Katie Briggs is a chef and activist based in Philadelphia, Pennsylvania. This website is a collection of their recipes, travels and photos from the last decade.
Katie is a 2016 James Beard Women in Culinary Leadership recipient. Their resume boasts whole-animal butchering, hosting culinary events and pop-ups from California to Maine, (as well as abroad in France and Germany) and several years touring with the acclaimed culinary circus Outstanding in the Field to nearly all 50 states.
During the Pandemic they are focusing on operating a mutual aid program called The West Philly Bunny Hop.
Down in Florida all varieties of citrus are exploding with fruit. Here in Philadelphia the balmy winter has not changed the citrus trees plans of producing fruit. While wondering around aimlessly on Saturday's spectacular weather (check out my my set here), I came across this window on 11th street above Washington Ave.
I am a huge fan of canning. For me, the act is almost like perserving a moment in time, or rather a moment in food. Citrus is in season and you'll want to keep that citrus frozen in time! The kitchen I work in has been canding citrus for awhile and uses them from everything from salads to desserts. My pastry friend gave me a few tips on the process and I came up with this recipe. My boyfriend had been messing around with some sort of lemongrass and ginger drink while I was making the simple syrup for this recipe and we mixed the two and came up with this delcious colaberation.