Jordan's Kitchen Cooking Class: EATALY

March 17, 2017
6:00 pm - 10:00 pm


  • Kale Caesar salad with lemon, anchovy, sourdough croutons and Parmesan
  • Grilled Monterey Bay squid with Italian Butter beans, Castelvetrano olives and salsa verde
  • Braised beef short ribs with toasted Fregola, dates, pine nuts and Preserved lemon
  • Extra Virgin Olive Oil cake with strawberry compote

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.

Cooking Class



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