• JORDAN’S KITCHEN DATE NIGHT

    April 27, 2018 6:00 PM

    Assuming you love food and eating out and you find cooking fun too, our Date Night classes are an experience you have to have. It’s a fresh take on going out to a restaurant which we have all done a hundred times with something more hands-on and experiential. At Jordan’s Kitchen Date Night class you’ll get to be an interactive part of the entire dining experience. Under the guidance of Chef Jordan you will prep, cook, plate and of course eat this awesome four course dinner. All while drinking wine and meeting other great folks too. This class is four hours and four courses. Come see why everyone says this is the most fun date night in San Francisco.

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  • JORDAN’S KITCHEN DATE NIGHT

    May 4, 2018 6:00 PM

    Assuming you love food and eating out and you find cooking fun too, our Date Night classes are an experience you have to have. It’s a fresh take on going out to a restaurant which we have all done a hundred times with something more hands-on and experiential. At Jordan’s Kitchen Date Night class you’ll get to be an interactive part of the entire dining experience. Under the guidance of Chef Jordan you will prep, cook, plate and of course eat this awesome four course dinner. All while drinking wine and meeting other great folks too. This class is four hours and four courses. Come see why everyone says this is the most fun date night in San Francisco.

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  • FARM TO TABLE

    May 11, 2018 6:00 PM

    It’s hard to beat the spring time for cooking in the Bay Area. Every week there’s something new and interesting at the farmer’s market to get excited to bring home and cook with. This menu touches upon so many flavors, textures and techniques. The first course is a fresh take on the classic combo of potatoes, caviar and chives using wild Alaskan salmon caviar. These eggs have tremendous texture and a delicate flavor that you’re going to love. It’s a caviar “gateway.” English peas are my favorite and it’s nearly impossible to not stuff them all into your mouth while shelling them. But we’ll have plenty to make sure you can eat while you shell and they are perfect with creamy burrata. Everyone always wants to learn or get better at making fresh pasta, this next dish is for you. As if this class menu couldn’t get any better, we’ll do a blueberry bread pudding for dessert. This class is four hours and four courses.

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  • FARM TO TABLE

    May 18, 2018 6:00 PM

    It’s hard to beat the spring time for cooking in the Bay Area. Every week there’s something new and interesting at the farmer’s market to get excited to bring home and cook with. This menu touches upon so many flavors, textures and techniques. The first course is a fresh take on the classic combo of potatoes, caviar and chives using wild Alaskan salmon caviar. These eggs have tremendous texture and a delicate flavor that you’re going to love. It’s a caviar “gateway.” English peas are my favorite and it’s nearly impossible to not stuff them all into your mouth while shelling them. But we’ll have plenty to make sure you can eat while you shell and they are perfect with creamy burrata. Everyone always wants to learn or get better at making fresh pasta, this next dish is for you. As if this class menu couldn’t get any better, we’ll do a blueberry bread pudding for dessert. This class is four hours and four courses.

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

    June 1, 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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  • SUMMER SUPPER

    June 8, 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 pea first course. You’ll become obsessed with this dish for the rest of the summer. Once the first Brentwood corn arrives around Memorial Day Weekend, 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 ten or more people are coming by for dinner, knowing how to perfectly cook a whole pork loin is indispensable. Paired with peppers and summer squashes, it’s a perfect summer dinner with some bottle of rose. And this poached peach is my go to summer dessert. Can be made in advance and simply served with a scoop of vanilla ice cream all summer long.

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  • SUMMER SUPPER

    June 15, 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 pea first course. You’ll become obsessed with this dish for the rest of the summer. Once the first Brentwood corn arrives around Memorial Day Weekend, 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 ten or more people are coming by for dinner, knowing how to perfectly cook a whole pork loin is indispensable. Paired with peppers and summer squashes, it’s a perfect summer dinner with some bottle of rose. And this poached peach is my go to summer dessert. 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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  • 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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