Limoncello
Chef Tony and his staff were up to their elbows in lemons last week. They removed the zest of 40 lemons as the first step in making authentic limoncello. Combined with sugar and vodka, the zest will be transformed into a lemon liqueur worthy of its southern Italian origins. It will be ready in 45 days. Plan to come in mid-July for a taste. If lemons aren’t your thing, they also made liqueurs from oranges, new summer oranges (a local Shimoda citrus) and chocolate. You will want to try all of them.