Passover Dinner at FnB April 14 Features Chopped Liver, Lamb, and Meringue

Take it easy this Passover and let the "veggie whisperer," Charleen Badman, and her crew over at FnB make your dinner this year unforgettable. Family-style appetizers that have classics and new favorites, kosher style entrees, and some fantastic desserts are all on the menu for the dinner on April 14...

By Heather Hoch

April 3, 2014

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Take it easy this Passover and let the "veggie whisperer," Charleen Badman, and her crew over at FnB make your dinner this year unforgettable. Family-style appetizers that have classics and new favorites, kosher style entrees, and some fantastic desserts are all on the menu for the dinner on April 14 in honor of the holiday. You certainly don't have to be Jewish to find all of these dishes, from chopped chicken liver and red beet salad to lemon verbena panna cotta, craveworthy.

The 45-person dinner will begin at 6:30 p.m., but a limited menu of take out items will be offered during the day including the chopped chicken liver, chicken and matzo ball soup, a variety of haroseth, salmon gefilte fish, and meringues by the dozen.

Here's what's on the menu for FnB's Passover dinner:

Appetizers (served family style)

Passover pu-pu platter with chopped chicken liver and red beet salad, tasting of old world and new world haroseth, and salmon gefilte fish with fresh beets and beet horseradish
Chicken soup with matzo balls, spring vegetables, and dill
Asparagus and caramelized onion matzo brei

Entrees (choice of)

Braised churro lamb with wild leek farfel kugel and rhubarb marmalade
Lemon roasted chicken with ginger ale tsimmes
California halibut with crispy baby artichoke, lemon, and mint ragout

Dessert (choice of)

Lemon verbena panna cotta with a blood orange salad and candied kumquats
Strawberries with cream and broken meringue
Bitter chocolate sorbet with a tasting of macarons

Dinner will be set at $52 for adults and $25 for children, with Pavle Milic having a much better beverage selection than Manischewitz. For reservations and more information, call 480-284-4777.

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Heather Hoch is a music, food, and arts writer based in Tucson. She enjoys soup, scotch, Electric Light Orchestra, and walking her dog, Frodo.

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