After visiting Kenny and Ziggy’s for the first time last summer and seeing how they serve their matzah ball soup:
I was inspired with this idea, which we published in an issue of SJL last year — matzah ball soup bar.
Chicken, noodles, matzah balls, carrots, onions, celery, snap peas, mushrooms…
(of course there are the matzah balls, which I go ahead and put in individual bowls, then guests just add whatever of this they like)
We’ve all been to wedding pasta bars, cupcake bars, popcorn bars, mashed potato bars…so…
I set up a charoset bar at seder so people can make their own (because that way people can go extra raisin — or golden instead of the usual purple, and use pecans or pistachios or walnuts or cashews, do a white wine instead of red…that’s the whole idea. A variety of honeys is interesting. Plus then I don’t have to worry about putting nuts in a group charoset when someone might have an allergy or just plan preference against something or another). Here’s one that I was in the midst of setting up. And it’s just fun.: