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Liz Alpern & Jeffrey Yoskowitz

Liz Alpern and Jeffrey Yoskowitz are on a mission to reclaim and revolutionize Ashkenazi cuisine. 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. They’re the people with the chutzpah to believe that Old World Jewish foods can be beautiful, inspiring, and delicious. They produce limited runs of their signature artisanal gefilte fish in the spring and the fall and travel worldwide hosting events and speaking. While they don’t have a storefront, they’re regularly cooking a wide range of Jewish foods from the Ashkenazi culinary tradition, for unique dining events. Along the way, they’re looking to inspire others to reimagine and rediscover this incredible cuisine in their home kitchens.LIZ ALPERN, CO-FOUNDER
Liz Alpern is co-owner of the Gefilteria, a culinary venture that reimagines Ashkenazi Jewish cuisine, and coauthor of The Gefilte Manifesto: New Recipes for Old World Jewish Foods (Flatiron, 2016). Her career in food is driven by her passion for bringing people together. Based in Brooklyn, Liz travels around the globe as a cook, recipe tester, educator, and entrepreneur. She holds an MBA from Baruch College and is a faculty member in the Culinary Entrepreneurship Program at the International Culinary Center in NYC. She has been featured in the Forbes 30 Under 30 list for food and wine and was named one of the Forward 50 for 2016.JEFFREY YOSKOWITZ, CO-FOUNDER AND CHIEF PICKLER
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 coauthored The Gefilte Manifesto: New Recipes for Old World Jewish Foods (Flatiron/Macmillan, 2016).