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Why is this night different from all others?

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Spring and Passover go hand in hand. It’s a celebration that commemorates the exodus of the Jews from Egypt where hundreds of years ago, they were slaves. It takes place this year from sundown April 14-April 22.
The story is commemorated in the Haggadah, a book which is used to guide those at the dinner table through the service, telling the story of a night “different from all others” after Moses asked the Pharoah to “let my people go” and facing denial, led his people out of that land of bondage and across the Red Sea which miraculously parted to make the impossible possible.
Because of the hasty exodus, there was no time for dough to rise and unleavened bread (matzoh) came into being, and to this day is part of the Passover meal, the Seder.
Boston this year offers several Seders – among them a non-traditional pre-Passover popup cocktail style event on April 13 at 6 p.m. at The Hawthorne at 500A Commonwealth Ave. by Jeff Gabel’s Kitchen Kibitz. Naomi Levy of the bar at Eastern Standard creates and mixes the five specialty cocktails. Tickets are $60 a head. Small plates are offered, based on the traditional Seder plate.

Craigie on Main in Cambridge brings Chef-Owner Tony Maws' personal favorites to the table such as tamarind and apricot braised short ribs, matzoh ball soup and dishes his grandmother made. Other chefs offering Seder meals include Michael Leviton at Lumiére in Newton, MA; Chef Josh Lewin at Beacon Hill Bistro and Cory Williams at The Metropolitan Club which even offers a Passover menu to go.

Meanwhile, Rosa Mexicano in the Seaport celebrates the Passover exodus with its 12th annual Passover a la Mexicana, doing its own special take with banana leaf-wrapped barbecue brisket, among other dishes that include matzoh ball soup, a standard.

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