions followed by a kosher-catered meal. Attendees are welcomed to bring a kosher wine.

Tickets are $36 for adults, $18 for ages 6 to 12 and children 6 and under are free. Checks should be made payable to Beth El Congregation, 750 White Pond Drive, Akron, OH 44320.

BETH ISRAEL-THE WEST TEMPLE Beth Israel-The WestTemple will hold a second Seder led

by Rabbi Enid C. Lader at 6:15 p.m. April 11.

The meal will be catered and feature vegetarian matzo ball soup, gefilte fish, apricot-glazed chicken, herb-roasted potatoes, green beans and assorted Passover desserts.

Tickets are $15 per person, $8 for children 3 to 10 and free for children under 3 with a $45 maximum per family. Subsidies are available for dinner and those wishing to donate for someone else’s dinner should contact Lader.

Seating is limited. RSVPs can be sent to bethisrael@nls.net or 216-941-8882. Checks can be mailed in advance or fees can be paid at the door.

The temple will hold its 11th annual Women’s Seder at 5:30 p.m.

Coordinated by Jacquelyn Daukss, the Seder will focus on the stories of immigrants. All tzedakah donations will go toward providing baby boxes for new refugee mothers being served by the Neighborhood Family Practice in Cleveland.

Tickets are $15 for adults and $8 for children 3 to 10, with a maximum of $45 per family.

Call Jackie to RSVP at 585-755-4111. Deadline is April 10. If transportation is needed, contact Barbara at 216228-5246 or baschwartz@cox.net or Susan at 216-221-6660 or susangwagner@gmail.com.

The temple is at 14308Triskett Road in Cleveland.

CHABAD AT OBERLIN Chabad at Oberlin College will offer Passover meals at 8 p.m. April 10 and 9:30 p.m. April 11. Both events will be a family-style Seder held in Wilder Main, 135 W. Lorain St. in Oberlin. Chabad also offers a full meal plan for lunch and dinner.

Visit jewishoberlin.com/Passover for more information.

CHABAD OF THE WEST SIDE Chabad of the West Side will hold a Passover Seder at 7:30 p.m. April 10 at 2951 Canterbury Road in Westlake.

Tickets are $18 per person. RSVP is necessary and can be done by calling 216-973-1148, emailing rabbi@jewishwestside.com or at jewishwestside.com.

FROMOVITZ CHABAD CENTER Rabbi Moshe Gancz will host a first Seder April 10 and a second Seder April 11, both at 7:30 p.m., at Waxman Chabad Center, 2479 S. Green Road in Beachwood.

Cost is $45 for adults and $20 for children ages 3 to 12.

Co-sponsors are $180 and sponsors are $360. No Jew will be turned away for lack of funds. RSVP to clevelandjewishlearning.com or call Gancz at 216-647-4884.

The Cleveland Jewish News is the media sponsor of the Seders.

JEWISH SECULAR COMMUNITY The Jewish Secular Community will hold a Passover Seder at 5:30 p.m. April 14 n fellowship hall at First Unitarian Church, 21600 Shaker Blvd. in Shaker Heights.

Guests are $20.

RSVPs can be sent to Peg Fishman by April 12 at 440-349-1330 or pegfishman@gmail.com.

PARK SYNAGOGUE Park Synagogue will hold a congregational Seder led by Rabbi Joshua Hoffer Skoff at 6:45 p.m. April 11.

Tickets are $42 for adult Park members, $47 for guests, $15 for children 4 to 10 and free for ages 3 and under.

For more information and to RSVP, visit parksynagogue.org.

The Park men’s club Kosher for Passover Poker Dinner will be at 6:30 p.m. April 13.

The dinner will include cocktails, streaming of the Cleveland Indians’ game and a post-dinner poker game.

RSVP at parkmensclub.org.

A kosher for Passover dinner will be held at 6:45 p.m.

April 14.

Families are welcome.Tickets are $20 for adults, $15 for children 4 to 10 and children 3 and under are free.

For more information and to RSVP, visit parksynagogue.org.

All events will be at at the synagogue, 27500 Shaker Blvd. in Pepper Pike.

SHAW JEWISH COMMUNITY CENTER Shaw JCC will host a chocolate-themed Seder from 3:30 to 5 p.m. April 9 at 750 White Pond Drive in Akron.

Attendees can make s’mores, dip strawberries in chocolate and drink four cups of chocolate milk to make Passover symbols family-friendly.There will be interactive songs and activities with Shabbat Scott and Julie.

Cost is $3 per person with advance registration and $5 at the door. Children 2 and under are free.

To register, call 330-835-0052 or email szorn@shawjcc.org.

TEMPLE B’NAI ABRAHAM Temple B’nai Abraham will host its second Night Passover Seder at 6 p.m. April 11 at the synagogue, 530 Gulf Road in Elyria.

Led by Rabbi Lauren Werber, the Seder will include matzo ball soup, beef brisket, chicken, seasonal vegetables, potatoes and dessert.

Tickets are $24 for adult members, $30 for adult nonmembers and $10 for children 5 to 12, with a maximum of $60 for member families. RSVPs can be sent to mardemby@icloud.com and payment is due in advance.

TEMPLE ISRAEL NER TAMID Temple Israel NerTamid will hold its its second night congregational Seder at 5:45 p.m. April 11 at the temple, 1732 Lander Road in Mayfield Heights.

Tickets are $36 per person. Reservations are required and can be sent to 440-473-5120.

Synagogues and organizations were asked to submit their information for this list.

LOCAL

CJN.ORG | CLEVELAND JEWISH NEWS | 27

APRIL 7, 2017

What is chametz?

C

&

hametz is any food product made from wheat, barley, rye, oats or spelt that has come into contact with water and been allowed to ferment and “rise.”

In practice, just about anything made from these grains – other than Passover matzah, which is carefully controlled to avoid leavening – is to be considered chametz. This includes flour (even before it is mixed with water), cake, cookies, pasta, breads, and items that have chametz as an ingredient, like malt.

Chametz is the antithesis of matzah, the unleavened bread we eat on Passover to recall the haste in which we left Egypt, and the humble faith by which we merited redemption. Matzah is the symbol of the Exodus, a central component of the Seder rituals, and the heart of the “Festival of Matzot” (as Passover is called in the Torah). And the flipside of eating matzah is getting rid of chametz – and the egotism and spiritual coarseness it represents.

The absolute deadline for eating chametz is the morning before Passover, two “seasonal hours” before midday. This year in Beachwood, the last time to eat Chametz is 11:14 a.m. April 10. Past this time, is it forbidden to eat chametz until the close of the festival in eight days.

Chametz must be sold and burned by 12:21 p.m. April 10. Before this deadline, recite the following “nullification statement” renouncing all ownership of any chametz that may still remain in your possession: All leaven and anything leavened that is in my possession, whether I have seen it or not, whether I have observed it or not, whether I have removed it or not, shall be considered nullified and ownerless as the dust of the earth.

You are now chametz free, physically and spiritually – and free to fully enjoy the liberating experience of the Seder rituals and the eight-day Festival of Freedom.

