Susie Fishbein Demonstrates Passover Cooking at Chabad

With Passover just around the corner, Passover cooks are scratching their heads for a tastier way to prepare the Seder and festive meals despite the holiday’s considerable dietary restrictions.

Last Tuesday, fifty women in Greensboro, NC gained a fresh spin on Passover cuisine at a pre-Passover cooking demonstration by Susie Fishbein, author of the popular Kosher by Design cookbooks. At the event, organized by directors of Chabad of Greensboro Rabbi Yosef and Hindy Plotkin, Fishbein prepared a three-course meal and explained the recipes and production of every dish while the crowd tasted the food.
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“For the first course, we had chicken soup with tricolor matza balls, which are colored by spinach, tomato and turmeric,” explains Carole Krusch, who hosted the event at her home. “The main dish was crispy lollipop chicken; everything was very tasty and presented well, it was a delightful evening for all.”

Because of Passover’s dietary laws that prohibit even a trace of grains or leavening, people tend to stick to tried and true recipes, says Kim Ellsweig, a community volunteer in Greensboro. So creative cooking on Passover “can be a challenge, there’s no room for trial and error because of the concerns of eating food that isn’t Kosher for Passover.”

“But this year, for dessert at our Seder, I plan on making the chocolate and pineapple truffle that Mrs. Fishbein demonstrated,” she says.