Blue Collar Hosts City-Wide Passover Matzo Hunt for Prizes
Courtesy Blue Collar
Passover begins next Friday, April 22, and across the globe, Jews will gather with family for the traditional feast, or Seder. The best-known Passover tradition is substituting bread for matzo as a way of commemorating the unleavened bread the Israelites ate when they fled Egypt. Children play a big part in Passover Seder, with the youngest family member taking a major role in the evening's celebration. In addition, kids also play a game called hide the matzo.
Blue Collar's Danny Serfer explains, "At the
A father of two youngsters,
He wants all of
Next Monday, April 25, at 11 a.m.,
People who find the matzos are asked to reply to @bluecollarmiami on Twitter with a unique hashtag written on the matzo and a photo of themselves with their location. Blue Collar will post the finders’ photos to let
Each person who discovers one of the three matzos will receive a $50 gift card to Blue Collar, a Blue Collar T-shirt, and a set of "heroes of the Torah" commemorative glassware.
The locations will be unknown to anyone at the restaurant, so bribery is useless, Serfer says. However, he does provide an important clue: Although all of
To help prepare your family for the holiday (or even if you don't celebrate Passover),
Danny Serfer’s Passover Brisket
Serves 8-10 people
- 6 pounds brisket
- salt and pepper to taste
- 4 large white onions, quartered
- 6 large carrots, peeled and split lengthwise
- 4 tablespoons olive oil
- 1 cup drinkable red wine
1 quartlow-sodium beef or veal stock
Liberally season brisket with salt and pepper, then store in refrigerator uncovered for 24 hours. The next day, preheat the oven to 250 degrees. In a deep roasting pan, place the onions and carrots at the base to form a bed for the brisket to rest. Lightly season the vegetables with salt and pepper and place the brisket on top. Braise on a roasting rack in the oven for six hours. Remove from the oven and let the meat rest. Take the original roasting pan with the vegetables and put it on your stovetop burners and crank it to medium-high heat. Add the red wine to the roasting pan and let bubble for 30 seconds; then add the stock and let simmer for 10 minutes to make your jus. Slice the meat across the grain, serve with a side of jus, and enjoy!
If you don't have time to make Chef
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