Barbara Lazaroff, co-founder and owner of Spago Beverly Hills, will be hosting the 42nd Annual Interfaith Passover Seder on Thursday, April 2.
The event, which raises funds for food-challenged families and individuals in Los Angeles, will once again benefit MAZON: A Jewish Response to Hunger. MAZON is a national nonprofit working to end hunger among all faiths and backgrounds in the United States and Israel.
“I created this event at the original Spago Hollywood to provide a home for all of us who felt families and life had become more fragmented,” Lazaroff said. “Over the years, this celebratory event continues to be a heartfelt and delicious tradition, bringing together a diverse community of all ages and beliefs, while aiding food insecure families in our city, the need is greater than ever.”
“So many joyous memories have been created over breaking matzah at our Spago Interfaith Passover Charity Seders benefiting Mazon. The innovative cuisine,elegant wine, charming children’s choir and beautiful ceremony are all a springboard for lively conversation among our diverse guests. We have watched our devoted Spago community grow up, and are now welcoming their children and grandchildren as they return for this meaningful event which raises funds for food challenged families in our city. Forty-two years later we are hopeful that the world can become a more peaceful and tolerant place for future generations; this begins at home.”
Chef de Cuisine Chef Areg Avanessian, Executive Chef Ari Rosenson, Executive Pastry Chef Della Gossett and their talented staff prepare an exquisite menu of holiday specials. This includes homemade gefilte fish, chicken and vegetable matzah ball soup, roasted wild Alaskan king salmon, braised beef short ribs (recipe is below), ratatouille and roasted Moroccan carrots.
“Spago’s famous gefilte fish will change your mind on this traditional Jewish delicacy,” chef Avanessian told The Journal.
Dessert features matzah toffee, fromage blanc cheesecake and Passover puffs with caramel sauce.
Every year people of varied cultures and religions attend the festivities. The spirited service will be led by Rabbi Arnie Rachlis and Cantor Ruti Braier, with a performance by the charming West Los Angeles Children’s Choir; Michael Libow will sing “Hatikvah.”
“If you share your traditions and celebrations with all, no matter your religion, background or customs, it fosters tolerance, greater harmony and closer understanding among all people,” Lazaroff said. “Furthermore, sharing a meaningful cause such as hunger relief deepens the moment for all present.”
Doors open at 5:00 p.m. Service and festivities begin promptly at 6:00 p.m. For more information or to secure your tickets, go to Sevenrooms.com/experiences/spagobh/42nd-annual-passoverseder or call Spago Special Events at 310-777-3711 and speak to Harrison or Tobie.
Byron Puck’s Passover Short Rib Recipe
1 bottle kosher for Passover Cabernet Sauvignon
2 Tbsp kosher for Passover vegetable oil
6 short ribs, trimmed
Salt
1 tsp black peppercorns, crushed
Matzah meal, for dressing
10 cloves garlic, peeled
8 large shallots, peeled, trimmed, rinsed, split and dried
2 medium carrots, peeled, trimmed and cut into 1-inch lengths
2 stalks celery, peeled, trimmed and cut into 1-inch lengths
1 medium leek, white and light green parts only, coarsely chopped
6 sprigs Italian parsley
2 sprigs thyme
2 bay leaves
2 Tbsp tomato paste
2 quarts unsalted beef stock or chicken stock
Freshly ground pepper
Pour the wine into a large saucepan set over medium heat. When the wine is heated, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by 1/2. Remove from the heat.
Center a rack in the oven and preheat the oven to 350°F.
Heat the oil in a Dutch oven or large casserole, large enough to hold 6 ribs, over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust the ribs with about 2 tablespoons of matzah meal and then when the oil is hot, slip the ribs into the pot and sear for 4 to 5 minutes on each side, until well browned.
Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot; lower the heat to medium and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.
Add the reduced wine, browned ribs and stock to the pot. Bring to a boil; cover the pot tightly and slide it into the oven to braise for about 2 1/2 hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.
Carefully transfer the meat to a heated serving platter with a lip and keep warm. Boil the pan liquid until it thickens and reduces to approximately 1 quart. Season with salt and pepper and pass through a fine-mesh strainer; discard the solids.
Presentation: Pour the sauce over the meat. Serve with vegetables of your choice.