WISHING ALL OUR FRIENDS Andrea, Gary, Max and Jessica Lebowitz Kathy, Alvie, Jared and Jesse Markowitz Hylari, Rafael and Lilyanah Villamar MON - SAT • 7AM - 9PM 14490 CEDAR RD. (AT GREEN) SUN • 8AM - 8PM P 216.382.5350 • F 216.691.6837

www.JacksDeliAndRestaurant.com

Courtesy of Chabad.org

ALSON WISHES YOU AND YOUR FAMILY A

Cleveland Council 2017 Tikkun Olam Award Presentation Honoring

Rabbi Rosette Barron Haim Tuesday, April 25, 2017 at 7 p.m.* at Beechmont Country Club *VIP Reception begins at 6 p.m. for sponsors of $1000 or more.

Dessert reception at 9 p.m. Kosher dietary laws observed.

SPECIAL GUEST: Donald S. Burris, Esq.

JOIN US as Donald S. Burris, Esq., Managing Partner of Burris, Schoenberg & Walden of Los Angeles, will speak on “From Tragedy to Triumph-The Recovery of Nazi-Looted Art.” Burris is one of the foremost legal experts involved in the pursuit of art stolen by the Nazis and the remarkable quest to return those precious works to their rightful owners. He and his team successfully recovered the Klimt painting from the Austrian Government as portrayed in the 2015 movie Woman in Gold starring Ryan Reynolds and Helen Mirren.

David & Jill Schreibman

Chad & Stefanie Schreibman

TICKETS ON SALE NOW! Call the NA’AMAT USA Cleveland Council office at 216.321.2002 for more information.

28149 Chagrin Blvd | 216.464.6767 | alsonjewelers.com

28 | CLEVELAND JEWISH NEWS | CJN.ORG

This Passover, Invest in the Promised Land.

INVEST IN ISRAEL BONDS israelbonds.com

April 7, 2017

LOCAL

Passover books just for children “Passover Scavenger Hunt”

By Shanna Silva, illustrated by Miki Sakamoto Kar-Ben; ages 4-9; $17.99 hardcover, $7.99 paperback It’s another year and that means another Seder. And another hunt for the afikomen. Except that Rachel’s Uncle Harry always hides it in the same spot, which makes it easy to find.

So, why is this year different than all others?

It’s because Rachel takes over the responsibility of hiding the afikomen. She finds the perfect place – where no one will look. She creates a series of clever and challenging clues – each having something to do with the Seder – for her cousins to follow.

Can you guess where the afikomen is hiding?

“A Different Kind of Passover”

By Linda Leopold-Strauss, illustrated by Jeremy Tugeau Kar-Ben; ages 4-9; $17.99, hardcover, $7.99 paperback Asking the Four Questions when you are the youngest can be a daunting challenge. So Jessica is practicing and practicing as she is on the way to her grandparents’ house.

She enjoys the food and spending time with family, especially grandpa. However, this year things are different because grandpa just got out of the hospital and is too ill to lead the Seder. In this heartwarming intergenerational story, Jessica finds a way for grandpa to lead the Seder.

Development Corporation for Israel Commerce Park Building Four 23240 Chagrin Blvd., Suite 810 • Beachwood, OH 44122 cleveland@israelbonds.com • 216.454.0180

Invest in Israel Bonds israelbonds.com This is not an offering, which can be made only by prospectus.

Read the prospectus carefully before investing to fully evaluate the risks associated with investing in Israel bonds. Member FINRA

Happy Passover Pastries ~ Artisan Breads ~ Soups ~ Gourmet Sandwiches

28601 Chagrin Blvd., Woodmere 216.831.3630 2267 Lee Road, Cleveland Heights 216.932.3003 The Galleria At Erieview 216.621.8801 www.stone-oven.com

“Sammy Spider’s Passover Shapes”

By Sylvia A. Rouss; illustrated by Katherine Janus Kahn Kar-Ben; ages 1-4; $5.99 board book The popular Sammy Spider series is back for Passover.

“Passover Shapes” is the second Sammy Spider board book that is geared for toddlers. The young spider watches the Shapiro family prepare for Passover and you’ll be amazed at what the spider can do as you learn about Passover as well as basic shapes.

“Meeting Moses”

By Robert Chasin, illustrated by Matt Roussel Meeting Bible Heroes Publishing; ages 5-8; $16.95; e-book $7.99 “Meeting Moses” is a newly inspired faith-based story from the Book of Exodus. Children can enjoy traveling back in time to meet heroes of yesteryear who can provide positive role models and offer lessons for living life lessons.

Harold Praze has created a time-travel machine, but it doesn’t appear to be functioning properly yet. Unfortunately, his son, Max, is inside it when it starts to go haywire. When Max lands, he’s in ancient Egypt. He finds Moses, who takes a ride in the time-travel machine with Max. Guess what happens next?

“The Callah That Took Over the House”

By Melissa Berg; illustrated by Shiela Marie Eclectic Ivri Press; ages girls 6 to 12; $15.95 Four girls must overcome their differences to stop a challah monster from taking over the house. They return home from school one Friday afternoon with challahs ready to bake. Each girl thinks her challah is best and is ready to insult the others.

The challah grows and grows into a challah monster that takes over the house. They must work together to find a way to stop the challah monster.

This book is best enjoyed before or after Passover when you can make some of the recipes that are included in the back.

BOOKS | 29

CJN.ORG | CLEVELAND JEWISH NEWS | 29

April 7, 2017

BOOKS | 28

– Compiled by Bob Jacob

Check out these Seder guides, Haggadahs PENNY SCHWARTZ | JTA

guides families through the mainstays of the Seder, from the Passover story, to the Ten Plagues to welcoming Elijah the Prophet. Songs go from the traditional favorite “Dayenu” to “Take Me Out to the Seder.”

An entertaining cartoon frog appears throughout with jokes and funny comments (“Hold on!

I brought my hopmonica!”) that are sure to bring giggles and

F

rom the wizardry of Harry Potter that echoes with Passover’s themes to a cartoon frog who wisecracks his way through the Seder, this year’s new crop of Passover books for children offers something for all ages and interests.

The selection of fresh reads, including two family-friendly Haggadahs, also includes an unusual Jewish immigrant tale set in rural Argentina and a heartwarming, intergenerational story about an aging grandfather and his devoted granddaughter.

Choose one or several to educate and engage the young readers in your family for this Passover, the eight-day festival of freedom that begins with the first Seder on the night of April 10.

The (unofficial) Hogwarts Haggadah

By Moshe Rosenberg; designed by Aviva Shur All ages; $27.95 Fans of Harry Potter will be in Hogwarts heaven this Passover.

Moshe Rosenberg’s Haggadah draws on the parallels between the wizardry of the best-selling “Harry Potter” books and the Seder guide.

“From the concepts of slavery and freedom, to the focus on education, to the number four, Harry Potter and Passover share almost everything,” Rosenberg writes in the introduction.

This is the second Jewish Harry Potter-themed book by Rosenberg, a rabbi and Judaic studies educator in New York. (The first was “Morality for Muggles: Ethics in the Bible and the World of Harry Potter.”) Traditionalists, take note: Rosenberg assures readers that every word of traditional Haggadah text, in Hebrew and in English translation, is included.

