The point of the Seder meal is to be present over dinner as you are walked through the traditional meal elements. This year on Thursday, April 9th, instead of hosting a meal on one of our campuses, we invite you to follow along with our prerecording in your home as Brad teaches the Seder. You will be able to pause the video at any time if needed.
- Vegetable – karpas – parsley or any other green vegetable
- Bitter herbs – maror – typically red or white horseradish (some people prefer raw horseradish)
- Egg – beitzah – a roasted hard-boiled egg
- Shank bone – zeroa – lamb or roasted chicken leg bone (a roasted beet is a vegetarian alternative)
- Bitter root - chazeret - lettuce or onion
- Charoset – a mixture of nuts, fruit, wine, and spices
- Matzah - A covered plate that holds three pieces of matzah
- Bowl of Saltwater
- Wine - Each participant will drink four cups of kosher wine or grape juice during the Seder.
Recommended Main Course:
- grilled chicken
- green beans
- rice pilaf
- Salad (with kosher dressing)
- Grape juice
For those who do not have an afternoon to cook, we recommend getting the Seder plate elements ready the day before (plated and in your refrigerator). To save time, you could use one or more of the pre-cooked roasted chickens that many grocery stores sell, you can find a pre-made kosher salad dressing in the kosher section of the store, and you could use boxed rice pilaf. Not quite like a homemade meal, but it works. You will also need grape juice for the table and a cup for each person. You will use about three ounces of juice per person, four different times during the meal, with each time representing something different and unique. Some hosts may choose to have four cups for each person with a little sip in every cup, which is a more traditional way, but not necessary.