Ger-Nis INTERNATIONAL, LLC

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What’s in Season: Citrus – Grapefruit, Lemons and Limes

Start:
March 5, 2011 11:00 am
End:
March 5, 2011 2:00 pm
Cost:
$50
iCal Import
Venue:
Ger-Nis Culinary & Herb Center
Phone:
347-422-0337
Address:
Google Map
540 President St., Suite 2E, Brooklyn, NY, United States, 11215

Citrus is at its peak this time of year, with offerings of grapefruit, lemons, and limes primed and ready to brighten the winter doldrums. While most people probably think citrus is always in season (correction: just always in style), its annual high time coincides with our annual lowliest months. With this knowledge, it only makes sense they come wrapped in thick skins, to protect their vibrant flavor personalities from the cold! We’ll be using all the varieties of grapefruits (think ruby red & yellow), lemons (from Persian Meyer to dried), and limes (a surprise) that the season has to offer in a variety of ways: for their zest (literal & figurative), juice, the whole fruit, Supremes, raw or cooked- the whole product is usable! Throw the juice into sauces, turn them into bright broths, and add zest to vinaigrettes; you can’t go wrong. You’ll learn why citrus is such a pantry staple and how to use them in beverages, salads, desserts, and all sorts of dishes! Brighten up. Winter time means citrus time!

Recipes:Grapefruit Tarragon Soda; Persian Lime-Ginger Soda; Quick Preserved Lemons; Grapefruit and Avocado Salad; Carrot Soup with Cilantro-Lime Cream; Lemon Chicken with Caper Sauce; Key Lime Pie with Ginger Snap Crust and Ginger Whipped Cream

Class Type: Series, hands-on cooking class

Class Notes: Take home a small jar of your own preserved lemons!



Tina DeGraff

Tina DeGraff, Ger-Nis Culinary & Herb Center Manager, makes the most out of the season’s citrus offerings by using them in innovative ways! She is 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

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