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  • FARM TO TABLE

    March 29, 2019 6:00 PM

    Every cook loves spring time in the Bay Area. Each week there’s something new, fresh and interesting at the farmer’s market to help you forget how tired you were of eating Brussels sprouts all winter. This menu touches upon so many flavors, textures and techniques that you are going to love. The first course is a new take on something you can do with fresh English peas when they are extremely young and tender this time of the year to create a very nice textural contrast to the creamy burrata. They have so much flavor! Our Fingerling potato dish is an upscale version of the potato skins that we used to eat as kids, everyone goes crazy about this dish, it is Proustian. Keeping it local we’ll prepare some beautiful lamb from Northern Sonoma County with asparagus, we have to use asparagus at every chance this time of year. And hopefully Swanton strawberries will be ready for the first little berries of the season to pair with our olive oil cake made from Sciabica’s amazing California olive oil right here in Modesto.

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  • FARM TO TABLE (SOLD OUT)

    April 5, 2019 6:00 PM

    Every cook loves spring time in the Bay Area. Each week there’s something new, fresh and interesting at the farmer’s market to help you forget how tired you were of eating Brussels sprouts all winter. This menu touches upon so many flavors, textures and techniques that you are going to love. The first course is a new take on something you can do with fresh English peas when they are extremely young and tender this time of the year to create a very nice textural contrast to the creamy burrata. They have so much flavor! Our Fingerling potato dish is an upscale version of the potato skins that we used to eat as kids, everyone goes crazy about this dish, it is Proustian. Keeping it local we’ll prepare some beautiful lamb from Northern Sonoma County with asparagus, we have to use asparagus at every chance this time of year. And hopefully Swanton strawberries will be ready for the first little berries of the season to pair with our olive oil cake made from Sciabica’s amazing California olive oil right here in Modesto.

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  • JORDAN’S KITCHEN DATE NIGHT (SOLD OUT)

    April 19, 2019 6:00 PM

    Assuming that you love food and enjoy eating at great local restaurants, our Date Night classes are an experience you have to check out. It’s commonplace these days to go out to the latest nice restaurant but our Date Night classes are something more hands-on and way more fun. They are a four hour, four course experience that you are a immersed in together. At Jordan’s Kitchen Date Night class you’ll get to be a part of the entire dining experience. You will prep, cook, plate and of course eat this awesome dinner. All while drinking wine and meeting other great folks too. Come see why everyone says this is the most fun date night in San Francisco.

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  • JORDAN’S KITCHEN DATE NIGHT (SOLD OUT)

    April 26, 2019 6:00 PM

    Assuming that you love food and enjoy eating at great local restaurants, our Date Night classes are an experience you have to check out. It’s commonplace these days to go out to the latest nice restaurant but our Date Night classes are something more hands-on and way more fun. They are a four hour, four course experience that you are a immersed in together. At Jordan’s Kitchen Date Night class you’ll get to be a part of the entire dining experience. You will prep, cook, plate and of course eat this awesome dinner. All while drinking wine and meeting other great folks too. Come see why everyone says this is the most fun date night in San Francisco.

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  • KNIFE SKILLS: CHOP LIKE A PRO (SOLD OUT)

    May 10, 2019 6:00 PM

    Our Knife Skills class has become so popular so we are offering more of them. If you take one cooking class this year, it should be this one! In this class, everyone will have their own station and their own set of sharp knives. 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 and learn to make stock from scratch. We’re going to cover countless different cuts, you’re knife skills will improve 10 times in this four hour class. You’ll work with a wide variety of seasonal ingredients and we’ll prepare an amazing multi-course dinner with all of our practice cuts. This class is for all levels and a must attend for anyone who likes to cook.

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  • CHEF JORDAN’S FAVORITES

    May 17, 2019 6:00 PM

    This awesome menu will feature so many of our favorite spring ingredients before we start being tempted by early summer produce. We’ll be enjoying amazing peas from Half Moon Bay, spring garlic from the Capay Valley, fava beans and their leaves from Lodi, gorgeous baby artichokes from Bolinas, sweet Persian cucumbers, cherries, blueberries and more. Just writing this menu now makes me better able to handle this insanely cold and rainy winter. We will work with beautiful scallops and whole ducks as our proteins, learning to cook scallops delicately to perfection while butchering and preparing different parts of the duck. The compliments of flavors and freshness in this class menu screams of spring in California.

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  • CHEF JORDAN’S FAVORITES

    May 24, 2019 6:00 PM

    This awesome menu will feature so many of our favorite spring ingredients before we start being tempted by early summer produce. We’ll be enjoying amazing peas from Half Moon Bay, spring garlic from the Capay Valley, fava beans and their leaves from Lodi, gorgeous baby artichokes from Bolinas, sweet Persian cucumbers, cherries, blueberries and more. Just writing this menu now makes me better able to handle this insanely cold and rainy winter. We will work with beautiful scallops and whole ducks as our proteins, learning to cook scallops delicately to perfection while butchering and preparing different parts of the duck. The compliments of flavors and freshness in this class menu screams of spring in California.

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  • KIDS COOKING CAMP, WEEK 1 (SOLD OUT)

    June 24, 2019 9:00 AM

    We are very proud to announce another year of our week long summer cooking camp for kids ages 8-12 with Chef Alicia, Chef Edwin and staff. The past years camps were 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 $500 per child and includes all materials and of course a full organic lunch each day. 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. Space is limited for only twenty kids so please sign up quickly.

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  • KIDS COOKING CAMP, WEEK 2 (SOLD OUT)

    August 5, 2019 9:00 AM

    We are very proud to announce another year of our week long summer cooking camp for kids ages 8-12 with Chef Alicia, Chef Edwin and staff. The past years camps were 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 $500 per child and includes all materials and of course a full organic lunch each day. 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. Space is limited for only twenty kids so please sign up quickly.

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