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Passover Seder at Supper

Quartet of deviled eggs at Supper (photo by M. McClellan for GPTMC)

At Supper, Executive Chef Mitch Prensky recreates the Seder meal from his family’s kitchen. The meal begins with freshly-baked matzo, hard-boiled eggs, and charoset, a relish made from apples, walnuts, and red wine. Homemade gefilte fish, beef brisket (you’ll swear it was made by a Jewish mother), crispy potato latkes, and goat cheese matzo kugel with spinach and artichoke are served special for the evening, among other dishes and sides.

Supper Restaurant is unique its participation in the farm-to-table movement. Five days a week, Chef Prensky travels to the Blue Elephant Farm in Newtown Square to hand-pick the produce and herbs that will later appear on the Daily Harvest menu and on guest’s plates.

The kosher Seder meal at Supper will also highlight the bounty of spring produce from Blue Elephant Farm, and from other farms in the region. Reservations are encouraged for April 18th and 19th, and the cost is $55 per person. Call (215) 592-8180 to reserve your seats.

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