SarahB

I apologize in advance for not having the time to read the thread thoroughly. I'm in Washington for about the next 2 hours and had been looking forward to dashing to Corduroy for an early dinner. Is the general consensus that this is still a good thing to do? I haven't read thoroughly about the shut-down and follow-up activity. Thanks.

On the not-so-upscale end of things, Kubo Radio is BYOW, at $20/bottle. Their in-house prices are are $28/$33/$40, and the selections are not available at the LCBO, as far as I can tell. It's a fun atmosphere and the service is very friendly. It would be lovely if they got their act together on the food, though. Avoid the shoe-leather Jungle Curry.

Thank you! And now for my first experiment in unleavened baking.

Another dessert question ... Should/can a sponge cake with yolks be served after a meat meal? Many thanks for the suggestion of serving the cake with berries. That sounds lovely.

Thanks for all the suggestions. After a great deal of searching and researching, I was told this morning that I was to make sponge cake and nothing but sponge cake. I think that maybe I'll make .... sponge cake.

I'm hoping that some wise person on this thread -- and there seem to be quite a few -- might be able to point me in the right direction. I've been assigned dessert for one of the seders and my preference would be to make something other than sponge cake. My task, though, is tricky. First of all, there will be people at the seder with chocolate and serious nut allergies, so I need to be careful on that account. Secondly, although this seder I'm going to mostly reflects Ashkenazi traditions, I would like to make something that relates to my family's heritage. My father's father -- down the wrong path times two, I know -- was an Iraqi Jew and I would love to make something that comes from that tradition. I have no real idea of where to start looking for recipes. Any guidance that people could offer would be greatly appreciated.