Elizabeth Alpern and Jeffrey Yoskowitz, co-founders and co-owners of the Gefilteria, have a passion for food that explains their strong success in their new venture. Alpern managed a food truck and worked with cookbook author and food expert Joan Nathan for several years. Yoskowitz has written for the NY Times, Atlantic, Slate, and Gastronomica about food culture; he is now The Gefilteria’s chief pickler.
The duo, along with their co-founder Jacqueline Lilinshtein, are devoted to maintaining the traditions of their Jewish heritage while also making food icons, such as borscht, more accessible to people who are unfamiliar with shtetl. The team cooks their artisan food items in the kitchen of an East Village Orthodox synagogue.
It must be emphasized that the products are not yet Passover-worthy, kosher-certified food. For the occasion, The Gefilteria offers several gefilte fish products including ready-made gefilte fish in 12-ounce ($12, serves 4 to 6) and 24-ounce ($20, serves 8 to 10) loaves. Do-it-yourself gefilte fish kits are also available; the $22 kit contains a recipe, ground fish, seasonings, matzo sticks known as “black and white cookies”, and horseradish while the $27 kit can make a 24-ounce loaf. For the kits, the cook only needs to add eggs and oil and to simmer the fish.
The team at Gefilteria is committed to artisanal gefilte fish in two areas, namely, ensuring the freshness and sustainability of the ingredients particularly the fish used in the loaves; and providing the best gefilte fish experience the entire year for its customers. Gefilteria also follows the seafood guidelines issued by the likes of the Monterey Bay Aquarium to ensure high quality at all times.
The result: Gefilteria’s gefilte fish loaf is made from the finest ground whitefish and pike complemented by Pacific salmon in its center, which can be enjoyed with fresh horseradish in two variants (e.g., flavored by either spicy carrots or sweet beets).
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