Baron & Gefilteria – The Return of Forgotten Food

fot. Muzeum Historii Żydów Polskich

We invite you to a special meeting with the participation of Liz Alpern and Jeffrey Yoskowitz, New York-based chefs, authors of The Gefilteria project, and Polish chef Aleksander Baron. Together they will revive the tastes and flavours of the Ashkenazi cuisine recipes.

27 October (Friday), 7:30 PM, Besamim Restaurant / POLIN Museum, tickets: PLN 100

Fish/meat menu: BUY TICKET>>
Vegetarian menu: BUY TICKET>>
The Menu will be served in two versions: vegetarian and non-vegetarian.
Menu: 2 starters, soup, 2 main courses and dessert. Wine and spirit.
You will be offered a unique opportunity to taste the dishes prepared jointly by the Gefilteria duo and Aleksander Baron–dishes that were once commonplace at Polish homes.

The Gefilteria launched in 2012 with the mission of re-imagining eastern European Jewish cuisine, adapting classic dishes to the values and tastes of a new generation. The Gefilteria manufactures limited runs of its signature artisanal gefilte fish in the spring and the fall, produces unique dining events around the world that explore a wide range of Jewish foods from the Ashkenazi culinary tradition and looks to inspire others to reimagine and rediscover this incredible cuisine in their home kitchens.

Liz Alpern is co-owner of Brooklyn's Gefilteria and co-author of The Gefilte Manifesto: New Recipes for Old World Jewish Foods (Flatiron Books, 2016). Liz travels around the globe as a cook, recipe tester, educator and entrepreneur. Alpern holds an MBA from Baruch College and is a faculty member in the Culinary Entrepreneurship Program at the International Culinary Center in NYC. She been featured in Forbes’ 30 Under 30 list for food and wine and was named one of the Forward 50 for 2016. She lives in Brooklyn, NY.

Jeffrey Yoskowitz is a co-founder of The Gefilteria and co-author of The Gefilte Manifesto: New Recipes for Old World Jewish Foods (Flatiron Books, 2016). Jeffrey speaks to audiences around the world as an entrepreneur, a writer, a cook and a pickler. As a thought leader in the Jewish food world, his writings on food and culture appear in major publications, such as The New York Times, The Atlantic and others. In 2014, he was invited as a guest chef at the James Beard House kitchen and was named to Forbes Magazine’s 30 under 30 list in Food and Wine. He lives in Brooklyn, NY.

The duo’s book titled The Gefilte Manifesto: New Recipes for Old World Jewish Foods, published in 2016, was shortlisted for the „National Jewish Book Award in Contemporary Jewish Life and Practice”.

Aleksander Baron is one of the best Polish chefs of the young generation, a restaurant owner and culinary journalist. He is an artist and sculptor by profession, graduate of the Academy of Fine Arts in Warsaw. He continues to work as an artist–he merely moved from a sculptor’s studio to the kitchen. Aleksander’s specialité are his signature pickles that now serve as the basis of his cooking. His unique style has been recognised both in Poland and abroad, also owing to numerous cooking shows he participated in. Aleksander is a co-owner and head chef of the Warsaw restaurant Solec 44. There, he explores the limits of Polish cuisine, revives old recipes and redefines classic dishes. His restaurant is recommended by Slow Food Polska organization and features in the yellow guide Gault&Millau Poland.

In the past two years, two books by Aleksander came out: Suwała, Baron i inni. Przepisy i opowieści (Suwała, Baron, and Others. Recipes and Tales, 2015) and Kiszonki i Fermentacje (Pickles and Fermentation, 2016). The first book was granted a prestigious Gourmand World Cookbook Award. 
Aleksander is a co-owner and head chef of the Warsaw restaurant Solec 44.


The dinner is organized in cooperation with the Besamim Restaurant team.



With support of: