Make Passover and Easter meals easier this year
Now that we’ve completed a full year modifying holiday traditions that typically involve a crowded dinner table, food businesses have gotten the knack of providing culinary consolation.
Below are several options for the upcoming Passover, which starts at sundown March 27, and Easter, April 4, holidays. Please note: there are some quickly approaching deadlines. More ideas coming up next week.
Seders to-go
Jan Goldberg, owner of Delicious Catering in San Rafael, has prepared Passover meals to-go for both Marin residents and select San Francisco synagogues and community centers.
“These include ceremonial foods so that congregants can join a virtual Seder in progress and have everything at hand,” she wrote in a recent email.
The holiday menu includes brisket of beef with caramelized onion jus ($65) or Mediterranean chicken with cracked olives and fennel ($60), both served with lemon-roasted asparagus and roasted potatoes, or vegetable tagine with asparagus and quinoa ($55). All meals are packaged for two; orders come with horseradish, charoset, parsley and matzo.
For a more complete meal, add matzo ball soup, Passover brownies and mandelbrot ($20).
Place orders at deliciouscatering.com, email info@deliciouscatering. com or call 415-453-3710 by noon Friday. Pickup at the kitchen window at 3241 Kerner Blvd. in San Rafael from 2 to 5 p.m. March 27 or 28, or at predetermined times at locations in San Francisco where meals have been ordered. Delivery is available within Marin ($10 to $20).
Due to a high volume of Passover orders, the weekly Delicious-to-Go menu is postponed for the week of March 24 through 27. Check the website for
additional information, including scheduling weddings and other larger events later this year.
San Francisco-based SF2BAY continues its once a week succession of San Francisco restaurant popups; two of its vendors are offering special Passover menus.
The Oren’s Hummus Passover dinner includes matzo ball soup; gefilte fish; butter leaf and romaine salad with fresh pear, marinated beets, walnuts, pistachios, fresh herbs and a tahini-balsamic dressing; either brisket, apricot and basil chicken thighs, or grilled vegetable skewer; Moroccan-spiced carrots; roasted Brussels sprouts with whole grain mustard vinaigrette, almonds and currants; herb- and garlicroasted potatoes; chocolate mousse; coconut macaroons; matzo; maror; and charoset ($75 per person). A la carte items and a children’s Seder plate are also available.
Place orders at sf2bay. com/passover, email catering@orenshummus.com or call 650-815-6245 by 8 p.m. March 25 and pickup from 2:30 to 4 p.m. March 27 at 707 Redwood Highway in Mill Valley. The normally scheduled Friday pop-up will not be happening next week.
Pizzeria Delfina is
bringing the Stoll family matzo ball soup, featured on its temporarily closed Delfina Passover menu for the past two decades, over the bridge. It’s made from chicken bone broth, veggies, shredded chicken, dill and matzo balls with walnut centers. The soup comes frozen by the quart and half gallon ($18 to $34).
Pre-order by 8 a.m. Friday at sf2bay.com/marin for pickup between 10 and 11:30 a.m. March 20 or 27 at 707 Redwood Highway in Mill Valley.
DIY Easter eggs
Pooneh Yamini, gourmet chocolatier and confection crafter, is resuming her hands-on workshops
at Mon Rêve Chocolate Art Studio in the Mill Valley Lumber Yard beginning next week in preparation for Easter for both adults and teens.
“Awaken your inner artiste by designing three custom chocolate Easter eggs using a variety of painting techniques with cocoa butter colors,” writes Yamini in an email. “Cast the eggshells with Valrhona chocolates and fill them with mini praline chocolate eggs and a chocolate Easter bunny.”
Adult class participants will also prepare traditional French chocolate mendiants, a chocolate disc embedded with nuts and dried fruits, while their chocolate eggs set in
the molds. Each participant will take home three retail-style packaged Easter eggs and a bag of mendiants.
Book a class for yourself (max of five individuals) or your pod or family (up to six). The only remaining classes for middle and high school students are at 10:30 a.m. and 3:30 p.m. April 3 ($85). Twohour classes for adults are offered at 10:30 a.m. Mondays, Tuesdays, Thursdays and Fridays between March 22 and April 2 ($125).
Mon Rêve is at 129 Miller Ave. on the second floor. Register for classes at monrevechoc.com or call 415-569-0057.
Opening soon
Ready to drown out pandemic thoughts with a bit of caviar and bubbly? On March 27, the Caviar Co. is opening a caviar and champagne tasting room in Tiburon.
Build-your-own caviar flights, choosing local and internationally sourced caviar and a vessel, from the more traditional blini or brioche to Ritz crackers or potato chips. There’s also a menu of nibbles such as black truffle grilled cheese with caviar and oysters, as well as champagne by the glass and bottle. A retail section displays caviar, accouterments, servers, champagne and gift sets. Stop in or arrange for pickup, delivery or nationwide shipping.
The Caviar Co. was cofounded by Mill Valley resident and caviar enthusiast
Petra Bergstein Higby in 2017 in San Francisco, where the original storefront is on Union Street.
“We love to have a platform where we can talk to more people about caviar and educate on something we are so passionate about,” Bergstein Higby says in a press release. “We hope to help bring people to downtown Tiburon and add to a fun night out.”
The shop is open from noon to 7 p.m. Wednesdays through Sundays at 46A Main St. Find additional details at thecaviarco.com.
Oyster day
For those who don’t keep track of National Oysters on the Half Shell Day, it happens to be coming up on March 31. To celebrate the big day, Left Bank Brasserie in Larkspur is offering Oyster
Fête 2021, when the restaurant is featuring three varieties by the dozen, complimented by wine flight pairings, in addition to the regular menus.
Left Bank is at 507 Magnolia Ave. in Larkspur. Find details and make reservations for outdoor and limited indoor dining at leftbank.com.