Life sure has given us a lot of lemons this past year, but as the proverb goes, “When life gives you lemons… make lemon preserves!”
On Thursday, February 25, join Master Chef Julia Blandori and the Greenwich Botanical Center for a hands-on class to learn how to make your very own lemon preserves.
Did you know that acidity cuts greasiness and gives food a fresh, clean taste? Lemons can change a food’s texture to fit a variety of needs, and the citric acid contained within helps us break down fats, carbohydrates, and protein. Zest up your week and experience the gratification of creating your own lemon preserves and learning even more ways to put them to use in your culinary creations.
Julia Blandori is a Greenwich native who studied Culinary Arts at Johnson & Wales and is certified in wine from the Wine & Spirits Education Trust (WSET). She also received a master’s certification in cheese from the Artisan in Manhattan. Julia runs her own catering business, and brings her flair for taste, color, ingredient integrity and presentation to every dish she delivers.
Spaces are limited to maintain COVID-19 safety measures, so sign up early to learn how to preserve lemons for multiple uses! Lemons, mason jars, kosher salt, and sugar will be provided (please bring your own serrated knife; cutting board; and large mixing bowl and optional apron).
In addition to these ingredients, you’ll take home a slice of Julia’s vast knowledge!
During the event, three dishes will be sampled by participants (in COVID-conscious way) so you can see and taste how preserved lemons can be used at home. Each participant will also receive a prepared jar of preserves for immediate use while they are waiting for their lemony creation to be ready!
To purchase tickets for the February 25 event and to stay informed of all of the upcoming programs offered by the Greenwich Botanical Center, visit www.greenwichbotanicalcenter.org.
Event Date: Feb. 25, 2021
Event Time: 1:00pm – 2:00pm
130 Bible Street, Cos Cob, CT 06807
Cost for Lemon Presidential Preserves is $25 for GBC members and $35 for non members. Chef Julia has been prepping the lemons two weeks ahead of time so participants can take a jar home – ready to use, as well as the one hours class to teach people how to do their own preserving.
The materials provided will be mason jars, lemons, kosher salt and sugar for each participant to make their own jar.
In addition, Chef Julia will bring three dishes; examples of how preserved lemons can be used with enough to taste individually and COVID conscious! Participants are asked to bring their own serrated knife, cutting board and large mixing bowl for safety precautions.
