For Ron Lipsitz, the start of Rosh Hashanah, the Jewish New Year, means it’s time to convene another meeting of the chopped liver club. The longtime Sandy Springs resident has been preparing the “Jewish pâté” and sharing it with his closest friends in a holiday ritual for two decades.

Rosh Hashanah began Monday night, Sept. 29, opening the Jewish year 5769 and launching a 10-day period of celebration and repentance for Jews around the world.

The night before the holiday started, 40 men and women — some of whom have known Lipsitz since his childhood in Savannah — gathered at his home for another New Year’s tasting. In between mouthfuls of chopped liver spread on rye and pumpernickel breads, hot potato knishes and homemade honey cake (a traditional Rosh Hashanah food), they shared holiday stories and laughs as their host surveyed the scene.

“It’s a wonderful way for me to welcome my friends,” said Lipsitz, who owns a real estate and mortgage business in Sandy Springs.

The evening culminated seven hours of kitchen preparation for the artery-blocking delicacy. The recipe Lipsitz follows is the same one used by his mother and dates back more than a century to Romania. The key ingredients are chicken liver (18 pounds), onions (Vidalia) and hard-boiled eggs. The daylong cooking effort produced 45 pounds of chopped liver packed in dozens of small containers, one for each guest.

“It’s my favorite time of the year. I wouldn’t miss this,” said one guest as she scooped up her to-go portion and headed out the door.

— Steve Levene