So, it is time to write about Shavuot.

 

Although Shavuot is an interesting time of year, let us first summarize Pesach. For those who had the first and second Seders with us, my staff and I would like to express our humble thanks for choosing the Shaarey Zedek to be your host. Contrary to my last article, Pesach went off without a hitch. There were no peas, no pasta and no beans. There was, however, some profanity.

 

You see, when working under highly stressful conditions in a very hot and enclosed environment with people running around and buckling under the pressure to adhere to a rigorous schedule (timing is crucial), one may from time to time resort to using — well, let’s say…colourful language. Everyone is harried, charged and busy doing something. I was slicing red peppers, and at the very last slice at the very end of the pepper — OUCH! Yep. I cut myself, and it was pretty darn good, too. So, in saying that, I now feel compelled to share with you a little more of the madness that is Pesach.

 

Initially, the kitchen had to be kashered for Passover, of course. Honestly, there is not one single, solitary soul on staff who would volunteer to do this. It’s not a very glamorous or particularly enjoyable part of our job, as you can imagine, but it must be done. After totally scouring and cleaning to the point of no return, and replacing the old with the new, comes the next step … bringing in the Kosher for Pesach plates, cutlery and glassware. This year, we were fortunate to be able to bring in brand new tableware, which was a crowd pleaser. We also had the opportunity to host five private Seders and cater about a gazillion take-out orders.

 

If there’s ever a time that I am crazy with stress and anxiety, it is Pesach. We all have a tough time at Pesach because of all the culinary restrictions, and trying to get everything to taste great. And I’ve got to tell you that I am NOT a huge fan of that potato starch stuff. The final product inevitably ends up resembling some form of wiggly slime. Then there is the baking. It doesn’t seem to matter how hard we try, the end results are only 50 percent successful at best. As frustrating as it is, it all seems to come together in the end.

 

I would like to once again thank the Berkal, Bebchuk, Goszer-Tripp, Lipkin, Sommer and Burke families and their friends. My staff and I were able to provide them with beautiful Seders, and their appreciation of our efforts made all the craziness worthwhile. I look forward to next year.

 

I also want to mention the Pesach lunches this year. They were a great success (and desserts were pretty good, too!).

 

Now, where was I? Oh yes, Shavout. This is a joyous time to celebrate the full growth of the crops. It is also a festival when the first fruits were brought to the Temple. Barley is one of the first crops to ripen. Because I’ve yet to meet a homemade beer I like, I won’t be giving you a recipe for beer. Besides, as Canada makes some of the best beers in the world, you can just go and buy some.

 

Shavout is also best known for dairy delicacies. There are several theories explaining why Shavout is linked to dairy foods. I read somewhere that it is nicknamed “the cheesecake holiday”. But beware — there is a competitor seeking to bump this traditional dessert off its milky white pedestal. That would be the English trifle. Most of us have tried some variety of this sinful dessert. It is traditionally made with layers of pound or angel food cake, luscious fruits (berries usually), custard, whipped cream and a good dash of sherry. Trifle incorporates several food groups: dairy, fruit and wheat. It is a fitting way to acknowledge this harvest festival.

 

> English Trifle Recipe

 

Until next time,

Bon appetit!

 

Shelley