Passover: A Night ‘Different From All Other Nights’

Chico, CA — Passover is a celebration of the birth of the Children of Israel. It marks the liberation of the Jews from 400 years of slavery under Egyptian rule, as told in the Book of Exodus.

For 3,000 years, members of the Jewish community have reconstructed this moment of their history in their homes. Sitting at the family dinner table, they observe the seder, a 15-step ritual that combines readings, recitations, singing, the telling of the Exodus story, discussion, gestures such as hand washing and reclining, drinking wine or grape juice and eating foods that have symbolic meaning.

It’s a time when four questions are asked. All are based on the underlying question, “What makes this night different from all other nights?”

Passover is an eight-day observance. This year it begins at sunset on Monday.

It’s a time for family gatherings, but if Jews are away from home at Passover, there are other places to go.

The Chabad Jewish Center, which was established in December for the primary purpose of giving Jewish Chico State University students a home away from home, is hosting two seders, at 7:15 p.m. Monday and 8 p.m. Tuesday, at the center, 526 W. Fourth Ave.

Students and children 10 and under can attend for free. The cost for other members of the Jewish community is $25 each.

The observance is intended primarily for Jews, but non-Jews are permitted to attend.

Reservations must be made by calling 313-5511. Information is available on the organization’s Web site, www.jewishchico.com.

Chana Zwiebel, who directs the center with her husband Mendy, a rabbi, said Jews of every background are welcome, whether they’re Orthodox, Conservative, Reform or non-observant. “We’ve had people come to our table who said they don’t believe in G-d. It doesn’t change the fact that they have a Jewish soul.” (Many Jews refrain from writing the word G-d in its entirety. It has to do with the commandment of taking the name of G-d in vain).

Judaism’s oldest traditions define a Jew as a person whose mother is Jewish or who has undergone a formal conversion process. Jews trace their ancestry to Jacob, who is also called Israel, which is why they are called the Children of Israel. Jacob was the father of 12 sons, who represent the tribes of Judaism.

Those who attend the Chabad Jewish Center seders are promised gourmet Passover cuisine. Chana said the meal served during the seder can include non-traditional foods, such as a variety of salads and desserts. “I have a recipe for a kosher-for-Passover chocolate cake.” It’s made without flour and uses eggs, oil, sugar, cocoa and nuts.

During Passover, no leavened foods are eaten; they aren’t even allowed in the house. A period of housecleaning precedes the start of Passover. All leavened foods, such as breads, cereals and cakes are removed. These foods are called chametz.

“When we fled Egypt, we had to leave in a hurry,” Chana said. “The dough we had prepared had to bake in the sun. During Passover, we eat matzah, which is unleavened bread.”

Three pieces of matzah are used during the seder as part of the ritual of recounting the Passover story.

Because Passover is a celebration, the meal is lavish.

The Zwiebels say their seders will be served in a “royal setting.” Mendy said when Jews were liberated they felt like kings. He said this is the one time of the year “when you use the best of what you have.”

The Zwiebels, who came to Chico from New York City to establish an outreach for Jewish students at Chico State, use their home as the Chabad Center. Chabad has more than 100 other centers in the U.S. that serve campus populations.

These recipes for seder meals can be found on the Chabad Center Web site.

BORSHT

5 pounds beets

2 potatoes

5 medium onions

2 tablespoons salt

1/4 cup freshly

squeezed lemon juice

4 eggs

Peel beets and grate coarsely. Place into 8-quart pot with water to cover. Add peeled and diced potatoes and onions. Bring to a boil, then lower flame to simmer until soft (approximately 1 hour). Add lemon juice.

Beat eggs well in a second big pot. Pour in borscht in a slow stream, beating constantly to prevent curdling of eggs.

Serve warm or cold. Serves 10.

MATZAH BALLS

1 pound matzah meal

or 1 pound ground

matzah

3-4 eggs, well beaten

pinch of salt

3/4 cup soup stock

1/4 cup water

Mix matzah meal, eggs and salt. Form into balls and boil in 6-quart pot filled with salted water for 20-30 minutes.

Remove and drain. Put in soup broth until ready to serve.

POTATO PUFFS

6 Large Potatoes

1/2 teaspoon salt

6 eggs beaten

6 tablespoons potato starch

chicken fat or oil

to grease pan

Peel and boil potatoes in salted water to cover.

Drain and put through mixer or mash well. Add beaten eggs and potato starch and mix well.

Shape into balls and arrange in a well-greased pan. Bake at 350 for 45 minutes. Serves 6-8.