• FARM TO TABLE (SUMMER)

    June 22, 2018 6:00 PM

    Nothing says summer time like peaches, corn, peppers and summer squashes. This four course menu has it all! Wait until you try this baby kale, avocado and sugar snap peas first course. You’ll be preparing and eating this dish for the rest of the summer. Once the first Brentwood corn arrives, it’s a certainty that we will cook with it every single day. It’s so good charred over the grill with these sweet, salty, sour and smoky flavors to explode in your mouth. I love working with larger cuts of meat in the summertime since it makes entertaining so easy. If people are coming by for dinner, knowing how to perfectly cook a whole pork loin is a great option. Paired with peppers and summer squashes, it’s a perfect summer dinner with a few bottles of rose. And this poached peach with Indian spices is my go to summer dessert. It can be made in advance and simply served with a scoop of vanilla ice cream all summer long.

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  • KIDS COOKING CAMP, WEEK 1 (SOLD OUT)

    June 25, 2018 9:00 AM

    We are very proud to announce our week long summer cooking camp for kids ages 8-12. 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 $475 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.

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  • JORDAN’S KITCHEN FAVORITES

    July 6, 2018 6:00 PM

    We try to have a Jordan’s Kitchen Favorites class each quarter. The menu always represents some of Chef Jordan’s favorite dishes to cook and to eat that season. In the summer, it’s nearly impossible to choose just four dishes but here is why we’ve chosen these for your class. First, our local King salmon is special. Though the sheer volume is dwindling, the quality is incredible. It’s a local ingredient we should really savor. Preparing it raw is a great way to showcase it’s pure flavor, color and texture. Next is perhaps my favorite dish, a Mexican style ceviche verde with wild shrimp, Monterey squid and mussels. This fresh green sauce is a game changer, you will find ways to use it on everything. It wouldn’t be summer without grilling grass fed steaks and pairing them with Brentwood corn and Dirty Girl Farms french green beans. And we have to finish this menu off with as many local, organic berries as possible. Raspberries, blackberries, blue berries and strawberries make up this rustic, old but new crumble.

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  • JORDAN’S KITCHEN FAVORITES

    July 13, 2018 6:00 PM

    We try to have a Jordan’s Kitchen Favorites class each quarter. The menu always represents some of Chef Jordan’s favorite dishes to cook and to eat that season. In the summer, it’s nearly impossible to choose just four dishes but here is why we’ve chosen these for your class. First, our local King salmon is special. Though the sheer volume is dwindling, the quality is incredible. It’s a local ingredient we should really savor. Preparing it raw is a great way to showcase it’s pure flavor, color and texture. Next is perhaps my favorite dish, a Mexican style ceviche verde with wild shrimp, Monterey squid and mussels. This fresh green sauce is a game changer, you will find ways to use it on everything. It wouldn’t be summer without grilling grass fed steaks and pairing them with Brentwood corn and Dirty Girl Farms french green beans. And we have to finish this menu off with as many local, organic berries as possible. Raspberries, blackberries, blue berries and strawberries make up this rustic, old but new crumble.

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  • KNIFE SKILLS: CHOP LIKE A PRO

    July 27, 2018 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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  • KIDS COOKING CAMP, WEEK 2 (SOLD OUT)

    July 30, 2018 9:00 AM

    We are very proud to announce our week long summer cooking camp for kids ages 8-12. 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 $475 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.

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  • A TASTE OF SPAIN

    August 10, 2018 6:00 PM

    One of my favorite places in the world to eat and drink has always been Spain. The flavors are bold, the ingredients are incredibly fresh and the cuisine is approachable and not very difficult to replicate at home. From tapas bars to literally the #1 restaurant in the world in years past (elBulli and El Celler de Can Roca) each region is unique and delicious. In this class we will create four dishes that you will prepare again and again every summer when you have access to the ripest tomatoes, the sweetest watermelons, the plumpest figs and of course incredible seafood. We only teach paella once a year so this dish alone makes this class a high priority. The ham in the first course is optional so this class is also perfect for pescatarians.

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  • SUMMER DATE NIGHT

    August 17, 2018 6:00 PM

    Date Night is back at Jordan’s Kitchen so come enjoy a summer evening out sipping rose and cooking with someone you love (or at least like). In this class, we will feature four awesome summer dishes. You and your date will prep, cook, plate and of course eat each course together. For added ambience, you can expect fresh cut flowers and candles (in the dining room). This class is limited to ten couples and will be your favorite date night of the summer, guaranteed.

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  • SUMMER DATE NIGHT

    August 24, 2018 6:00 PM

    Date Night is back at Jordan’s Kitchen so come enjoy a summer evening out sipping rose and cooking with someone you love (or at least like). In this class, we will feature four awesome summer dishes. You and your date will prep, cook, plate and of course eat each course together. For added ambience, you can expect fresh cut flowers and candles (in the dining room). This class is limited to ten couples and will be your favorite date night of the summer, guaranteed.

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