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Bernstein's Fine Catering

Planning a Virtual Passover?

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Passover is an eight-day holiday that commemorates the departure of the Jewish people from slavery in Egypt more than 3,000 years ago.

The name is a reference to Exodus 12:13, in which God inflicts 10 plagues upon the Egyptians after the Pharaoh refuses to free the Israelites. During the final plague, the killing of the firstborn sons, God “passed over,” or spared, the houses of the Israelites.

Passover is observed from the 14th day of the Hebrew calendar month of Nissan until the 21st day, which this year begins Wednesday, April 8th at sunset and runs through Thursday, April 16th.  Jews who follow the holiday’s tenets can not eat chometz – any leavened good that contains wheat, rye, barley, oats or spelt that has been allowed to ferment and rise. Stricter rules say anything made with soy, corn or corn syrup is also forbidden.

Passover is observed with a religious feast called a Seder. Seder guests take turns telling the story of the Exodus, which is recorded in books called Haggadahs.

A single platter displays six symbolic foods:

  • Haroset, a paste of fruit, nuts and wine that symbolizes the mortar the slaves used.
  • A hard-boiled or roasted egg, which represents spring.
  • A shank bone, which symbolizes the animal sacrifice the Israelites made before they left Egypt.
  • A bitter herb, which represents the bitterness of slavery.
  • Karpas, a green vegetable that invokes spring and is dipped in saltwater to symbolize the tears of the enslaved Israelites.
  • A second green vegetable, typically Romaine lettuce, which is eaten with matzo and the bitter herb.

The festival typically brings friends, relatives and even strangers together for a celebration of freedom highlighted by a Seder dinner. But this year, like many other events and celebrations, Passover plans will be  altered because of the spread of the coronavirus, we suppose Seder via Zoom or Facetime  may become the reality.

We also expect preparing the meal may be tricker this year, with many folks staying at home and not feeling comfortable doing the grocery shopping for all the elements traditionally include in the Seder dinner.

Bernstein’s Fine Catering is offering and easy solution, but  orders are due tomorrow, Friday April 3, by 3:00 pm!  Pick up will be Wednesday, April 8, between 9am – 3pm. They will be implementing a structural pick up system to ensure distancing, safety, health, and efficiency. This will be clearly posted online as well as our entrance day of pick up!  Below is a copy of the Passover Menu:

Change Coming To Leo Bistro

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– The Dayton Art Institute’s Leo Bistro will receive a new look this summer, when Bernstein’s Fine Catering takes over management of the restaurant on August 7.

 

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Adam Baumgarten and Steve Bernstein, co-owners of Bernstein’s Fine Catering

“We’re excited to welcome Bernstein’s Fine Catering as our new manager for Leo Bistro,” says The Dayton Art Institute’s Director and CEO Michael R. Roediger. “They bring a wealth of experience and innovative culinary ideas to the Bistro. It’s been wonderful working with Elite Catering as Leo Bistro’s manager over the past two years. Renee McClure and her team have been an invaluable asset as we developed long-term plans for Leo Bistro. We look forward to continuing our partnership with Elite as a preferred caterer for events at the museum.”

 

Bernstein’s Fine Catering, one of The Dayton Art Institute’s preferred catering partners, has been serving the Dayton region since 1988. Bernstein’s is an owner-operated, full-service off-premise catering company that believes food is more than just a preference; it brings people together. With more than 25 years in the hospitality industry, Bernstein’s started with a simple goal: to provide exceptional food and outstanding service to the Dayton, Ohio area.

 

In 1988, Steve Bernstein opened the “Uptown Delicatessen” in Clayton, Ohio, a kosher style deli and restaurant that quickly gained a following.  Bernstein had previously worked for The University of New Mexico food service, The University of Dayton’s food service and other companies within the hospitality industry.  Soon after opening the “Uptown,” Bernstein hired Adam Baumgarten as a dish boy at the age of 15.  Baumgarten worked his way into food prep and eventually management upon graduating from the University of Pittsburgh.  In 2006, Baumgarten became a partner/co-owner in the business.