Weekday Seasonal New York Ashkenazi with The Gefilteria duo from New York

fot. Gefilteria

POLIN organizes cooking workshops at the Menora with the intention of reviving the forgotten Jewish-Polish recipes. However, we do not limit ourselves to mere reconstructing old recipes (and teaching you how to cook them); by teaching our guests how to cook various dishes, we demonstrate what the Jewish cooking was and still is about. Jewish culture – try it, cook it, taste it!

23 October (Monday), 6 PM, tickets: PLN 200, BUY TICKET >>


  • Caramelized Onion Bialeys;
  • Mushroom and Barley Soup;
  • Savory Mushroom – Potato Blintzes;
  • Fall compote with ice cream.

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 workshops will last 3-4 hours and take place at the Menora InfoPoint, 2 Grzybowski Square (entrance via Charlotte Menora).



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