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

    September 27, 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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  • GO FISH

    October 4, 2019 6:00 PM

    Our Go Fish class is back for an end of summer pescatarian celebration, this is our annual fish only class that everyone loves. Fish can be one of the more challenging proteins for home cooks to prepare so this is a great class to come and hone your skills. Did I mention that we get AMAZING fish! The first course is an absolutely addictive smoked trout spread that is perfect for any occasion and a natural pairing with rye bread and egg. The next course is one of my favorite dishes as we’ll learn how to clean, prep and cook local squids. Paired with Iacopi Farms butter beans, olives and herbs this dish is perfection with a cold glass of Rose. The main course is our local Rock fish which you will learn to filet a whole fish and cook delicately with a delicious pairing of smoky grilled broccoli and an earthy and umami rich local tomato vinaigrette. After a three course, all fish menu, let’s indulge the kid in all of us with a grown-ups version of an ice cream sundae.

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  • FARM TO TABLE

    October 11, 2019 6:00 PM

    So many varieties of apples from sweet to tart, crunchy to floral will be peaking in Northern California so our first course will feature an fresh and addictive apple salad with Star Route Farms Gem lettuces and a beautiful coriander yogurt dressing. Tomatoes are still in their prime this time of year and Dirty Girl Farms early girls are the best! We’ll learn how to slow cook them to concentrate their flavor and create a dish that is absolutely bursting with umami flavors. As we head into cooler months it’s nice to begin to work with larger cuts of meat as we move from summer grilling to roasting and braising. This whole boneless Berkshire pork loin is a show stopper! With plenty of fruit and acidity permeating this menu, we will do a killer chocolate brownie cake for dessert. This class is one of our favorite fall menus.

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  • JORDAN’S KITCHEN DATE NIGHT

    October 18, 2019 6:00 PM

    Date Night is back at Jordan’s Kitchen so come and enjoy a cool fall evening out in our kitchen sipping wine and cooking with someone you enjoy spending time with. Or maybe you haven’t gotten out in a while because you forgot how important it is to leave the kids with a sitter and have some fun together? Either way, this is always a really awesome class with great people and delicious food. These are also some of my favorite fall dishes to cook and to teach. See you soon!

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  • CHEF’S FAVORITES

    November 1, 2019 6:00 PM

    It’s time for another Chef’s Favorites class, our last one of the year. In this class we will guide you through the entire process from start to finish of all four of my favorite dishes. From prepping, cooking, plating and of course eating. These dishes you learn will instantly become some of your favorites to cook at home as well not to mention how many guests you will impress over the years. Most people love to eat pork belly in a restaurant but aren’t sure how to prepare it at home. It’s a bit time consuming but well worth the effort; let me show you how it’s done. The pairing of Snake River Farms pork with sweet Asian pears, tart lime and crunchy peanuts is killer. Our version of this seafood tostada will take you immediately to Mexico, home of some of the best flavors on earth. Our fresh tomatillo sauce is a game changer with anything from incredible seafood to something as simple as tortilla chips. The seafood that we get is to die for though. This Moroccan chicken using a custom spice blend from North Africa is flavorful and tender beyond belief with some amazing sweet, sour and salty flavors going on that are folded into the Fregola (Sardinian pasta). Come learn how to make your own preserved lemons in this class too. This fall and winter classic for dessert will be your new go to in the kitchen once you see how it’s done.

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  • FALL FEAST

    November 8, 2019 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 up some awesome dishes in this class. Wait until you slice and eat a raw scallop from Viking Village, they’re sublime with a combination of citrus and chili. The persimmon salad is literally my favorite dish this time of year, this is the dish you will come back to every year for the rest of your life. So it’s like an investment for your future, LOL. Learn how to make a world class wild mushrooms risotto and all of the tricks to maximizing the texture and flavor of the rice. We’ll use at least four different mushrooms in this dish and some house made black truffle butter as well. For dessert a sweet and sour Meyer lemon sabayon is light, refreshing and delicious.

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  • THANKSGIVING TRAINING CAMP

    November 15, 2019 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 10th 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! Wouldn’t the world be a better place if we had Thanksgiving dinner twice a year?

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