April is arguably the most spectacular month in Charlotte. After a tedious winter — or waiting for a winter that never came — spring arrives, bringing with it brilliant colors and seasonal rites. Among the religious celebrations of spring are Easter and Passover. Easter Sunday, April 16, has become a brunch crunch. Passover is April 11 through 20. Seders are celebrated on Wednesday and Thursday nights.
Since a Passover Seder is both a ceremony as well as a meal, traditionally Seders are not found outside of private homes or synagogues. In fact, first night Seders are traditionally held in the home. At Temple Israel, Rabbi Ari Sunshine is hosting a sold-out second night Community Seder on Thursday, April 13th. According to the event coordinator, the response to this event has been greater than anticipated and she advises those interested to reserve several weeks in advance for next year’s Seder.
Hot Cross Buns, a sweet yeast dough with glazed fruits and spices, are a Good Friday tradition dating back to Anglo Saxon days, but they don’t cost a penny (as the nursery rhymes says) anymore. Although you can find these buns in the grocery stores several weeks before Friday, April 14, fresh ones can be bought through the food services at Covenant Presbyterian Church for $10 a dozen: (www.covernantpresby.org/news/EasterBakeSale.htm). Nova’s Bakery sells these buns fresh daily for $6.50 a dozen.
Nova’s Bakery, 1511 Central Ave, 704-333-5566.
Ilios Noche is observing Easter by hosting a Greek traditional Easter Dinner. On April 22nd, those talented chefs are preparing a special Anastasi dinner, which will begin at 12:30am (that’s right, in the morning) immediately following midnight mass. On the menu are traditional Greek dishes celebrating both the end of the Lent fast and the highest holy day in Christianity. Dishes include leg of lamb; soupa mageritsa made with lemon, eggs, lamb kidneys and greens; tsoureki, a festive bread stuffed with hardboiled eggs and served exclusively at Easter; tiropita, cheese pie; and a horiatiki salad. The cost is $35 per person.
Ilios Noche, 11508 Providence Road, 704-814-9882.
Villa Antonio plans Easter brunch at both locations from 11am until 3pm for $23 per person. Brunch fare will include a leg of lamb carving table, traditional Italian specialties, as well as typical breakfast items.
Villa Antonio, 4707 South Blvd., 704-523-1594, and 14825 John J. Delaney Drive in Ballantyne, 704-369-5060.
The 200-seat Patou French Bistro is now serving brunch every Sunday from 10:30am until 4:30pm. Recently, they have opened the patio for additional seating. For Easter brunch (which will be served until 4:30pm), the menu will contain the regular brunch roster, which includes many of their special French lunch items such as the very Parisian croque-monsieur, or hot ham and cheese sandwich, and crepes. For Easter, Patou will also offer holiday specials; a special crepe station, making both sweet and savory crepes ($4-$10); and chef specials. The brunch menu is a la carte, yet some pricing includes multiple selections. 1315 East Blvd. 704-376-2233.
Patou French Bistro, 1315 East Blvd. 704-376-2233.
This article appears in Apr 12-18, 2006.