Interspersed throughout is commentary, via the lens of J.K. Rowling’s characters, that takes on questions of freedom, evil and the Four Children. There’s even a Harry Potter-themed version of the popular seder song “Had Gadya,” (“One Small Goat”).

The Family (and Frog!) Haggadah

By Rabbi Ron Isaacs and Karen Rostoker-Gruber; illustrations by Jackie Urbanovic Behrman House; all ages; $7.95 A wisecracking frog takes center stage in this kid-friendly Haggadah that is a complete guide to a fun-filled, informative, abbreviated Seder that’s designed to be 30 minutes to an hour. The lively Haggadah, filled with photographs and illustrations, begins with a Seder checklist and candle-lighting prayers and

keep kids engaged.

• YOUR HOLIDAY HEADQUARTERS FOR PASSOVER • A Passover Tradition for over 77 Years

Since 1939 “The Taste Tells the Story”

THE DAVIS FAMILY & ASSOCIATES wishes their Customers & Friends A Joyous & Happy Passover!

Our FLOURLESS Baked Goods include: • Almond or Coconut Macaroons • Chocolate Dipped Macaroons • Sponge Cake • Fudge Brownies • Nut Chiffon • Coffee Chiffon • Passover Matzo Bar • Pineapple Matzo Kugel • Passover Chocolate Chip Cookies NEW NEW

• Strawberry Cassata Cake • Flourless Fudge Torte

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Blueberry or Cranberry Loaves (Gluten Free)

Pre-order your holiday beef brisket and matzo ball soup today.

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Now Ope

New Dining Room Breakfast • Lunch • Dinner

YOUR HOLIDAY HEADQUARTERS FOR PASSOVER • YOUR HOLIDAY HEADQUARTERS FOR PASSOVER

“Matza Balls and Easter Eggs”

By Roberta “Rifke” Feinstein; illustrations by Jamie Hills Congress of Secular Organizations; ages 3-10; $5.95 Interfaith and interculture families looking for a book may find this one appealing

by Feinstein, a Richmond Heights resident. It also includes an explanation of Yiddish words. The book promotes itself as being a celebration of the similarities of people from different cultures.

YOUR HOLIDAY HEADQUARTERS FOR PASSOVER • YOUR HOLIDAY HEADQUARTERS FOR PASSOVER

Local

• YOUR HOLIDAY HEADQUARTERS FOR PASSOVER •

J O I N U S F O R T H I S F R E E C O M M U N I T Y H E A LT H E V E N T !

Wellness Wednesdays at The Weils!

April 19, 2017 • 11am to 2pm

SOLVE THE MYSTERY OF HEALTHY LIVING This educational and interactive day of health and wellness features informational booths, demonstrations, free health screenings, plus raffles, giveaways and prizes!

Discover tips and get clues at our Health and Wellness Fair!

Complimentary refreshments and lunch!

For more information, contact Ivy Kopit, manager of senior living admissions & community relations at 440.996.0504 or email ikopit@theweils.org.

16695 Chillicothe Road, Chagrin Falls, OH 44023 440.543.4221 | theweils.org The Weils is a non-profit organization owned and operated by Montefiore.

30 | CLEVELAND JEWISH NEWS | CJN.ORG

ANSHE CHESED FAIRMOUNT TEMPLE

The Place We Call Home YOU ARE INVITED TO JOIN US

Check out these caterers, eateries, butchers for Passover Seders

TUESDAY, APRIL 11

BECKY RASPE | SPECIAL SECTIONS STAFF REPORTER @BeckyRaspeCJN braspe@cjn.org |

Join us on this first morning of Passover for a special Torah Study. Rabbi Nosanchuk will teach on Moses, Miriam and God: Who Really Led Us Out of Egypt?

F

7:30 a.m. Passover Morning Study

Danielle Drake of US Together, a local refugee settlement agency, will share the current state of refugee resettlement in Cleveland and how we can help these families acclimate.

RSVP to Cathy Kaus at 216-447-9539.

amilies do their part within a Passover Seder and everything is meticulously prepared and arranged.

But for some families, the cooking may not be able to be done at home or they don’t have a Seder to attend.

That’s where caterers and restaurants come in handy – as many of them have Passover and Seder menus to order from to make sure your Seder is stocked with all of the traditional foods.

Here are some places to check out:

The eatery will have preorder items available to stock up your Seder. The options include chicken broth, matzah balls, kreplach, potato pancakes made with matzah meal, hard-boiled eggs, charoses, carrot tzimmes and even whole rotisserie chickens.

Corky & Lenny’s will be open regular hours during Passover, with options like beet borscht, chopped liver, stuffed tomatoes, gefilte fish and Passover kosher wines. The restaurant serves both kosher and nonkosher items.

For more information about preordering, call 216-464-3838.

SUNDAY, APRIL 16

BLUESTAR CAFÉ & MARKET

DAVIS BAKERY & DELI

28601 Chagrin Blvd.

Woodmere This new kosher restaurant will offer carryout options for the days leading up to Passover. Among the faire offered will be chicken soup, matzah balls, potato soup, potato kugel, mocha walnut bars and chicken schnitzel.

Though the deadline to order pickup has passed, BlueStar will be open the days leading up to Passover, but closed during the holiday.

For more information, call 216-591-0940.

28700 Chagrin Blvd.

Woodmere Davis will offer pre-orders and carryout options for Passover. The flourless baked goods that are available include almond or coconut macaroons, sponge cake, nut chiffon, Passover matzah bar, chocolate chip cookies and gluten-free cranberry loaves.

The restaurant also will have beef brisket and matzah ball soup for pre-order.

For more information, call 216-292-3060.

BORIS’ KOSHER MEATS

14490 Cedar Road University Heights Jack’s will offer many options for Passover at its restaurant, including pre-orders off its Passover guide like chopped liver, jar red horseradish, roast chicken, matzah kugel and oven-brown potatoes. Pick up for these items will be April 10.

Jack’s also will have dine-in options April 10-11, like homemade matzah rolls, matzah and eggs, corned beef and a nova lox platter with tomatoes, onions and olives.

For more information, call 216-382-5350.

8:15 a.m. Abbreviated Passover Morning Minyan

WEDNESDAY, APRIL 12

7 p.m., Working Together To Welcome Refugees

7 p.m. Passover Evening and Yizkor Memorial Service Rabbi Caruso will speak

On behalf of everyone at Anshe Chesed Fairmount Temple, we wish you a happy and meaningful Passover holiday.

LOCAL

APRIL 7, 2017

SAVE THE DATE- Saturday, June 17, Fairmount Temple welcomes Chopped Champion/Israeli Chef Einat Admony and Comedian Joel Chasnoff for an evening of “Belly Laughs.”

To learn more about Fairmount Temple, including first year voluntary dues, visit www.fairmounttemple.org or call 216-464-1330.

WISHING YOU A HAPPY AND MEANINGFUL PASSOVER

14406 Cedar Road University Heights Boris’ will have regular hours during Passover and offers chicken, broccoli kugel, matzah balls, egg salad, meatballs and vegetable latkes among other items.

