We have done this in numerous ways throughout the Diocese, in some places with great simplicity and in others with more drama actually shaping the meal as a “Last Supper” with a Eucharist at the table. Generally speaking, foods served at the Sacred Meal are always those indigenous to the holy land and include:

Lamb or Lentil and Vegetable stew
Unleavened Bread – Wheat or Barley
Wine
Charoseth or Humus
Hard Boiled or Baked Eggs
Grapes, Raisins, Dates, Figs
Prunes, Apricots, Parsley
Almonds, Walnuts, Seeds, Carob
Honey, Olives, Pickles, Cucumbers
Cheese, Dried Fish, Horseradish

Some options we’ve seen include: (1) the reading of meditations, monologues and/or poetry while the meal is shared; (2) older youth each taking the part of one of the disciples, asking the question, “Is it I, Lord?” and then sharing a monologue of what is going through their mind as they realize there will be a betrayal this night and (3) a full enactment (as much as is possible) of the Last Supper.

This final option needs lots of planning and players for the parts of Jesus, Judas and several of the disciples. Resources are made available to the participants regarding seating, greetings of the day, actions of hospitality, prayer and common blessings. Teaching takes place throughout the meal taking care to point out the differences between a Passover meal and what was different about this night. A small intimate room with dim lighting is preferable. This option is also a wonderful way to bring a number of small parishes together to work on the evening as a joint effort.

In most cases, each of the options has included foot washing, a procession to the church and the stripping of the altar.