POSTPONED: How Today’s Chefs are Reimagining Yiddish Cooking

A rising number of skilled cooks are preparing gefilte fish and pastrami, but doing it their way.

Wed, Oct 11, 2023

1 P.M. ET

ZOOM

THANKS TO ALL WHO JOINED US!

This event was not recorded.

Photo by Lauren Volo courtesy of The Gefilteria

Due to current events, we are postponing this event. We apologize and are working on rescheduling.

Shtetl cuisine was incredibly varied, depending on where one lived or their economic status. 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:

Forverts editor Rukhl Schaechter
Jeffrey Yoskowitz, one half of food venture Gefilteria (alongside Liz Alpern) and co-author of The Gefilte Manifesto: New Recipes for Old World Jewish Foods
Shannon Sarna, Editor-at-Large at The Nosher/70 Faces Media and cookbook author, Modern Jewish Comfort Food & Modern Jewish Baker
Jeremy Umansky, owner and chef of Larder: A Curated Delicatessen & Bakery in Cleveland, Ohio
Rav Jonathan Posner, shochet (ritual slaughter)-trained and JTS-ordained food scholar
and Joe Baur, food and travel writer who focuses on the evolution of Jewish cuisine.