Sukkot: A Wanna-be Chef's Dream Holiday

Judaism is marked by several holidays. whose origins run across a spectrum from biblical traditions to a more modern context. Sukkot - the Feast of Booths - is deeply rooted in biblical tradition, serving as one of the shalosh regalim (three pilgrimage festivals). During this 7-day holiday (eight days in the Diaspora) we remember a time when the Israelites wandered through the desert after their exodus from Egypt, dwelling temporarily in booths. More specifically, it is an agricultural festival during which we celebrate the harvest and reach out both to family and friends, as well as those in need. Click here for more details on the history, laws and customs of Sukkot.

Once the sukkah is built and the lulav and Etrog assembled, the feasts begin! The best custom of Sukkot is to dine al fresco under the branches of the sukkah. I think there two areas of focus make the most of these meals: the people and the food.

THE PEOPLE

Sukkot provides an awesome opportunity to enjoy quality time with close family and friends, but also to reach out to peeps you want to get to know better. In fact, there is a pretty explicit set of guidelines for the types of guests we should keep on our radar when issuing invitations for those who want to observe the holiday in a more traditional manner. Click here to learn more. Either way, take advantage of the chag to invite a nice mix of people over for fun times and good ...

FOOD

The possibilities are endless! Coordinating meals on Sukkot can be as easy as drawing on your favorite take-out menus or organizing a potluck, to as lavish as prepping a multi-course feast. Whichever way you go I highly recommend using the holiday as an opportunity to feature fresh produce on your table. If you live in a region where the options for produce is strictly seasonal - focus in on a variety of delicious squashes, greens, apples, pears and pomegranates. If you live in sunny California (or other areas where everything is always available) - then go crazy in any direction.

Click here for a guide to Fall produce.
Click here for Fall recipe ideas.

Click here to read a cool article about Chef Micah Wexler, of West Hollywood hot spot Mezze. The article includes very promising recipes for Chef Wexler's Sukkot inspired Roasted Beet Salad and Pomegranate Brisket with Pomegranate Gremolata. Yum!
...or, stick with this blog to see the recipes I'm featuring this Sukkot.

ARBAH MINIM (Four Species)

On the first day, you will take for yourselves a fruit of a beautiful tree, palm branches, twigs of a braided tree and brook willows, and you will rejoice before the L-RD your G-d for seven days. -Vayikra 23:40

In the book of Vayikra we receive a commandment that is fulfilled through our use of the lulav and etrog.  A lulav includes a trio of branches - 1) lulav (palm) 2) aravot (willow) 3) hadassim (myrtle).  The etrog is a citrus fruit that looks like a lemon, but with a sweeter perfume and a very special, pointed tip.  One interpretation of these objects is that they are each symbolic of a different part of the body, and that we use these body parts to fulfill mitzvot (commandments).  The matches are:

• Lulav = spine, due to the long straight branch of the palm tree
• Aravah = eye, due to its small, oval shape
• Hadass = mouth, due to its long, oval shape
• Etrog = heart

SHE'ELAH (question): Think of a mitzvah you find meaningful.  In what way do you use these body parts to engage in that mitzvah?

Chag sameach and b'tei'avone!