For more information, visit bit.ly/2nzWyxu.

CAFÉ 56 Locations in Beachwood, Lakewood and Mayfield Heights (catering in Highland Hills) Café 56 will offer traditional Passover dinners, including brisket, Seder plates, matzah, matzah eggs, soup, roasted apricot chicken and brisket, oven roasted potatoes and strawberry shortcake.

Café 56 will have Passover dinners to go on April 10 and April 11 – with chicken dinner for $32.95 and brisket dinner for $35. Café 56 offers kosher and vegetarian options.

For more information, call 216-514-0056.

CHEF DAVE’S CATERING 2463 S. Green Road Beachwood Chef Dave’s will have carryout and pre-orders for Passover, featuring charoset, potato leek soup, roasted broccoli kugel, chicken schnitzel and cranberry pecan cookies. Most of the faire offered is gluten free, vegetarian or vegan and kosher. Orders can be dropped off at Chef Dave’s, faxed or ordered at bit.ly/2nDmJTS. Pickup is available during Chol Hamoed by request. For more information, call 216-370-7367.

~The Wain Family~

CORKY & LENNY’S RESTAURANT AND DELI 27091 Chagrin Blvd.

Woodmere

JACK’S DELI AND RESTAURANT

MOXIE THE RESTAURANT 3355 Richmond Road Beachwood The restaurant will have a family-style Seder on April 10 and 11 with all of the traditional foods, like beitzah (egg), z’roa (shank bone), charoset and matzah.

The Seder will come in four courses with dessert.

The first course includes family-style gefilte fish, followed by matzah ball soup and salad. The fourth course includes a beef brisket with four sides. The Seder is $39.50 for adults, $18.50 for children 4 to 12 and free for children under 3.

Pre-orders are closed, but families can order to go, including the Seder plate, for $179 for four and $89.50 for two.

TIBOR’S KOSHER MEATS 2185 S. Green Road University Heights Tibor’s will be open regular hours during Passover and will carry chicken soup, matzah balls and rotisserie chicken among other items.

For more information, call 216-381-7615.

Local

CJN.ORG | CLEVELAND JEWISH NEWS | 31

April 7, 2017

Passover around the community

One client.

One advisor.

One relationship.

One Seven Welcomes Matt Brigeman

Gross Schechter Day School

Leo Gorodeski, a preschooler at Gross Schechter Day School in Pepper Pike, paints pretend matzah. | Photo / Gross Schechter Day School

www.WeAreOneSeven.com Beachwood, OH Park City, UT

24400 Chagrin Blvd. | Suite 200 Beachwood, OH 44122 216.865.1700 We Are One Seven, LLC is a registered investment advisor.

From our Park families to yours, wishing you a

Happy Passover

Hebrew Academy of Cleveland

Hebrew Academy of Cleveland preschoolers Chaya Sara Silverberg, from left, Blimi Sochaczewsky and Tzipora Zabludowski show off their matzah. | Photo / Hebrew Academy of Cleveland

Celebrate Passover with us!

We invite you to discover Park Synagogue this Passover at our Pepper Pike location. See the complete list of events and services at parksynagogue.org.

27500 Shaker Boulevard | 216-371-2244 | parksynagogue.org

32 | CLEVELAND JEWISH NEWS | CJN.ORG

APRIL 7, 2017

Wishing you a Joyous & Peaceful Passover

· Carpet & Upholstery Cleaning · Air Duct & House Cleaning · …And Much More!

Passover Cleaning still available! • Shomer Shabbat www.greenandclean.me

We Wish You and Your Family a Happy Passover!

Alan B. Semel Board Chair

Michael G. Hyman President & CEO

mandeljcc.org

Dr. Stephan Parker, Dr. Mindy Streem, and Staff Wish you a Happy and Sweet Passover!

Stephan H. Parker, DDS, MSD Mindy J. Streem, DMD, MS, A.B.O.

Mayfield Village Office 6519 Wilson Mills Rd. 440.442.4800 Twinsburg Office 9945 Vail Dr., Suite 6 440.248.4825

ParkerStreemBraces.com

LOCAL

Color and quinoa: Benefits to a vegan Passover dinner AMANDA KOEHN | STAFF REPORTER akoehn@cjn.org | @AmandaKoehnCJN

P

assover is a time to reflect on the meaning of food and the way it relates to the struggle of Jewish ancestors escaping slavery in Egypt. Even if you don’t intend to go fully vegan (either on Passover or as lifestyle), testing out some plant-based dishes and substitutions can be a good way to experiment with new tastes, not to mention impress friends or family with interesting options.

Adam Rosen, a Cleveland-based vegan who writes a blog about vegan tailgating called “Hold the Pigskin,” said that since he changed his diet for health reasons more than six years ago, his Akron family has been very accommodating of his preferences.

“Passover is no different,” he said. “I want people to try vegan food and have it not suck.”

One challenge of a vegan Passover for Rosen was making latkes without eggs. However, he discovered corn starch or flaxseed work as good substitutes (flaxseed also works to bind matzah balls together).

For a vegan main dish, he said his family typically makes a tajine, which is a Moroccan dish with root vegetables, dried fruit and served over quinoa.

“It’s a really bright flavorful dish,” he said. “With the quinoa, you can go crazy with nuts or herbs or whatever else feels right for that day and it ends up being really filling and delicious.”

Quinoa is a good Passover option for another reason too: it’s an unleavened grain, thus in keeping with Passover chametz restrictions. Plus it’s a complete protein, so it will make any dish more filling.

Rosen also recommended making a kale-based side dish and of course charoset, but substituting agave or maple syrup for the non-vegan staple, honey.

There’s also the question of veganizing the Seder plate: what to do about that shank bone, egg and possibly nonvegan wine?

Both Rosen and Julie Hutchison, owner of the Root Café in Lakewood,

said that a roasted beet is a good substitute for the shank bone, as it’s also somewhat “bloody.” For the egg, they said anything symbolic of an egg should do – Rosen recommended an avocado.

Also as some wines are processed with animal products, if you want to make your Seder strictly vegan, it’s best to visit a website like barnivore.com to find good vegan options.

Hutchison also recommends using Passover to explore new flavors with vegetables and fresh herbs. She mentioned dishes mixing glazed carrots and fruits, as well as a kugel-type dish made of squash and mushrooms.

“In general I think being vegan is just about exploring all of the different kinds of vegetables that are available and being creative with it,” Hutchison said.

Hutchison also advised that boiling leftover vegetable scraps into a homemade stock adds flavor to any sort of soup, and adding fresh herbs or roasted garlic to any dish can make the flavors pop.

“I just think the Seder is a really great time to think about the kinds of food you eat whether your are vegan or not because it’s a time to sit down to use your food to reflect on your culture and your religion and so its also a good time to reorient your relationship to your food,” she said. “It will allow you to experience your food in a new way and maybe even develop your palate a little more to understand the subtleties of flavor,” adding that meat and processed food-heavy diets can restrict our taste palates.

However, since Rosen already eats vegan every day, he said abiding by the chametz and kosher restrictions of Passover isn’t really an issue for him – thus he loses out on “the struggle of Passover” that connects Jews to their ancestors. Thus, he said for the last few years he has done a juice cleanse the days following the Seder.

“It’s really meaningful and your body benefits from that reboot as well,” he said.

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April 7, 2017

Puppets for Passover: a tradition SUSAN C. LEVINE

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assover comes each year.

I prepare the home. I prepare the food. I prepare the Seder table.

And as traditions go, our family’s responsive reading of the Haggadah; our youngest giving her all to carefully recite the Four Questions; our customary and ethnically rich menu; and the end-of-mealLevine song-singing had been routine.

Then, everyone started getting older.

And, as the years passed, one by one, our Seder transformed from a table full of older folks with a few “young ones,” to fewer older folks and more and more “young-ones.”

And, finally, five years ago, the last of our parents, my mother, Ruth B. Cahn, died. My husband, Howard, and I graduated. We officially became the “older folks.”

And suddenly, our most favorite Passover tradition, the singing of “Chad Gadyah” using my mother’s expertly handcrafted and carefully needle-pointed “Passover puppets,” beautifully designed in the 12 characters of the playful yet hypnotic “Chad Gadyah” chant, became the touchstone of our Seder.

It was inspired by the 1973 Cleveland Plain Dealer Sunday Magazine Passover special feature about Barbara Shlensky’s creative Seder meal, including the inspiring and original paper Passover hand puppets. Thanks to the Cleveland Jewish News Digital Archive, you can read it at bit.ly/PuppetsForPassover.

Oh, how we love those puppets.

Now, after 38 years of rowdy “Chad Gayah” singing, we can hardly wait for the meal’s end so we can distribute the 12 characters – once paper and now a needlepoint heirloom – to everyone around the Seder table and sing, mostly off key, the hypnotic “Chad Gadyah” … not once but twice … and if we have enjoyed all four cups of wine … maybe even a third time.

The late Ruth B. Cahn, left, and her daughter, Susan Levine, display needlepoint puppets Cahn created to enliven the family’s singing of “Chad Gadyah.” | Photo / CJN Archive 2003

It is not unusual for our Passover Seder guests to admire the Passover puppets’ creativity and beauty. Yet, most important, the tradition of using these handcrafted heirlooms with our guests and multigenerational family, brings everyone, guest and family member alike, to talk about and remember my mother, her dedication to our family, and especially her patience and vision to create with her own hands a family tradition, inspired by an old Aramaic song and translated into tens of thousands of dedicated, precision needle-point-stitches, into characters who seem to reach out and into our hearts: telegraphing my mother’s love.

Passover comes each year.

I prepare the home. I prepare the food. I prepare the Seder table.

Yet, with all the preparation and our many family traditions, I am never prepared for feeling the loss of the people who are not at the table. And with their absence, our Passover puppet tradition, a physical and concrete l’dor va dor, is as tangible as the crumbs of matzo covering my grandmother’s 100-year-oldtablecloth.

Susan C. Levine, is immediate past president of the Cleveland Jewish News Foundation Board of Directors.

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Experts offer tips for selecting Passover wines AMANDA KOEHN | STAFF REPORTER akoehn@cjn.org | @AmandaKoehnCJN

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inky Rosenberg, co-owner of Unger’s Kosher Market in Cleveland Heights, knows his kosher for Passover wines.

If you ask him a random question like “what wine would you say is the most interesting?” he will ponder for a second over his racks upon racks of wine and then smile and pull out a bright pink rosé called “Volcanic” (Odem Mountain, 2012), The “interesting” Galilee, Israel, wine was in fact made of grapes grown in volcanic soil.

“The newer the soil the more nutrition it has in it, so volcanic just came from the core of the earth,” Rosenberg said. “(The rosé is) a beautiful color, it’s grown in Israel in volcanic soil.”

Rosenberg said Unger’s has the largest selection of kosher wines between New York City and Chicago, and he is willing to school even wine distributors on the best of the best of kosher wines.

“I’ve personally introduced distributors here to wineries so they can be available here in Cleveland,” he said.

Thus for Passover, Rosenberg and John Glover, wine lead at Heinen’s in University Heights, suggest a variety of wine options that are a step up from your sometimes cloying Manischewitz and suited for your family’s price and sweetness range.

BEST INEXPENSIVE (UNDER $15) • Barkan Classic merlot (2012), Galilee Israel, $11.99 at Unger’s Rosenberg recommended this merlot made with Argaman grapes that are only grown in Israel. “They’re just a fine wine,” he said. “They don’t taste cheap, they are just inexpensive.”

• Recanati Yasmin red blend (2015), Galilee Israel, $11.99 at Heinen’s in University Heights (recommended

by Glover) • Mony Vinyards, any of the eight varieties, Beit Shemesh Israel, $12.99 at Unger’s (recommended by Rosenberg) BEST MODERATELY PRICED (BETWEEN $16 AND $30) • Midbar dry red blend (2009), Hameshubach Vinyards in Israel, $19.99 at Unger’s Rosenberg said this mid-range wine tastes “well above that price range,” and added that the fact that the grapes are grown in an Israeli desert adds another level of appreciation. “The country of Israel is always very proud of how they are able to do agriculture in the middle of the desert, it’s pretty amazing actually,” he said. “These grapes have to fight to live.”

• Mediterranean Soul, multiple varieties, Galilee, Israel, $16.99 at Heinen’s.

Glover recommended this line of Israeli wines. He said, “The wines are pretty flavorful – all of them.”

• Flechas de los Andres ‘Gran Malbec’ (2011) from Baron Edmond de Rothschild in Argentina, $30.99 at Unger’s; and Chateau de Parsac ‘Bordeaux blend,’ (2011) from Baron Edmond de Rothschild in France, $23.99 at Unger’s.

Pinky Rosenberg, co-owner of Unger’s Kosher Market, shows off kosher for Passover wines at the Cleveland Heights store, which he said has the largest selection in the state. | CJN Photo / Amanda Koehn

Rosenberg noted these two Baron Edmond de Rothschild wines are a brand he said makes some of the finest wines in the world. “(Chateau de Parsac) tastes like $60 or $70 bottle,” Rosenberg said.

• Tishbi Merlot (2007), Zichron Ya’akov, Israel, $24.99 at Heinen’s Glover said this wine has “a lot of ripe fruit character. For a mid-range price point, they deliver.”

BEST HIGHER END (MORE THAN $31) • Hevron Heights Special Reserve red blend (2009), Hevron Heights Winery in Israel, $99.99 at Unger’s Rosenberg highlighted the cultural heritage of this winery. He said, “It’s right in the middle of a very Arab part of Israel, but that’s where Abraham, Isaac and Jacob’s grave is.”

• Rebi red blend (2012), Heritage Aharonoff Winery in Judean Hills Israel, $59.99 at Unger’s Rosenberg recommended this blend of half cabernet sauvignon and half merlot, which is new this year at Unger’s.

• Yiron red blend (2013), Galilee Mountain Winery in Israel, $42.99 at Heinen’s Glover described this blend as full bodied. He said, “It’s kind of a classic Bordeaux blend, it delivers though. I mean, really nice complexity, it tastes like a very high boutique wine.”

