The full picture: A Seder to Remember: Prairie Grass Cafe Brings a Beloved Family Recipe and Chef Sarah Stegner's Celebrated Kitchen to Your Passover Table
The Prairie Grass Cafe Apple Kugel is made from a recipe of the grandmother of Chef Sarah’s very good friend, Eda Davidman Photo credit: Dario Durham
For the first night of Passover, two-time James Beard Award winner Chef Sarah Stegner is offering a Passover Dinner Package for Two at Prairie Grass Cafe, 601 Skokie Boulevard in Northbrook.
The menu reads as if it came from a beloved family kitchen — because in one important way, it did. The Apple Kugel on the menu is the recipe of the grandmother of Chef Sarah’s very good friend, Eda Davidman, shared as a gift to every guest who orders the package. From Slow-Braised All-Natural BBQ Brisket to house-made Matzah Ball Soup to a Flourless Chocolate Cake,
Passover is one of the most food-centered holidays in the Jewish tradition — and one of the most personal. Prairie Grass Cafe’s Chef Sarah brings the same care she gives to every meal on her menu.
What’s on the table:
Passover Dinner Package for Two | $130
Matzah Ball Soup
Matzah
Mixed Green Salad, Apples, Pomegranate Seeds, Pumpkin Seeds, Balsamic Vinaigrette
*Roasted Chicken can be substituted for brisket upon request
**This apple kugel is the recipe of the grandmother of Chef Sarah’s very good friend, Eda Davidman. She wants to share this special dish with you as a small gift, free of charge. If you would like to purchase a larger order of this delicious item, let us know!
À la carte additions:
Chef Sarah’s Chopped Chicken Liver — ½ pint | $12
Chef Sarah’s Tzimmes — Pint | $18
Matzah Ball Soup — Quart | $22
Apple Kugel — 2 pieces | $12
Flourless Chocolate Cake — 1 Slice | $12
Whole Flourless Chocolate Cake — $80
All takeout orders are subject to an 18% taxable service fee.
The details:
First night of Passover: Wednesday, April 1, 2026
Pre-orders only for takeout | Pick-up: April 1, 4–5:30 p.m.
Dine-in Passover specials also available April 1, starting at 5 p.m.
Reservations & orders: (847) 205-4433
About Prairie Grass Cafe
Prairie Grass Cafe opened in 2004 at 601 Skokie Boulevard, Northbrook, IL 60062, founded by Chef Sarah Stegner and Chef George Bumbaris, both alumni of The Dining Room at the Ritz-Carlton Chicago. The restaurant features a seasonal American menu rooted in classical French technique and sustainable sourcing through direct, long-cultivated relationships with local and regional farmers, including Maple Creek Farm.
Chef Stegner is a two-time James Beard Award winner (Rising Star Chef, 1994; Best Chef Midwest, 1998), a founding member and past president of Green City Market, and co-founder of Chicago Chefs Cook and The Abundance Setting. Chef Bumbaris is a Prix Culinaire Taittinger winner and Bocuse d'Or competitor. Prairie Grass Cafe has been featured in the Chicago Tribune, Chicago Magazine, Food & Wine, and Condé Nast Traveler.
The full picture: A Seder to Remember: Prairie Grass Cafe Brings a Beloved Family Recipe and Chef Sarah Stegner's Celebrated Kitchen to Your Passover Table
For the first night of Passover, two-time James Beard Award winner Chef Sarah Stegner is offering a Passover Dinner Package for Two at Prairie Grass Cafe, 601 Skokie Boulevard in Northbrook.
Explore related: Browse all News · More on Food Holiday · More on Holiday
The menu reads as if it came from a beloved family kitchen — because in one important way, it did. The Apple Kugel on the menu is the recipe of the grandmother of Chef Sarah’s very good friend, Eda Davidman, shared as a gift to every guest who orders the package. From Slow-Braised All-Natural BBQ Brisket to house-made Matzah Ball Soup to a Flourless Chocolate Cake,
Passover is one of the most food-centered holidays in the Jewish tradition — and one of the most personal. Prairie Grass Cafe’s Chef Sarah brings the same care she gives to every meal on her menu.
What’s on the table:
Passover Dinner Package for Two | $130
Matzah Ball Soup
Matzah
Mixed Green Salad, Apples, Pomegranate Seeds, Pumpkin Seeds, Balsamic Vinaigrette
Slow-Braised All-Natural BBQ Brisket*, Cauliflower Mash & Roasted Carrots
Apple Kugel**
Flourless Chocolate Cake
*Roasted Chicken can be substituted for brisket upon request
**This apple kugel is the recipe of the grandmother of Chef Sarah’s very good friend, Eda Davidman. She wants to share this special dish with you as a small gift, free of charge. If you would like to purchase a larger order of this delicious item, let us know!
À la carte additions:
Chef Sarah’s Chopped Chicken Liver — ½ pint | $12
Chef Sarah’s Tzimmes — Pint | $18
Matzah Ball Soup — Quart | $22
Apple Kugel — 2 pieces | $12
Flourless Chocolate Cake — 1 Slice | $12
Whole Flourless Chocolate Cake — $80
All takeout orders are subject to an 18% taxable service fee.
The details:
First night of Passover: Wednesday, April 1, 2026
Pre-orders only for takeout | Pick-up: April 1, 4–5:30 p.m.
Dine-in Passover specials also available April 1, starting at 5 p.m.
Reservations & orders: (847) 205-4433
About Prairie Grass Cafe
Prairie Grass Cafe opened in 2004 at 601 Skokie Boulevard, Northbrook, IL 60062, founded by Chef Sarah Stegner and Chef George Bumbaris, both alumni of The Dining Room at the Ritz-Carlton Chicago. The restaurant features a seasonal American menu rooted in classical French technique and sustainable sourcing through direct, long-cultivated relationships with local and regional farmers, including Maple Creek Farm.
Chef Stegner is a two-time James Beard Award winner (Rising Star Chef, 1994; Best Chef Midwest, 1998), a founding member and past president of Green City Market, and co-founder of Chicago Chefs Cook and The Abundance Setting. Chef Bumbaris is a Prix Culinaire Taittinger winner and Bocuse d'Or competitor. Prairie Grass Cafe has been featured in the Chicago Tribune, Chicago Magazine, Food & Wine, and Condé Nast Traveler.
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