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56 April 6 • 2017 jn passover Passover On The Go Some suggestions for packing Passover fare after the seders. M y nomadic nuclear family's roots are still firmly planted in the New York Metro area. Most years, we spend the seders back East, enjoying a hot meal with our extended family around an extended table. The next morning it is time for the long road trip back to our homes in Rochester, N.Y., and most recently, Detroit. But what to eat along the way? Whether you have work or school, or plans for day trips or extended travel during the eight-day Feast of Unleavened Bread, you should not feel as a slave shackled to your kitchen. After all, this is the Festival of Freedom! With some creativity and advanced meal planning, post-seder days are a great chance to get out and enjoy the early spring. For our long road trips, our relatives stocked our cooler with fruit and cheese, hard-boiled eggs and gefilte fish, complete with horseradish on the side, or we'd eat cold chicken pieces with cold leftover grilled vegetables and fresh fruit. Some years, we picnicked in warm sunshine at a roadside park with a playground. Sometimes it was freezing and it snowed so we brought all our food into the Welcome Center right across the New York/ Pennsylvania border, awkwardly attempting to spread cream cheese on matzah on a paper towel while sitting on a bench. NYC PASSOVERS It is almost an injustice to visit New York City and not partake in a slice of pizza or a decent bagel. But Passover restrictions never stopped us from enjoying our hometown. And only in New York can you find kosher-for-Passover restaurants like Mendy's in Midtown or pop-up ice cream and yogurt stands. One year, on a beautiful April day in New York City, about 20 members of our extended family woke up the day after the second seder and got nosebleed seats at Citi Field to cheer on the New York Mets. Ballpark officials allowed us to bring in food for religious reasons (this is New York, there are lots of Jews), so we packed a very creative lunch. My sister-in-law created a menu from seder left- overs, including a quinoa grilled vegetable salad, foil-wrapped sweet potatoes and plenty of fruit, matzah and cheese — and chocolate for dessert. The only thing we missed was a ballpark beer to wash it all down. PESACH LUNCH HINTS Cari Herskovitz, owner of Chef Cari Kosher Catering, advises thinking outside of the box when packing Pesach lunches. Free your meal from those two slices of bread. This year, her carry-out Passover menu includes creative twists like spaghetti squash with pesto to stave off Stacy Gittleman Contributing Writer Toby Gittleman eats matzah at a Mets game during Passover. continued on page 58 Chef Cari Hershkovitz DJ