BEST SWEET • Joyvin (Rashi Wines in Italy) and Joven (Rambam in Italy), both $12.99 in multiple varieties at Unger’s Rosenberg said both of these wines are “very fruity” and deliver a sweet Passover taste.

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APRIL 7, 2017

Pairing Passover wines and more ANDREW ZASHIN

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any lament the limitations that the Passover holiday imposes on our selection of food. Fortunately, the same does not apply to our wine selections. The four cups of wine we traditionally drink at the Seder table are an opportunity to enjoy and experiment. Yet, far too many find choosing that perfect wine stressful and daunting.

“Perfect” is a matter of opinion and too often it is the enemy of “good” and of “fun.” We will leave out the specifics of a grape’s “taste” Zashin because that is so subjective a discussion as to be unhelpful in this context. The wine buyer and drinker will have to figure out what tastes he or she likes. Knowing, however, a few basic rules of thumb will help anyone choose delicious wines that will complement any meal.

First, the array of foods we eat during Passover range from plain to salty to sweet and everything in between. Finding a wine to match everything is virtually impossible. But if there were one all-purpose wine to choose it would be a dry sparkling wine (“champagne” is technically only from the Champagne region of France, so better stick to the term “sparkling”).

The key is its acidity, which generally makes wines unusually food friendly. The bubbles make it fun. Similarly, Sauvignon Blanc, a naturally acidic white wine, is similarly food friendly, easy to find and easy on the pocket book. Both are refreshing and delicious on their own. Other less dry wines (even semi-sweet) that are worth trying are Chenin Blanc and Emerald Riesling.

Second, many people enjoy red wines. Whereas white wines tend to have the traits of acidity and sweetness, ideally well balanced, red wine adds a third dimension. This added element is tannins. Tannins make wine astringent, especially when young, but help wine age, mature and evolve over time into pleasing nuanced flavors. Most wines, reds too, are meant to be consumed young and their tannins help it match food, particularly hearty meat and nuts.

Fruitier simple red wines with lighter tannins generally do better at a table than do complex red wines whose nuances are often lost eaten with an array of delicacies. Examples of dependable red table wines are common red “blends,” Merlot, Barbera and Sangiovese.

If you prefer complex wines, red or white, it is best to pair them with simpler foods in order to appreciate their unique aspects. Cabernet Sauvignon tends to be more complex and serious which explains its moniker “King Cab.” It can be tricky to pair it (unless of course you know you like it).

Third, perhaps surprisingly, a bit of sweetness, not cloying sweetness, makes wines work with most foods.

Sweetness helps counteract saltiness. Zinfandel (the red kind) can be big, fruity and powerful but it pairs nicely with many things. Zinfandel is often noted for its spiciness while another big red, Syrah (or “Shiraz”, another name for Syrah but different from the simpler “Petite Sirah”), is known for its peppery finish.

Finally, note that there are some varieties of wine, both red and white, that have been vinified as sweet desert wines, drunk with desert or on their own. Wines of this sort can be made from a wide array of grapes from the simple and acidic Sauvignon Blanc to the

blockbuster dark-as-night red Zinfandel.

When it comes to wine pairing, there is no substitute for experience. Passover is a great time to invest a bit in educating yourself about wine and food pairings.

It is essential to keep in mind that wine is best when it is consumed in a pleasant atmosphere and with good company. The Passover holiday is the celebration of our liberation from slavery, and we should enjoy it. Wonderful foods and wines make the holiday even more of a pleasure.

HAGGADAH HADASSAH both are filled with stories of inspiration and freedom

In this season of celebrating freedom, we wish you and your families a Happy Passover!

Andrew Zashin is a wine collector who writes a monthly law column for the Cleveland Jewish News.

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Gluten-free matzah: here’s what you should know GABE FRIEDMAN | JTA NEW YORK – Gluten-free matzah might sound like a bad joke. After all, regular unleavened bread tastes pretty cardboard-like already.

But for Jews with celiac disease, an autoimmune disorder that can damage one’s intestinal lining, or gluten intolerance, which involves icky reactions to that pesky protein found in wheat, finding the right matzah is not an easy task.

(Matzah in its normal form is made of wheat.)

Thankfully, as the gluten-free diet has rocketed into mainstream food culture, there are now options for every kind of gluten-free matzah eater. Most of the world’s largest matzah producers – Manischewitz and Streit’s in the U.S., and Yehuda Matzos based in Israel – offer at least some kind of gluten-free Passover product.

Here’s a rundown of what every gluten-free Jew should know heading into Passover.

What are the options?

Thanks to the fact that up to a quarter of American consumers want glutenfree food, the market for gluten-free matzah increases every year, and now there are more options than ever. Most are made chiefly from a combination of tapioca and potato starches.

Manischewitz first started baking its gluten-free matzah in 2013. The company would not disclose official production numbers, but it offers some 75 glutenfree products, from matzah ball soup mix to egg noodles to chocolate chip cookies (and of course gluten-free matzah in multiple flavors, including garlic and rosemary).

The other mammoth gluten-free matzah provider is Yehuda. Gefen makes its own version as well, although the U.S. company markets it as “matzo crackers.” Streit’s, the family-run business that moved its iconic factory out of New York City in 2015, makes a gluten-free matzah ball mix.

In addition, a few bakeries produce a gluten-free matzah made of oat flour.

Can gluten-free matzah be used during the Seder?

Matzah is not just the most recognizable Passover food in popular culture.

Observant Jews are required to eat it during the Seder, but only if it’s made from one of five varieties of grains that have the potential to leaven, or turn into bread: wheat, rye, barley, spelt or oats.

Among those choices, oats are the only completely gluten-free option. So

while the tapioca and potato versions look just like normal matzah, they cannot be used as a true substitute in a religious Seder.

Daniel Gordon, a rabbi in the Kfar Chabad village in central Israel, helps distribute oat matzah made by the Tiv Hashibolet bakery in Jerusalem. He said there was an “unbelievable lack of knowledge” about the religious requirements for matzah among non-religious Jews. “(People) were mistakenly using a cracker given the name matzah,” Gordon said. “They didn’t really understand that they’re not fulfilling the mitzvah” of eating approved matzah.

How much does it cost?

Most iterations of the tapioca and potato gluten-free run $4 to $5 – about the same as a typical 10-ounce box of matzah. Maybe they’re a dollar or two more in some places.

Oat matzah, however, is a whole different ballgame. A box from the Lakewood Matzoh bakery in Lakewood, N.J., which ships its product to customers all over the world, usually costs more than $25, including shipping. A 16-ounce box of the Kestenbaum’s brand sells for more than $30 with shipping.

Tiv Hashibolet used to distribute 500 boxes of oat matzah to Israeli citizens for free with the help of a donor, but now has been forced to sell it for 85 shekels, more than $23 per box.

Why is oat matzah so expensive?

As explained by Israel Davidowitz, a manager at Lakewood, oat matzah is “nearly impossible to make.”

Ephraim Kestenbaum, a Londonbased rabbi and chemist, developed an oat matzah in the 1980s inspired by his daughter, who was diagnosed with celiac disease. He found a farm north of Edinburgh, Scotland, that produced oats he could completely separate from adjacent wheat crops and baked the first batches himself.

