This Young Chef Is Trying To Make Ashkenazi Food Cool
CHICAGO (JTA) — The platter, served during Passover, contained a green, a bitter herb, an egg and matzah. But it was no seder plate. Instead, it was the appetizer served during a six-course prix fixe meal at Aviv, a pop-up, kosher-for-Passover restaurant housed for one night at Rodfei Zedek, a Conservative synagogue in the Hyde…