We’ve got the chutzpah to declare that Old World traditions can be beautiful, inspiring and delicious. That’s why we produce Jewish foods and Jewish food experiences. We travel the world cooking and curating dining events, developing recipes (and a hit cookbook) and teaching classes and workshops. Since 2012, we’ve been inspiring audiences to get in the kitchen. We also produce limited runs of artisanal gefilte fish for the Jewish holidays.
We launched The Gefilteria with a Manifesto, which we soon turned into a critically acclaimed 100-recipe cookbook that sheds a new light on the Jewish classics of our culinary heritage. From home fermenting to sourdough baking to holiday kugels and brisket, this book is a new spin on tradition.
The Gefilteria, a gourmet gefilte fish company, realized that the culinary traditions their founders grew up with were fading and stepped in to change that. They created their own gourmet gefilte fish that’s a worlds improvement from the jarred variety people grew up with. Liz Alpern, co-founder of the company, also spends her free time running Queer Soup Night, a “queer party with soup at its center and a commitment to resistance”.
We began with remaking gefilte fish, starting with the highest quality ingredients. Our artisan gefilte fish brightens special occasions with a product befitting a feast. We produce in limited runs for major holidays. Find our signature gefilte fish at select retailers for the high holidays!
Check out THE GEFILTE MANIFESTO, the new cookbook Old World Jewish cookbook by Gefilteria founders.
Offering virtual (for now) hands-on classes, dynamic lectures and curated dining experiences, all of which get to the heart of Jewish cooking. Bring us to your institution or community for an event or an extended residency.

We took our approach to gefilte fish and applied to all of eastern European Jewish foods. Drawing inspiration from our ancestors, old cookbooks, family letters and Yiddish literature, as well as our peers in the culinary world, we began cooking classic Jewish foods from our childhoods (think kugel, chicken soup, blintzes, pastrami, pickles, etc.) and less common dishes too (like fermented tonics, fruit soups, roasted goose, etc.). We took them to the streets of New York, to outdoor markets and food festivals, as well as art galleries and loft spaces. Pretty soon we found ourselves front and center in the Jewish food renaissance taking place across the country. We were cooking dinners, and pop-up restaurants and collaborating with other pros, bringing these foods to new audiences and presenting them in new contexts.

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