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 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.


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:

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

Your Passover Seder Menu:

Seder Plate

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


Beet Salad

Beets, Kale & Red Onion


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

Fennel Salad

Orange, Arugula, Red Onion & Dill


Matzo Ball Soup Or Roasted Cauliflower Soup (Vegan)

Main Course

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


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


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