14 Friday, April 5, 1985

THE DETROIT JEWISH NEWS

Shapin
A Seder

The ancient, festive
Passover dinner has
unique traditions for
individual Detroit families.

BY ELLYCE FIELD

Special to The Jewish News

NI

Eric, Daniel, Debbie and Jason Canvasser prepare for Passover.

IIF

rom the most ritually
prescribed Seder to a fam-
ily dinner celebrating
Spring and family to-
getherness, Passover be-
gins tonight with foods, symbols, songs
and stories unlike any other holiday.
While linking us to our people and
our collective history, the Seder builds
and strengthens personal family tra-

Debbie describes her in-laws hos-
pitality: "There is always a great big,
lively crowd, never less than 25 people.
The regulars are my family, including
my parents, Eric's two brothers and
sister, their spouses and children, and
his two grandmothers, Ada Canvasser
and Rose Bensman. Also included are
friends from Temple Beth El, Jason
and Maimie Tickton and Mrs. Gail
Katz."
Two tables, arranged in a T-shape
to accommodate the large gathering,
are set with beautiful crystal, china
and silver. A symbolic Seder plate
rests at the center and individual dis-
hes holding each symbolic item are set
at everyone's place.
Robert Canvasser leads an
enthusiastic Seder service, using a
standard Reform Hagaddah. Everyone
is given a part and asked to read a
paragraph or two in English.
Jason Tickton, Temple Beth El's
musical director, passes out song
sheets, plays piano and leads everyone
in song.
Debbie describes the Seder as very
relaxed. "With six grandchildren
under four years old, there is a lot of
movement and flexibility. Sometimes
the children will play for a while and
then come back. My in-laws roll with
the punches."
The children are also encouraged
to participate and their antics are ap-
preciated and applauded. Debbie ex-
plains, "Last year when our oldest son,
Jason, was supposed to ask the Four
Questions, he turned to his
grandfather and said, 'Papa Bob,
where's the beef?' "
The Seder meal is prepared and
served with the same spirit of coopera-
tion and largess. Beverly Canvasser
and her mother, Rose Bensman, do
most of the cooking together. They
create all of the family's favorite spe-
cialties: gefilte fish, horseradish, soup
and knaidlach, carrot and meat tzim-
mes, stuffed cabbage, standing rib
roast, matzah kugel, homemade apple
sauce and fruit compote. Each daugh-
ter also brings a dessert. Debbie adds,
"There is so much food, everyone takes
home a goodie bag for the next day's
meal."
A Canvasser tradition began last
year when the grandchildren were
first old enough to search for the
afikoman. After each child's search,
all were given matching T-shirts and a
silver dollar.

ditions and reflects each family's indi-
viduality.
Debbie and Eric Canvasser look
forward to the yearly Seder at his par-
ents' house with as much excitement
as their two young children.
Four generations of Canvassers,
longtime friends, newcomers and out-
of-towners round out Robert and Be-
verly Canvasser's guest list.

ichael and Sara
Frank approach
Passover as a culi-
nary challenge. Each
year prior to the first
Seder, they look through their many
Jewish cookbooks for interesting and
experimental recipes.
"We like to do something different
on the holidays," Michael says, "so our
children, Daniel and Amy, will have
great memories of a happy holiday. To
us the emphasis is on special holiday
foods that we create as a family, rather
than the Seder service."
While both Michael and Sara
have Ashkenazi backgrounds, they
explore the entire culinary world of

