About Us

The Gefilteria is a new kind of food venture launched in 2012 with the mission of reimagining eastern European Jewish cuisine, adapting classic dishes to the values and tastes of a new generation.

We’re the people with the chutzpah to believe that Old World Jewish foods can be beautiful, inspiring and delicious. We produce limited runs of our signature artisanal gefilte fish in the spring and the fall. While don’t have a storefront, we’re regularly cooking a wide range of Jewish foods from the Ashkenazi – central and eastern European Jewish – culinary tradition, for unique dining events and pop-up restaurants. Along the way, we’re looking to inspire others to reimagine and rediscover this incredible cuisine in their home kitchens.

Oh, and it’s pronounced ge·filte·ria, like a taqueria but with gefilte fish instead of tacos.

Our Story

Our Team


Gefilteria Liz Alpern and Jeffrey Yoskowitz

Jeffrey Yoskowitz and Liz Alpern


Liz Alpern is the co-owner of The Gefilteria, a culinary venture that reimagines Ashkenazi Jewish cuisine, and co-author of The Gefilte Manifesto: New Recipes for Old World Jewish Foods. Her passion for food is driven by her love for bringing people together. She now works in Brooklyn and around the globe as a writer, cook, recipe tester, educator and entrepreneur. Alpern holds an MBA from Baruch College and has been featured in Forbes’ 30 Under 30 list for food and wine.


Jeffrey is a food entrepreneur, pickler and food writer. He grew up visiting New York’s finest Jewish food institutions and has written about all facets of Jewish food for magazines and newspapers. He trained as a pickler at Adamah foods where he fell in love with the art of lacto-fermentation and has worked in the food world as an entrepreneur and a consultant for small businesses. He co-authored The Gefilte Manifesto: New Recipes for Old World Jewish Foods (Flatiron/Macmillan, September 13, 2016).

Jackie was a founding partner in The Gefilteria, drawing inspiration from her Russian family’s ethnic food traditions.