The Times today featured a story about how the number of restaurants offering seders is mushrooming. Some don’t get it right. They serve rugelach, which because they’re made with wheat, are a definite no-no.
I’m not so appalled by what seems to be a mini-trend. Maybe that’s because for years my family has celebrated Passover with a seder at the country club. It’s a Jewish country club, so they get all the food right. But does it feel warm and personal? Absolutely not. Is it better to have some seder–even one with a view of the first hole– than no seder at all? Absolutely yes.
I’m going to my sister-in-law’s seder, held the traditional way in her dining room. For those who prefer a restaurant environment, check out the Times story.