Passover Coordinator

The Passover Coordinator is responsible for organizing the School wide Passover celebration, which takes place in each individual classroom on a Sunday morning in the spring near Passover.  The Coordinator will work with the other volunteers and will oversee the celebration itself.  Volunteers bringing supplies should arrive at Shiffman 219 by 9:30AM.  The Seder plates and other supplies will be organized in the lounge and then distributed to the classrooms.  Classroom volunteers will remain in the classrooms to provide assistance to the teachers.

Coordinator Responsibilities include:

• Call the director 3 weeks prior to the event to ascertain whether any teachers have special requests.
• Calculate the specific amounts of products assigned to each volunteer; for example if there are 2 juice providers each should get half of the number of bottles required.
• Obtain a complete list of classes and room numbers for the day of the event. Tell classroom volunteers who go out to disperse materials exactly which classes they are going to and what the room numbers are. The coordinator should record what materials have gone out to which classes.
• Assign all volunteers the items listed below and coordinate the set up and distribution

Paper Goods/Juice: buy paper goods including:

• 1 box food gallon size storage bags 
• 15 trash bags
• 1 box plastic spoons
• 3 rolls of paper towels
• aluminum foil – amount sufficient to cover 15 Seder plates and to transport food items to classrooms.
• 300 paper napkins
• 200 3oz. paper cups
• 250 paper plates
• 50 sturdy 12″ paper plates
• 50 small paper bowls
• 15 shopping bags to put all items in for easy distribution (enough for 1 per class)
• Juice: buy 2 cases of Kosher grape juice (approximately 15 1/2 gallon bottles); bring juice to Lown Lounge at 9:30AM. Juice can be purchased at the Butcherie on Harvard Street in Brookline – ask about a BJEP discount.
• 10 boxes of matzoh (enough so each child gets 1/2 slab )
• 10 cans of chocolate macaroons (enough so each child gets 1)
• 3 jars of horseradish (for the seder plate only)
• 1 container of salt

Haroset: buy ingredients for and prepare haroset. (will need about 6 lbs of apples to make enough for about 1 pound per classroom)

INGREDIENTS:2 lb. apples, honey, cinnamon, grape juice (Kosher)

                        PLEASE NO NUTS!

Directions -Use an aluminum pan so that you will have a kosher vessel to prepare the food.

• Clean, peel and chop apples
• Combine apples and honey add cinnamon to taste
• Stir in some kosher grape juice when you arrive at BJEP
• Place in 6 plastic *containers

*(Container should be the 1-pound size found in the deli counter at the supermarket.)

• Celery and parsley & Bones: buy and prepare greens for the seder

INGREDIENTS: 4 bunches of celery,1 bunch of parsley

• classroom Seder plates.

 SHANK BONES: Purchase and prepare 15 shank bones  – one for each classroom. 

Cut up the celery into sticks so that every child can receive a piece.  There are approximately 200 children in the program.  Place about 18 pieces of celery in each of 17 plastic storage bags. Wash the parsley and divide it into 17 additional plastic storage bags.  This will be used on the Seder plates in each classroom. 

• Eggs: Purchase and hard boil 100 eggs.  Leave 15 whole and unpealed for the seder plate and peel and cut the rest of them in half. Divide with enough for 15 classes.

Please note: Parents will only be reimbursed for expenditures over $50.00, with the first $50.00 deducted.

updated 3/2/2010