The eight-day festival of Passover is celebrated in the early spring, beginning in the evening of Friday, April 22 to the evening of Saturday, April 30. Here are 7 destinations in Los Angeles to enjoy the festivities and have someone else cook for you –

1.Canter’s Deli

Open 24/7 – Canter’s Restaruant and Bakery is serving a complete Passover Dinner with Matzo. Los Angelenos come her during the Jewish holidays to pick up their favorite traditional foods. It’s an ideal spot to order platters for family parties. Canter’s is famous for their chicken soup. I guarantee it will make you feel better. Open 24 hours, seven days a week and all holidays, except Rosh Hashanah and Yom Kippur. 419 N. Fairfax Ave. (323)651-2030.

2.CULINA BEVERLY HILLS

Chef Denis Dello Stritto has created a three-course Passover dinner menu at Culina available Friday, April 22 through Sunday, April 24. Start with a charoset medley of chopped apples, walnuts, blueberries, cranberries and citrus. Salads include grilled pear with almond ricotta and escarole salad with apricot and Meyer lemon gel. Enjoy matzo ball soup and select an entrée of roasted Jidori chicken with mushrooms and horseradish fingerling potatoes; cobia with sautéed Brussels sprouts and carrot puree; or sliced tri-tip with wild arugula and cherry tomatoes. To finihs, enjoy hazelnut milk chocolate mousse with torched meringue and candied hazelnut and lemon panna cotta with citrus marmalade and candied almonds. The three-course Passover dinner including soup or salad is $54 per person; $69 for the four-course dinner, excluding tax and gratuity. Sommelier wine pairings and cocktails are available. 300 S. Doheny Drive, (310)860-4000.

3. Jar Passover Seder

Jar is serving house-cured salmon, potato pancakes, crème fraiche, chives and Auntie’s chopped liver for Passover dinner on Friday, April 22 at 5:30 p.m. The first course is matzo ball soup with lemongrass broth. Asparagus and spring radish salad with hard-cooked egg will also be served. The main courses are Jar’s signature pot roast with carrots, caramelized onions and fingerling potatoes and sautéed Alaskan halibut with fava scallion butter and horseradish mashed potatoes. Finish with bittersweet chocolate, pecans, toffee and sea salt matzo. The dinner is $135 per adult; $60 for children 12 and under. The price includes tax, gratuity, house wine, coffee or tea. 8225 Beverly Blvd., (323)655-6566.

4. Taste on Melrose

Enjoy an à la carte selection of kosher items by chef Brian Sheard at Taste on Melrose from Friday, April 22 through Saturday, April 30. Dishes include matzo ball soup made with Mary’s organic chicken; apple and pomegranate salad with honey champagne vinaigrette; pomegranate glazed salmon; and roasted chicken breasts with roasted baby carrots, caramelized onions, toasted millet and lemon honey glaze. Dessert is chocolate budino made with coconut milk, fresh berries and meringue kisses. 8454 Melrose Ave., (323)852-6888.

5. Spago Beverly Hills – Passover Seder dinner

Spago is hosting its 32nd annual Seder dinner on Saturday, April 23 beginning at 5 p.m. Proceeds will benefit Mazon: A Jewish Response to Hunger. Menu highlights include Spago’s chicken and vegetable soup with Judy Gethers’ matzo balls and braised beef short rib flanken style with vegetable ratatouille and roasted Moroccan carrots. Finish with matzo toffee, fromage blanc cheesecake and Passover puffs with caramel sauce. The holiday meal is $190 per adult; $80 for children under 9. Advanced reservations required. 176 N. Canon Drive, (310)385-0880.

6. Huckleberry Bakery & Café Passover catering menu

Order Passover fare after 2 p.m. any day through April 30 from Huckleberry Bakery & Café and it will be ready within 24-hours. Huckleberry offers charoset with apples, walnuts, raisins and cinnamon; Rutiz Family Farms potato pancakes with crème fraiche and applesauce; Creekstone Farms braised beef; gluten-free and flourless apple honey upside-down cake; and traditional and chocolate-covered coconut macaroons. Housemade matzo in olive oil with fleur de sel or onion flavors is also available. 1014 Wilshire Blvd., (310)451-2311.

7. Chocolate dipped matzo

Valerie Gordon, of Valerie’s Confections offers matzo layered with velvety bittersweet chocolate, Valerie’s signature almond toffee and soy salt, making it a perfect Passover dessert or gift. It’s available through the end of the month and can be purchased at Valerie’s Confections’ three locations in Silverlake, Echo Park and in the Grand Central Market downtown. Online orders can be shipped nationwide. 3360 W. First St., (213) 739-8149; 317 S. Broadway St., #E3-4, (213)621-2781; 1665 Echo Park Ave., (213)250-9365.

Kosher food producers are offering up some great new items to help celebrate in delicious, gourmet style. Here are a few if you are planning to make dinner at home – 

Pereg Natural Foods – http://www.pereg-gourmet.com, a leader in gluten-free products as well as all natural spices and ancient grains, introduces Kosher for Passover gluten-free flours in three varieties: Coconut, Almond and Quinoa. These flours are 100% natural, non-dairy, non-GMO Project approved, and certified kosher by the Orthodox Union (OU-P). Pereg is proud to offer these healthful alternatives to white flour, for Passover and year round baking. Each is packaged in 16 oz. re-sealable stay-fresh bags, retailing for about $5.49.

Pereg Natural Foods also offers an extended line of quinoa based products: quinoa mixes, plain quinoa, red quinoa and tri-color quinoa, pre-seasoned quinoa, as well as quinoa flour, quinoa pasta, and quinoa pops cereal. They also produce lines of flavored basmati rice, couscous, salad toppings and salad spreads.

Pereg Natural Foods spice up your Passover with more than 40 all natural and pure spices, from Kosher for Passover Mexican chili pepper and smoked paprika to shwarma, sumac and turmeric.

Visit Pereg Natural Foods at www.pereg-gourmet.com Follow Pereg on Facebook.com/pereggourmet, Twitter @pereggourmet and Instagram @peregnatural. Click here for recipes – http://www.pereg-spices.com/Blog/

This article was featured in my restaurant news column in the Park LaBrea News and Beverly Press.