After a few years of perfecting the process and watching the demand for his product grow, Kestenbaum moved the operation to Israel, where it was produced until recently in the village of Atarot.

But getting oat flour to stick together, something it took Kestenbaum years to perfect, is arduous, since it›s gluten that acts as a binding agent in normal matzah and bread. Davidowitz estimates that about half of the harvested oat flour gets lost in the baking process.

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Chabad of the West Side and Unger’s Kosher Market in Cleveland Heights hosted the Passover supermarket from 3 to 7 p.m. April 2 at the Holiday Inn Westlake. The supermarket had a showroom full of matzahs, wines, kosher meat, poultry and Passover pastries and desserts.

Some of the items included egg matzah, Unger’s frozen gefilte fish, kosher chicken legs, fish sticks, coconut macaroons, chocolate covered crackers and

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Shoppers browse through items supplied by Unger’s Kosher Market at the Chabad event.

April 7, 2017

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CHABAD | 38 kosher beverages. The supermarket also had preorder options for shoppers on the go who could order online and pick up their items.

Rabbi Mendel Jacobs of Chabad of the West Side said along with the supermarket, the event also had activities for children, such as baking handmade matzah with Rabbi Shmuly Friedman of the Living Legacy Foundation, a youth outreach program of Chabad of Cleveland.

“Afterwards, the kosher Passover Supermarket of the West Side opened its door for Passover shopping,” Jacobs said. “Some 45 happy costumers came and enjoyed the variety of items.”

Jacobs said the supermarket couldn’t have been possible without the help of Unger’s Kosher Market in Cleveland Heights providing the items.

“The cooperation of Malka Rosenberg, Eliyahu Dowek and the entire Unger’s staff was superb,” he said. “We couldn’t thank them enough.”

Jacobs, who coordinated the event with his wife, Devorah, said the most exciting part was how well it did and that it opens up opportunities for other kosher supermarket events.

“This was certainly a good beginning for more such projects in the future,” he said. “The demand is definitely here.”

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Passover recipes to whet your appetite CHAROSET PIE 12 mini Gefen gluten-free pie crusts ½ cup of crushed walnuts 2 Granny Smith apples, cored and grated on the large holes of a box grater 2 HoneyCrisp apples (or your favorite), cored and grated on the large holes of a box grater 2 tablespoons freshly squeezed lemon juice ¼ cup honey 1 teaspoon cinnamon ½ cup raisins ¼ cup grape juice (use this; decant into a small glass or measuring cup) Preparation Pre-bake mini pie shells according to package instructions. Prick the bottom with a fork.

Stir walnuts, apples, lemon juice, honey, cinnamon, raisins and juice together.

Place mixture in pre-baked shells.

ALMOND BUTTER AND CHOCOLATE PIE 1 large Gefen gluten-free pie crust 8-ounce container whipped cream cheese 1 cup almond butter 2 tablespoons powdered sugar 1 teaspoon vanilla extract 1 (13-ounce) jar cherry or strawberry jam 8 ounces bittersweet chocolate, chopped 1 cup heavy cream Pinch of sea salt Pre-bake pie crust according to package instructions. Prick the bottom with a fork.

Place cream cheese and almond butter in a large bowl and mix until smooth and combined.

Add sugar and vanilla and mix well.

Carefully spread almond butter mixture on top of pie crust in an even layer.

Cover with plastic wrap and freeze for 30 minutes.

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The Jewish Secular Community of Cleveland is an affi liate of Congress of Secular Jewish Organizations.

Greek-style roasted lemon potatoes | Photo / Sara Moulton via AP

place chocolate in a small metal or glass bowl and place over a pot of simmering water. Stir chocolate until it melts. Add heavy cream and stir until it all comes together and is smooth. Take off heat.

Cool slightly.

Pour chocolate over top of almond butter mixture, cover and freeze at least 2 hours or overnight.

Remove from freezer 30 minutes before serving.

Sprinkle sea salt over top, slice and serve. Refrigerate any leftover pie.

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Meanwhile, heat a medium-sized skillet over medium low heat and add oil and onion. Cook for about 30 minutes until nice and caramelized. Set aside.

Beat 4 eggs with milk, once blended, add cheese, onions and spinach, mix well and pour into pan baked crust.

Place quiche in the oven and bake for about 40 minutes until egg is completely set.

CHICKEN THIGHS WITH ONIONS AND GREEN OLIVES A richly flavored and warming meal is still very welcome at this time of year. Tender chicken thighs can sit for an extra bit of time in the oven without drying out, which is handy for a meal that often can’t be timed precisely. A sauce dense with onions,

RECIPES | 41

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Red wine braised brisket | Photo / Phil Mansfield / The Culinary Institute

of America via AP

RECIPES | 40 lemon and olives also keeps the meat moist, and hits nice notes of savory, sweet, tart and salty. A bit of hot sauce keeps it lively. If you have a huge pan you can double the recipe, or just make two pans’ worth for a bigger group.

You could serve this right from the pan, or move the cooked chicken to a plate for a moment, transfer the onions and olives and all of the wonderful sauce to a shallow serving platter, and then place the chicken back on top. Serve with a big bowl of mashed potatoes, or maybe even polenta, depending on your tradition.

On occasions other than Passover, plenty of other starches, from fregola to couscous, would also be perfect.

Serves 4 to 6 Start to finish: 1 hour 40 minutes 3 pounds chicken thighs (about 6 to 8) 1 teaspoon kosher salt 1 teaspoon cumin 1 teaspoon paprika ½ teaspoon freshly ground black pepper ¼ teaspoon ground allspice 2 tablespoons olive oil 4 large yellow onions, halved and thinly sliced 1 cup chicken broth 1 cup pitted green olives, halved 1 teaspoon hot sauce, such as Sriracha 1 lemon, cut into 8 wedges 1/4 cup minced fresh parsley Preheat the oven to 400 F. Pat the chicken dry. Combine the salt, cumin, paprika, pepper

CJN.ORG | CLEVELAND JEWISH NEWS | 41

APRIL 7, 2017

and allspice. Rub the spice mixture evenly onto the thighs, on both sides.

Heat the oil in a very large, deep, ovenproof skillet over medium-high heat. Add the chicken thighs and brown on both sides, about 5 minutes per side, and then transfer them to a paper-towellined surface. Do this in batches if necessary.

Pour off all but two tablespoons of the fat left in the pan, reduce the heat to medium low, and add the onions. Cook, stirring frequently, for about 20 minutes until they are very soft and browned, but do not allow them to get too dark; adjust the heat as necessary. You can add a tablespoon of water from time to time if they appear to be getting too brown.

Stir in the broth, olives, hot sauce and lemon wedges. Return all of the chicken to the pan, skin side up, nestling the pieces into the sauce. Cover the pan, place in the oven and bake for about 30 minutes. Remove the lid and bake for another 15 minutes, until the chicken is cooked and tender and the skin is crisped.

Sprinkle with the parsley before serving.

Nutrition information per serving: 439 calories; 242 calories from fat; 27 g fat (4 g saturated; 0 g trans fats); 114 mg cholesterol; 1577 mg sodium; 22 g carbohydrate; 4 g fiber; 7 g sugar; 27 g protein.

