in Press by Chris Walsh April 17, 2014 0 comments
On Monday I had the fortune of preparing a Passover meal for some of our favorite clients. I always love challenging myself with new cuisines and many or these staple Jewish dishes were things I had never made and some never heard of. The menu consisted of Charoset, Gifilte fish, freshly grated horseradish, matzo ball soup, rack of lamb with minted gremalata, butternut squash puree, braised black lentils and roasted asparagus / fingerling potatoes. Dessert was a chocolate chestnut torte with minted berry salad and coconut macaroons filled with caramel.