For the Love of Lemons
Thursday, May 16 | 6:30 PM – 9:00 PM
Demonstration Class, Taught by Guest Instructor Tom Cizmar
Ah, lemons! With their vibrant flavor, bright acidity, and endless versatility, this citrus has earned a top spot as one of favorite culinary ingredients. In this demonstration class, we’ll explore the ancient fruit and touch upon its history while creating a variety of savory and sweet dishes. Learn how to make salty-tangy Preserved Lemons (which are, essentially, pickled lemons and one heck of a flavor booster!) as well as Homemade Ricotta Cheese using fresh lemon juice. Both ingredients will turn up in dishes including Ricotta Crostini with Green Herbs & Zest and Preserved Lemon Hummus with Za’atar for starters. Following this will be three additional bright courses, including Mediterranean Cucumber Salad with Lemon Vinaigrette, a Moroccan-style Chicken & Carrot Tagine with Olives & Preserved Lemons served over Toasted Pine Nut Couscous, and rounding out the evening is a vibrant Lemon Cream Tart with Pistachios & Raspberry. Guests are welcome to bring their own beverages, including wine and beer.
Thursday, May 16 | 6:30 PM – 9:00 PM
Demonstration Class, Taught by Guest Instructor Tom Cizmar
Ah, lemons! With their vibrant flavor, bright acidity, and endless versatility, this citrus has earned a top spot as one of favorite culinary ingredients. In this demonstration class, we’ll explore the ancient fruit and touch upon its history while creating a variety of savory and sweet dishes. Learn how to make salty-tangy Preserved Lemons (which are, essentially, pickled lemons and one heck of a flavor booster!) as well as Homemade Ricotta Cheese using fresh lemon juice. Both ingredients will turn up in dishes including Ricotta Crostini with Green Herbs & Zest and Preserved Lemon Hummus with Za’atar for starters. Following this will be three additional bright courses, including Mediterranean Cucumber Salad with Lemon Vinaigrette, a Moroccan-style Chicken & Carrot Tagine with Olives & Preserved Lemons served over Toasted Pine Nut Couscous, and rounding out the evening is a vibrant Lemon Cream Tart with Pistachios & Raspberry. Guests are welcome to bring their own beverages, including wine and beer.
Thursday, May 16 | 6:30 PM – 9:00 PM
Demonstration Class, Taught by Guest Instructor Tom Cizmar
Ah, lemons! With their vibrant flavor, bright acidity, and endless versatility, this citrus has earned a top spot as one of favorite culinary ingredients. In this demonstration class, we’ll explore the ancient fruit and touch upon its history while creating a variety of savory and sweet dishes. Learn how to make salty-tangy Preserved Lemons (which are, essentially, pickled lemons and one heck of a flavor booster!) as well as Homemade Ricotta Cheese using fresh lemon juice. Both ingredients will turn up in dishes including Ricotta Crostini with Green Herbs & Zest and Preserved Lemon Hummus with Za’atar for starters. Following this will be three additional bright courses, including Mediterranean Cucumber Salad with Lemon Vinaigrette, a Moroccan-style Chicken & Carrot Tagine with Olives & Preserved Lemons served over Toasted Pine Nut Couscous, and rounding out the evening is a vibrant Lemon Cream Tart with Pistachios & Raspberry. Guests are welcome to bring their own beverages, including wine and beer.
