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.

The perfect latke? Yes, please. Fried pickles? Mmmmm. And maybe something fermented to balance out all the oil? Perfection. Join us for a Gefilteria Hanukkah specialty class. We’ll make three of our favorite Hanukkah dishes while talking history, culture, fats, and fried foods! Recipes are provided in advance. Cook along, or simply watch and enjoy. All skill levels are welcome!

Class runs Sunday, December 18 at 5pm EST [ONLINE]

Get in the Chanukah spirit with a night out at Beth Tfiloh Congregation in Baltimore! Make your own artisanal cocktails and fry pickles under the guidance of Liz Alpern of Gefilteria, while learning some amazing Jewish food history. Event will be at 6:30pm, sponsored by the sisterhood, and again at 8:30pm for young adults. Register here.

UJA’s LGBTQ+ Division is thrilled to invite you to a night of cocktails and kreplach! Liz Alpern, who will be leading a cooking demonstration and sharing her passion for creating community and celebrating our identities through food. Bring your curiosity, your friends, your family–and most definitely your appetite! This event is generously sponsored by the Granovsky Family.

Tickets available at this link.

Liz Alpern of The Gefilteria emcees the Keshet Gala at the Prince George Ballroom in Manhattan15 E 27th St, New York, NY 10016. Online Viewing Parties 7:30pm ET and 7:30pm PT

Join us for a celebration of our favorite vegetable, the cabbage! That’s right, FAVORITE! We’ll pickle it, stuff it, and so much more. In this action-packed hour-plus-long class. We’ll explore the cabbage in its many forms and get into its history and cultural significance in shtetl cooking, too. Recipes are provided in advance. All skill levels are welcome!

Sunday, October 23 : 5 - 6:15pm [ONLINE]

Keynote Speaker for the Opening Breakfast on October 21st will be by Jeffrey Yoskowitz, speaking about immigrants on the Lower East Side in the late 19th and early 20th-century, how they encountered the gastronomic diversity of early New York, and the ways they adapted to their new home while also transforming it. He will be joined at the podium by Ms. Niki Russ Federman, 4th-generation co-owner of New York’s renowned culinary and cultural icon, the appetizing store Russ & Daughters. Their presentation will bring to life the dynamism of New York during the multi-ethnic immigrant waves that ended a century ago, and how it set the stage for the vibrant food destination New York is today.

IN-PERSON, only for conference attendees.