I had the honor of meeting Simone Freidman and was given the challenge to put together a kosher and vegan meal in one for Passover. I didn’t realize how much you can actually do and how delicious the whole entire meal turn out. Sometimes I surprise myself, in any case I had so much fun putting together so much robust flavors in keeping with the Friendman’s holiday traditions.
As always thank you Simone and your family for having me cater this special holiday and thank you Lily and Beverly for being such outstanding assistants!
Menu: Cocktail: Blood Orange Manischewitz Appetizers: Potato Mushroom Rosti Main: Herb Mushroom Stuffed Tomato Braised Potatoes, Cauliflower Steaks, Roasted Portobello Mushrooms with Chimmichurri Sauce, Quinoa Pilaf and Roasted Brussel Sprouts. Dessert: Coconut Dark Chocolate Tart