Cooking Classes in San Francisco

2017
  • GO FISH (SOLD OUT)

    February 24, 2017 6:00 PM

    Go Fish is back! Our annual four course fish only menu that everyone loves. Fish seems to be the most challenging protein to cook with for home cooks so this is a great class to come and hone your skills. We get some AMAZING fish! The first course is a crudo of sustainably farmed Hamachi from Japan. Hamachi is a luxurious fish in the Amberjack family and goes nicely with sweet grapes, spicy chiles and aromatic limes. The next course is one of my all time favorite winter dishes at Jordan’s Kitchen. The pairing of a perfectly cooked scallop with the creamy fennel and the fried shallot is awesome. More cold water seafood is up next with this winter salad of warm mussels, citrus and chicories to include radicchio, frisee, endive and more. Our last course will be a four hour creamy polenta with wild shrimp and Parmiggiano Reggiano. It’s a play on “Shrimp and grits.”

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  • GO FISH (SOLD OUT)

    March 3, 2017 6:00 PM

    Go Fish is back! Our annual four course fish only menu that everyone loves. Fish seems to be the most challenging protein to cook with for home cooks so this is a great class to come and hone your skills. We get some AMAZING fish! The first course is a crudo of sustainably farmed Hamachi from Japan. Hamachi is a luxurious fish in the Amberjack family and goes nicely with sweet grapes, spicy chiles and aromatic limes. The next course is one of my all time favorite winter dishes at Jordan’s Kitchen. The pairing of a perfectly cooked scallop with the creamy fennel and the fried shallot is awesome. More cold water seafood is up next with this winter salad of warm mussels, citrus and chicories to include radicchio, frisee, endive and more. Our last course will be a four hour creamy polenta with wild shrimp and Parmiggiano Reggiano. It’s a play on “Shrimp and grits.”

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  • CALIFORNIA CUISINE (SOLD OUT)

    March 10, 2017 6:00 PM

    I think this is the best class menu of 2017 so far. Big flavors! This class is right in between winter and spring and the menu reflects that. The first two courses you’ll be able to prepare for a few months to come with avocados and asparagus just getting going. The green goddess sauce is one of my favorites, nothing like the crap in the bottle at the supermarket. The local crab in the first course can be optional so this class can work for people with vegetarian diets as well. For anyone who loves dessert, this brownie sundae is the ultimate. It’s like the grown up version of going to Friendly’s (east coast reference).

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  • EATALY (SOLD OUT)

    March 17, 2017 6:00 PM

    Another new Eataly menu to feed everyone’s love of Italian cooking. Kale Caesar salad? Ok, well the salad was created by an Italian immigrant in America and the kale part was definitely a recent California interpretation but hey, it’s delicious! The squid and fresh bean dish is classic Mediterranean with our favorite Sicilian olives and a tangy and herbaceous salsa verde. Fregola, a Sardinian pasta made of semolina is a great base for these tender, slow braised beef short ribs. These shorties are marinated over night, then seared, braised until tender and served with dates, pine nuts and Preserved lemon. We’ll finish with a fabulous XVOO cake for dessert with what will hopefully be the first strawberries of the season.

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  • EATALY

    March 24, 2017 6:00 PM

    Another new Eataly menu to feed everyone’s love of Italian cooking. Kale Caesar salad? Ok, well the salad was created by an Italian immigrant in America and the kale part was definitely a recent California interpretation but hey, it’s delicious! The squid and fresh bean dish is classic Mediterranean with our favorite Sicilian olives and a tangy and herbaceous salsa verde. Fregola, a Sardinian pasta made of semolina is a great base for these tender, slow braised beef short ribs. These shorties are marinated over night, then seared, braised until tender and served with dates, pine nuts and Preserved lemon. We’ll finish with a fabulous XVOO cake for dessert with what will hopefully be the first strawberries of the season.

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  • KNIFE SKILLS: CHOP LIKE A PRO

    March 31, 2017 6:00 PM

    Our Knife Skills class has become so popular that I have finally decided to offer them more often. In this class, everyone will have their own station and their own set of sharp knives. Sharp is the key word here…we’ll teach you how to sharpen and maintain your knives at home. You’ll learn how to better handle a chefs knife, a pairing knife and a boning knife. We’ll butcher whole fish and poultry too. No more $9.99 a pound for a chicken breast…We’re going to chop, slice, dice and more for four hours. You’ll work with a wide variety of ingredients. And we’ll prepare a nice dinner with all of our practice cuts. This class is for all levels.

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  • JORDAN’S KITCHEN FAVORITES

    April 7, 2017 6:00 PM

    This is our first Jordan’s Kitchen favorites class in a while. In this class we will naturally make four of my favorite seasonal dishes. I think every home cook should know how to make flat breads, working with dough can really be intimidating but it doesn’t have to be. This dish is perfect for when you have some friends coming over and some great spring vegetables around from the farmer’s market. Who doesn’t love meatballs? This is a Moroccan version with lamb and a fabulous yogurt dipping sauce that goes perfectly with the spices in the meatballs. For some reason most cooks struggle with being able to cook chicken, it really is delicious once you get a crispy skin and stop over cooking it. We’ll use the whole chicken and cook it a few ways so everyone comes away confident with some new techniques to ensure moist, juicy chicken from now one. And for dessert, the perfect spring pairing of lemon, strawberry and rhubarb. You’re going to love this class menu!

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  • JORDAN’S KITCHEN COOKING CAMP

    June 26, 2017 9:00 AM

    We are very proud to announce our week long summer cooking camp for kids ages 8-12. Last years camp was such a success, we are excited for an even better one this year. Camp is Monday through Friday from 9am until 3pm at our SoMa kitchen. The cost is $450 per child and includes all materials. Each morning the junior chefs will spend the first three hours in the kitchen prepping and cooking a different themed meal for the day. Many cuisines will be explored. The afternoon will feature hands-on baking and preparing of the afternoon snack along with a creative food and art related week long project.

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  • JORDAN’S KITCHEN COOKING CAMP

    July 31, 2017 9:00 AM

    We are very proud to announce our week long summer cooking camp for kids ages 8-12. Last years camp was such a success, we have added a second week. Camp is Monday through Friday from 9am until 3pm at our SoMa kitchen. The cost is $450 per child and includes all materials. Each morning the junior chefs will spend the first three hours in the kitchen prepping and cooking a different themed meal for the day. Many cuisines will be explored. The afternoon will feature hands-on baking and preparing of the afternoon snack along with a creative food and art related week long project.

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Students say…

“This is a real cooking class – everyone has their own station, it’s conducted in a commercial kitchen in San Francisco and you get real hands on experience and training.”

“Wow, what a spectacular experience. I was expecting a high-level overview of what we would be cooking plus some hands-on stuff, but over the course of four hours Jordan imparts such a deep set of cooking skills and knowledge that I feel that I learned more here than I had in the last four years. Jordan’s ability to handle a group of total strangers working with sharp knives and boiling pots and pans is awe-inspiring.”