Meyer Lemons just came in season and Marcie has been in the kitchen preserving them to use on our upcoming Fall menu! To preserve the lemons she cuts them into eighths and then combines them into a mason jar with salt, lemon juice, a cinnamon stick, peppercorns, and a bay leaf. After a month or two the preserved lemons will be ready to use in our dishes! The peel will become part of the Sardines Portuguesa and the Fregola with preserved lemon & oregano oil. The rest will be used for marinades on dishes like our Wood Roasted Murray's Chicken. Delicious! (And they look pretty beautiful in the jars!)
Chef Marcie Turney and Valerie Safran are the pioneering entrepreneurs whose six restaurants and boutiques on 13th Street in Philadelphia have helped transform the once-desolate neighborhood into trendy Midtown Village.