Imagine a holiday ritual that invites you to dig into a delicious, creamy slice of cheesecake. On the Jewish calendar, that holiday is known as Shavuot,

170 likes, 5 comments - gefilteria on December 13, 2017: "Cute alert! Love seeing the kids getting into the #Hanukkah cooking action. Here's our buddy Hudson showing off his #latkes from the #gefiltemanifesto . #spiderman #jewishfood 📷 @angerhesmiles".

165 likes, 8 comments - gefilteria on September 12, 2017: "Happy one year pub date to you, Gefilte Manifesto! And thank you to all those #gefiltefans out there who cooked the manifesto with us all around the world! @flatiron_books @niconiconicot #cookthemanifesto #gefiltemanifesto".

The second in our new Books & Bites series will feature a menu inspired by The Gefilte Manifesto by Liz Alpern and Jeffrey Yoskowitz, co-owners of The Gefilteria. Each ticket includes one copy of The Gefilite Manifesto and a one-night-only tasting menu created by chef and owner of RaR Bar, Tina Stipanovik. Jeffrey Yoskowitz will be speaking at this event about his process in creating The Gefilte Manifesto and the inspiration behind re-vamping old school Jewish food for the modern restaurant. In The Gefilte Manifesto, Brooklyn millennials, Liz Alpern and Jeffrey Yoskowitz are on a mission to reclaim and revolutionize Ashkenazi cuisine. Combining the inventive spirit of a new generation and respect for culinary tradition, Yoskowitz and Alpern present a warm and compelling narrative alongside more than 100 recipes pulled deep from the kitchens of Eastern Europe and the diaspora of North America, then reinvented in their own Brooklyn kitchens. The Gefilte Manifestocelebrates flavors passed down from generation to generation in recipes re-imagined for the contemporary kitchen. Jeffrey Yoskowitz fell in love with the art of lacto-fermentation while training as a pickler on an organic farm. He has since worked in the food world as an entrepreneur, consultant, cook, public speaker, and a writer for The New York Times, The Atlantic, Slate and Gastronomica. He was also featured in the Forbes' 30 Under 30.