Passover at the assisted living residences is quite a celebration — one that takes months to plan. The new issue of the Jewish Journal features an in-depth look at exactly what it takes to plan Seders and kosher meals for hundreds of people.
The Journal spoke to Chelsea Jewish Food Service Director Michael Millard to learn just how he prepares for the holiday. The key, it seems, is advance planning. And lots of it.
Take a look at the story and find out the secret to great kosher meals during the eight day celebration. Michael also shares his recipe for Apricot Glazed Cornish Hens with Matzah Herb Stuffing. Sounds delicious!