Our “What’s In Season” series is designed to familiarize you with what produce makes itself available throughout each season; this time taking on the world of oranges- from how to choose, store, different varieties like mandarins and tangerines, and how to incorporate them in your culinary repertoire! Oranges get the short end of the stick when isolated to the role of your morning dose of vitamin C. Their cheerful, enlivening notes brighten any recipe and provide just the right sweet punch to balance out other flavors present. We’ll show you how to utilize the whole fruit, what to pair oranges with, and more when you step up to the plate- of citrus!
Recipes:Citrus Sparkler Cocktail; Tangerine Marmalade with Bleu Cheese Crostini; Arugula, Orange, Fennel, Red Onion Salad with Olive Vinaigrette; Beets, Orange, Hazelnuts, & Pecorino Cheese Salad; Sautéed Chicken with Satsuma-Olive Salsa; Mandarin Orange Napoleons with Ginger Cream
Class Type: Series, hands-on cooking class
Class Notes: Learn how to make the most out of these citrus offerings!
Tina DeGraff, Ger-Nis Culinary & Herb Center Manager, absolutely loves the jolt she gets from using citrus in her dishes. No stranger to working in the food world, in the span of her career she has traveled the country and worked at Michelin star restaurants in San Francisco and Los Angeles, along with notable restaurants in Washington DC. She has honed her skills working with highly acclaimed chefs in fine dining kitchens, both in savory and pastry. Deciding to step out of the fast paced kitchen culture, she now brings her talents to the classroom setting, teaching about healthy eating and mindful thinking when it comes to our diets. The kitchen is her favorite place to be besides lounging on the beach. When Tina isn’t cooking, she enjoys being in the outdoors, biking, running or hiking. Contact Tina