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All About Gefilte Fish

Love it or hate it, gefilte fish is almost synonymous with American Jewish food and, despite its humble Eastern European beginnings, has become a staple in popular culture.

These days, Liz Alpern and Jeffrey Yoskowitz—cofounders of Gefilteria and coauthors of The Gefilte Manifesto: New Recipes for Old World Jewish Foods—are putting a modern spin on the old-fashioned delicacy.

And this dynamic duo is coming to the Streicker Center to introduce you to the new gefilte fish and tell everything you ever wanted to know about the traditional appetizer.

Joining Liz and Jeffrey is cookbook author Leah Koenig, whose writings and recipes have appeared in The New York Times, The Wall Street Journal, Saveur, Epicurious, Food52, BonAppetit.com, Departures, More, Hemispheres, and Tablet, among other publications. Leah’s cookbooks include the Little Book of Jewish Appetizers and Modern Jewish Cooking. She is currently at work on several new cookbooks.

Once you’ve sampled your first seasonal, artisanal gefilte fish—nary a drop of gelatin in sight—you’ll be the newest recruit to their Ashkenazi cuisine revolution!

Serving as our moderator will be Gabriella Gershenson, whose work, often revolving around Jewish food, has appeared in the Wall Street Journal, the New York Times, Saveur Magazine, Every Day with Rachel Ray and Time Out New York.

Event includes a tasting and book sales.



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