Event

Marmalade Making with Samin Nosrat (2-Parts)

In this two session class, join chef and writer Samin Nosrat (and her copper kettle) to learn marmalade-making basics. You'll learn how to work with the various types of citrus available to us in the winter months, from kumquats and Meyer lemons to blood oranges.

Wednesday, March 3rd; 7-9 pm
In the first class, we'll talk about the history of marmalade and different marmalade-making techniques. Armed with a few recipes and the intuitive instructions passed on to Samin from generations of jammers, you'll be empowered and inspired to fearlessly approach the citrus selection at your favorite market and try your own hand at marmalade-making.

Wednesday, March 10th, 7-8:30 pm
We'll convene again one week later for, part two, a marmalade-tasting. You will all come share what you've made and your jam-making stories as we indulge in a marmalade feast of marmalade sandwiches, cream biscuits, thumbprint cookies, and yogurt.

About Samin Nosrat
A professional cook and freelance writer, Samin Nosrat looks to tradition, culture and history for inspiration. Trained in the Chez Panisse kitchen, she cooked there for several years before moving to Italy, where she worked closely with the Tuscan butcher Dario Cecchini and chef Benedetta Vitali for nearly two years. She spent five years as the sous chef and "farmwife" at Eccolo restaurant, butchering, brining, and preserving nearly everything in an effort to make the restaurant as self-sustaining as possible. She has taught classes on jam making, pickle preserving, rabbit cookery and more. Her writing has appeared in the San Francisco Chronicle, Meatpaper, The Atlantic Food Channel, and Edible San Francisco, as well as on her blog, Ciao Samin.