Author: Jordan Schachter

The majority of my childhood memories took place in the neighborhood pizzeria. My friends all called me “Slim” but as I recall I could eat any of them under the table. In college, I discovered a strong interest in sustainable agriculture while working on organic farms. It was during this time that I cultivated my appreciation and respect for the highest quality, farm fresh ingredients. Ever since I have identified with a strong desire to feed people and this is what would lead me to cooking and the hospitality industry. For a few years after college, I was able to travel extensively exploring the cuisines and culinary traditions of Europe, Asia and Central and South America. In 2001 I moved to San Francisco, CA and shortly after began working as a private chef while staging from time to time at some of the cities great local restaurants. In 2008 I began teaching hands on cooking classes in the Bay Area as a way to share my passion and knowledge with others. The classes have been sold out ever since and we have had the privilege to host home cooks from all over the world. Teaching has been an incredible way for me to connect with and also learn from others. Our mission is to build and nourish community through the joy of cooking and eating with one another.

CHERRY CLAFOUTIS

It’s cherry season so I wanted to share this classic French country style dessert. These are the kind of desserts I love to make at home. They showcase the local fruit without manipulating it too much; they’re simple, delicious and satisfying. Perfect for the home cook. Cherry Clafoutis 1.25 pounds cherries, ripe Softened butter, to … Continue reading CHERRY CLAFOUTIS

SEA SCALLOPS WITH FAVA BEAN PUREE

In the spring I love fava beans. This puree is an incredible compliment to these seared sea scallops. We use smaller scallops, I find them to be sweeter. They’re size is 10/20 and our supplier is Monterey Fish. The key to choosing good scallops is to make sure they are translucent and ivory in color. … Continue reading SEA SCALLOPS WITH FAVA BEAN PUREE

BEEF SHORT RIBS

Here’s a recipe for beef short ribs from our recent cooking class in San Francisco on braising. I can’t think of a better way to cook meat than a long, slow braise. Forget all the recent sous vide mania which basically takes away all of the mystery and excitement of cooking and puts the process … Continue reading BEEF SHORT RIBS

BRUSSELS SPROUTS WITH CHILE AND PRESERVED LEMON

Brussels sprouts have made a comeback the past few years thanks to every chef loading them up with bacon. It works, but here’s something different. A new look for them that brightens them right up. This is a killer recipe for a side dish served family style though I have to confess something. After eating … Continue reading BRUSSELS SPROUTS WITH CHILE AND PRESERVED LEMON

CRANBERRY COMPOTE

Thank goodness for the acidity in the cranberries to help cut through the richness of the rest of this meal. I beg you not to make this dish too sweet. I’ve added some minced ginger root which provides a gentle heat as well as ground cloves and cinnamon. All are pleasantly warming ingredients to cook … Continue reading CRANBERRY COMPOTE

WILD MUSHROOM STUFFING

To me stuffing (or dressing) is the best part of Thanksgiving dinner. It’s rich, earthy, savory and insanely good. Comfort food at it’s finest! I make my stuffing with a variety of local mushrooms, lots of fresh herbs and brioche bread. This year it’s been pretty dry so we haven’t had many black trumpets yet. … Continue reading WILD MUSHROOM STUFFING

THANKSGIVING TURKEY: BRINE OR NO BRINE?

This past weekend in San Francisco we had our annual Thanksgiving Training Camp cooking class. Every year the biggest question for home cooks is whether or not they should brine the turkey before cooking it. This year we decided to cook two sixteen pound organic turkeys, one brined and the other not brined side by … Continue reading THANKSGIVING TURKEY: BRINE OR NO BRINE?

GRILLED PEACH SALSA

These are the last peaches of the year so I had to serve them. Since they aren’t at their peak, they aren’t as sweet so a cooked preparation is best. And this salsa will keep for a few weeks in your fridge. We’ll be serving them with pork tomorrow. A platter of pork shoulder, belly … Continue reading GRILLED PEACH SALSA

DARK CHOCOLATE MOUSSE

For the first dessert recipe, here’s an easy but delicious one. Chocolate mousse; basically Pastry Chef 101. Most home cooks are intimidated by pastry and desserts. Heck, half the time we host dinner parties (when I actually have a weekend night off) I just put out some seasonal fruit and Haagen Dazs. Okay, actually we … Continue reading DARK CHOCOLATE MOUSSE

CHERRY TOMATO JAM

It’s summer so I want to share another tomato recipe with you. If you have a glut of tomatoes, why not make a large batch of this tomato jam to store in mason jars in your refrigerator. You can double or even triple this recipe. I like to use a few different colors and varieties … Continue reading CHERRY TOMATO JAM