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Saving the Season: Citrus

Saving the Season: Citrus

$195.00/Person
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Friday, February 20, 2015, 10am - 4pm

Greystone Mansion Vintage Kitchen, Beverly Hills 

$195 {includes lunch, beverages, ingredients and supplies}

A 1-Day workshop exploring all things citrus. The day includes morning coffee service, scones and fresh juice,  4 class sessions and a citrus-inspired lunch.

This is citrus season, and the Institute has Saving the Season author Kevin West as your tour guide to discovering how to preserve, transform and enjoy the bounty of Southern California citrus.

This full-day, hands-on workshop will prepare you to start making your own citrus themed items from scratch. Join Institute director Joseph Shuldiner as he rolls up his sleeves to share his citrus knowledge.

Each participant will be sent home with their very own swag bag filled with the creations they’ve made throughout the day and a custom instruction manual with recipes and a resource guide.

Saving the Season: Citrus Workshop Schedule:

Canning Citrus Preserves:

Sweet preserves are back big time and winter citrus fruit will be at its peak.  We will peel, chop, dice and otherwise macerate whatever Joseph finds at the farmers’ market that week and learn how to turn it into jam. We will then learn how to can in a water bath and preserve our bounty for later ~ (if you can wait that long). After class, equipped with your newly-found knowledge, you’ll be well on your way to experimenting at home with other fruits. Besides, we all know someone with a tree of unpicked fruit that simply cries out to be made into marmalade.

Lemon Rosemary Sorbet:

Fresh lemons say “citrus” better than any other fruit, and making our own lemon sorbet from freshly squeezed lemons is one of the best ways to experience that Proustian moment. We’ll have you juicing lemons and making a sorbet base before you’ve even blinked an eye. We’ll show you a no-brainer d.i.y. food processor method that anyone can do at home.

Salt-Cured Lemons:

Preserved lemons should be a pantry staple. Easily assembled, these lemons not only are an amazing addition to Moroccan tajines, but brighten up salad dressings, sandwiches and even an ice cream! 

Fruit Cocktail:

No, not that tin can version from your childhood with the nuclear Maraschino cherries. This is the grown up version with large segments of farmers' market citrus in a light syrup. We'll even show you how to water bath can it so you'll be able to 'put some up'  to enjoy on a late summer evening. If the class behaves, we may even let you throw in a splash of liqueur! 

Citrus Ratafia:

Think fresh citrus flavor suspended in a delicious alcoholic beverage. Jams and preserves capture a season beautifully, but a good ratafia exploits the seasons and transcends them. It captures the taste of produce when it is at its peak so you can still enjoy it when it’s gone. We'll start a ratafia in class with a variety of citrus to choose from, then send you – and your ratafia – home to develop even more flavor.

{Instructor} 
Joseph Shuldiner: Institute Director and author: Pure Vegan, Chronicle Books
  
Refund Policy: Cancellations made up to one week prior to event are eligible for a full refund less PayPal transaction fees incurred by the Institute from both purchase and refund, or event fees paid may also be applied as credit to a future class. Due to class demand, cancellations made seven to three days prior to an event will receive a fifty percent refund, or credit for the full fee may be applied to a future class. Cancellations made less than seventy two hours before an event are not eligible for refunds.