The New Passover Menu by Paula Shoyer

Author:Paula Shoyer
Language: eng
Format: epub
Publisher: Sterling Epicure

ITALIAN VEGETARIAN MENU

Although we have to live without pasta during Passover, there is no reason why we cannot enjoy other Italian favorites. This menu was inspired by trips to restaurants in Italy that featured enormous platters of roasted marinated vegetables and pillowlike gnocchi. It would also work as a lovely lunch.

This menu is a tribute to my father, Reubin Marcus, who served in Italy during World War II. In 1945, just prior to Passover, the Rochester Jewish Welfare Board shipped a massive amount of Passover essentials—matzoh, wine, gefilte fish—to the base where he was stationed in northern Italy. My father and his Jewish buddies decided to organize two Seders, but they needed more supplies, specifically additional food, dishes, utensils, tables, benches, and, most important, a large enough venue to host them.

The Jewish chaplain, without an official requisition, convinced the quartermaster to supply the required items, including new dishes and utensils, whereupon they filled up an entire truck with the supplies. My father and his buddies arranged to have the truck closely guarded to protect what was “taken” from black marketers. Searching the area, they found an old abandoned farm building that looked like it had not been used in a century. They cleaned it out, scraped down and painted the walls, and convened a Seder for three to four hundred Jewish soldiers. When word got out about how moving the first Seder was, even the top brass came to attend the second one, which surpassed the first, with upward of five hundred attendees. Following the holiday, the officers were so impressed with the cleanup job, they turned the building into an officers’ club. My father says this story proves that with a little bit of dedication and moxie, you can turn nothing into something, and that it is truly possible to hold a Passover Seder anywhere.

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