STREET restaurant is offering a second night seder menu for April 7 that looks… delicious. Not exactly sure what seder and street food have in common, except, well, the Israelites probably just had time to grab a bite before they made their hasty exodus.
So in that spirit, chefs/owners Susan Feniger and Sasha Alger are offering a traditional and a vegetarian menu, served family style, at $55 per person. Menu and my commentary below. There will be a seder plate on each table. It is NOT BYOR (Bring Your Own Rabbi). Chef Alger’s very own rabbi will lead a STREET-friendly second-night seder.
No, it’s not kosher.
Doors open at 5 pm, the second-night seder starts at 6 pm. Which answers the ancient Jewish question: When do we eat?
Here’s the menu:
- Fava Bean Besara, with Rosso Brunno tomatoes and minted onion [This is an Egyptian fava bean puree… my recipe below]
- Smoked Fish and Potato Bimuelos, spicy pepper sauce, and pickled cauliflower. Bimuelos are fritters, like churros. But these are savory.]
- Matzo Ball Soup
- Warm Halloumi Salad, grapefruit, tangerine, and grilled Treviso with fresh thyme vinaigrette [This sounds great. Mezze restaurant uses fried halloumi in its salad too. And they sell it as “grilling cheese” at Whole Foods. Food trend for 2012?]
- Moroccan Lamb or Moroccan Vegetable Tagine, with Matzo Crepes or Jeweled Rice
- Eggplant Hummus
- Spiced Apple Cake, with honey and date crumble
WHEN: Saturday, April 7th, 2012
RESERVATIONS: 323-203-0500
In the meantime, here’s a recipe that’s inspired by Street’s Second-Night Seder Menu
Fava Bean Bessara
Ingredients
- 2 cups fava beans, soaked overnight
- 1 onion
- 4 garlic cloves
- 1 c. packed parsley leaves
- 1 c. packed fresh cilantro
- 1 c. fresh fresh dill
- 1 1/2 tsp cumin seeds
- Salt and pepper, to taste
Instructions
- Roast cumin seeds in a hot dry skillet until fragrant, then crush. (or use good quality cumin powder).
- Put all the above ingredients into a saucepan. Cover with water and bring to boil. Boil gently until beans are soft, about 40 minutes, careful to add more water if dry.
- Let cool slightly, then puree in food processor or good blender until creamy.
- You can top with caramelized onions, and serve warm or chilled with pita.
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