All ages Events

Passover Seder

Friday, March 26, 2021 - 20:15 

The current reality is encouraging us to expand our reach and empower each person to create a Seder that is meaningful to him or her. We will all be celebrating the upcoming festival of freedom with a different perspective this year.  We are committed to supporting you to ensure a meaningful Passover Seder.

We are pleased to offer everything you need for a stress-free, traditional, and inspiring Seder at home.

Meals are priced at $36/meal. 

Subsidized meal are available for anyone that requests. Please email info@thekollel.com to receive the meal for any amount you would like.

According to kabbalah, Matzah is the "bread of healing." We hope and pray that this Passover brings a quick recovery for all those that need, and only good health for all.

Reserve: https://www.canadahelps.org/en/charities/ohel-yaakov-community-kollel/events/your-passover-seder/

Haggadahs available to borrow, please let us know if you need an Haggadah for the Seder. 

A shortened Haggadah only including the most important parts:

http://www.thekollel.com/shortened-haggadah

Clear guide of how to set up and run the Seder:

http://www.thekollel.com/guidehow-set-and-run-seder

Your Passover Seder Menu:

Seder Plate

Zroh, Hard Boiled Egg, Green Leaf Lettuce, Horseradish, Haroset, Potato (Karpas) & Hand Made Matzah

Salads

Beet Salad

Beets, Kale & Red Onion

Coleslaw

Red & Green Cabbage, Carrots, Cilantro, Green Onion with Citrus Vinaigrette

Fennel Salad

Orange, Arugula, Red Onion & Dill

Soup

Matzo Ball Soup Or Roasted Cauliflower Soup (Vegan)

Main Course

Oven Roasted Chicken: Onions, Mushrooms & Parsley, Served With Roasted Carrot & Sweet Potato Tzimmes

Or

Eggplant Casserole Mushrooms, Zucchini & Tomato with Parsley, Served With Roasted Carrot & Sweet Potato Tzimmes (Vegan)

Dessert

Chocolate Brownie Or Apple Cake

About the chef:

Alexander Maman

Trained in classic French cookery, I have always felt the desire to go back to my roots, to incorporate the dishes and flavours I grew up with.

Having worked and studied in France, I later returned to Israel where I opened my restaurant Caramel, along with Provence Bagalil and Aluma. From Israel, I had the privilege to live and work in Sydney Australia before relocating to Canada where I worked as Banquet Chef for the Fairmont Pacific Rim.

Most recently I have moved towards a plant-based approach to cooking, understanding the benefits to health and well being it has served for myself. I look forward to continuing to share my knowledge and love for food with others.

All ages