Banquet | 29
V. ADDITIONAL TIPS
1. Please remember that the Seder plates, the Matzo Tashes, and
the additional plates of matzo must be ready and on the tables
before the guests arrive. (Please do not have the salads on the
tables at this time.)
2. The Passover menu is very traditional, just as turkey,
cranberries, and pumpkin pie are traditional for Thanksgiving.
Although you are free to make substitutions, keep in mind that if
this is done, you lose some of the Jewish flavor of your Passover
experience. Be sure not to use dairy products or leavening (yeast,
baking powder, or even regular flour) in your substitutions,
especially if Jewish guests will be present.
3. We have tried to make the meal kosher style. Kosher means
“fit” to eat. Because of various Jewish laws in preparing the
kitchen for Passover, it is almost impossible for you to have a
totally kosher meal. The closest you can come is kosher style.
Jewish people will understand this and will greatly appreciate the
fact that you have been sensitive to Jewish tradition concerning
the Passover. This demonstrates what Paul said: “Unto the Jews I
became as a Jew, that I might gain the Jews” (1 Cor. 9:20).
4. Much of the food can be prepared ahead of time and frozen,
starting a week or more before the dinner (once you have an idea
of the number of guests that will be served).