Passover is one of the most ardently observed of all the Jewish holidays. In addition to being a time to retell the vital story of our Exodus from Egypt (a reenactment of which is currently in production, albeit with different characters), it is also a time to get the family together and – what else? – eat!

Like our ancestors in Egypt, however, many modern Jews do not have time to cook and are often left with little more than matzoh.

Fortunately, there is a new team of expert helpers who are ready to prepare a Pesadich party fit for a Pharaoh.

Kitchensurfing (www.kitchensurfing.com) is an online community of acclaimed and award-winning chefs who come to your home to make a meal for Passover or any other event. While Kitchensurfing (KS) offers myriad options, among the local faves are Mark Hardin and Stephen Coe, both of whom participated in the popular New Center program Beyond Bubbe’s Kitchen (BBK), at which they and their colleagues used their seichel to adapt and perhaps even improve on recipes that go back generations.

“Part of my recipe was a family favorite,” Hardin recalls, “but I wanted to incorporate some Indian sort of flavors as well.”

“I created a new recipe for the BBK event,” says Coe of his popular pear and Mascarpone kugel with candied pears and a Manischewitz reduction.

“Our aim in participation in BBK this year was to make sure to put forth creative and imaginative dishes to showcase the diversity of Jewish cuisine,” explains KS Boston GM Avery Gordon. “BBK was a great way for us to work with and meet other chefs and attendees who were interested in exploring creative Jewish cuisines, and we were excited for the opportunity to speak with everyone there.”

In addition to being a great way to help families in need, Kitchensurfing is also great for chefs who are looking to expand their repertoire and their reach.

“One of our primary goals as a company is to provide an outlet for chefs to be creative, imaginative, and express themselves through their food,” Gordon explains, noting how KS works with many chefs who “specialize and experiment in so many different types of cuisine,” including kosher and gluten-free.

As they are so supportive of their chefs, the chefs like working with KS as well.

“Their staff is really friendly, informative and knowledgeable,” says Hardin of his KS colleagues.

“I think Kitchensurfing is one the best companies that I have ever worked with,” Coe echoes. “They are a great liaison between the guest and the chef. Every technical part of KS is spot on. I recommend KS to everyone!”

Though the chefs are very discrete (so no need to worry if your kitchen is less than sparkling), Hardin adds that part of the fun comes from meeting the families and being part of their lives, even for only one night. Hardin even recalls being invited to join a cookie-making contest a client was hosting. “I won the contest,” he says, “although I had an unfair advantage.”

From Bubbe’s kitchen to yours, KS offers everything you need to make a meal about which nobody will say “dayenu”.