GREEK STYLE ROASTED LEMON POTATOES The key is to start by only partially cooking the

potatoes – five minutes, then pull them off the heat. Then drain them and, while they’re still hot, toss them with lemon juice and salt. The potatoes will soak up the flavorings like a sponge. The next step is the one that creates the crispy crust: Coat them with oil and roast them in an oven. The final touch? Toss the potatoes with fresh chopped herbs right before you serve them. I prefer parsley and oregano, but they’d be great with rosemary or basil, too.

What are the best kinds of spuds for this dish? The top of the list is occupied by boiling potatoes and all-purpose potatoes because they hold their shape when roasted.

Yukon Golds are my particular favorite. Russet potatoes – aka baking potatoes, the most famous being the Idaho – would fall apart.

If you manage not to eat them all in one sitting, you’ll love these guys all over again as leftovers.

That’s because they happen to make terrific hash browns. Just saute some chopped onion in oil or butter in a skillet over medium-low heat until it’s caramelized, add the potatoes, then mush them down with a potato masher or fork until they form a big pancake. Brown it slowly on both sides and you’re done. That lemony edge makes these hash browns a particularly toothsome variation on the standard version.

Start to finish: 1 hour 20 minutes (20 minutes active) Servings: 6 2 pounds Yukon Gold or other all-purpose or boiling potatoes Kosher salt ¼ cup fresh lemon juice ¼ cup plus 1 tablespoon extra-virgin olive oil, plus extra for oiling the pan 3 tablespoons chopped fresh parsley 1 tablespoon chopped fresh oregano Black pepper Preheat oven to 450 F. Peel the potatoes and

cut them into 1-inch pieces. In a medium saucepan combine the potatoes with salted cold water to cover by 2 inches. Bring the water to a boil, reduce the heat and simmer the potatoes for 5 minutes.

While they are simmering, in a large bowl whisk together the lemon juice and 1/2 teaspoon salt until the salt is dissolved and then whisk in 1 tablespoon of the oil.

Drain the potatoes well, and while they are still hot, add them to the bowl and toss. Leave them in the bowl for 15 minutes, stirring several times to make sure that the liquid is well distributed. Add the remaining 1/4 cup oil and combine well, being careful not to break up the potatoes.

Line a rimmed sheet pan with parchment paper or aluminum foil and brush it with oil. Transfer the potatoes to the pan and spread them out in one layer.

Roast the potatoes

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42 | CLEVELAND JEWISH NEWS | CJN.ORG RECIPES | 41 on the middle shelf of the oven, turning them several times, until they are golden brown, about 30 to 35 minutes. Remove them from the oven and toss them with the parsley, oregano and pepper to taste.

Nutrition information per serving: 203 calories; 84 calories from fat; 9 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 81 mg sodium; 28 g carbohydrate; 2 g fiber; 1 g sugar; 3 g protein.

RED WINE BRAISED BRISKET Brisket comes from the breast of a cow, and is usually sold in one large piece or broken down into two smaller cuts, the flat and the point. It’s notoriously tough and you’ve likely had a piece that is bone-dry and bland. But done right, the thing that can make a brisket undesirable is really what makes it so good.

April 7, 2017 Brisket falls into a category of meats that shine when cooked low and slow. That can include smoking at low temperatures, a leisurely oven-roast, or a long and flavorful braise. Braising is a great choice because the cooking liquid imparts flavor into an otherwise bland cut of meat.

The red wine in our marinade, which eventually becomes your braising liquid, works not just to flavor the brisket and sauce, but also to tenderize. The acidity in wine breaks down proteins, so make sure to give it enough time to really do its work. Once it cooks together with the tomato paste and beef broth, the wine flavor will mellow and it will be the perfect combination of savory, salty, and just a little sweet.

After braising, the brisket is rubbed in persillade, which is a very fancy word to describe a very simple thing. A mixture of chopped parsley, garlic, oil and other seasonings, persillade can be used to season or garnish almost

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any dish. It is often combined with bread crumbs (or matzoh, in this case) and used as a crunchy, colorful coating for meat and fish.

By now, you’re probably starving, and we haven’t even told you the best thing about this recipe. Not only is it delicious and amazing, but like most braises, this brisket is going to taste even better if you make it ahead of time.

That means that on the day of your dinner, all you have to do is gently reheat it, cover with the persillade (which you can also make ahead), and give it a quick bake to warm through. That’s basically ten minutes of work, leaving you plenty of time to explain yourself to your grandmother.

Servings: 10 Start to finish: 11 hours 15 minutes (Active time: 45 minutes) The key to the brisket is the marinade, and a handy way to marinate it is to place the meat in a large zipper-locked plastic bag. Pour in the marinade, and seal the bag. Turn the bag a few times to thoroughly coat the meat.

3 to 4 pounds beef brisket, fat trimmed 2 cups dry red wine 4 cloves garlic, chopped 1 small onion, chopped 2 carrots, chopped 2 stalks celery, chopped 1 teaspoon black peppercorns, cracked 1 teaspoon thyme leaves 2 to tablespoons vegetable oil ¼ cup tomato paste 3 cups low-sodium beef stock Persillade (recipe follows) Roasted Cippolini Onions (recipe follows) Place brisket in a sealable plastic bag or in a large shallow baking dish. In another bowl, combine wine, garlic, onion, carrots, celery, peppercorns, and thyme. Pour mixture over brisket, cover (or seal). Turn the bag a few times or stir the mixture to thoroughly coat the meat. Marinate in the refrigerator for at least 8 hours.

Preheat the oven to 350 degrees F. Remove the brisket from the marinade and pat dry with a paper towel. Reserve about half of the marinade. Pat beef dry.

In a large heavy-bottomed saucepan or Dutch oven, heat the oil over high heat until wisps of smoke appear. Place dry brisket in pan and sear on all sides until golden brown, then transfer to a plate.

Reduce the heat to medium-low and pour off the fat.

Add the tomato paste and cook until the color deepens and appears rusty, about 4 minutes. Add the reserved marinade and use a wooden spoon to scrape any brown bits from the bottom of the pan.

Return the brisket to the pan and add stock (you may not need all of the stock. The braising liquid should come about ½ of the way up the brisket).

3 Bring to a simmer, cover, and place in preheated oven.

Braise until meat is tender, about 1½ hours. (Test meat for doneness by piercing with a roasting fork. If fork enters meat without resistance and brisket easily slides off, the meat is done.) Transfer the brisket to a foil-lined baking sheet and set aside.

Skim any fat from the cooking liquid. Carefully transfer the braising liquid to a blender and process until smooth. If remaining sauce is too thick, add additional stock; if it is too thin, simmer over medium heat until it has reduced. Season with salt and pepper, to taste and set aside.

Sprinkle the persillade over the cooked brisket and gently pat down to adhere. Return to the oven and bake until the persillade is lightly golden brown, about 10 minutes.

Slice the brisket into thin slices and serve with the sauce and roasted vegetables.

Recipes from Jamie Geller’s “Joy of Kosher” and The Associated Press