Luke Pyenson wanted to create a Passover menu that stayed true to the holiday’s roots, with the point of departure being the traditional Seder plate.

Pyenson prepared the braised brisket with red wine, spices, prunes, carrots, onions, and leeks.

In the absence of grains at Passover, starchy potatoes rise to the occasion as a side dish, amplified with the addition of the ubiquitous prepared horseradish.

For a Seder, pair it with diced apples, and dress it simply with apple cider vinegar, olive oil, and a pinch of salt; it needs nothing else.

For dessert, notoriously the most difficult course in any Passover meal (flour and some other ingredients are not allowed), Pyenson chose a simple chocolate mousse.

The mousse was garnished with a piece of matzo brittle covered in a caramel made from sugar and butter and sprinkled lightly with sea salt.

Seder guests in Jamaica Plain included (top left) Dan Richards, Jackie Jahn, Jonah Furman, Madeline Weisburg, and Helen Tsykynovska.