How many people attend your Purim seuda? 10? 20? 30? What’s it like to host a seuda with double or triple that number of guests? Four woman from across the globe share the nuts and bolts of how to host a seuda that rivals Achashverosh’s (or at least tries to) and still smile to tell the tale
Where do you have it?
In my house. We have an L-shaped dining room, so one end is men and one end is women. The den is right off the dining room, basically it’s an extension and it’s perfectly visible for the parents, so we set up in there for the kids. We move our furniture into the backyard, and if the weather is iffy, which it usually is in Michigan, we cover it with a tarp.
What do you serve?
Every year, I make challah napkin rings — they’re so pretty, and I save paper towel rolls all year so I can make them! The appetizer is something that can sit for a while, maybe like ambrosia, because people come staggered, so this way it can be on the table and we’re not running back and forth because it has to be served hot or right before you eat it — otherwise it gets soggy. The actual menu isn’t always the same. Let’s say this year, we have chicken fingers and franks in blanks, which are kid-friendly, and roast for everyone else. Sides are green beans, sesame noodles, salad, carrot muffins — everyone likes those! — and someone is making awesome doughless knishes.
Do you serve dessert, or is the assumption that it’s unnecessary on Purim?
We have a light one. Someone’s making chocolate chip muffins to serve with ice cream, and someone else is making fruit salad. Nothing too fancy — no individual mousse cups!
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