Join us at the Heights Holiday Market pop up featuring 150+ vendors including The Gefilteria in collaboration with Jersey City favorite, Hanks Delicatessen. We’ll be slinging our bold new chopped liver sandwich and mock chop sandwich, as well as pickles, cookies, and you can purchase our brand new Carp in the Bathtub Hat. Can’t wait to see you there! Link to the holiday market event page is here.

Liz Alpern leads an interactive Hanukkah cooking experience for The Jewish Board. This is an invitation-only event.

Liz is heading to Memphis to teach pickling as part of their annual Jewish Culture Festival. More info coming soon.

Jeffrey is heading to Ann Arbor to teach pickling as part of the community’s Sukkot programming. Participants will learn why lacto-fermentation is the only way to make a sour pickle worthy of the Jewish delicatessen. Moreover, Jeffrey will discuss the importance of pickling in Yiddish cuisine and culture. Participants will all leave with their own jar to bring home.

As we welcome the Jewish New Year, join us for a special event that combines tradition with creativity. BBYO's Alumni Association is excited to host a Rosh Hashanah Brunch & Pickling Workshop led by culinary experts Liz Alpern and Jeffrey Yoskowitz of Gefilteria.

During this interactive workshop, you'll learn the art of pickling, a time-honored tradition perfect for the holiday season. You'll have the opportunity to create your own pickled delights, enjoy a delicious brunch, and reconnect with fellow BBYO alumni.

Get your tickets HERE: https://bbyo.tfaforms.net/85

Jeffrey Yoskowitz will be giving The Gefilteria’s “Shtetl Kitchen” lecture at the 2nd Annual Borscht Belt festival this summer. He’s an award-winning author and founder of The Gefilteria, and the lecture explores the history and context for some of today's most beloved dishes – including latkes, matzo ball soup, blintzes, pastrami sandwiches, pickles, and much more – and how they evolved and adapted in the New World. He'll also share exciting discoveries about seasonal Jewish eating, holiday cooking, and culinary wisdom that will transform everything you thought about Ashkenazi Jewish gastronomy. Get tickets here.

Liz will be presenting on food and fundraising at Boston University’s queer food conference. Registration for virtual participants is still open on the conference website.

Join The Gefilteria for a fast-paced matzo-making extravaganza. In less than 18 minutes, we'll make delicious matzo together, which you can serve at your Seders. All you need is water, flour and determination. Heat your oven (450!) and start the clock. Along the way we'll visit each other's kitchens and share Seder tips & tricks. You'll never go back to store-bought matzo again. 

REGISTER FOR FREE HERE

The Gefilteria joins the grad students of Columbia and Barnard for an evening of pickling and fermentation.

Liz Alpern returns to UPenn for a unique dining and teaching experience at Quaker Kitchen on campus. Along with Quaker Kitchen head Chef Clara Park, Liz will lead students through a night of hands-on cooking (and eating!).

The Bureau of Jewish Educators of Greater Phoenix invites you to Join pickling master Jeffrey Yoskowitz for The Gefilteria’s first-ever program in Phoenix, Arizona. You’ll learn the history of Jewish pickling, the art of the deli pickle, and the important role pickles play in the history of Jewish/Ashkenazi food. You’ll make a jar of pickles and sauerkraut, as well.

The Jewish Daily Forward hosts a panel on Jewish food: Within the past decade, many young Jewish chefs have discovered the hearty home cooking that Jews in prewar Eastern Europe used to prepare for their families. In the old days, Jewish home cooks — mostly women — taught their daughters these recipes as they stood together by the stove. With the mass Jewish immigration to the United States at the turn of the 20th century, mothers began writing the recipes down for their families. Eventually this led to a significant Jewish cookbook industry. Today many young people are creating and sharing short cooking videos through social media channels like TikTok. For Jews from non-traditional or non-religious backgrounds this has become a fun way to engage with their Jewish identity.

Join us as we explore TikTok’s potential in sharing Yiddish cooking with people around the globe, with renowned chefs Jeffrey Yoskowitz (Gefilteria), Shannon Sarna (The Nosher), Jeremy Umansky (Larder: A Curated Delicatessen & Bakery) and food and travel writer Joe Baur. Register here.

Join leaders of the Jewish food renaissance, Jeffrey Yoskowitz and Liz Alpern of The Gefilteria, and chef Ari Miller, founder of Musi in Philadelphia, for an immersive evening of Hanukkah culinary delights! This demo and dine event will feature a cooking demonstration highlighting the many fats featured on the holiday menu as well as a conversation about the culinary traditions of Hanukkah around the globe. Latkes, of course, and other bites featuring a variety of fats (olive oil, goose fat, schmaltz, etc.) will be served alongside olive oil martinis. Come and celebrate the fourth night The Gefilteria way! 

Tickets and more info click here.

A riveting and delicious culinary conversation tracing the immigrant history of food on the Lower East Side to the Borscht Belt and how it's shaped the way New York (and the U.S.) eats today. Presented by the Bender JCC of Greater Washington.

Kibbitz & Nosh Book Event! Expect a delicious savory and sweet nosh from Liz, a visual presentation by Marcia Bricker Halperin on her photographs, followed by a conversation between the two. Finally, a Q + A with and a book signing. Beverages for sale. Tickets and more info here.

Liz Alpern will be sharing recipes and stories with students at UPenn as part of the University’s Penn Cooks program in honor of LGBTQ History Month. Gefilteria recipes will be featured in UPenn Dining Halls all evening. Open to students and faculty only.

The Forward hosts an online panel: For many Ashkenazi Jews, the food of Yiddishland was typified by gefilte fish, chopped liver, stuffed goose neck, chicken soup with noodles, cholent, and kugel. These foods, once ubiquitous in delis and kitchen tables in cities across the United States, have changed over time, meeting the tastes of younger generations and the increasing diversity of Jewish households. So, what does Yiddish cooking look like today? Who are some of the people at the forefront of this movement? And more importantly, where can you find some recipes to recreate these dishes? Explore the answers to these questions with The Gefilteria’s Jeffrey Yoskowitz, Chef Jeremy Umansky, writers Shannon Sarna and Joe Baur, and Rabbi Jonathan Posner.

Register Online (for free) - THIS HAS BEEN POSTPONED UNTIL FURTHER NOTICE

A riveting and delicious culinary conversation tracing the immigrant history of food on the Lower East Side to the Borscht Belt and how it's shaped the way New York (and the U.S.) eats today. Hosted by Liz Alpern and Jeffrey Yoskowitz, co-founders of Jewish food venture Gefilteria and co-authors of The Gefilte Manifesto: New Recipes for Old World Jewish Foods. Get tickets here.

In honor of Pride month, Gefilteria co-founder Liz Alpern will be cooking up an array of appetizers for a very special Happy Hour at Brooklyn queer bar, Oddly Enough. This event is for users of the Bumble app but stay tuned for special registration links for friends of The Gefilteria.

The Gefilteria is coming to our long-time collaborators at YIVO to lead an early-season pickling workshop as part of YIVO’s summer learning curriculum.

The Gefilteria helps celebrate the launch of schmutz, the first every day charoset. All are welcome to this gathering featuring drinks, charoset, stunning seder plates from some of NYC's leading ceramicists and tasty bites from The Gefilteria, The Matzo Project, and Ghia. RSVP here, it’s FREE!

Liz Alpern leads a deep dive into charoset, including a DIY charoset experience. Open to PAS members only.

The Gefilteria team returns to Temple Shalom Dallas to cook up a feast with the community. Open to Temple members only.