Win a class in NYC with Beauty & Some Beef


It’s that time of year again, Passover. A time for myself and all my Jewish friends and readers out there to reflect and celebrate the deliverance of the Jewish people from slavery in Egypt over 3,300 years ago.  Woohoo! We, did it! But it’s not the easiest of festivals – it comes with a few of rules and regulations… Here’s a few so you’ll get the idea.

1. Clear and clean out your house of chametz. What is chametz, you might ask? Any food product made from wheat, barley, rye, oats, and spelt, that can rise into any type of bread. When our ancestors were leaving Egypt, they were in such a hurry, that they did not have time to let their bread rise.

2. Buy special ingredients which are specifically kosher for passover.

3. Hop on a plane, like me and get yourself to a hotel in Israel so you can avoid the first two steps and not have to worry about a thing for the duration of passover.

4. Host or attend a Seder, a ceremonial dinner held on the first or first and second nights of Passover, depending on custom. During the seder, we don’t just tell the story of the Exodus, we see, smell, feel, and taste liberation.

5. Put together a Seder plater. Every Seder will have a seder plate, serving as a centerpiece – holding items of food which symbolize different things from our exile. These are a green herb such as parsley, haroset –  a mix of fruits, wine and nuts, a bitter herb such as horseradish, a roasted lamb shank,  and a burnt egg. I’d go into why each piece is important but this is a food blog, not a sermon – so any of you looking for more info, you can shoot me an email.

6. Eat your passover feast and start coming up with exciting recipes for the duration of passover. This is where you come in….

One of my favorite things about passover is that we are given the opportunity to come up with delicious, original meals… you learn so many new things about the produce that you are allowed to use… think of it as your own version of Chopped, or any other cooking competition on TV. It’s not about what you don’t have, it’s about how you are going to use the products that you do have.

Here’s where the fun part comes in, a little friendly competition…

Come up with a delicious passover meal, and the winner will receive a class in New York for 6 people, taught by myself, Beauty and Some Beef. Your winning meal will also be posted on Instagram and

  • Comment on the post with  your version of the perfect Passover meal by Tuesday, April 1st.
  • The meal must contain a starter, main, side and dessert. It must go by the no chametz rule as explained above.
  • Leave your full name and email address with your submission.
  • Subscribe as a follower on the home page. Simply put in your email where it says “Send me updates by email”.
  • Upload your submissions to Instagram also, tagging me @Beautyandsomebeef and hashtag #passoverwithbeautyandsomebeef
  • Winner must be able to get to NYC for the class.

Good luck! Looking forward to seeing and trying out all of your fantastic ideas very soon!

What do you think? Let me know!

  1. Here’s my proposed Passover menu….. Hope you like it !
    Vegetable quinoa soup
    Roasted whole Bronzino with fresh herbs
    Double stuffed baked potatoes ( reg, or sweet)
    Cheesecake with an alternate graham cracker crust

  2. Hey,
    this is my idea for a delicious passover meal:
    fennel apple salad
    beef bourguignon ( I always wanted to learn to make this)
    southern string beans with roasted potatos
    chocolate flourless cake

  3. my suggested menu. traditional but effective
    Gefilte fish with chrain
    Chicken soup with matzo balls of course
    Roast chicken stuffed with almonds and raisins
    Roast potatoes and carots
    Chocolate mousse