One week before Jews around the world began their annual festival to celebrate the exodus of the Israelites from slavery in Egypt, nearly 40 people gathered in The Great Room of Newtown Congregational Church for a Seder presented by Newtown Interfaith Council (NIC).

Guests of all ages, ranging from a table of young adults to tables of adults and senior citizens, listened and joined local leaders of faith while they explained and then observed the steps of a Seder during the April 6 event. It was the first time in ten years that NIC presented a Seder, and the event — arranged in just over a month — drew a crowd that was ready to learn and enjoy the observance.

Rabbi Barukh Schectman, rabbi for Congregation Adath Israel in Newtown, led most of the meal. His presentation combined the necessary education with moments of humor and other levity, drawing laughter as attendees eased into the gathering.

Schectman was joined at a head table by Reverend Matthew Crebbin, pastor of Newtown Congregational Church; the Reverend Leo McIlrath, chaplain for The Lutheran Home in Southbury; Reverend Stephen Volpe, pastor of Newtown United Methodist Church; John Woodall, representing The Baha’I Faith of Newtown. All are members of the interfaith council.

Each table had been set with a Seder plate with the meal’s six traditional items of bitter herbs, charoset, parsley, a hard boiled egg, a small bone, and whole matzah.

Schectman opened the Seder with a song and prayer, then began explaining the elements on the plates in front of the guests. For approximately 90 minutes, Schectman did much of the talking, alternating between English and Hebrew, continuing to explain what would happen and then inviting everyone to join him and the others at the head table to join him.

In sharing The Story of Passover, Schectman began that recitation in Hebrew. Other NIC members then offered segments, in English.

Printouts with readings and prayers in English and Hebrew helped those who were unfamiliar with the traditional meal follow along. It was clear, however, that many in attendance were very familiar with the steps of a Seder, as they joined the rabbi in Hebrew at appropriate times.

Beyond the meal, Schectman invited questions from the floor. Guests asked him about the significance of an orange that appeared on the head table during the meal (it represents Elijah the Prophet), how long the current form of Seder has been celebrated (since approximately 1,800 years ago, he said), and the addition of a fifth cup of wine by some who observe the Seder (it can now be left to Elijah, the rabbi said; he did not include that in the afternoon’s celebration).

Schectman also responded to a question about Afikomen, a piece of matzah that is hidden during the Passover Seder and eaten as dessert at the end of the meal. He also discussed diet changes observed during Passover, including foods that are avoided and even the use of utensils during the holiday that do not touch anything that has fermented. Year-round cooking utensils and vessels cannot be used on Passover unless they have been properly koshered.

The rabbi offered closing thoughts on the importance of tradition.

“Seders are family celebrations, rooted around family tables,” he said. “They are celebrated in homes, sharing the Passover story and traditions, and passing that on.”

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Managing Editor Shannon Hicks can be reached at shannon@thebee.com.