B’teavon (1200 × 628 px)Introducing B’teavon:

An all-new, 4-day culinary exploration through the tastes, history, diversity and connections of all things Jewish food developed in partnership with The Gefilteria (co)LABS at Ramah Darom.

Expert chefs and presenters include Adeena Sussman, Todd Ginsberg, Liz Alpern, Jeffrey Yoskowitz & Seth Watson

President’s Day Weekend

February 17-20, 2023

B’teavon is Ramah Darom’s newest retreat program. This 4-day exploration of all things Jewish food, developed in partnership with Gefilteria (co)LABS, will take place on Ramah Darom’s campus in Clayton, GA during President’s Day Weekend, February 17-20, 2023.

At B’teavon guests will enjoy delicious Jewish cuisine prepared by expert guest chefs in Ramah Darom’s kosher kitchen, a variety of workshops, demonstrations, food and wine tastings, evening entertainment, and all the beauty of Ramah Darom’s breathtaking 185-acre campus in the North Georgia Mountains.

Confirmed guest chefs and expert presenters include:

  • Adeena Sussman, author of Sababa, which was named a Best Fall cookbook by The New York Times; and the upcoming Shabbat: Recipes and Rituals From My Table To Yours. Co-author of 15 cookbooks, including the bestselling Cravings series with Chrissy Teigen and Gazoz, celebrating the culture of sparkling, seltzer-based drinks in Israel
  • Todd Ginsberg, co-owner of several high-profile Atlanta restaurants including The General Muir and 2014 and 2015 James Beard Foundation Semifinalist for Best Chef Southeast. Todd will be featured in B’teavon’s Southern Chef Spotlight.
  • The Gefilteria duo, Liz Alpern and Jeffrey Yoskowitz, leaders in the Jewish Food world and co-authors of The Gefilte Manifesto: New Recipes for Old World Jewish Foods. Their reimagined Ashkenazi cuisine has been featured in the NYTimes, Vogue, NPR and more.
  • Seth Watson, founder of Distillery of Modern Art, the only Atlanta craft distillery that delivers a full sensory experience by fully weaving artistic expression into every aspect of the brand, at every step along the way. Seth brings expertise in spirit making, cocktail creation and food pairing.

B’teavon guests will learn new skills from experts at the forefront of the Jewish and culinary worlds during cooking classes, tastings and hands-on demos. They will find their new favorite Kiddush cocktail, feast on kosher soul food and sample delicious bites.


“Jewish food culture goes beyond just eating; the heart of our modern table is informed by bountiful stories and connections from a lived experience of the past to the present. At B’teavon, old traditions will be made new again by integrating Jewish food culture into every part of our modern table.”

-Eliana Leader, Director of the Kaplan Mitchell Retreat Center at Ramah Darom


Registration for B’teavon is now open and space is limited. All-inclusive rates include accommodations in one of Ramah Darom’s four onsite hotels or upscale cabins, delicious kosher meals, snacks and beverages, and all activities.

Learn more and register at ramahdarom.org/bteavon and contact retreats@ramahdarom.org for more information.



Ramah Darom brings people of all ages together for exceptional experiences in Jewish living and learning on its 185-acre North Georgia mountain campus. Ramah Darom programs – including summer camp, family camps and year-round experiential retreats – inspire a lifelong love of Jewish values, tradition and community.

Learn more at ramahdarom.org.



Gefliteria (co)LABS is a new kind of food venture launched in 2012 with a manifesto and a mission to reimagine eastern European Jewish cuisine. You can find their artisanal gefilte fish online and in stores during major holiday seasons, though their work reaches far beyond a single dish. Their cookbook, The Gefilte Manifesto: New Recipes for Old World Jewish Foods, builds off of their original manifesto with over 100 recipes and stories. Most of the year they lead immersive culinary workshops and collaborate on dynamic events and media projects.

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