The Southern Food & Beverage Museum welcomes Sara Levasseur, one of the museum's current culinary entrepreneurs, for a demonstration on Saturday, November 11. Her company, Jamboree Jams, is a small batch jam company based in New Orleans that works with local fruit, copper pots, and no commercial pectin. Sara will demonstrate canning basics to preserve the bounty of autumn, in this case satsuma jam.
The program begins at 1 PM in the Rouses Culinary Innovation Center by Jenn-Air, samples are first come first serve. Free with museum admission.
About the Chef
Sara was taught to make jam by her grandma Bev, who picks and preserves raspberries from her backyard garden each summer. Jamboree can be found at the Tuesday and Thursday Farmer’s Market, The Southern Food & Beverage Museum's gift shop, Seasoned, St Roch Market, Simone’s Market, Church Alley, and The Ritz Carlton.