Events

2017

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

    September 29, 2017 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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  • ITALIAN COOKING

    October 6, 2017 6:00 PM

    Our Italian cooking classes have long been our most popular. This is the food that so many of us grew up on and the food I still find the most comforting. It’s basically what I like to cook the most at home for my own family. California has so much in common with Italy when you consider the quality of produce that is available to us year round. Food in Italy is always delicious. Never too fussy, always fresh and well prepared, well seasoned and tasting great. These dishes we will make are some of my favorites for this time of year as the weather begins to cool. You can cook this menu (minus the cherry tomatoes) all winter long and you, your family and your friends will always love it.

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  • ITALIAN COOKING (SOLD OUT)

    October 20, 2017 6:00 PM

    Our Italian cooking classes have long been our most popular. This is the food that so many of us grew up on and the food I still find the most comforting. It’s basically what I like to cook the most at home for my own family. California has so much in common with Italy when you consider the quality of produce that is available to us year round. Food in Italy is always delicious. Never too fussy, always fresh and well prepared, well seasoned and tasting great. These dishes we will make are some of my favorites for this time of year as the weather begins to cool. You can cook this menu (minus the cherry tomatoes) all winter long and you, your family and your friends will always love it.

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  • FALL FEAST

    November 3, 2017 6:00 PM

    This will be our last fall class before our annual Thanksgiving Training Camp so now’s the time to sign up. We’ll be cooking some awesome food in this class. Most people love to eat pork belly in a restaurant but haven’t a clue how to prepare it at home. It’s a bit time consuming but honestly it’s super easy once you learn how to do it. The pairing of fatty pork with sweet Asian pears, tart lime and crunchy peanuts is truly special. That and the Fuyu salad are literally two of our best dishes in my opinion, period! The persimmon salad is one of the only dishes I can eat every day and never get sick of. We even serve it at our Thanksgiving dinner every year in my house. A winter risotto with wild mushrooms is divine. We’ll use at least four different mushrooms in this dish and some house made black truffle butter. And our bricohe bread pudding is for dessert with a salted caramel sauce you can eat by the spoon.

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  • FALL FEAST

    November 10, 2017 6:00 PM

    This will be our last fall class before our annual Thanksgiving Training Camp so now’s the time to sign up. We’ll be cooking some awesome food in this class. Most people love to eat pork belly in a restaurant but haven’t a clue how to prepare it at home. It’s a bit time consuming but honestly it’s super easy once you learn how to do it. The pairing of fatty pork with sweet Asian pears, tart lime and crunchy peanuts is truly special. That and the Fuyu salad are literally two of our best dishes in my opinion, period! The persimmon salad is one of the only dishes I can eat every day and never get sick of. We even serve it at our Thanksgiving dinner every year in my house. A winter risotto with wild mushrooms is divine. We’ll use at least four different mushrooms in this dish and some house made black truffle butter. And our bricohe bread pudding is for dessert with a salted caramel sauce you can eat by the spoon. Btw, this class falls on my birthday so I hope a lot of Jordan’s Kitchen regulars will be in attendance.

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  • THANKSGIVING TRAINING CAMP

    November 17, 2017 6:00 PM

    How can it be Thanksgiving again already? Yep, time flies but I don’t mind since Thanksgiving is my favorite day of the year. Whether you are hosting for the first time ever or going to your future in laws and trying to impress them, we’ve got you covered. Come to our 8th annual Thanksgiving Training Camp and learn everything you’ll ever need to know. This is a class that you only need to take once and it will serve you the rest of your life. We’ll cook the perfect, juicy bird. Turkey stock and a pan gravy from scratch and the best wild mushroom stuffing ever. We’ll skip the green bean casserole if that’s ok but make some other amazing sides. We keep it pretty traditional with some “cheffy” twists…this is one of our best classes of the year! The only problem is we’ll all be a little drunk by the time we finish cooking and get to the eating. Just like your real Thanksgiving.

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