The Passover Seder is one of those nights that so many of us carry in our hearts — the familiar melodies that rise around the table each year, the recipes that taste better than ever this one time a year, the feeling of a table stretched just a little longer to make room for one more.

On the second night of Passover, we’ll gather for our OZ Community Seder, led by Rabbi Ariel and Cantor Silverberg. It will be an evening of conversation, music, storytelling, and some much needed joy. Together, we’ll retell the Exodus story — both because it’s tradition, and because the themes still matter: resilience, hope, and the stubborn, beautiful human longing for freedom.

And of course, we’ll gather around a truly special meal. Dinner will be prepared by Chef Richard Witting of Firefly Catering & Isole Events, with two menu options exploring traditional Passover foods from across the diaspora, and desserts by his partner, Anna Mays of Old World Baking.

More than anything, this night is about being together — around the table, in conversation, in song, in the comfort that happens within community. Whether this is your first Seder or your hundredth, you are welcome. Bring a friend. Bring your ​whole self. Bring your appetite.

Please take a look at the menu and register by Friday March 27th. We’d love to have you with us.

From North to West: Classic Ohavi Zedek featuring Ashkenazi-inspired
dishes drawn from recipes shared by members of our own community —
food with memory folded into it: w. Brisket or Salmon

Gefüllte Fisch: Litvak & Galitzianer Style w.
Chrain, Zoyers, Zeneft, Maror —
House-made Sweet & Peppery Gefilte Fish Quenelles
w. Horseradish, Pickles, Mustard & Greens

Matzah Ball Soup:
The Classic. As is. No Meshugas.

Brisket or Faroe Island Salmon:
Root Vegetable Tzimmes, Roasted Apple & Braised Cabbage

Gateau au Chocolat:
w. Manischewitz Poached Pears & Candied Oranges

From South to East: Pesach Meal Exploring Food highlighting the rich
and vibrant flavors of Mizrahi and Sephardic Jewish traditions, reminding
us just how wide and diverse our Jewish story really is: Vegetarian

Chicory and Bitter Greens w. North Africa
Charred Eggplant & Squash Dips (Zaaalouk)

Sopa de Prasa:
Sephardic Leek Soup w. Fried Garlic & Almonds

Borekas de Matza:
Salonika-style Artichoke Stuffed & Fried Matzah Parcels, w. Root
Vegetable Apio & Maintanosalata (Herb Sauce)

Bocca di Dama:
Flourless Olive Oil Almond Cake w. Pistachio Coconut Cream
and Apricot Compote

Click Here to RSVP for Diaspora Seder

Each table will also have matzah and a selection of haroset along with the Seder Plate

Seder is sponsored in part by Yoram Samets and the Zablotsky family

Menu crafted by Richard Witting

Richard M. Witting is a Vermont-based chef, food historian, and caterer whose work brings research into the kitchen and onto the table. For three years, he served as Kitchen Manager at Ohavi Zedek Synagogue and has extensive experience cooking in Vermont’s synagogue community. He has also developed Jewish food programming that pairs meals with public-facing education—most notably Chanukah and the History of the Latke (December 2020) and Tu B’Shevat: The New Year of the Trees (January 2021). Alongside his culinary work, he researches and writes on Vermont history and foodways, designing menus and educational meals that translate archival and cultural history into thoughtful, memorable dining experiences.