Every year, Jews gather around the dinner table to retell the story of their liberation from slavery, to relive a slice of 3,000-year-old history.
As the biblical tale goes, after 10 days of plagues sent from God, the Jews fled from ancient Egypt and captivity before the Pharaoh could change his mind. They left so quickly that they could not wait for their bread to rise. And under the leadership of Moses, they created a nation of their own.
While present-day Jews listen to the story, they eat a meal, known as a seder, to commemorate their freedom. Though this year’s seders have passed, the seven-day festival and its spread of unleavened food is just getting started.
“There’s a definite need for Passover food out here,” Erin Finley—who runs Sydney’s “Taylor” Made Cuisine in Westhampton Beach with her husband, David Blydenburgh—said last week during a telephone interview. “Nobody makes that food out here, at least not many.”
The Passover menu at Sydney’s, which has been offered for nearly 20 years, is not kosher, but it is completely bread-free and appropriate for the holiday, according to Ms. Finley, who is Jewish. Among the best-selling appetizers are Chicken Soup with Matzo Balls, Chopped Liver and Gifilte Fish, she reported.
“The Gifilte Fish is, like, a two-day process,” she said. “It’s a combination of three different kinds of fish, poached, ground up. It literally takes over two days to put together.”
Popular entrées include Stuffed Cabbage, Braised Brisket and Pan Roast Chicken, she said, which is served with caramelized shallots and fresh herbs.
“Everyone always thinks my husband makes the most amazing Pan Roast Chicken and Gifilte Fish, and he does,” Ms. Finley said, “but he’s not Jewish. His last name is b-u-r-g-h.”