Preserved lemons are a mainstay in many Moroccan dishes, and ‘lemon pickle’ is often seen in Ayurvedic cooking used as a home remedy for stomach disorders–its value said to increase as it matures. Lacto-fermentation is the process that produces preserved lemons, as well as traditional dill pickles, kimchi and sauerkraut. This simple fermentation process requires nothing more than salt, vegetables, and water—with no canning or fancy equipment.
Jori Jayne is a good friend of ours who has devoted the better part of the last decade diving deep into the world of fermentation in a very exciting way. Her sought after small batches of Worcestershire sauce and vinegars never last for too long on our shelves and we are very excited for her to share her knowledge here in our kitchen.
In this workshop, participants will work hands-on making preserved meyer lemons to take home to finish fermenting in time to begin enjoying for the holidays. Learn about the magic of lacto-fermentation and how preserved lemons fit in this category.
Jori will also bring along samples from a delicious 6 year old batch of lemons and share taste samples of how they can be incorporated into both food and beverage.
$75 incudes 1hr hands-on workshop with recipes, and French top canning jars to take home!
ABOUT THE INSTRUCTOR
Jori Jayne Emde is a flavor maker, an accomplished chef, student of Alchemy, and bon vivant, whose specialties are ferments, scents, wild + bespoke potions / remedies and Herbal Alchemy all with a focus on terroir. Since 2007 she has practiced her unique process of Whole Utilization: maximizing the yield from each ingredient through the processes of fermentation, preservation, and extraction.
Besides providing Fish & Game, the James Beard Award-winning restaurant she opened with her husband, chef Zakary Pelaccio, with many of its distinctive ingredients, she also sells her own line of products under the label Lady Jayne’s Alchemy. (www.ladyjaynesalchemy.com).
An Austin, Texas native, Jori completed an Associate’s Degree in Culinary Arts from Texas Culinary Academy in 2002 and then immediately moved to New York City. She promptly worked her way into the kitchen at Lupa Osteria, where she was the first woman ever to work the pasta station in any of Mario Batali’s establishments. From Lupa, she transferred to another Batali property, Esca, where she honed her skills and passion for working with fresh fish.
In 2004 Jori left the Batali empire and started working with Zakary Pelaccio at 5 Ninth Restaurant. Working with Zak refined her palate and knowledge further, as she absorbed the techniques and flavors—heavily influenced by the Southeast Asian cuisines he mastered in Thailand and Malaysia—that propelled him to prominence when he opened Fatty Crab in 2005. Jori worked at Fatty Crab for years, both in the kitchen and administratively; she also designed the interior spaces for the much loved and now often lamented Fatty ‘Cue and Cabrito restaurants.
In 2006 Jori was spending much of her free time creating her “Fermentation Station” in her Chinatown apartment. She left the Fatty Group to dedicate her time to learning and studying culinary history and fermentation. In 2011 Zakary and Jori moved to the Hudson Valley and renovated a 150 year old barn into their home, leaving the city far behind. They then renovated a 150 year old carriage house that, in 2013, became the widely acclaimed and award-winning restaurant Fish & Game. Jori is responsible for making all of the vinegar used in Fish & Game, made from spent wine from previous services and unused samples left for her by sympathetic importers. She is also responsible for the restaurant’s impressive larder of other acetic and lacto ferments and preserves, both sweet and savory.
After spending years trying to figure out what to call herself, as the term “Chef” never quite resonated with Jori, she has settled on a two word description once uttered by a confidant who was overwhelmed by the volume of experiments jarred, hanging, curing, and bubbling in her home kitchen: Flavor Maker.